Description
Chile Relleno Soup is a rich, creamy, and flavorful Mexican-inspired soup featuring roasted poblano peppers, green chiles, cheeses, and optional shredded chicken. This comforting dish combines a velvety roux-based broth with the smoky heat of roasted peppers, perfect for a cozy meal.
Ingredients
Scale
Peppers and Aromatics
- 3 large poblano peppers, roasted and chopped
- 1 (4 oz) can diced green chiles
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Soup Base
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
Cheeses and Protein
- 1 ½ cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 2 cups cooked shredded chicken (optional)
Seasonings and Garnish
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Fresh cilantro or green onions, for garnish
Instructions
- Roast Poblanos: Roast the poblano peppers under the broiler or over an open flame until they are blackened on all sides. Then cover them to let steam, which makes peeling easier. Peel off the skins, remove the seeds, and chop the peppers.
- Sauté Onion: In a large pot, melt the unsalted butter over medium heat. Add the diced onion and sauté until the onion becomes soft and translucent.
- Add Garlic: Stir in the minced garlic and cook until fragrant, about 1 minute, taking care not to burn the garlic.
- Create Roux: Sprinkle the all-purpose flour over the onion and garlic mixture and stir continuously for 2-3 minutes. This forms a roux which will thicken the soup.
- Add Broth and Peppers: Gradually whisk in the chicken broth to avoid lumps. Then add the chopped roasted poblanos and the canned diced green chiles to the pot.
- Simmer Soup: Allow the soup to simmer gently for 10-15 minutes so the flavors meld together and the soup thickens slightly.
- Add Cream: Reduce the heat to low and stir in the heavy cream, blending it smoothly into the soup base.
- Melt Cheeses: Slowly add the shredded Monterey Jack and sharp cheddar cheeses while stirring continuously until the cheeses melt completely into the soup, creating a creamy texture.
- Add Chicken (Optional): If using, stir in the cooked shredded chicken and heat through until warm throughout.
- Season and Garnish: Taste and season the soup with salt and black pepper as needed. Serve hot, garnished with fresh cilantro or chopped green onions for brightness and extra flavor.
Notes
- Roasting poblanos over an open flame gives the soup its signature smoky flavor.
- The cheese blend provides both creamy and sharp notes, but feel free to adjust cheese types to your preference.
- Using cooked shredded chicken is optional but adds protein for a more filling meal.
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- Adjust salt and pepper according to taste, especially if using pre-seasoned chicken broth.
- Serve with warm crusty bread or tortilla chips for a complete dining experience.
