Description
This Chile Relleno Soup is a creamy, flavorful dish inspired by the classic Mexican chile relleno. It combines roasted poblano peppers, tomatoes, aromatic spices, and a blend of cheddar and Monterey Jack cheeses to create a comforting, rich soup perfect for any meal.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 roasted poblano peppers, peeled and chopped
- 2 medium tomatoes, chopped
- 1 cup chicken broth
- 2 cups vegetable broth
Spices
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Ingredients
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
Instructions
- Heat Olive Oil: Heat olive oil in a large pot over medium heat, ensuring it coats the bottom evenly to prepare for sautéing the vegetables.
- Sauté Onion: Add the chopped onion and cook, stirring occasionally, for about 5 minutes until the onion softens and becomes translucent, releasing its natural sweetness.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to let it burn.
- Add Poblano Peppers: Incorporate the chopped roasted poblano peppers, stirring well to combine with the onion and garlic mixture.
- Add Tomatoes: Add the chopped tomatoes and cook for 3 to 4 minutes until they soften and start to release their juices, creating a flavorful base.
- Add Broths: Pour in the chicken broth and vegetable broth, stirring to blend all the ingredients thoroughly.
- Season Soup: Add ground cumin, chili powder, smoked paprika, salt, and black pepper, stirring to evenly distribute the spices throughout the soup.
- Simmer Soup: Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld together beautifully.
- Add Cream: Stir in the heavy cream and continue simmering for another 5 minutes, which will give the soup its creamy texture and rich flavor.
- Add Cheeses: Add the shredded cheddar cheese and Monterey Jack cheese, stirring continuously until the cheese melts completely and the soup becomes smooth and velvety.
- Finish Soup: Remove the pot from heat and stir in the chopped fresh cilantro and lime juice to brighten the flavors.
- Adjust Seasoning: Taste the soup and adjust seasoning if needed, adding more salt, pepper, or lime juice according to your preference.
- Serve: Ladle the hot soup into bowls and garnish with additional fresh cilantro if desired for an extra pop of color and freshness.
Notes
- Roasting the poblano peppers before adding them enhances their smoky flavor and reduces bitterness.
- If you prefer a vegetarian version, substitute the chicken broth with vegetable broth.
- For a spicier soup, add a pinch of cayenne pepper or include some diced jalapeños.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- This soup pairs wonderfully with warm tortilla chips or a side of crusty bread.
