- ✅ Roasted Peppers
- 4 large poblano peppers roasted, peeled, and chopped
- or substitute Hatch chiles or Anaheim peppers for milder heat
- 1 –2 jalapeños roasted and chopped (optional for extra heat)
- ✅ Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ¼ cup all-purpose flour for thickening
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream or half-and-half
- Salt and black pepper to taste
- ✅ Cheese & Texture
- 2 cups shredded Monterey Jack cheese
- melts beautifully and gives classic chile relleno flavor
- 1 cup cheddar cheese or Mexican cheese blend
- 2 –3 cups diced potatoes optional but recommended for heartiness
- ✅ Protein Optional
- 2 cups shredded chicken rotisserie or cooked
- OR 1 lb ground chicken or turkey cooked and seasoned
- ✅ Toppings
- Fresh cilantro chopped
- Extra shredded cheese
- Diced avocado
- Lime wedges
- Crushed tortilla chips
🔪 Required Kitchen Tools
To make the perfect Chile Relleno Soup, you’ll need:
Large soup pot or Dutch oven
Wooden spoon
Sharp knife & cutting board
Baking sheet for roasting peppers
Tongs
Whisk
Blender or immersion blender (optional for smoother texture)
