This soup is also highly customizable. You can make it vegetarian or add shredded chicken for protein. Serve it with warm flour tortillas or crispy tortilla strips for texture, and finish it with a sprinkle of cilantro, a dash of lime, or a drizzle of cream. It’s an excellent dish for meal prep, as the flavors deepen beautifully overnight. Chili Relleno Soup is a perfect example of how comfort and spice can coexist creamy, smoky, and deeply delicious, it’s a must-have recipe for any kitchen that loves the warmth of Mexican-inspired cooking.
Ingredients:
- 4 roasted poblano or Hatch green chiles, peeled and chopped
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp flour
- 3 cups chicken or vegetable broth
- 1 cup milk or half-and-half
- 1 cup shredded cheddar or Monterey Jack cheese
- ½ cup roasted corn (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- In a pot, melt butter over medium heat. Add onions and garlic; sauté until fragrant and soft.
- Stir in flour and cook for 1 minute to form a roux. Gradually whisk in broth until smooth.
- Add chopped roasted chiles and bring to a gentle simmer for 10 minutes.
- Stir in milk and shredded cheese, allowing it to melt and thicken the soup.
- Season with salt and pepper, then blend part of the soup for a creamy texture (optional).
- Garnish with cilantro and serve warm with tortillas or crackers.