Chile Relleno Soup Ingredients: 5 poblano peppers (also labeled Pasilla peppers, depending on location) 2 tablespoons butter 1 tablespoon olive oil 1 medium sweet onion, diced 3 cloves garlic, minced 1 teaspoon cumin 5 cups low-sodium chicken broth 1 teaspoon salt 1/2 teaspoon pepper 2 cups cooked, chopped or shredded chicken breast 8 ounces cream cheese, softened and cut into small cubes 2 1/2 cups shredded cheddar cheese, divided 1 cup shredded pepper jack cheese Fresh chopped cilantro, for garnish Directions: Preheat your broiler or gas burner. Clean and dry the poblano peppers, then roast them until the skin is blackened and blistered. This will take about 10 minutes. Transfer the peppers to a plastic bag, seal, and let them steam until cool. Once cooled, peel off as much skin as possible. Remove the stems and seeds, then finely chop the peppers. Set aside. In a medium pot, heat the butter and olive oil over medium heat. Add the diced onion and sauté until softened, about 3 minutes. Add garlic and cumin, cooking for about 20 seconds until fragrant. Stir in the chopped poblanos. Pour in the chicken broth, salt, and pepper, and bring to a boil. Reduce heat to a gentle simmer. Stir in the cooked chicken. Add the cream cheese and 2 cups of the cheddar cheese. Whisk until the cheeses are melted and the soup is smooth. Divide the soup into 6 bowls. Top each bowl with the remaining cheddar cheese and shredded pepper jack cheese. Place the bowls under the broiler until the cheese is melted and golden, keeping a close eye on them to avoid burning. Garnish with fresh chopped cilantro and serve hot. Enjoy! Prep Time: 20 minutes Cooking Time: 30 minutes Total Time: 50 minutes Kcal: 380 kcal per serving Servings: 6 servings This Creamy Roasted Chile Relleno Soup is a flavorful blend of fire-roasted poblano peppers, tender chicken, and a velvety smooth cheese base. The roasted poblanos bring a smoky depth to the soup, while the cream cheese and cheddar create a rich, comforting texture that warms you from the inside out. Finished with a touch of pepper jack cheese and fresh cilantro, this soup is perfect for cool fall days. Whether you're looking for a cozy weeknight dinner or something to impress your guests, this soup delivers with bold flavors and hearty ingredients. Serve it with crusty bread or alongside a light salad for a complete meal that's sure to satisfy.
