Description
Chili Relleno Soup is a comforting, flavorful dish that brings the smoky richness of roasted poblano peppers, creamy cheese, and aromatic spices into one warm bowl. Ideal for chilly evenings or family gatherings, this easy-to-make soup delivers a taste of tradition and love, providing warmth and satisfaction in every spoonful. Perfect as a starter or main course, it’s sure to become a family favorite!
Ingredients
Scale
- 4 medium fresh poblano peppers
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1/2 cup fresh cilantro, chopped
- 8 oz cream cheese
- 1 cup shredded cheddar cheese
Instructions
- Roast the poblano peppers over an open flame or under the broiler until blistered. Once cooled, peel off skins and chop.
- In a large pot, heat olive oil over medium heat. Sauté chopped onions until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
- Pour in chicken broth and add roasted poblano peppers. Simmer for about 10 minutes to combine flavors.
- Blend the soup until smooth using an immersion blender or a standard blender (allow to cool slightly if using a standard blender).
- Return the blended soup to the pot over low heat and mix in cream cheese until melted. Gradually stir in shredded cheddar cheese until fully incorporated.
- Add chopped cilantro, adjust seasoning as needed, and serve hot with optional toppings like additional cheese or tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg