Mexican Chile Relleno Soup

Advertisement

👨‍🍳 Instructions:

1. Roast the Poblanos:

Roast poblanos over an open flame or under a broiler until charred. Place in a bowl, cover, and let steam for 10 minutes. Peel skins, remove seeds, and chop.

2. Make the Base:

In a large pot, melt butter over medium heat. Add onions and sauté until soft. Stir in garlic and cook 1 minute more.

3. Thicken:

Sprinkle in flour and stir to make a roux. Cook for 2–3 minutes until golden. Slowly whisk in the broth until smooth.

4. Add Flavor & Creaminess:

Stir in milk or half-and-half, cumin, salt, pepper, and chopped poblanos. Simmer gently for 10–15 minutes.

5. Finish with Cheese:

Reduce heat to low and stir in shredded cheese. Mix until melted and creamy. Add chicken now if using.

🍽️ Serve With:

Warm tortillas or crusty bread

Mexican rice

Fresh cilantro or extra cheese on top