Chile Relleno soup
This is a great soup for chilly evening. Provides the warming comfort of a bowl of soup while combining the traditional Chile Relleno essence.
Ingredients
- 4 poblano peppers medium sized
- 2 tbsp butter
- ¼ cup chopped onion
- 2 each garlic cloves minced
- 1 tsp ground cumin
- 4 cups chicken broth
- 1 ½ lb chicken boneless skinless thighs or breasts, cut into 1/2 inch pieces
- to taste salt
- to taste pepper
- 8 ounces cream cheese
- 1 ½ cups cheddar cheese shredded
Instructions
Roast the Poblanos:
- Char the poblano peppers until the skin is blistered and blackened. You can do this over an open flame or under a broiler set on high, turning the peppers to roast all sides evenly.
Steam and Peel:
- Once charred, transfer the peppers to a bowl and cover with plastic wrap or a plate. Let them steam for about 10 minutes, then peel off the skin as much as possible. Remove the seeds and stems, then blend or finely chop the peppers in a food processor. Set aside.
Sauté the Aromatics:
- In a large pot, melt butter over medium heat. Add the chopped onion and cook for 5 minutes, stirring often, until soft and translucent. Stir in the minced garlic, cumin, and roasted poblanos. Cook for another minute until fragrant.
Build the Base:
- Pour in the chicken bone broth and season with salt and pepper to taste. Bring everything to a boil, then reduce heat to a gentle simmer.
Cook the Chicken:
- Add the diced chicken to the pot and let it simmer for about 10 minutes, or until fully cooked and tender.
Make the Cheese Blend:
- In the same blender or food processor used for the poblanos, add cream cheese, shredded cheddar, and about 1 cup of hot broth from the soup (avoid scooping up chicken). Blend until smooth and creamy.
Finish the Soup:
- Stir the cheese mixture back into the pot and mix well until the soup is rich and velvety.
Notes
Roasting Tip: For best flavor, roast the poblanos until the skins are deeply charred. This adds a smoky depth to the soup and makes the peppers easier to peel.
Blending the Cheese Mixture: Be sure to blend the cream cheese and cheddar with hot broth until smooth. This helps the cheese incorporate evenly into the soup without clumping.
Make It Spicier: If you like heat, feel free to add a chopped jalapeño when sautéing the onions or use pepper jack slices with extra kick for the broiled topping.
Blending the Cheese Mixture: Be sure to blend the cream cheese and cheddar with hot broth until smooth. This helps the cheese incorporate evenly into the soup without clumping.
Make It Spicier: If you like heat, feel free to add a chopped jalapeño when sautéing the onions or use pepper jack slices with extra kick for the broiled topping.
Nutrition Disclaimer
Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nutrition
Calories: 660kcalCarbohydrates: 12gProtein: 52.3gFat: 44.8gSaturated Fat: 24.3gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 11.1gTrans Fat: 0.3gCholesterol: 228.3mgSodium: 1574.2mgPotassium: 1014.6mgFiber: 2.3gSugar: 6.6gVitamin A: 1863.6IUVitamin C: 98.6mgCalcium: 393.9mgIron: 1.7mg
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