Chile Relleno soup
Servings: 4
Calories: 660kcal
This is a great soup for chilly evening. Provides the warming comfort of a bowl of soup while combining the traditional Chile Relleno essence.
Print Recipe
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.
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.
Add Your Own Notes about Changes & Suggestions
You need to login to use.
Nutrition
Calories: 660kcal | Carbohydrates: 12g | Protein: 52.3g | Fat: 44.8g | Saturated Fat: 24.3g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 11.1g | Trans Fat: 0.3g | Cholesterol: 228.3mg | Sodium: 1574.2mg | Potassium: 1014.6mg | Fiber: 2.3g | Sugar: 6.6g | Vitamin A: 1863.6IU | Vitamin C: 98.6mg | Calcium: 393.9mg | Iron: 1.7mg
