Chile Relleno Soup Creamy Poblano (Print View)

Creamy soup with roasted poblanos, tender chicken, and bubbling cheese for bold, comforting flavor.

# What You'll Need:

→ Produce

01 - 4 medium poblano peppers
02 - 1/4 cup chopped onion
03 - 2 cloves garlic, minced

→ Dairy

04 - 2 tablespoons unsalted butter
05 - 8 ounces cream cheese
06 - 1.5 cups shredded cheddar cheese
07 - 8 slices cheddar or pepper jack cheese, thinly sliced (about 3/4 ounce each)

→ Poultry

08 - 680 grams boneless, skinless chicken thighs or breasts, cut into 1.25 cm pieces

→ Pantry

09 - 1 teaspoon ground cumin
10 - 4 cups chicken bone broth
11 - Salt and black pepper, to taste

# Directions:

01 - Roast poblano peppers over an open flame or under a broiler until skins are charred and blistered on all sides.
02 - Transfer charred peppers to a bowl, cover with plastic wrap, and allow to cool. Remove as much of the skin as possible, discard seeds, then finely chop poblano flesh in a food processor or blender.
03 - In a large saucepan over medium heat, melt butter. Add chopped onion and cook, stirring frequently, until translucent, about 5 minutes. Add minced garlic, ground cumin, and chopped poblanos. Stir until fragrant, about 1 minute.
04 - Pour in chicken bone broth and season with salt and pepper. Bring to a boil, then reduce heat to a simmer. Add chicken pieces and cook until just cooked through, approximately 10 minutes.
05 - Place cream cheese and shredded cheddar into the blender used for poblanos. Add approximately 240 ml hot broth from saucepan (avoiding chicken pieces). Blend until smooth.
06 - Stir the smooth cheese mixture back into the saucepan and mix until fully combined and heated through.
07 - Preheat broiler. Ladle soup into individual ovenproof bowls, float a slice of cheddar or pepper jack cheese on each. Place under broiler, about 15 cm from heat source, until cheese melts and bubbles.

# Notes:

01 - For deeper flavor, roast poblanos directly over a gas flame; rotating ensures even blistering.
02 - Removing the pepper seeds reduces heat and enhances texture.

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