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Chile Relleno Soup

A comforting soup that combines the classic taste of stuffed chiles with a rich, creamy broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large poblano peppers
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded Monterey Jack cheese
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons
  • Blender or immersion blender

Method
 

  1. Preheat your oven to 425°F (220°C) for roasting the peppers.
  2. Roast the poblano peppers over an open flame or in the oven until the skins are blistered.
  3. Place the roasted peppers in a bowl and cover with plastic wrap to steam for about 10 minutes.
  4. In a large pot, heat the olive oil over medium heat.
  5. Add the diced onion and sauté until translucent.
  6. Stir in the minced garlic and sauté for an additional minute.
  7. Peel the skins off the peppers, remove the seeds, and chop them into bite-sized pieces.
  8. Add the chopped peppers to the pot along with the vegetable broth and ground cumin.
  9. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
  10. Using an immersion blender, blend the soup until smooth.
  11. Stir in the heavy cream and shredded Monterey Jack cheese, allowing them to melt.
  12. Season with salt and pepper to taste.
  13. Serve hot, garnished with fresh cilantro.

Notes

For an extra kick, add chopped jalapeños when sautéing the onions and garlic. Serve with warm tortillas or crusty bread.