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Chile Relleno Soup Recipe

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Ingredients

Scale

  • 4 poblano peppers

  • 2 cups fire-roasted tomatoes

  • 4 cups chicken or vegetable broth

  • 1 onion, diced

  • 3 garlic cloves, minced

  • 2 cups cooked shredded chicken

  • 1 cup shredded cheese (Oaxaca, Monterey Jack, or mozzarella)

  • ½ cup heavy cream (optional)

  • Salt, pepper, cumin, smoked paprika to taste

  • Cilantro and lime for garnish

Instructions

  • Roast peppers at 425°F until blistered; peel and remove seeds.

  • Sauté onion and garlic in olive oil, add tomatoes and broth; simmer 10 min.

  • Blend until smooth and return to pot.

  • Add peppers and chicken; simmer 10 min.

  • Stir in cheese and cream until melted. Season to taste.

  • Serve hot, garnished with cilantro and lime.

Notes

Toast tortilla strips for garnish. Use pre-cooked chicken to save time.

Nutrition

Find it online: https://recipescno.com/chile-relleno-soup-recipe/