Description
Indulge in the rich and creamy goodness of this Chile Relleno Soup with Cheddar and Cream Cheese. A comforting and flavorful soup that combines the smoky heat of poblano peppers with the richness of cream cheese and cheddar.
Ingredients
Scale
Roasted Poblano Peppers:
- 4 large poblano peppers (roasted, peeled, and chopped)
Soup Base:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 4 cups chicken broth (or vegetable broth)
- 1 (8 oz) package cream cheese (softened)
- 1½ cups shredded sharp cheddar cheese
- ½ cup heavy cream
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
Garnish:
- Chopped fresh cilantro and crushed tortilla chips (optional)
Instructions
- Roast the Poblano Peppers: Roast the poblano peppers until charred, peel, remove seeds, and chop.
- Prepare Soup Base: Sauté onion and garlic, add chopped poblanos, cumin, and smoked paprika. Pour in broth, melt cream cheese, stir in cheddar and cream. Season with salt and pepper.
- Blend and Serve: Use an immersion blender for a smoother texture. Serve hot, garnished with cilantro and tortilla chips.
Notes
- For extra heat, add a diced jalapeño with the onion.
- Use vegetable broth to make this recipe vegetarian.
- This soup thickens as it sits—add extra broth or cream to loosen when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 90 mg
