chile Relleno soup

Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6-8

Ingredients

• 4 large poblano peppers
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 jalapeño pepper, diced (optional, for extra heat)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 4 cups chicken or vegetable broth
• 2 cups cooked chicken, shredded (optional)
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup heavy cream or half-and-half
• 1 cup shredded Monterey Jack or cheddar cheese
• Salt and pepper to taste
• Fresh cilantro, chopped (optional, for garnish)
• Sour cream (optional, for serving)
• Tortilla strips (optional, for serving)

Instructions

1. Roast the Poblano Peppers:
   • Preheat your oven’s broiler or grill. Place the poblano peppers on a baking sheet and roast under the broiler or on the grill until the skins are charred and blistered, turning them occasionally to ensure even roasting (about 10 minutes). Once charred, place the peppers in a bowl and cover with plastic wrap. Let them steam for about 10 minutes, then peel off the skins, remove the seeds, and dice the peppers. Set aside.
2. Sauté Vegetables:
   • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, and jalapeño (if using). Sauté for about 5 minutes until the onions are translucent and fragrant.
3. Add Spices:
   • Stir in the ground cumin, ground coriander, and chili powder. Cook for another 1-2 minutes to toast the spices.
4. Add Broth and Tomatoes:
   • Pour in the chicken or vegetable broth and add the fire-roasted diced tomatoes. Bring to a boil, then reduce to a simmer.
5. Add Corn and Poblano Peppers:
   • Stir in the corn kernels and the diced roasted poblano peppers. Simmer for about 10 minutes.
6. Add Cream and Cheese:
   • Stir in the heavy cream or half-and-half and shredded cheese. Continue to simmer until the cheese is melted and the soup is creamy. If using cooked chicken, add it at this stage and heat through.
7. Season and Serve:
   • Taste the soup and season with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh cilantro. Serve with a dollop of sour cream and tortilla strips if desired.

This Chile Relleno Soup is rich and flavorful, with a hint of smokiness from the roasted poblano peppers and a creamy texture that makes it incredibly comforting. Enjoy!