Description
Chile Relleno Soup is a creamy and flavorful Mexican-inspired soup that combines roasted poblano peppers, tomatoes, and a blend of spices with rich cheeses and cream. This comforting soup is easy to prepare on the stovetop and perfect for a cozy meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 roasted poblano peppers, peeled and chopped
- 2 medium tomatoes, chopped
- 1 cup chicken broth
- 2 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
Instructions
- Heat the Oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté Onion: Add the chopped onion to the pot and cook, stirring occasionally, until softened, about 5 minutes, releasing sweetness and flavor.
- Add Garlic: Stir in the minced garlic and cook for another 1 minute until fragrant, enhancing the soup’s aroma.
- Add Poblano Peppers: Incorporate the chopped roasted poblano peppers, mixing thoroughly with onions and garlic for a smoky flavor base.
- Add Tomatoes: Add the chopped tomatoes and cook for 3-4 minutes, allowing them to soften and release their juices, enriching the soup’s body.
- Add Broths: Pour in both the chicken and vegetable broths, stirring to combine all ingredients evenly in the pot.
- Season the Soup: Add ground cumin, chili powder, smoked paprika, salt, and black pepper, stirring to evenly distribute the spices throughout the mixture.
- Simmer: Bring the mixture to a simmer and cook for 10 minutes to meld the flavors nicely.
- Add Cream: Stir in the heavy cream and continue to simmer for an additional 5 minutes, creating a rich and creamy texture.
- Add Cheeses: Add shredded cheddar and Monterey Jack cheeses, stirring continuously until the cheese has fully melted and the soup is smooth and velvety.
- Finish with Cilantro and Lime: Remove the soup from heat and stir in chopped fresh cilantro and lime juice for freshness and a zesty finish.
- Adjust Seasoning: Taste the soup and adjust seasoning if needed by adding more salt, pepper, or lime juice to your preference.
- Serve: Ladle the hot soup into bowls and optionally garnish with additional cilantro before serving.
Notes
- Roast poblano peppers in advance by charring over an open flame or under a broiler until skin blisters; then peel and chop.
- For a vegetarian version, substitute chicken broth with additional vegetable broth.
- Adjust the heat by adding more chili powder or including a pinch of cayenne pepper if desired.
- To make the soup smoother, blend partially with an immersion blender before adding the cheeses.
- Serve with warm tortillas or crusty bread for a complete meal.
