Chile Relleno Soup

Serves 1
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Directions

  1. 1Roast the poblano peppers over an open flame or under a broiler until the skins are blackened and blistered on all sides.
  2. 2Transfer the peppers to a bowl and cover for 10 minutes to steam.
  3. 3Peel away most of the charred skin, then remove stems and seeds.
  4. 4Blend or finely chop the roasted poblanos and set aside.
  5. 5In a large soup pot, melt the butter over medium heat.
  6. 6Add the onion and cook for about 5 minutes until soft and translucent.
  7. 7Stir in the garlic, cumin, and roasted poblanos.
  8. 8Cook for 1 minute until fragrant.
  9. 9Pour in the chicken broth and season with salt and pepper.
  10. 10Bring to a gentle boil.
  11. 11Add the diced chicken and simmer for 10–12 minutes, or until fully cooked and tender.
  12. 12In a blender, combine the cream cheese, shredded cheddar cheese, and 1 cup of hot broth from the soup.
  13. 13Blend until smooth and creamy.
  14. 14Stir the cheese mixture back into the soup pot and mix well until fully incorporated.
  15. 15Add the sliced cheese pieces and stir gently until melted and velvety.
  16. 16Simmer for 2–3 more minutes, then serve hot.

Ingredients

  • 4 medium poblano peppers
  • 2 tbsp butter
  • 0.25 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 4 cups chicken bone broth
  • to taste Salt and black pepper
  • 1.5 lb boneless skinless chicken thighs or breasts, cut into small pieces
  • 8 oz cream cheese, softened
  • 1.5 cups shredded cheddar cheese
  • 8 thin slices cheddar or pepper jack cheese

Equipment

bowllarge soup potblender
Chile Relleno Soup | Clip Recipe