Description
A warm, comforting bowl of Chile Relleno Soup harmonizes roasted chili peppers with a creamy broth.
Ingredients
Scale
- 4 Poblano Peppers
- 1 Yellow Onion
- 3 Garlic Cloves
- 2 cups Fresh Tomatoes or canned diced Tomatoes
- 4 cups Vegetable or Chicken Broth
- 1 cup Heavy Cream
- 1 cup Shredded Cheese (Monterey Jack & Sharp Cheddar)
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- Salt to taste
Instructions
- Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes or until the skin is charred and blistered. Transfer to a bowl, cover with plastic wrap to steam for about 10 minutes.
- Chop the onion and garlic. In a large pot, heat a tablespoon of olive oil over medium heat. Once hot, add the onions and sauté for 5 minutes until translucent. Add minced garlic and cook for an additional minute.
- Add diced tomatoes and broth to the pot. Stir in cumin, smoked paprika, and salt. Simmer for 10 minutes.
- Peel and chop the roasted peppers, then add to the pot.
- Lower heat, pour in heavy cream and stir until mixed. Gradually add shredded cheese, stirring until melted.
- Ladle soup into bowls, garnishing with additional cheese, cilantro, or sour cream if desired. Serve with crusty bread or tortilla chips.
Notes
For a lighter version, use coconut milk or reduced-fat cheese. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Chile Relleno Soup, Comfort Food, Vegetarian Soup, Mexican Cuisine