Chile Relleno Soup with Chicken is a delightful twist on the beloved Mexican classic, combining the rich, roasted flavors of poblano peppers with tender shredded chicken in a creamy broth. This recipe captures the essence of comfort food, making it a perfect choice for chilly nights or cozy gatherings.
Ingredients
Scale:
4 large roasted poblano peppers, chopped
1 lb shredded cooked chicken
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
Chopped fresh cilantro (for garnish)
Shredded cheese (like Monterey Jack or cheddar, for garnish)
Avocado slices (for garnish)
Crushed tortilla chips (for garnish)
Instructions
Begin by roasting the poblano peppers. Preheat your oven to 425°F (220°C). Place the whole peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally until the skins are blistered and charred.
Once roasted, transfer the peppers to a bowl and cover with plastic wrap. Allow them to steam for about 10 minutes. After steaming, peel off the charred skin, remove the seeds, and chop the peppers into bite-sized pieces.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, or until translucent and fragrant.
Add the minced garlic, cumin, and smoked paprika, stirring for another minute. This step builds the flavor foundation for your soup.
Pour in the chicken broth and bring to a simmer. Add the chopped roasted poblano peppers and shredded chicken, stirring to combine. Let it simmer for 10 minutes.
Stir in the heavy cream, then season with salt and pepper to taste. Allow the soup to heat through for an additional 5 minutes.
Serve hot, garnished with fresh cilantro, shredded cheese, avocado slices, and crushed tortilla chips.
