Chile Relleno Soup
A rich and creamy Mexican-inspired soup featuring roasted poblano peppers, cheese, and a flavorful broth.
Ingredients
- 4 large poblano peppers
- 1 small onion diced
- 2 cloves garlic minced
- 2 tablespoons butter or oil
- 3 cups 720ml chicken broth (or vegetable broth for vegetarian version)
- 1 cup 240ml heavy cream
- 1 cup 240ml milk
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 ½ cups 170g shredded Monterey Jack or cheddar cheese
- 1/2 cup queso fresco optional, for garnish
- 1/4 cup fresh cilantro chopped
- Tortilla strips or crushed tortilla chips for topping
Instructions
Roast the Poblano Peppers:
- Place the poblano peppers directly over a gas flame or under the broiler until the skin is charred and blistered (about 5-7 minutes per side).
- Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
- Peel off the skin, remove seeds, and dice the peppers.
Sauté Aromatics:
- In a large pot, melt butter (or heat oil) over medium heat.
- Add onions and garlic, sauté until soft (3-4 minutes).
Make the Base:
- Sprinkle in flour, stir, and cook for 1-2 minutes to create a roux.
- Slowly whisk in chicken broth, stirring constantly.
Simmer & Blend (Optional for Smooth Texture):
- Add the roasted poblano peppers, salt, pepper, cumin, and smoked paprika.
- Simmer for 10-15 minutes to develop flavors.
- For a smoother texture, blend part of the soup with an immersion blender.
Add Dairy & Cheese:
- Reduce heat to low, then stir in heavy cream and milk.
- Slowly add shredded cheese, stirring until melted.
Serve & Garnish:
- Ladle into bowls and top with queso fresco, fresh cilantro, and tortilla strips.
- Serve hot and enjoy!
Notes
- For a vegetarian version: Use vegetable broth instead of chicken broth.
- For extra heat: Add diced jalapeños or a pinch of cayenne pepper.
- For a thicker soup: Add more cheese or blend half of the soup.
- Storage: Refrigerate for 3-4 days, or freeze for up to 1 month.