Chili Rellano Soup
Cheesy and flavorful with a bit of heat, this chili relleno soup, made with poblanos and cheese, is a perfect winter pick-me-up. Just add a salad and bread for a complete meal.
Ingredients
- 5 poblano peppers chopped
- 1 Tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 8 ounces cream cheese
- 2 Tablespoons flour to thicken, optional
- 4 cups vegetable broth or chicken
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt or to taste
- 1 cup chicken breast cooked, & chopped, omit for vegetarian
- 3 1/2 cups shredded cheese I used a mix of cheddar and pepper jack
- Garnish with chopped cilantro and salsa
Instructions
- Chop poblanos and onions, medium fine, in a food processor or by hand.
- In a large saucepan, heat the olive oil. Add chopped onion and poblanos and cook until tender, about 10 minutes. Stir in garlic and cumin and cook another minute.
- Cut the cream cheese into cubes, then add, stirring until melted and blended in. Stir in flour if using.
- Slowly pour in broth and mix to combine. Season to taste with salt and pepper. Bring to a simmer and cook until slightly thickened if using flour (the grated cheese will finish the thickening).
- Add meat if using and cook until heated through.
- Add grated cheese and whisk until melted and incorporated.
- To serve, divide into 6 bowls and top with salsa and chopped cilantro or parsley.
Nutrition
Calories: 424kcalCarbohydrates: 14gProtein: 24gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 106mgSodium: 1382mgPotassium: 406mgFiber: 2gSugar: 7gVitamin A: 1663IUVitamin C: 82mgCalcium: 388mgIron: 1mg
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