Chili Relleno Soup
Chili Relleno Soup is a delectable fusion of smoky roasted poblano peppers and creamy cheese, perfect for warming your soul on chilly nights. This comforting dish is not just easy to make but also immensely satisfying, with each spoonful delivering a delightful blend of flavors. Ideal for weeknight dinners or gatherings, this soup is sure to impress your family and friends, making it a new go-to recipe in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 4 fresh poblano peppers
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 8 oz cream cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- ¼ cup fresh cilantro, chopped
Instructions
- Roast the poblano peppers over an open flame or under a broiler until charred. Allow them to cool, then peel and chop.
- In a large pot, heat 2 tbsp olive oil over medium heat. Sauté the onions until translucent (about 5 minutes). Add garlic and cook for another minute.
- Pour in the vegetable broth and add the roasted peppers. Simmer for 15 minutes.
- Stir in the cream cheese until melted and combined. Season with salt and pepper as needed.
- Mix in half of the shredded cheese until melted. Serve hot, garnished with remaining cheese and cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
Keywords: - For extra protein, add black beans or shredded chicken. - Adjust spice levels by using jalapeños or hotter chili varieties. - This soup can be made ahead; just add cheese before serving.