Chile Relleno soup

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Course: Dinner, Main Course, Soup

Cuisine: Mexican

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

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 tablespoons butter
¼ cup chopped onion
2 each garlic cloves minced
1 teaspoon 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.

Nutrition - See Recipe Post for Nutrition Disclaimer