Chili Relleno Soup
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
6
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Calories
517 kcal
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Course
Side Dish, Main Course
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Cuisine
Mexican
Chili Relleno Soup
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Chili relleno soup is a rich, creamy soup loaded with the flavor and kick of poblano peppers, cheese, and classic Mexican spices.
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Ingredients
- 6 poblano chile peppers divided
- 2 tablespoon butter
- 1 onion chopped
- 1 tablespoon minced garlic
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ cup shredded monterrey jack cheese
- ½ cup pepper jack cheese
- ¼ cup chopped cilantro
Poblano Topping
- ½ cup vegetable oil
- 2 large eggs separated
- 1 tablespoon all-purpose flour
- 1 teaspoon baking soda
- ½ cup Monterrey Jack cheese
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Instructions
- Char the poblano peppers. Oven method: turn on the broiler to 500° and line a pan with tinfoil. Place the chilis on the highest rack under the broiler and broil each side until blackened. Stove top: Place the chilis directly over open flame or on a cast iron pan. Blacken each side of the chili. Place the charred chilis in a resealable bag and steam for 10 minutes, then rub the skins off and remove the seeds and stems. Reserve 2 chilis for frying, then chop the remaining chilis.
- Melt the butter in a large saute pan, add the onions and garlic and cook for 4 minutes. Stir in the flour and brown for another minute.
- Whisk in the broth, milk and cream. Cook until it thickens slightly, then season with salt and cumin.
- Add ½ cup Monterrey Jack cheese and pepper jack and stir until melted.
- Cook over medium-low while you make the fried poblano.
- Heat the oil in a pan over medium-high heat.
- Beat the egg white until stiff peaks form, then sprinkle in the flour and combine.
- Beat the egg yolks and baking soda together, then combine with the egg whites.
- Cut the chili in half and dredge the chili in the egg coating covering all sides.
- Fry the chili in the hot oil for 1 minute, turning halfway through. Place on a paper towel-lined plate. Repeat with the remaining chilis.
- Fill an oven bowl with soup, top it with a fried chili. Sprinkle with some cheese.
- Place the bowls of soup on a cookie sheet and place under the broiler until the cheese is melted, about 2 to 3 minutes.
Notes
- You don’t have to fry the poblanos for the top of the soup, but I highly recommend it. The fried poblano is my favorite part!
- You can fry up some extra poblanos to serve on the side.
- After topping with cheese, you can place under the broiler to melt and brown the cheese.
- Look for firm, dark green peppers with smooth skin.
- Roasting poblanos enhances their flavor and makes peeling easier. You can roast them under the broiler or directly on the flame of a gas burner.
- Cook the boneless, skinless chicken breasts or thighs, then add it to the soup. If adding shredded beef or pork make sure it's cooked first too.
- Adjust the seasoning throughout the cooking process. This will help you achieve the perfect balance of flavors in your soup.
Nutrition Information
Show Details
Calories
517kcal
(26%)
Carbohydrates
17g
(6%)
Protein
13g
(26%)
Fat
46g
(71%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
12g
Monounsaturated Fat
12g
Trans Fat
0.3g
Cholesterol
138mg
(46%)
Sodium
792mg
(33%)
Potassium
460mg
(13%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1488IU
(30%)
Vitamin C
98mg
(109%)
Calcium
252mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 17g | 6% |
| Protein | 13g | 26% |
| Fat | 46g | 71% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 138mg | 46% |
| Sodium | 792mg | 33% |
| Potassium | 460mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1488IU | 30% |
| Vitamin C | 98mg | 109% |
| Calcium | 252mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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