Mexican Chile Relleno Soup

Roasted poblano peppers, melty cheese, and a rich, creamy broth make this the ultimate comfort soup.

📝 Ingredients:

4 large poblano chiles (roasted, peeled, and chopped)

2 tablespoons butter

1/2 onion, finely chopped

2 cloves garlic, minced

1/4 cup flour

2 cups chicken broth

1 1/2 cups milk or half-and-half

1/2 teaspoon cumin

Salt & pepper to taste

2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)

Optional: chopped cooked chicken for added protein