Description
Chili Relleno Soup is a creamy, comforting dish that brings the vibrant flavors of Mexico to your table. This hearty soup features roasted poblano peppers and a rich blend of cheeses, all simmered in savory vegetable broth. Perfect for cozy nights or gatherings with friends, this soup is a delightful twist on the classic chili relleno that will warm your soul and impress your guests.
Ingredients
Scale
- 3 roasted poblano peppers, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 8 oz cream cheese, softened
- 1 cup Mexican cheese blend
- 1/4 cup fresh cilantro, chopped
Instructions
- In a large pot over medium heat, sauté the onion until translucent. Add garlic and cook for an additional minute.
- Stir in chopped roasted poblano peppers and vegetable broth; let simmer for 10 minutes.
- Add softened cream cheese and stir until melted and fully combined.
- Blend the soup until smooth using an immersion blender or regular blender.
- Return to heat and mix in half of the Mexican cheese blend until melted.
- Serve garnished with cilantro and remaining cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg
Keywords: - For enhanced flavor, roast poblanos over an open flame until charred before chopping. - Customize with corn or different types of peppers for varied heat levels. - To make it vegetarian, ensure all ingredients are plant-based.