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Chile Relleno Soup Recipe

Chile Relleno Soup Recipe
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★★★★★

5.2 from 13 reviews

This Chile Relleno Soup recipe is a hearty and comforting dish that combines the flavors of roasted poblano peppers, chicken, and three types of cheese. Creamy and flavorful, this soup is perfect for a cozy dinner.

Ingredients

Scale

Roasted Poblano Peppers:

  • 5 poblano peppers (also labeled Pasilla peppers, depending on location)

Soup Base:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium sweet onion (diced)
  • 3 cloves garlic (minced)
  • 1 teaspoon cumin
  • 5 cups low-sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Additional Ingredients:

  • 2 cups chopped or shredded cooked chicken breast
  • 8 ounces cream cheese (softened and cut into very small cubes)
  • 2 1/2 cups shredded cheddar cheese (divided)
  • 1 cup shredded pepper jack cheese
  • fresh chopped cilantro (for garnish)

Instructions

  1. Prepare the Roasted Poblano Peppers: Clean and dry the poblano peppers, then roast them until the skin has blackened/charred and blistered.
  2. Saute the Aromatics: In a pot, saute onion and garlic in butter and olive oil. Add cumin and chopped poblanos.
  3. Add Broth and Remaining Ingredients: Pour in chicken broth, salt, and pepper. Add chicken, cream cheese, and most of the cheddar cheese.
  4. Simmer and Serve: Simmer the soup, then divide into bowls. Top with remaining cheddar and pepper jack cheese. Broil until melted. Garnish with cilantro.

Notes

  • For a spicier soup, leave some of the poblano seeds in.
  • This soup pairs well with a side of tortilla chips or warm tortillas.

Nutrition

Keywords: Chile Relleno Soup, Poblano Pepper Soup, Mexican Soup Recipe

Find it online: https://tastybella.com/chile-relleno-soup-recipe/