Name: Chile Relleno Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 3 large poblano peppers, roasted and chopped; 1 (4 oz) can diced green chiles; 1 medium yellow onion, diced; 3 cloves garlic, minced; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 4 cups chicken broth; 1 cup heavy cream; 1 ½ cups shredded Monterey Jack cheese; 1 cup shredded sharp cheddar cheese; 2 cups cooked shredded chicken (optional); 1 teaspoon salt (adjust to taste); ½ teaspoon black pepper; Fresh cilantro or green onions, for garnish

Description

Smoky, creamy, and loaded with cheesy goodness, this Chile Relleno Soup transforms the bold flavors of the classic Mexican dish into a rich, comforting bowl. Perfect for a quick dinner, cozy lunch, or when you’re craving bold comfort food. This easy recipe is a perfect addition to your collection of quick dinner ideas, hearty soup recipes, and cold-weather food ideas.

Ingredients

Scale

3 large poblano peppers, roasted and chopped

1 (4 oz) can diced green chiles

1 medium yellow onion, diced

3 cloves garlic, minced

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

4 cups chicken broth

1 cup heavy cream

1 ½ cups shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese

2 cups cooked shredded chicken (optional)

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

Fresh cilantro or green onions, for garnish

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Instructions

1. Roast poblano peppers under the broiler or over a flame until blackened. Cover, steam, then peel, seed, and chop.

2. In a large pot, melt butter over medium heat. Add diced onion and sauté until soft.

3. Stir in garlic and cook until fragrant, about 1 minute.

4. Sprinkle in flour and stir for 2-3 minutes to form a roux.

5. Gradually whisk in chicken broth, then add chopped poblanos and green chiles.

6. Simmer for 10-15 minutes to allow flavors to meld.

7. Lower heat and stir in heavy cream.

8. Slowly add cheeses, stirring to melt smoothly.

9. If using, stir in cooked chicken and heat through.

10. Season with salt and pepper to taste. Serve garnished with cilantro or green onions.

Notes

Roast the poblanos properly for maximum flavor depth and smokiness.

Add cheese slowly over low heat to prevent it from separating.

To make it vegetarian, skip the chicken and use veggie broth.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 375
Sugar: 3g
Sodium: 680mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 18g
Cholesterol: 90mg