There was a time when I made it my mission to taste every chile relleno at every Mexican restaurant in a 100-mile radius.
I think I was pretty successful; there’s really no more relleno dishes left that I haven’t taste-tested. I know to avoid the soggy, greasy dish at one certain restaurant. I know that at another, the golden, crisp goodness and gooey cheese is what I’m going to eat before I even open the menu.
I’ve tried making chile rellenos at home, with varying degrees of success.
However, this soup highlights the essence of the dish, without having to deep-fry anything.
The best part is that you can eat it at home on your back porch in front of a roaring fire on a lazy Friday night. No reservations or gratuity required.
Chile Relleno Soup
4 poblano peppers
4 Tbs butter
1/4 cup onions, chopped
2 cloves garlic, minced
1 tsp ground cumin
4 cups chicken stock
salt and pepper, to taste
1 lb boneless, skinless chicken breast, cut into 1/2-inch pieces
8 oz cream cheese, cut into cubes
3 1/2 cups shredded cheddar cheese, divided
Roast the peppers over a gas flame or in the oven under the broiler on high heat until pepper skin is charred and blistered. Put peppers into brown paper bag, and close bag. Let steam and cool for about 20 minutes. Rub the skin to remove as much char as possible. Then, remove seeds and pith; finely chop.
In a large saucepan over medium heat, melt butter and cook until foamy. Add onions and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin and poblano peppers. Stir until fragrant, about 1 minute.
Add in the chicken broth; season with salt and pepper. Bring to a boil, and then reduce heat to a simmer. Add the chicken, and cook until the chicken is cooked through, about 10 minutes.
Incorporate cream cheese and cheddar cheese into the broth, whisking until smooth. To serve, divide into bowls, and then top with remaining cheese. Serve immediately with finely diced tomatoes and minced fresh cilantro, optional.
Nutritional Information: Calories from Fat: 341, Fat: 38 g, Carbohydrates: 10.24 g, Fiber: 2.64 g, Protein: 41.11 g, Cholesterol: 183 mg.
View this recipe to print or add items to My Shopping List.