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Chili Relleno Soup

Chili Relleno Soup is a cozy, inviting dish that combines the rich flavors of roasted poblano peppers, creamy cheese, and savory spices. This hearty soup is perfect for family dinners or gatherings, providing warmth and satisfaction with every spoonful. With its vibrant colors and aromatic appeal, it’s a true crowd-pleaser that will have everyone coming back for more.

  • Total Time: 45 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 3 large Poblano Peppers
  • 1 medium Sweet Onion, diced
  • 4 cloves Garlic, minced
  • 1 can (14.5 oz) Fire-Roasted Tomatoes
  • 4 cups Low-Sodium Vegetable Broth
  • 8 oz Cream Cheese, softened
  • 1 cup Shredded Cheddar or Monterey Jack Cheese
  • Fresh Cilantro (optional)

Instructions

  1. Preheat your oven to 450°F (230°C). Roast poblano peppers on a baking sheet for about 20 minutes until blistered and blackened. Let cool before peeling.
  2. In a large pot over medium heat, sauté diced onion in olive oil until translucent (about 5 minutes). Add minced garlic and cook for another minute.
  3. Stir in fire-roasted tomatoes and vegetable broth; bring to a gentle simmer while scraping any bits from the pot.
  4. Peel and chop roasted peppers; add to the pot with softened cream cheese. Stir until well combined.
  5. Simmer on low heat for 10-15 minutes, then stir in shredded cheese until melted. Serve hot, garnished with cilantro if desired.
  • Author: Stefanie Weber
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Roasting and Simmering
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 360
  • Sugar: 6g
  • Sodium: 720mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 45mg

Keywords: For added sweetness and texture, consider incorporating corn into the soup. You can also experiment with different types of cheese based on your preferences.