Here’s a flavorful Chile Relleno Soup recipe—a comforting, slightly spicy soup inspired by the classic stuffed chile relleno. 🌶️🥣
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1–2 poblano peppers, roasted, peeled, seeded, and chopped
- 1 red bell pepper, chopped
- 1 tsp ground cumin
- 4 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn kernels (fresh or frozen)
- 2 cups cooked chicken, shredded (optional)
- ½ cup heavy cream or half-and-half
- Salt and pepper, to taste
- Optional toppings: shredded cheese, tortilla strips, avocado, cilantro, or lime wedges
Instructions
1. Roast the Poblanos
- Roast poblano peppers over a gas flame or under the broiler until charred.
- Place in a bowl, cover with plastic wrap, and let steam 10 minutes.
- Peel, remove seeds, and chop.
2. Sauté Aromatics
- Heat olive oil in a large pot over medium heat.
- Sauté onions and garlic until translucent (~3–4 minutes).
- Add chopped red bell pepper and roasted poblano, cook 2–3 minutes.
3. Add Broth and Simmer
- Stir in cumin, chicken or vegetable broth, and diced tomatoes.
- Bring to a boil, then reduce heat and simmer 15–20 minutes.
4. Blend (Optional)
- For a smoother soup, use an immersion blender or regular blender to puree until desired consistency.
5. Add Chicken, Corn, and Cream
- Stir in shredded chicken and corn.
- Add heavy cream and simmer 5 minutes.
- Season with salt and pepper to taste.
6. Serve
- Ladle into bowls and top with cheese, tortilla strips, avocado, cilantro, or a squeeze of lime.
Tips
- Cheese-stuffed version: Add small cubes of cheese to the soup before serving for a “true” chile relleno flavor.
- Vegetarian: Omit chicken and use vegetable broth.
- Spice level: Add a chopped jalapeño or a dash of cayenne for extra heat.
I can also give a slow cooker version where the soup simmers all day and the flavors intensify—great for busy days.
Do you want me to provide that version?
