Chili Relleno Soup

Ingredients:

5 poblano peppers (also labeled Pasilla peppers, depending on location)

2 tablespoons butter

1 tablespoon olive oil

1 medium sweet onion , diced

3 cloves garlic , minced

1 teaspoon cumin

5 cups low-sodium chicken broth

1 teaspoon salt

1/2 teaspoon pepper

2 cups chopped or shredded cooked chicken breast

8 ounces cream cheese , softened and cut into very small cubes

2 1/2 cups shredded cheddar cheese , divided

1 cup shredded pepper jack cheese

fresh chopped cilantro , for garnish

Instructions

Step 1:

Clean and dry the poblano peppers, then roast them until the skin has blackened/charred and blistered.

(You can do this by either placing the peppers on a foil-lined cookie sheet a few inches under the broiler set to high, flipping once. Or setting them over an open flame on a gas burner, turning on all sides. It will take about 10 minutes.)

Step 2:

Transfer peppers to a plastic bag and seal to trap in the steam.

Let cool, then rub off as much of the skin as possible either with your fingers or a pairing knife.

Cut off the stem, then slice in half to remove and discard the seeds.

Very finely chop up the peppers and set aside (or transfer to a food processor and give them a few quick pulses.)

Step 3:

In a medium pot, warm the butter and olive oil over medium heat.

Add in the onion and saute, stirring frequently, until softened, about 3 minutes.

Add in the garlic and cumin and cook until fragrant, about 20 seconds.

Stir in the chopped poblanos.

Step 4:

Pour in the chicken broth, salt, and pepper.

Bring to a boil, then reduce heat to a very gentle simmer.

Step 5:

Stir in the cooked, chopped chicken.

Add in the cream cheese and 2 cups of the cheddar cheese; whisk until melted and smooth.

Step 6:

Divide into 6 bowls and sprinkle each with the remaining 1/4 cup cheddar cheese and the pepper jack cheese.

Set under the broiler until melted and golden (watch it carefully so it doesn’t burn.)

Step 7:

Garnish with just a bit of fresh chopped cilantro and enjoy!

Frequently Asked Questions:

Can I use different types of peppers for Chili Relleno Soup?

While poblano peppers are traditional, you can experiment with other mild peppers, like Anaheim or Hatch peppers, for a unique flavor.

How do I roast poblano peppers for the soup?

Roast the poblano peppers by placing them under the broiler or over an open flame until the skin is blackened.

Seal them in a plastic bag to steam, making it easier to remove the skin.

Can I make Chili Relleno Soup ahead of time?

Yes, you can prepare the soup ahead of time and reheat it when ready to serve.

However, add the cheese toppings just before serving for the best texture.

What can I substitute for chicken in this soup?

Shredded turkey or roasted vegetables make excellent substitutes for chicken, providing different flavor variations.

Can I make Chili Relleno Soup vegetarian?

Yes, omit the chicken and use vegetable broth.

You can also add beans or tofu for protein.

How do I prevent the cheese from burning under the broiler?

Watch the soup closely under the broiler to prevent burning.

Once the cheese is melted and golden, it’s ready.

Is there a low-fat version of Chili Relleno Soup?

Use reduced-fat cream cheese and a moderate amount of cheese to create a lighter version without sacrificing flavor.

Can I freeze Chili Relleno Soup?

Freezing may alter the texture of the cream cheese, but you can freeze the soup without the cheese toppings.

Add fresh cheese when reheating.

What side dishes pair well with Chili Relleno Soup?

Cornbread, tortilla chips, or a simple green salad complement the flavors of Chili Relleno Soup.

How spicy is this soup with poblano peppers?

Poblano peppers are mild, so the soup tends to be more flavorful than spicy.

Adjust the heat by adding more or fewer peppers based on your preference.