Chile Relleno Soup Recipe
This Chile Relleno Soup Recipe brings beloved Mexican flavors to your bowl. Traditional chile rellenos transform into creamy, comforting soup perfection.
Equipment
- Large soup pot
- Blender or immersion blender
- Sharp knife
- Cutting Board
- Wooden Spoon
- Measuring Cups
Ingredients
- 4 large poblano peppers roasted and chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup Mexican cheese blend shredded
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Roast poblanos until skin chars completely.
- Place peppers in plastic bag for steaming.
- Remove skins and chop peppers roughly.
- Sauté onions until soft and translucent.
- Add garlic and cook for one minute.
- Pour chicken broth into the pot slowly.
- Add chopped poblanos and cumin to mixture.
- Simmer soup for fifteen minutes on medium.
- Blend half the soup until completely smooth.
- Return blended portion to the pot carefully.
- Stir in heavy cream and cheese gradually.
- Season with salt and pepper to taste.
Notes
- Char poblanos over open flame for smoky flavor
- Remove all pepper skins for smooth texture
- Use Mexican cheese blend for authentic taste
- Adjust cream amount for desired soup thickness
- Garnish