Description
A delicious and comforting Chile Relleno Soup that brings the flavors of traditional chile rellenos to a warm and hearty bowl of soup.
Ingredients
Scale
- 5 poblano peppers (also labeled Pasilla peppers)
- 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
- 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
- Clean and dry the poblano peppers, then roast them until the skin has blackened/charred and blistered.
- Transfer peppers to a plastic bag and seal to trap in the steam. Let cool, then rub off as much of the skin as possible.
- Cut off the stem, slice in half, and remove the seeds. Finely chop the peppers.
- In a medium pot, warm the butter and olive oil over medium heat. Add the onion and sauté until softened, about 3 minutes.
- Add the garlic and cumin and cook until fragrant, about 20 seconds. Stir in the chopped poblanos.
- Pour in the chicken broth, salt, and pepper. Bring to a boil, then reduce heat to a gentle simmer.
- Stir in the cooked, chopped chicken.
- Add the cream cheese and 2 cups of cheddar cheese; whisk until melted and smooth.
- Divide into 6 bowls and sprinkle each with the remaining cheddar cheese and the pepper jack cheese. Broil until melted and golden.
- Garnish with fresh chopped cilantro and enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg