Description
Hearty chile relleno soup offers a robust Mexican-inspired journey through creamy textures and spicy nuances. Peppers, cheese, and robust seasonings combine for a comforting bowl that welcomes diners into a rich culinary experience.
Ingredients
Scale
- 5 poblano peppers (also labeled Pasilla peppers, depending on location)
- 2 cups cooked, chopped or shredded chicken breast
- 8 oz (226 g) cream cheese, softened and cut into small cubes
- 2 ½ cups (280 g) shredded cheddar cheese, divided
- 1 cup (113 g) shredded pepper jack cheese
- 5 cups (1.2 L) low-sodium chicken broth
- 2 tbsps (28 g) butter
- 1 tbsp (15 mL) olive oil
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp salt
- ½ tsp pepper
- Fresh chopped cilantro, for garnish
Instructions
- Roast Peppers: Char poblano peppers over an open flame or broiler until completely blackened and blistered, rotating for even roasting.
- Steam and Peel: Transfer roasted peppers to a sealed plastic bag, allowing them to steam and cool. Carefully remove blackened skin, slice open, discard stems and seeds, then finely dice pepper flesh.
- Sauté Base: In a medium pot, melt butter and olive oil, sauté onions until translucent. Add garlic and cumin, stirring quickly to release aromatics, then incorporate diced poblano peppers.
- Build Soup Foundation: Pour chicken broth into the pot, season with salt and pepper. Bring to a boil, then reduce to a gentle simmer. Add cooked chicken pieces.
- Create Creamy Texture: Whisk in cream cheese and shredded cheddar, stirring continuously until cheeses melt completely and create a smooth, velvety consistency.
- Finish and Broil: Ladle soup into serving bowls, top generously with additional cheddar and pepper jack cheese. Place under broiler until cheese turns golden and bubbly.
- Garnish and Serve: Sprinkle fresh chopped cilantro over each serving and present immediately while piping hot.
Notes
- Pepper Roasting Technique: Char poblanos thoroughly to develop deep, smoky flavor and ensure easy skin removal.
- Steaming Shortcut: Trapping roasted peppers in a sealed bag creates steam that naturally separates skin from flesh, making peeling effortless.
- Cheese Melting Wisdom: Whisk cheese gradually and continuously to prevent clumping and achieve silky, uniform texture.
- Broiler Precision: Monitor cheese topping closely to achieve golden-brown finish without burning, which can turn the delicate surface bitter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 405
- Sugar: 2 g
- Sodium: 645 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg