Description
Chili Relleno Soup is a comforting, flavorful dish that combines the smoky richness of roasted poblano peppers with a creamy broth. Each spoonful brings warmth and joy, making it perfect for chilly evenings or gatherings with friends and family. This easy-to-make soup is not only visually appealing but also delivers a delightful mix of textures and flavors that will leave everyone asking for seconds.
Ingredients
Scale
- 4 fresh poblano peppers
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheddar cheese
- ¼ cup fresh cilantro, chopped
Instructions
- Roast poblano peppers over an open flame or under a broiler until charred. Place in a bowl covered with plastic wrap for 10 minutes to steam, then peel off the skins.
- In a large pot over medium heat, add olive oil and sauté the diced onion and minced garlic until translucent, about 5 minutes.
- Add the roasted peppers and chicken broth to the pot; simmer for 10 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Return to low heat, stir in heavy cream, and season with salt and pepper to taste. Heat through for another 5 minutes.
- Serve hot, topped with shredded cheddar cheese and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg