This creamy chilli rellers soup has all the flavors of the traditional Mexican dish – roasted poblanos and melted cheese – in a warm, rich and comforting broth. It is perfect for cold nights or when you just want something ridiculously delicious!
If you have not noticed it, I love the relenos peppers and all its variants (Hello Chile Relleno Casserole, Chile Relleno Dip and, of course, traditional Chile Relleno).
This soup is no exception!
Because I love this recipe
- All the flavor of traditional relenos peppers, less the work. There is no need to insert or fry anything!
- Super creamy and cheese. Perfect for immersing a hot flour tortilla or a Masa Harina biscuit.
- Smoky and roasted roasted poblanos. The real star of the show. They are delicate enough but add a smoky and deep ton of flavor.
- Easy to do. A pot, simple ingredients and cooking in about 40 minutes.
Ingredients you need
This is just an overview of some of the ingredients I used and why. For complete printable instructions and quantities of ingredients, scroll through the recipe card at the bottom of this post.
- Peppers of Poblano: This pepper is what is traditionally used to produce authentic Chile Rellenos. They are earthy and have a rich and smoky flavor that is so good when roasted.
- Salty butter and olive oil: Salato butter adds a rich flavor and mixing it with olive oil helps prevent it in Dora too quickly when jumping the vegetables.
- Onion and garlic: Apart from Poblanos, the main vegetables in the soup are onions and garlic, so be generous!
- Cumin: It adds some heat and congratulations the smoke of the Poblano peppers, especially when toasted with onions and garlic.
- Flour for all uses: The inspection for this soup that is used to create a roux with butter and oil.
- Broth: You can use the chicken broth or vegetables for this recipe.
- Heavy cream: He adds creaminess, wealth and succulent consistency.
- Chopped cheese: To imitate the delicate cheeses used in the traditional Chile Rellenos, I opted for Monterey Jack, but you could also use Oaxaca to keep it super authentic. And I couldn’t do without myself, so I added some extra -sharp cherdar for a bit of tanks.
- Condiments: A little more cheese and a bit of toasted panko bandies for a little crunch and consistency.
How to prepare the Relle Soup of Chile
Road peppers Poblano. Cook the Poblanos directly under the grill for 5 minutes on each side until they are charred and blackened. Make the skin, remove the stems and seeds and cut into small pieces.
Brown vegetables. Cook the onions in butter and melted oil, then add the garlic, cumin and flour.
Add the broth, heavy cream and cheese. Mix the broth and heavy cream and continue mixing until the soup begins to thicken, then slowly add the grated cheese and mix until it has completely melted.
Add the Poblanos and cook. Lift the heat to medium-high and add the roasted poblanos. Cook over low heat for about 15 minutes, then serve.
Suggestions for recipes
- Regulates consistency. This Relleno Chile soup is rich, creamy and indulgent. For a thinner consistency, add more broth or even milk to loosen it.
- Char the Poblanos really well. The more black the skins are, the more smoky the flavor is.
- For extra toasted and golden brown toppingCross the bowls of soup with more cheese and place under the grill to melt and sparkle.
- Smooth combine. If you want a velvety consistency, mix the soup before adding the cheese.
Variations
- Add protein. You can add grated chicken, crumbled chorizo or even cannellini beans to make it deeper and fuller.
- Add vegetables. The corn or spinach leaves would add some extra flavor and consistency.
- Make it spicy. Mix a little of diced jalapeños, greenhouses or a pinch of cayenna for more heat.
- Add the cheese. You can add the diced cheese for an extra flavor and consistency of cheese to imitate the filling of the traditional Chile Rellenos. This Panea is not a cheese that melts and will keep its shape giving a creamy and delicate flavor.
Serve suggestions
This soup is incredible alone, but if you want to dress it, here are some ideas at the top:
- Stripes of Tortilla or Tortilla crushed – For the creaking!
- Coriander and lime juice – adds freshness and brightness.
- Cotija cheese – A little salty and crumbly goodness at the top.
You can also combine it with one side of flour tortillas or bolillo bread.
You can use Anaheim or Bell Peppers instead of Poblanos; Just note that they will not have the same earthy and smoky flavor.
The easiest way to regulate La Spezia is to discard the Poblano seeds to maintain myths. You can make it more spicy by adding a jalapeño or a closer pepper with onions and garlic.
Memorizing leftovers
To keep: Transfer to an airtight container and refrigerate for a maximum of 5 days.
To heat: Heats in a pot or saucepan with a further splash of broth or milk over medium heat until it is hot.
To freeze: I do not recommend to freeze this soup as cheese and cream can sometimes become grainy when they are frozen. If you freeze it, add a splash of milk or cream to try to get back that smooth consistency.
Other soup recipes
Have you prepared this recipe for the Reloro of Chile soup? Make sure to leave an evaluation and a comment below! I love feeling your experience and also helps others.
Prevent the screen from becoming dark
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Align a baking tray with an aluminum sheet for easy cleaning, if you want and place the peppers pobrano at the top. Put the oven grill directly under the grill and turn the grill at the top.
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Bake the Poblanos grill in the oven for 5 minutes or until the skin is blackened and bladder. Ribaltals with care and grill for another 5 minutes or until the skin is blackened and blanchd on all sides.
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Remove them from the oven, freely cover the pan with an aluminum sheet or a plastic casing to keep some heat to help them steam and let them rest for 5 minutes.
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Pull and rub the loose skin on peppers as much as possible. It must not be perfect. (See some step-by-step photos on how to roast Poblano peppers.)
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Transfer Poblanos to a cutting board, open and discard the stems and seeds. Dice in small pieces and set aside.
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Add the butter and oil to a large pot or in the Dutch oven over medium heat. When the butter has melted, add the onions and brown for 5-7 minutes until it is soft and translucent.
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Add the garlic and cumin and cook for 30-60 seconds until it is fragrant.
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Add the flour and mix until the onions are uniformly covered. Reduce the low heat and cook for another 2 minutes, stirring occasionally.
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Mix the chicken broth and heavy cream. Continue to mix until the soup begins to thicken, then slowly add the Monterey Martinetto and the shake -shaped cheese, stirring constantly until the cheese is completely dissolved and incorporated.
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Lift the heat to medium-high and add the roasted and chopped peppers. Bring the soup over low heat, reduce the heat to low, cover and cook for 15 minutes.
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Serve in bowls with more grated cheese or toasted panko bread if you wish.
- Too often? For a thinner consistency, add more broth or even milk to loosen it.
- Smooth combine. If you want a velvety consistency, mix the soup before adding the cheese.
- Cheese: To imitate the delicate cheeses used in the traditional Chile Rellenos, I opted for Monterey Jack, but you could also use this Oaxaca to keep it super authentic.
- Conservation and heating: Refrigerate for a maximum of 5 days in an airtight container. To heat, warm up in a pot or saucepan with a further spray of broth or milk over medium heat until it is hot. I don’t recommend freezing.
Calories: 417Kcal | Carbohydrates: 16G | Protein: 14G | Fat: 34G | Saturated fat: 19G | Polynsaturo fat: 2G | Monolysatuine fat: 9G | Trans fat: 0.2G | Cholesterol: 93mg | Sodium: 328mg | Potassium: 428mg | Fiber: 3G | Sugar: 5G | Vitamin A: 1522Iu | Vitamin C: 98mg | Soccer: 324mg | Iron: 1mg
Nutritional information is calculated automatically, so they should be used only as approximation.
Photography by Ashley McLaughlin.
