Description
Savor the comforting flavors of Chile Relleno Soup, a delightful take on the classic Mexican dish. This creamy, cheesy soup features roasted poblano peppers, tender chicken, and a blend of spices that come together to create a warming meal perfect for any occasion. Whether you’re enjoying a cozy dinner at home or hosting friends for a casual gathering, this hearty soup promises to satisfy your cravings. With its rich texture and vibrant taste, Chile Relleno Soup is sure to become a staple in your recipe collection.
Ingredients
Scale
- 5 poblano peppers
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium sweet onion (diced)
- 3 cloves garlic (minced)
- 5 cups low-sodium chicken broth
- 2 cups cooked chicken breast (chopped or shredded)
- 8 ounces cream cheese (softened)
- 2 1/2 cups shredded cheddar cheese (divided)
- 1 cup shredded pepper jack cheese
Instructions
- Roast the poblano peppers until charred, either under the broiler or over an open flame. Seal in a plastic bag to steam and cool.
- Peel off skins, remove seeds, and chop the peppers finely.
- In a large pot, melt butter and olive oil; sauté diced onions until softened, then add minced garlic and cumin.
- Stir in chopped poblanos and add chicken broth along with salt and pepper; bring to a boil then reduce to simmer.
- Mix in chopped chicken and allow it to heat through.
- Incorporate softened cream cheese and 2 cups of cheddar cheese; whisk until melted.
- Serve in bowls topped with remaining cheeses and broil until golden brown.
- Garnish with fresh cilantro before enjoying.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 432
- Sugar: 3g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg