Chile Relleno Soup Recipe

Cheetahshop

August 23, 2023

Introduction

If you love Mexican food, then you will love this chile relleno soup recipe. It is a hearty and comforting soup that is perfect for cold weather. The soup is made with poblano peppers, which are stuffed with cheese and then battered and fried. The peppers are then added to a flavorful broth and simmered until they are tender. This soup is perfect for lunch or dinner and can be served with tortilla chips or crusty bread.

Ingredients

For the soup, you will need:

4 poblano peppers
2 tablespoons vegetable oil
1 onion, diced
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
4 cups chicken or vegetable broth
1 can diced tomatoes
1 can black beans, drained and rinsed
1/2 cup corn kernels
1/2 cup heavy cream or half and half
Salt and pepper to taste
Cilantro, chopped (optional)

For the stuffed peppers, you will need:

4 poblano peppers, roasted and peeled
1 cup shredded Monterey Jack cheese
1/4 cup all-purpose flour
1/4 teaspoon salt
2 eggs, separated
1/4 cup milk
Vegetable oil for frying

Instructions

Roasting the Poblano Peppers

1. Preheat the broiler to high. 2. Place the poblano peppers on a baking sheet and broil for 5-6 minutes per side, or until the skins are charred and blistered. 3. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10-15 minutes. 4. Peel the skins off the peppers and remove the stems and seeds. Set the peppers aside.

Stuffing the Peppers

1. In a small bowl, mix together the flour and salt. 2. In a separate bowl, beat the egg whites until stiff peaks form. In another bowl, beat the egg yolks and milk together. 3. Stuff each poblano pepper with shredded cheese. 4. Roll each pepper in the flour mixture, then dip in the egg yolk mixture, and finally coat in the beaten egg whites. 5. Heat the vegetable oil in a large frying pan over medium-high heat. 6. Fry each pepper for 2-3 minutes per side, or until golden brown. Remove the peppers from the pan and place them on a paper towel to drain.

Making the Soup

1. In a large soup pot, heat the vegetable oil over medium heat. 2. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent. 3. Add the cumin, smoked paprika, and dried oregano and stir to combine. 4. Add the chicken or vegetable broth, diced tomatoes, black beans, and corn kernels. Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes. 5. Add the heavy cream or half and half and stir to combine. 6. Add the stuffed poblano peppers to the soup and let them simmer for 5-10 minutes, or until they are heated through and tender. 7. Season the soup with salt and pepper to taste. 8. Serve the soup hot, garnished with chopped cilantro if desired.

Nutrition

This chile relleno soup recipe serves 4 people and each serving contains approximately:

Calories: 463
Carbohydrates: 34g
Protein: 20g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 144mg
Sodium: 1596mg
Potassium: 758mg
Fiber: 8g
Sugar: 8g
Vitamin A: 2362IU
Vitamin C: 88mg
Calcium: 344mg
Iron: 3mg

Conclusion

This chile relleno soup recipe is a delicious and satisfying meal that is perfect for any occasion. It is easy to make and can be customized to your liking by adjusting the spice level or adding additional toppings. Give it a try and enjoy the warm and comforting flavors of Mexican cuisine.