Chile Relleno Soup Recipe
This Chile Relleno Soup Recipe warms the soul instantly. It’s creamy, slightly spicy, and packed with flavor. Roasted poblano peppers add a smoky depth.
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 medium tomatoes chopped
- 4 cups chicken or vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded Mexican cheese
- 1/2 cup heavy cream
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Roast poblano peppers until skins char.
- Peel, seed, and chop peppers.
- Heat olive oil in a large pot.
- Sauté onion and garlic until translucent.
- Add chopped tomatoes, cook for five minutes.
- Stir in cumin, chili powder, smoked paprika.
- Pour in broth and bring to simmer.
- Add chopped roasted poblanos.
- Simmer soup for ten minutes.
- Use blender for smooth texture.
- Return soup to pot and stir.
- Mix in heavy cream.
- Add shredded cheese gradually.
- Season with salt and pepper.
- Simmer until cheese melts fully.
- Garnish with fresh cilantro.
- Serve with lime wedges on side.
Notes
- Roast peppers for smoky flavor.
- Use fresh cheese for best melt.
- Adjust chili powder to desired spice.
- Serve immediately for creamy texture.
- Blend partially for chunky style.
- Lime juice enhances flavors perfectly.