Description
This comforting Chile Relleno Soup combines roasted poblano peppers with creamy cheddar and cream cheese, creating a rich and flavorful Mexican-inspired soup that’s perfect for a cozy meal. The blend of spices and the option to thicken the soup make it customizable and delicious.
Ingredients
Scale
Soup Base
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
Peppers and Broth
- 4 roasted poblano peppers, peeled, seeded, and chopped
- 1 (4-ounce) can diced green chiles
- 4 cups chicken broth
Cheese and Cream
- 4 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/2 cup heavy cream
Thickening and Garnish
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Fresh cilantro, for garnish
- Crushed tortilla chips, for garnish
Instructions
- Sauté Aromatics: In a large pot, heat butter and olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until soft and translucent. Stir in minced garlic, ground cumin, dried oregano, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant to build the base flavor of the soup.
- Add Peppers and Broth: Add the chopped roasted poblano peppers and diced green chiles to the pot, stirring to combine with the aromatics. Pour in the chicken broth and bring the mixture to a gentle simmer. Allow the soup to cook for 10 minutes so the flavors meld beautifully.
- Incorporate Cream Cheese: Reduce the heat to low and add the softened cream cheese. Stir continuously until the cream cheese is fully melted and the soup becomes creamy and smooth.
- Melt Cheddar Cheese: Add the shredded sharp cheddar cheese and stir until it completely melts into the soup, enriching it with a sharp, cheesy flavor.
- Add Heavy Cream: Pour in the heavy cream and gently stir to incorporate, making the soup luxuriously creamy and smooth in texture.
- Optional Thickening: If you prefer a thicker consistency, add the cornstarch slurry (cornstarch mixed with water) to the soup. Simmer for an additional 2–3 minutes until slightly thickened.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Serve the soup hot, garnished with freshly chopped cilantro and crushed tortilla chips for added texture and flavor.
Notes
- To roast poblano peppers, place them under a broiler or over an open flame until charred on all sides. Place in a covered bowl for 10 minutes to steam, then peel off the skins and remove seeds.
- For extra heat, add a diced jalapeño along with the onion when sautéing.
- This soup can be made vegetarian by substituting chicken broth with vegetable broth.
- You can use a blend of poblano and Anaheim peppers for a different flavor profile.
- Adjust the amount of cream cheese and cheddar cheese to control the richness to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 85 mg
