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Chile Relleno Soup

Chile Relleno Soup Recipe
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Warm up your chilly evenings with this comforting Chile Relleno Soup Recipe, a delightful blend of roasted poblano peppers, tender chicken, and rich cheeses. This creamy soup is more than just a meal; it’s a heartwarming experience that invites you to gather around the table with loved ones. Every spoonful bursts with flavor, making it the perfect dish for family dinners or cozy nights in. With simple ingredients and straightforward steps, you can easily whip up this satisfying soup that will quickly become a favorite in your household.

Ingredients

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  • 4 medium poblano peppers
  • 2 tbsp butter
  • 1/4 cup chopped onion
  • 2 cloves garlic (minced)
  • 1 tsp ground cumin
  • 4 cups chicken bone broth
  • Salt and pepper to taste
  • 1 1/2 lb boneless skinless chicken (cut into 1/2 inch pieces)
  • 8 ounces cream cheese (softened)
  • 1 1/2 cups shredded cheddar cheese
  • 8 slices cheddar or pepper jack cheese (for topping)

Instructions

  1. Roast the poblano peppers over an open flame or under a broiler until charred. Place in a bowl covered with plastic wrap to steam.
  2. In a large saucepan, melt butter over medium heat. Add onions and cook until translucent, about five minutes. Stir in minced garlic and ground cumin.
  3. Peel and chop the roasted poblanos, then add them to the pot along with chicken broth. Season with salt and pepper.
  4. Bring to a gentle boil, then reduce heat to simmer. Add chicken pieces and cook until no longer pink, about ten minutes.
  5. Blend cream cheese and shredded cheddar with one cup of broth until smooth, then stir back into the soup.
  6. Preheat your broiler, ladle soup into ovenproof bowls, top with cheese slices, and broil until bubbly and golden.

Nutrition

Find it online: https://chopandcooktips.com/chile-relleno-soup-recipe/