Description
When the craving for something creamy, cheesy, and just a little spicy kicks in, this Chile Relleno Soup is the perfect answer. Inspired by the flavors of traditional chile rellenos, this comforting bowl captures everything you love about the dish without the hassle of stuffing and frying. Made with roasted poblano peppers, melty cheese, and a luxuriously seasoned broth, this soup wraps you in cozy warmth from the first spoonful.
Ingredients
4 large poblano peppers
1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups chicken broth
1 cup heavy cream
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
salt and pepper to taste
2 cups shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Instructions
1. Roast the poblano peppers under the broiler or over a gas flame until blackened on all sides. Place in a bowl and cover to steam for 10 minutes. Peel, deseed, and chop.
2. In a large pot, heat olive oil over medium heat. Add diced onion and cook for 4–5 minutes until softened. Stir in garlic and cook for another minute.
3. Sprinkle flour over the onions and garlic. Cook for 1 minute, stirring constantly. Slowly whisk in chicken broth until smooth.
4. Add the chopped poblanos, cumin, smoked paprika, salt, and pepper.
5. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes. Stir occasionally.
6. Stir in the heavy cream. Once heated through, gradually add the shredded cheese, stirring until melted and smooth.
7. Ladle the soup into bowls and garnish with fresh cilantro. Serve hot.
Notes
For extra smoky flavor, grill the poblanos instead of broiling.
To make it vegetarian, use vegetable broth instead of chicken broth.
Leftovers can be stored in the fridge for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 105mg
Keywords: chile relleno soup, creamy poblano soup, cheesy pepper soup