Description
Chile Relleno Soup is a comforting, creamy soup featuring roasted poblano peppers, a blend of melted Monterey Jack and sharp cheddar cheeses, and aromatic spices. This flavorful soup combines smoky, tender poblano chunks with a rich, cheesy broth perfect for warming up on chilly days.
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
Optional Toppings
- Chopped cilantro
- Toasted panko breadcrumbs
Instructions
- Roast the Poblanos: Line a baking sheet with aluminum foil for easy cleanup and place the poblano peppers on top. Position an oven rack directly underneath the broiler and preheat the broiler to high. Broil the poblanos for 5 minutes until their skins are blackened and blistered, then carefully flip and broil for another 5 minutes to blister all sides.
- Steam and Peel the Poblanos: Remove the roasted poblanos from the oven and loosely cover the baking sheet with foil or plastic wrap. Let them steam for 5 minutes to loosen the skin. Rub off as much of the loose, blackened skin as possible; it’s okay if some remains.
- Prepare Poblanos for Soup: Transfer the peeled poblanos to a cutting board, slice open, and discard the stems and seeds. Dice the flesh into small pieces and set aside.
- Sauté Onions: In a large pot or Dutch oven over medium heat, melt the butter and add the olive oil. Once melted, add diced onions and sauté for 5-7 minutes until they become soft and translucent.
- Add Garlic and Spices: Stir in the minced garlic and ground cumin, cooking for 30 to 60 seconds until fragrant.
- Coat with Flour: Sprinkle the flour over the onion mixture and stir well to coat evenly. Reduce the heat to low and cook for 2 minutes, stirring occasionally to remove the raw flour taste.
- Add Broth and Cream: Slowly stir in the chicken (or vegetable) broth followed by the heavy cream. Continue stirring as the mixture thickens slightly.
- Melt the Cheeses: Gradually add the shredded Monterey Jack and sharp cheddar cheeses, stirring constantly until fully melted and incorporated into the soup.
- Simmer with Poblanos: Increase heat to medium-high and stir in the diced roasted poblanos. Bring the soup to a gentle simmer, then reduce heat to low, cover, and cook for 15 minutes to meld flavors.
- Serve: Ladle the soup into bowls and garnish with additional shredded cheese, toasted panko breadcrumbs, or chopped cilantro if desired. Enjoy warm!
Notes
- If the soup is too thick, thin it out by adding more broth or milk to reach your desired consistency.
- For a velvety smooth texture, blend the soup before adding the cheeses.
- Monterey Jack was chosen for its mild flavor similar to traditional queso Oaxaca, which can be used as an authentic alternative.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in a pot with a splash of broth or milk. Avoid freezing to maintain texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 75mg
