Description
Warm up with a bowl of Chile Relleno Soup, where roasted poblano peppers blend seamlessly into a creamy, flavorful broth. This delightful soup bursts with spices and is garnished with melty cheese and fresh cilantro, making it a perfect comfort food for chilly nights or festive gatherings. Easy to prepare and visually stunning, it’s sure to impress your guests while keeping you cozy!
Ingredients
Scale
- 4 fresh poblano peppers
- 1 medium sweet yellow onion, chopped
- 3 garlic cloves, minced
- 8 oz cream cheese, softened
- 4 cups low-sodium chicken broth
- 1 cup shredded cheddar or Monterey Jack cheese
- ½ cup fresh cilantro, chopped (plus more for garnish)
- Juice of 1 lime
Instructions
- Preheat oven to 400°F (200°C). Place whole poblano peppers on a baking sheet and roast until skins blister (about 20 minutes).
- In a large pot over medium heat, add olive oil and sauté chopped onions until translucent. Add minced garlic and cook for an additional minute.
- Reduce heat and stir in softened cream cheese until melted and combined.
- Gradually pour in chicken broth while stirring. Let simmer for about 10 minutes.
- Blend the soup using an immersion blender until smooth yet slightly chunky.
- Stir in lime juice, shredded cheese, and chopped cilantro just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting, Sautéing, Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
Keywords: For a vegetarian version, substitute chicken broth with vegetable broth. Add corn or black beans for extra flavor and texture. Adjust the spice level by including more or fewer jalapeños as desired.