Chile Relleno Soup (Printable)
Roasted poblano peppers and melted cheeses create this rich, creamy Mexican-inspired soup
# What You Need:
→ Vegetables
01 - 4 large poblano peppers
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 small russet potato, peeled and diced
→ Dairy
05 - 2 cups whole milk
06 - 1 cup shredded Monterey Jack cheese
07 - 1 cup shredded cheddar cheese
08 - 1/2 cup sour cream
→ Broth & Seasonings
09 - 3 cups low-sodium vegetable broth
10 - 1 tablespoon olive oil
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon cayenne pepper
15 - Salt and black pepper, to taste
→ Garnish
16 - Fresh cilantro, chopped
17 - Crumbled queso fresco
18 - Tortilla strips
# How To Make It:
01 - Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered on all sides. Place in a bowl, cover, and let steam for 10 minutes. Peel off the skins, remove seeds and stems, and chop the flesh.
02 - In a large pot, heat olive oil over medium heat. Add the onion and sauté until softened, about 4 minutes. Add garlic and cook for 1 minute until fragrant.
03 - Add diced potato, cumin, oregano, smoked paprika, and cayenne pepper. Stir for 1 minute until spices are fragrant and well-coated.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes, until potatoes are just tender.
05 - Add chopped poblano peppers to the pot and simmer for 5 minutes more to allow flavors to meld.
06 - Reduce heat to low. Stir in milk, Monterey Jack, and cheddar cheese until melted and smooth, being careful not to boil.
07 - Remove from heat and stir in sour cream. Season with salt and black pepper to taste.
08 - Ladle soup into bowls and garnish with fresh cilantro, queso fresco, and tortilla strips as desired.
# Expert Suggestions:
01 -
- You get all those cozy chile relleno flavors without spending an hour stuffing peppers
- The roasted poblano aroma alone will have everyone gathering in your kitchen
02 -
- Never add sour cream to boiling liquid or it will separate into an unappealing mess
- Grate your own cheese from blocks instead of buying pre-shredded bags for the smoothest melting texture
03 -
- Wear gloves when handling the peppers if you have sensitive skin, and definitely do not touch your eyes
- A splash of lime juice right before serving brightens all the rich flavors and adds a lovely acidic contrast