Chile Relleno Soup
A creamy, comforting soup filled with smoky roasted poblano flavor and melty cheese in every spoonful. It tastes like a cozy, deconstructed chile relleno made into a warm, velvety bowl.
Ingredients
- 5 large poblano peppers
- 1 tablespoon olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 –2 jalapeños diced optional
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups shredded Monterrey Jack or cheddar
- 4 ounces cream cheese softened
- Optional add-ins
- Cooked shredded chicken
- Cilantro
- Diced green chiles
- Cotija cheese
- Crushed tortilla strips
Instructions
- Roast the poblanos over a gas flame, grill, or broiler until blackened. Steam in a covered bowl for 10 minutes, peel off the skins, remove seeds, and chop the peppers.
- Heat olive oil in a pot and sauté the onion until soft. Add garlic and optional jalapeño and cook briefly until fragrant.
- Push the veggies to one side, melt the butter, and whisk in the flour to form a roux. Cook for 1 to 2 minutes.
- Slowly pour in the chicken broth while whisking to avoid lumps. Stir in cumin, oregano, smoked paprika, salt, and pepper.
- Add the chopped roasted poblano peppers and bring the soup to a gentle simmer so it begins to thicken.
- Stir in the cream cheese until melted, then pour in the heavy cream.
- Reduce heat to low and add the shredded cheese a little at a time, stirring until smooth. Adjust seasoning and consistency as needed.
- Stir in any optional add-ins and serve hot with tortilla strips, cilantro, or cotija.
Notes
Use freshly shredded cheese for smooth melting.
Do not boil the soup after adding cheese or it may turn grainy.
For extra richness, add more cream cheese; for a lighter soup, use half-and-half.
Do not boil the soup after adding cheese or it may turn grainy.
For extra richness, add more cream cheese; for a lighter soup, use half-and-half.