Description
Chile Relleno Soup is a comforting Mexican-inspired soup featuring roasted poblano peppers, creamy cheese, and a flavorful blend of spices. This hearty soup combines the smokiness of blistered poblanos with a rich broth thickened with flour and cream, finished with melted Monterey Jack and sharp cheddar cheeses, making it perfect as a crowd-pleasing appetizer or light meal.
Ingredients
Scale
Main Ingredients
- 6 poblano peppers
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 1 white onion, diced
- 6 garlic cloves, minced
- 1 teaspoon ground cumin
- ¼ cup all-purpose flour
- 3 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese, plus more for garnish
- 1 cup extra sharp cheddar cheese, plus more for garnish
Toppings (optional)
- Chopped cilantro
- Toasted panko breadcrumbs
Instructions
- Roast Poblanos: Line a baking sheet with aluminum foil for easy cleanup and place the poblanos on it. Place the baking sheet on the oven rack directly beneath the broiler set to high. Broil the poblanos for 5 minutes until the skin is blackened and blistered. Flip them and broil for another 5 minutes so all sides are charred.
- Steam and Peel Poblanos: Remove the peppers from the oven and loosely cover them with foil or plastic wrap to trap heat, allowing them to steam for 5 minutes. Rub off as much of the blistered skin as possible—it doesn’t need to be perfect.
- Prepare Poblanos: Transfer the peppers to a cutting board. Slice open, discard stems and seeds, then dice the flesh into small chunks and set aside.
- Sauté Aromatics: In a large pot or Dutch oven, heat butter and olive oil over medium heat. Once the butter has melted, add the diced onions and sauté for 5-7 minutes until soft and translucent.
- Add Garlic and Cumin: Stir in the minced garlic and ground cumin, cooking for 30-60 seconds until fragrant.
- Incorporate Flour: Sprinkle in the flour and stir thoroughly to coat the onions. Reduce the heat to low and cook for 2 minutes, stirring occasionally to avoid burning.
- Add Broth and Cream: Gradually stir in the chicken broth and heavy cream. Continue stirring as the soup thickens slightly.
- Melt Cheese: Slowly add the shredded Monterey Jack and sharp cheddar cheeses, stirring constantly to fully melt and incorporate them into the soup.
- Simmer with Poblanos: Increase heat to medium-high and add the roasted poblano pieces. Bring the soup to a simmer, then reduce heat to low. Cover and cook for 15 minutes to meld the flavors.
- Serve: Ladle the soup into bowls and garnish with additional shredded cheese and toasted panko breadcrumbs if desired. Optionally top with chopped cilantro for freshness.
Notes
- If the soup is too thick, thin it with additional broth or milk to achieve the desired consistency.
- For a smooth, velvety soup texture, blend the soup before adding the cheese.
- Cheese choice can be adjusted; Monterey Jack mimics mild traditional cheeses, or queso Oaxaca can be used for authenticity.
- Store leftovers in an airtight container refrigerated for up to 5 days. Reheat gently on the stove with added broth or milk as needed. Freezing is not recommended.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg
