Chile Relleno Soup
Warm your heart and satisfy your cravings with this creamy Chile Relleno Soup, a delightful twist on the traditional dish. Each spoonful is bursting with rich, cheesy goodness and the smoky flavor of roasted poblano peppers. Perfect for busy weeknights or family gatherings, this soup is not only easy to prepare but also meal prep friendly—great for those who want delicious leftovers! With simple ingredients and flexible options for customization, you can tailor the soup to suit your taste. Prepare to cozy up with a bowl of this comforting delight that’s bound to become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 5 poblano peppers
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 5 cups low-sodium chicken broth
- 2 cups chopped cooked chicken breast
- 8 ounces cream cheese, softened
- 2 ½ cups shredded cheddar cheese, divided
- 1 cup shredded pepper jack cheese
Instructions
- Roast the poblano peppers until charred and blistered; allow them to steam in a sealed bag.
- Peel and chop the roasted peppers once cooled.
- In a pot, melt butter and olive oil; sauté diced onion until soft, then add garlic and cumin.
- Pour in chicken broth along with salt and pepper; bring to a boil before simmering.
- Mix in the chopped poblanos and cooked chicken breast.
- Stir in cream cheese and two cups of cheddar cheese until melted and smooth.
- Divide the soup into bowls, top with remaining cheeses, and broil until melted.
- Garnish with fresh cilantro before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg
Find it online: https://emmayummy.com/chile-relleno-soup/