Description
A rich and comforting Chile Relleno Soup featuring roasted poblano peppers, a creamy cheese base, and tender shredded chicken, perfect for warming up on chilly days or serving as a hearty meal.
Ingredients
Scale
Vegetables and Peppers
- 3 large poblano peppers, roasted and chopped
- 1 (4 oz) can diced green chiles
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Dairy and Cheese
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- 1 ½ cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
Other Ingredients
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups cooked shredded chicken (optional)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Fresh cilantro or green onions, for garnish
Instructions
- Roast and prepare peppers: Roast the poblano peppers under the broiler or over an open flame until the skins are blackened. Cover the peppers to steam for a few minutes, then peel off the skins, remove the seeds, and chop the peppers.
- Sauté the onion: In a large pot, melt the butter over medium heat. Add the diced onion and sauté until softened and translucent.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, taking care not to burn it.
- Make the roux: Sprinkle the flour over the sautéed onion and garlic, stirring constantly for 2 to 3 minutes to cook out the raw flour taste and form a roux.
- Add broth and chiles: Gradually whisk in the chicken broth to avoid lumps, then stir in the chopped roasted poblanos and the canned diced green chiles.
- Simmer to develop flavors: Allow the soup to simmer gently for 10 to 15 minutes so that all the flavors meld together.
- Add cream: Reduce the heat and slowly stir in the heavy cream to add richness to the soup.
- Melt the cheeses: Gradually add the shredded Monterey Jack and sharp cheddar cheeses while stirring until the cheeses melt smoothly into the soup, creating a creamy texture.
- Add chicken (optional): If desired, stir in the cooked shredded chicken and heat through until warmed.
- Season and garnish: Season the soup with salt and black pepper to taste. Serve garnished with fresh cilantro or chopped green onions for a fresh finish.
Notes
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- Roasting the poblanos adds a smoky flavor that is key to authentic taste.
- Adjust salt according to your broth’s sodium level to prevent oversalting.
- You can substitute Monterey Jack cheese with mozzarella if preferred.
- This soup pairs well with warm crusty bread or tortillas.
