Description
Chili Relleno Soup is a comforting and flavorful dish that brings warmth to any chilly day. With roasted poblanos, creamy cheese, and a delightful kick of spices, this soup is perfect for family gatherings or cozy evenings at home. It’s easy to make and sure to impress your guests with its vibrant colors and rich flavors. Enjoy each spoonful of this delicious creation that warms both body and soul.
Ingredients
Scale
- 4 Poblano Peppers
- 1 medium Yellow Onion, chopped
- 4 cloves Garlic, minced
- 4 cups Low-Sodium Vegetable Broth
- 1 can (14.5 oz) Diced Tomatoes
- 8 oz Cream Cheese
- 1 cup Shredded Monterey Jack Cheese
- 1 cup Shredded Cheddar Cheese
- 1/4 cup Fresh Cilantro, chopped
- Juice of 1 Lime
- 2 tsp Cumin
- 2 tsp Chili Powder
- Olive Oil for sautéing
Instructions
- Preheat oven to 400°F (200°C). Roast poblano peppers on a baking sheet until charred, about 20 minutes.
- In a large pot over medium heat, drizzle olive oil and sauté onions and garlic until translucent (about 5 minutes).
- Add diced tomatoes and vegetable broth; stir to combine.
- Lower heat, add cream cheese, stirring until melted and smooth.
- Sprinkle in cumin and chili powder; adjust spices to taste.
- Peel skins from roasted peppers, chop them, and add to the pot with their juices.
- Stir in shredded cheeses until melted; squeeze fresh lime juice over the soup before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 50mg