Description
A creamy, comforting twist on a classic Mexican dish, this Chile Relleno Soup is filled with smoky roasted poblanos, melty cheese, and bold flavor.
Ingredients
6 large poblano peppers
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ teaspoon salt (or to taste)
2 tablespoons all-purpose flour
3 cups chicken broth (or vegetable broth for vegetarian version)
1 cup half-and-half (or use whole milk for a lighter option)
1½ cups shredded Monterey Jack cheese
Optional toppings: chopped cilantro, sour cream, tortilla strips, diced avocado
Instructions
1. Preheat broiler and roast poblano peppers until blistered.
2. Steam peppers covered for 10–15 minutes to loosen skins.
3. Peel, seed, and dice the peppers. Set aside.
4. Sauté onion in olive oil until translucent.
5. Add garlic and cook for 30 seconds.
6. Add cumin, oregano, salt, pepper; stir in flour to form roux.
7. Gradually add broth while stirring. Bring to a boil.
8. Add chopped poblanos and simmer for 10 minutes.
9. Blend partially for a smoother texture if desired.
10. Stir in half-and-half and shredded cheese until melted.
11. Cook 2–3 minutes more until soup thickens slightly.
12. Serve hot with desired toppings.
Notes
For a spicier version, add a roasted jalapeño or cayenne.
Make vegetarian by using vegetable broth and omitting dairy.
Soup thickens as it cools—add broth when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 490mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg