Chile Relleno Soup
Ingredients
4 medium poblano peppers
2 tbsp butter
1/4 cup chopped onion
2 cloves garlic, minced
1 tsp ground cumin
4 cups chicken bone broth
Salt and pepper to taste
1 1/2 lb boneless skinless chicken (thighs or breasts), cut into 1/2 inch pieces
8 ounces cream cheese
1 1/2 cups shredded cheddar cheese
8 slices cheddar or pepper jack cheese, (thin sandwich slices, 3/4 ounce each)
Directions
Instructions
Roast the Poblanos:
Char the poblano peppers until the skin is blistered and blackened. You can do this over an open flame or under a broiler set on high, turning the peppers to roast all sides evenly.
Steam and Peel:
Once charred, transfer the peppers to a bowl and cover with plastic wrap or a plate. Let them steam for about 10 minutes, then peel off the skin as much as possible. Remove the seeds and stems, then blend or finely chop the peppers in a food processor. Set aside.
Sauté the Aromatics:
In a large pot, melt butter over medium heat. Add the chopped onion and cook for 5 minutes, stirring often, until soft and translucent. Stir in the minced garlic, cumin, and roasted poblanos. Cook for another minute until fragrant.
Build the Base:
Pour in the chicken bone broth and season with salt and pepper to taste. Bring everything to a boil, then reduce heat to a gentle simmer.
