Description
This rich and creamy Chile Relleno Soup combines roasted poblano peppers, melted Monterey Jack cheese, and a velvety broth into a cozy bowl of comfort.
Ingredients
Scale
- 4 poblano peppers
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 ½ cups shredded Monterey Jack cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Roast the poblano peppers under a broiler or over an open flame until the skins are blistered. Transfer to a bowl, cover, and let steam for 10 minutes. Peel off skins, remove seeds, and dice.
- In a large pot, melt butter over medium heat. Add diced onion and sauté until translucent. Add garlic and cook for 1 more minute.
- Sprinkle flour over the mixture and stir constantly to create a roux.
- Slowly whisk in the broth until smooth and let the soup simmer for about 10 minutes to thicken.
- Add diced roasted poblanos and heavy cream. Simmer another 5–7 minutes to allow flavors to meld.
- Reduce heat to low and stir in the shredded cheese until fully melted and the soup is creamy.
- Season with salt and pepper. Serve hot with toppings of choice.
Notes
- Great for meal prep.
- Perfect for family dinners.
- Can be topped with avocado or cilantro.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 2g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 80mg