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Chile Relleno Soup: A Flavorful Twist on a Classic Dish

Chile Relleno Soup
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A delicious and hearty soup inspired by the classic Chile Relleno dish, featuring roasted peppers, cheese, and a savory broth.

Ingredients

Scale
  • 4 large poblano peppers
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • Fresh cilantro for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Roast the poblano peppers until the skin is charred, about 20 minutes. Remove from the oven and let cool.
  2. Once cooled, peel the skin off the peppers, remove the seeds, and chop them into bite-sized pieces.
  3. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent.
  4. Add the chopped roasted peppers, vegetable broth, diced tomatoes, cumin, chili powder, salt, and pepper. Bring to a boil.
  5. Reduce heat and let simmer for 20 minutes to allow the flavors to meld.
  6. Stir in the shredded cheese until melted and well combined.
  7. Serve hot, garnished with fresh cilantro.

Notes

  • For a spicier soup, add diced jalapeños or a pinch of cayenne pepper.
  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Feel free to use different types of cheese based on your preference.

Nutrition

Find it online: https://howeats.com/chile-relleno-soup-recipe-delicious-comfort-food/