Thursday, February 23, 2017

Chile Relleno Soup

Chile Relleno Soup: Savory Sweet and Satsifying

I think I have only ever had chile rellenos once at a Mexican restaurant. I am a creature of habit when it come to ordering Mexican food. It is always the nachos and nothing but the nachos. So when I came across a recipe for chile relleno soup, I knew I had to try it. The flavors of a chile relleno in a soup turned out to be creamy, cheesy, and slightly spicy. 

Chile Relleno Soup


  • 5 poblano peppers
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 jalapeño, finely diced
  • 6 cloves garlic, minced
  • 1/2 cup all purpose flour
  • 2 cups low sodium chicken broth
  • 2 cups half and half
  • 2 tablespoons dried cilantro
  • 1/2 teaspoon black pepper
  • 6 ounces cream cheese, cut into cubes
  • shredded Mexican cheese


  1. Rinse the poblano peppers and dry them. Place them on a foil covered baking sheet. Turn on the broiler and roast the peppers until charred and blistered, about 5 minutes. Rotate the poblano peppers until all sides are charred and blistered. Remove the peppers from the oven and place in a container and seal or a bowl covered tightly with plastic wrap. Set aside to cool.
  2. In a medium pot add in the butter and olive oil. Heat over medium heat until the butter has melted. Add in the onions and jalapeños and sauté until softened. Add in the garlic and cook stirring often for about 2 minutes, or until the garlic is fragrant.
  3. Reduce the heat to low and sprinkle the flour over the vegetables. Cook for 2 minutes, then slowly whisk in the chicken broth and half and half. Add in the cilantro and black pepper and simmer on low heat stirring occasionally.
  4. Once the poblano peppers have cooled, remove them and peel of the charred skin. Cut the stems off and cut the peppers in half and remove the seeds. Discard the charred skins and the seeds. Chop the peppers into medium sized pieces and add them to the soup. Add in the cream cheese and simmer on low for 15-20 minutes or until the cream cheese has melted and the soup is warmed through.
  5. Serve and top with shredded Mexican cheese.

You can also roast the peppers over an open flame on a gas stove or in a preheated oven.

Nutrition Facts

Serves: 6

Amount Per Serving

Calories 395

Total Fat


Saturated Fat


Polyunsaturated Fat


Monounsaturated Fat


Trans Fat








Total Carbohydrates


Dietary Fiber






Vitamin A 16.27% Vitamin C 37.64%

Calcium 23.46% Iron 1.64%

*Nutritional information will vary depending on the brands you use.

*Adapted from Creative Culinary.
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