Description
This chile relleno soup takes everything you love about the stuffed Mexican classic and transforms it into a creamy, spoonable comfort food that’ll warm you from the inside out.
Ingredients
Scale
- 6 large poblano peppers (about 1½ pounds)
- 2 tablespoons olive oil
- 1 large white onion, diced (about 1½ cups)
- 4 garlic cloves, minced (about 2 tablespoons)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano (preferably Mexican)
- 4 cups chicken broth (32 oz)
- 1 cup heavy cream
- 8 oz Monterey Jack cheese, shredded (plus extra for garnish)
- 4 oz cream cheese, softened and cubed
- ¼ cup all-purpose flour
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 tablespoon lime juice (from about 1 lime)
Instructions
- Char poblano peppers under broiler, turning occasionally until blistered all over. Transfer to a paper bag or covered bowl for 10-15 minutes to steam. Peel, deseed, and chop into ½-inch pieces.
- Heat olive oil in a large pot over medium heat. Sauté onion for 4-5 minutes until translucent. Add garlic, cumin, and oregano; cook 30 seconds until fragrant.
- Whisk ¼ cup broth with flour until smooth. Add remaining broth to pot and bring to a simmer. Slowly whisk in flour mixture and simmer 5 minutes until slightly thickened.
- Add chopped poblanos and simmer another 5 minutes to meld flavors.
- Reduce heat to low and stir in heavy cream. Remove from heat and gradually add Monterey Jack and cream cheese, stirring until completely melted and smooth.
- Return to low heat, season with salt and pepper, and stir in lime juice. Adjust consistency with additional broth if needed and simmer 2-3 minutes before serving.
- Garnish with extra cheese, chopped cilantro, and tortilla strips if desired.