Chile Relleno Soup: A Cozy, Indulgent Twist on a Classic Comfort
Enjoy a creamy, spicy twist on traditional Chile Rellenos with this delightful soup that combines the rich flavors of roasted peppers, Mexican spices, and cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 roasted poblano peppers
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded Monterey Jack cheese
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- salt to taste
- fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking until softened.
- Stir in the vegetable broth and bring to a simmer.
- Add the roasted poblano peppers, cumin, and smoked paprika. Cook for 15 minutes.
- Blend the soup until smooth, then return to the pot.
- Stir in the heavy cream and shredded cheese until melted and well combined.
- Season with salt to taste and garnish with fresh cilantro before serving.
Notes
- For a spicier version, leave some of the seeds in the poblano peppers.
- This soup can be made ahead of time and reheated gently on the stove.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 90mg
Keywords: Chile Relleno Soup, Comfort Food, Soup Recipes