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Chile Relleno Soup

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A creamy, comforting soup featuring roasted poblano peppers, perfect for cold days.

Ingredients

Scale
  • 2 cups roasted poblano peppers, peeled and chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 can diced tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup shredded cheese (Monterey Jack or Cheddar)
  • Fresh cilantro for garnish

Instructions

  1. Sauté the onion and garlic until translucent.
  2. Add the chopped roasted poblano peppers and cook for another 2 minutes.
  3. Pour in the broth and add the canned tomatoes, cumin, paprika, salt, and pepper.
  4. Bring the mixture to a boil; let it simmer for about 20 minutes.
  5. Stir in the shredded cheese until melted and combined.
  6. Garnish with fresh cilantro before serving.

Notes

Pairs well with warm tortillas or crusty bread. Great for meal prep and leftovers can be stored for up to 3 days in the fridge.

Nutrition

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

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