Description
Indulge in the comforting flavors of a classic Chile Relleno transformed into a creamy soup loaded with cheddar and cream cheese. This easy-to-make soup is a perfect blend of smoky poblano peppers, spices, and rich, creamy goodness. A satisfying bowl that’s sure to warm you up.
Ingredients
Scale
Main Soup:
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 roasted poblano peppers, peeled, seeded, and chopped
- 1 (4 oz) can diced green chiles
- 2 cups chicken broth
- 4 ounces cream cheese, softened and cubed
- 1 cup shredded sharp cheddar cheese
- 1 cup heavy cream
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Garnish:
- Chopped cilantro or green onions for garnish (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté onion until softened, then add garlic, cumin, smoked paprika, salt, and pepper, cooking until fragrant.
- Add Peppers and Broth: Stir in poblanos, green chiles, and chicken broth. Simmer for 8–10 minutes to blend flavors.
- Melt Cheeses: Reduce heat, add cream cheese, and whisk until smooth. Stir in cheddar until melted.
- Finish Soup: Pour in heavy cream, combine. For thicker soup, add cornstarch slurry, simmer until thickened.
- Adjust and Serve: Taste, adjust seasoning, ladle into bowls, garnish, and serve hot.
Notes
- Roast fresh poblanos until charred, then peel.
- For added protein, stir in shredded chicken or cooked chorizo.
- Soup reheats well and can be made ahead.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 95 mg
