Description
Chili Relleno Soup is a warm and comforting dish that combines the rich flavors of roasted poblano peppers, creamy cheeses, and savory vegetable broth. Perfect for chilly evenings or family gatherings, this hearty soup delivers a delightful taste reminiscent of traditional chili relleno. Each spoonful promises to envelop you in warmth and satisfaction, making it a favorite among friends and family.
Ingredients
Scale
- 3 large poblano peppers
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 8 oz cream cheese, cubed
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Roast the poblano peppers over an open flame or under the broiler until charred. Place them in a bowl covered with plastic wrap to steam.
- While the peppers cool, sauté the chopped onion and minced garlic in olive oil in a large pot over medium heat until translucent.
- Peel and chop the cooled peppers, then add them to the pot along with vegetable broth. Simmer for about 10 minutes.
- Stir in the cream cheese until melted and combined.
- Add shredded cheeses and lime juice; stir until melted and creamy. Garnish with chopped cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg
Keywords: - For added protein, consider incorporating black beans or shredded chicken into the soup. - To customize spice levels, add diced jalapeños or smoked paprika. - Store leftovers in an airtight container for up to three days; reheat on the stove.