Description
A hearty and delicious Chile Relleno Soup that combines the flavors of traditional chile rellenos with a comforting soup base.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 poblano peppers, charred, peeled, and diced
- 4 cups vegetable broth
- 2 cups diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese (such as Monterey Jack or Cheddar)
- 1/4 cup fresh cilantro, chopped
- 3 green onions, sliced
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the diced poblano peppers, and cook for another 5 minutes.
- Pour in the vegetable broth and diced tomatoes. Stir in the cumin, coriander, chili powder, salt, and black pepper.
- Bring the soup to a simmer and let it cook for 20 minutes.
- Stir in the shredded cheese until melted and smooth.
- Remove from heat and stir in the fresh cilantro and green onions before serving.
Notes
- Serve with tortilla chips for added crunch.
- Adjust the spice level by using more or fewer peppers.
- This soup can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg