Description

Chile Relleno Soup is a creamy, comforting spin on the classic roasted pepper dish. With rich poblano flavor, melty cheese, and a smooth texture, this cozy soup is perfect for chilly nights or flavorful lunch prep.

Ingredients

4 poblano peppers, roasted and peeled

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

3 cups chicken broth

1 cup heavy cream

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups shredded Monterey Jack cheese

Instructions

1. Place poblano peppers under a broiler or over an open flame, turning until charred. Steam in a bowl covered with plastic wrap for 10 minutes, then peel and deseed.

2. In a pot, heat olive oil over medium. Sauté onion for 3–4 minutes until soft. Add garlic, cumin, and paprika; cook 1 minute.

3. Chop poblano peppers and add to the pot with broth. Simmer for 10 minutes.

4. Blend soup using immersion or regular blender until smooth.

5. Stir in heavy cream and shredded cheese. Let melt over low heat. Season to taste.

6. Serve hot with toppings like sour cream, cilantro, or tortilla strips.

Notes

Roast extra peppers and freeze for next time to save prep.

Use an immersion blender directly in the pot for easy cleanup.

For a spicier kick, add 1 chopped jalapeño with the onion.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 390
Sugar: 4g
Sodium: 620mg
Fat: 31g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 13g
Cholesterol: 95mg

Keywords: chile relleno soup, poblano soup, creamy pepper soup