Description

Chile Relleno Soup is a deliciously creamy dish that brings the traditional flavors of Chile Rellenos into a comforting bowl. This hearty soup features roasted poblano peppers, aromatic spices, and melted cheese, making it the perfect treat for chilly evenings or family gatherings. With its vibrant colors and rich aromas, this delightful recipe is sure to satisfy your cravings and impress your guests.

Ingredients

Scale

4 medium poblano peppers
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 (14-ounce) can fire-roasted diced tomatoes
1 tsp ground cumin
1 tsp Mexican oregano
4 oz cream cheese
1 cup shredded Monterey Jack cheese

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Instructions

Preheat oven to 400°F (200°C). Roast poblano peppers on a baking sheet for about 20 minutes until blistered. Cool and peel.
In a large pot, heat olive oil over medium heat. Sauté diced onions until soft, then add garlic and cook for another minute.
Stir in vegetable broth, diced tomatoes, cumin, and oregano. Bring to a simmer.
Add peeled poblano peppers to the pot and blend the mixture until smooth (or leave some chunks if preferred).
Stir in cream cheese until melted and well-combined. Adjust seasoning with salt and pepper.
Serve hot, topped with shredded Monterey Jack cheese.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (245g)
Calories: 320
Sugar: 4g
Sodium: 800mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 9g
Cholesterol: 40mg