Description
This delicious Chile Relleno Soup combines the flavors of roasted poblano peppers, creamy cheese, and savory spices for a comforting and satisfying meal.
Ingredients
Units
Scale
For the Roasted Peppers
- 4 large poblano peppers
- 1 tbsp olive oil
For the Soup Base
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 3 tbsp all-purpose flour
- 3 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
Optional Add-Ins
- 1 cup cooked shredded chicken
- 1/2 cup corn kernels
- 1/2 cup diced tomatoes (drained)
Garnish
- Fresh cilantro, chopped
- Extra shredded cheese
- Sour cream
- Lime wedges
Instructions
- Roast the Poblano Peppers Rub poblano peppers with olive oil, roast at 425°F (220°C) until charred, steam, peel, seed, and dice.
- Build the Soup Base Sauté onion, garlic, cumin, and smoked paprika. Stir in flour to make a roux.
- Add Liquids Whisk in chicken broth, then add milk and cream. Simmer until thickened.
- Add Peppers & Cheese Stir in roasted poblanos, optional add-ins, and cheeses until melted.
- Simmer & Finish Let soup simmer, do not boil. Season with salt and pepper.
- Serve Ladle into bowls, top with garnishes, and serve warm.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg
