Chile Relleno Soup
A warm, comforting soup combining roasted poblano chiles, creamy ingredients, and tender chicken, perfect for weeknights or cozy weekends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
- 2 poblano chiles
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked chicken, shredded
- 1 can (15 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (e.g., Monterey Jack or cheddar)
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Roast the chiles over an open flame or in a broiler until charred. Place them in a bowl and cover with a towel for about 10 minutes. Peel and chop the chiles once cooled.
- Sauté the onion and garlic in a large pot with oil until translucent, about 5 minutes.
- Combine the diced tomatoes, chicken broth, cumin, and roasted chiles in the pot. Bring to a boil, then simmer for about 15 minutes.
- Add the shredded chicken and heavy cream, cooking until heated through, about 5 more minutes.
- Mix in the shredded cheese, stirring until melted and smooth.
- Season with salt and pepper to taste.
- Serve in bowls, garnished with fresh cilantro.
Notes
Feel free to customize the soup with leftover chicken or adjust spices to your taste.