Description
This rich and creamy Chile Relleno Soup combines roasted poblano peppers, melted Monterey Jack cheese, and a velvety broth into a cozy bowl of comfort. Perfect for chilly nights or anytime you crave bold Mexican flavors. Great for meal prep, family dinners, or a spicy twist on classic soups.
Ingredients
4 poblano peppers
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
4 cups chicken or vegetable broth
1 cup heavy cream
1 ½ cups shredded Monterey Jack cheese
1 teaspoon salt
½ teaspoon black pepper
Instructions
1. Roast the poblano peppers under a broiler or over an open flame until the skins are blistered. Transfer to a bowl, cover, and let steam for 10 minutes. Peel off skins, remove seeds, and dice.
2. In a large pot, melt butter over medium heat. Add diced onion and sauté until translucent. Add garlic and cook for 1 more minute.
3. Sprinkle flour over the mixture and stir constantly to create a roux.
4. Slowly whisk in the broth until smooth and let the soup simmer for about 10 minutes to thicken.
5. Add diced roasted poblanos and heavy cream. Simmer another 5–7 minutes to allow flavors to meld.
6. Reduce heat to low and stir in the shredded cheese until fully melted and the soup is creamy.
7. Season with salt and pepper. Serve hot with toppings of choice.
Notes
Peeling the peppers after steaming enhances the smoothness of the soup.
Don’t boil the soup after adding cream or cheese to prevent separation.
You can blend part of the soup for an ultra-smooth texture, but leave some chunks for character.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 4g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 65mg