Here’s a flavorful, easy recipe 👇
🌶️ Chile Relleno Soup
Ingredients (serves 4–6)
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4–5 roasted poblano peppers, peeled, seeded, and chopped (or use canned green chiles for shortcut)
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2 tbsp butter
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1 small onion, diced
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2 garlic cloves, minced
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3 tbsp all-purpose flour
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3 cups chicken broth (or vegetable broth)
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1 cup milk
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1 cup heavy cream (or half-and-half)
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1 ½ cups shredded cheese (Monterey Jack, Pepper Jack, or a Mexican blend)
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½ tsp salt
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¼ tsp black pepper
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¼ tsp cumin
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Optional toppings: chopped cilantro, tortilla strips, sour cream, diced avocado
🥣 Instructions
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Roast the peppers (if using fresh poblanos):
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Broil or roast poblanos over an open flame until charred.
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Place in a bowl, cover with plastic wrap for 10 minutes, then peel, seed, and chop.
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Sauté aromatics:
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In a large pot, melt butter over medium heat.
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Add onion and cook until soft (about 4 minutes).
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Stir in garlic and cook 30 seconds more.
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Make the roux:
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Stir in flour and cook for 1 minute to remove the raw taste.
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Add liquid:
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Slowly whisk in chicken broth, then add milk and cream.
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Stir until smooth and slightly thickened.
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Add peppers and seasonings:
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Stir in roasted poblanos, salt, pepper, and cumin.
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Simmer for 10–15 minutes, stirring occasionally.
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Blend (optional):
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For a smoother texture, blend part or all of the soup with an immersion blender.
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Add cheese:
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Turn off heat and slowly stir in shredded cheese until melted and creamy.
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Serve:
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Ladle into bowls and top with tortilla strips, cilantro, or sour cream.
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💡 Tips & Variations
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Add protein: Stir in cooked shredded chicken or chorizo for a heartier meal.
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Spice level: Mix in a diced jalapeño or use Pepper Jack cheese for extra kick.
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Thicker soup: Simmer longer or stir in a spoonful of cream cheese.
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Shortcut: Use canned roasted green chiles if fresh poblanos aren’t available.
Would you like me to give you a slow cooker version — same creamy, cheesy flavor but hands-off cooking?
