Description
Discover how to make authentic Chile Relleno Soup with our easy-to-follow recipe. Learn the secrets to creating a flavorful and satisfying Mexican-inspired dish!
Ingredients
- – 6 poblano peppers
- – 2 tablespoons (30 ml) unsalted butter
- – 1 tablespoon (15 ml) olive oil
- – 1 white onion, diced
- – 6 garlic cloves, minced
- – 1 teaspoon (5 ml) ground cumin
- – 1/4 cup (60 g) all-purpose flour
- – 3 cups (720 ml) vegetable broth
- – 1 cup (240 ml) heavy cream
- – 1 cup (120 g) shredded beef cheese, plus more for garnish
- – 1 cup (120 g) extra sharp cheddar cheese, plus more for garnish
- – Toppings (optional): chopped cilantro, toasted panko breadcrumbs
Instructions
- Cover a baking tray with foil for easy cleaning, and arrange the poblano peppers on it. Adjust your oven rack to be just below the broiler and set the broiler to high.
- Roast the poblanos for 5 minutes, or until their skin becomes charred and blistery. Carefully turn them over to broil for another 5 minutes until all sides are blackened and blistered.
- Take them out of the oven and loosely cover the tray with foil or plastic wrap to trap some heat, allowing them to steam for 5 minutes.
- Peel off as much of the loose skin from the peppers as you can; it doesn’t need to be perfect.
- Move the poblanos to a cutting board, cut them open, remove the stems and seeds, dice into small pieces, and set them aside.
- In a large pot or Dutch oven, melt the butter with the oil over medium heat. Once melted, add the onions and cook for 5-7 minutes until they become soft and see-through.
- Introduce the garlic and cumin, cooking for 30-60 seconds until aromatic.
- Incorporate the flour, stirring until the onions are well-coated. Turn the heat to low and continue to cook for another 2 minutes, stirring occasionally.
- Pour in the vegetable broth and heavy cream, stirring until the soup starts to thicken. Gradually add the shredded beef cheese and extra sharp cheddar, stirring constantly until the cheeses melt and blend in completely.
- Increase the heat to medium-high, add the roasted and chopped poblanos, and bring the soup to a simmer. Lower the heat, cover, and let it cook for 15 minutes.
- Dish out the soup into bowls, topping with additional shredded cheese or toasted panko breadcrumbs if desired.
Notes
- Roast poblano peppers in advance and refrigerate until needed.
- Use an immersion blender after adding cheeses for a creamy texture.
- Try different cheese combinations like smoked gouda or pepper jack for a unique flavor.
