Description
Chile Relleno Soup is a comforting and flavorful dish that combines the smoky essence of roasted poblano peppers with savory chicken broth and creamy cheese. This vibrant soup not only warms your soul but also dazzles with its rich textures and colors, making it perfect for cozy nights or entertaining guests. Easy to prepare, it’s sure to impress everyone at the table and leave them asking for seconds.
Ingredients
Scale
- 4 large poblano peppers
- 4 cups low-sodium chicken broth
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 cup sour cream (for serving)
- 1 cup shredded pepper jack cheese (for serving)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Roast the washed poblano peppers on a baking sheet for about 20 minutes until blistered.
- Allow the peppers to cool slightly, then peel and dice them. In a large pot over medium heat, sauté diced onion and minced garlic in olive oil for about 5 minutes until soft.
- Add the diced tomatoes and chicken broth to the pot. Stir in the roasted poblano peppers and let simmer for about 10 minutes.
- Blend the soup using an immersion blender until smooth or leave it chunky according to your preference. Season with salt, pepper, and optional spices like cumin.
- Serve hot, garnished with sour cream and shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 860mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg