If you’re a fan of the classic Mexican dish, Chili Relleno, this Chili Relleno Soup will blow you away. It’s the perfect combination of roasted poblano peppers, creamy cheese, and a flavorful broth—all topped with a crispy, bubbly cheese layer. This hearty soup is perfect for those chilly nights when you’re craving something warm and comforting.
Ingredients
4 fresh poblano peppers
1 tablespoon olive oil
1 small onion, finely chopped
3 garlic cloves, minced
4 cups chicken broth (or vegetable broth for a vegetarian option)
1 cup half-and-half or heavy cream
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
2 tablespoons cornstarch (optional, for thickening)
Salt and pepper to taste
Optional: Tortilla chips for serving
Instructions
see continuation on next page
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