Description
A creamy and comforting soup that captures all the cozy, cheesy flavors of chili rellenos.
Ingredients
- Roasted poblano peppers
- Shredded cooked chicken
- Monterey Jack cheese
- Heavy cream
- Onion, diced
- Garlic, minced
- Butter or olive oil
- Chicken broth
- Ground cumin
- Oregano
- Salt & black pepper
- Green chiles (optional, for extra heat)
- Fresh cilantro (for garnish)
Instructions
- Sauté onion in butter until soft; add garlic and cook until fragrant.
- Stir in cumin and oregano, then add chopped roasted poblanos.
- Pour in chicken broth and bring to a gentle simmer.
- Add shredded chicken and cook for 10 minutes to blend flavors.
- Lower heat and stir in cream until smooth and rich.
- Add Monterey Jack gradually, stirring until melted and creamy.
- Taste, adjust seasoning, and garnish with cilantro before serving.
Notes
- For extra heat, add green chiles.
- Can be made ahead and reheated.
- Garnish with additional cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg