Chile Relleno Soup
This Chile Relleno Soup captures the essence of classic chile rellenos in a comforting and easy-to-make soup. Smoky roasted poblano peppers, creamy cheese, and flavorful broth combine for a satisfying meal perfect for a chilly evening.
Equipment
- Baking Sheet
- Broiler
- Large pot or Dutch oven
- Plastic Wrap
- Mixing Bowls
- Measuring cups and spoons
- Ladle
- Knife
- Cutting board
Ingredients
- 4 poblano peppers
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper optional
- 4 cups chicken broth
- 1 cup frozen corn
- 4 ounces Monterey Jack cheese, shredded
- Salt and pepper to taste
- Optional toppings: sour cream
- Optional toppings: avocado
- Optional toppings: cilantro
- Optional toppings: tortilla strips
Instructions
- Preheat your broiler.
- Place the poblano peppers on a baking sheet and broil for 5-7 minutes per side, until the skin is blackened and blistered.
- Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10-15 minutes.
- After steaming, gently peel off the blackened skin. Remove the stems and seeds from the peppers. Rinse lightly if needed.
- Roughly chop the peeled and seeded poblano peppers. Set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, cumin, oregano, and cayenne pepper (if using) to the pot. Cook for 1 minute more, until fragrant.
- Pour in the chicken broth and add the diced tomatoes (undrained). Bring to a simmer.
- Stir in the chopped poblano peppers, black beans, and corn.
- Reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld together.
- Remove the pot from the heat and stir in the shredded Monterey Jack cheese until melted and creamy.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with your favorite toppings, such as sour cream, avocado, cilantro, and tortilla strips.
Notes
For a smoky flavor, ensure the poblano peppers are well-blackened during roasting. Steaming them makes peeling easier. Monterey Jack cheese provides a classic flavor, but Oaxaca cheese offers a more authentic Mexican taste. For extra creaminess, blend a portion of the soup before adding the cheese. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.