Description
Chile Relleno Soup is a creamy, flavorful Mexican-inspired dish featuring roasted poblano peppers simmered in a rich, cheesy broth. Perfect for a comforting meal, this soup balances smoky, spicy notes with smooth textures and is topped with fresh garnishes like cilantro, sour cream, and crunchy tortilla chips.
Ingredients
Scale
Main Ingredients
- 4 medium poblano peppers, roasted and chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup half & half or heavy cream
- 4 ounces cream cheese, softened
- 1 ½ cups shredded cheddar or Monterey Jack cheese
- 1 teaspoon ground cumin
- ¾ teaspoon salt (or to taste)
- ½ teaspoon black pepper
Optional Toppings
- Cilantro
- Sour cream
- Tortilla chips
- Lime wedges
Instructions
- Roast Poblanos: Roast the poblano peppers under a broiler or over an open flame until charred on all sides. Place them in a bowl, cover, and steam for 10 minutes. Peel off the skins, then remove seeds and stems before chopping the peppers.
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Make Roux and Add Broth: Sprinkle the flour into the pot and stir to form a roux. Cook for 1 to 2 minutes to remove the raw flour taste, then slowly whisk in the chicken or vegetable broth. Bring the mixture to a gentle simmer.
- Add Poblanos and Seasonings: Add the chopped roasted poblano peppers, ground cumin, salt, and black pepper to the soup. Let it simmer for 10 to 15 minutes to blend and deepen the flavors.
- Blend the Soup: For a smoother consistency, use an immersion blender directly in the pot or carefully transfer portions to a blender and blend until desired texture is reached. You can blend all or part of the soup, depending on preference.
- Add Cream and Cheese: Reduce the heat to low and stir in the softened cream cheese until completely melted. Pour in the half & half or heavy cream, then add shredded cheddar or Monterey Jack cheese. Stir continuously until the cheese is melted and the soup is creamy.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with additional salt or pepper if needed. Serve the soup hot, garnished with optional toppings like cilantro, sour cream, tortilla chips, and lime wedges for extra flavor and texture.
Notes
- Roasting the poblanos adds smoky flavor; don’t skip this step.
- Steaming the peppers after roasting helps loosen the skins for easy peeling.
- Adjust the cream and cheese quantities to make the soup richer or lighter as preferred.
- For a spicier version, add diced jalapeños or cayenne pepper.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
