Instructions

Step 1: Roast the Poblano Peppers

Start by roasting the poblano peppers to give them that signature smoky flavor. Preheat your oven to 400°F (200°C). Place the peppers on a baking sheet and roast them for about 10-15 minutes, turning them halfway through, until the skin is charred. Remove the peppers from the oven and place them in a sealed plastic bag for about 10 minutes. This will make the skins easier to peel off. Once peeled, remove the seeds and chop the peppers into bite-sized pieces.

Step 2: Prepare the Soup Base

In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes until softened and fragrant. Pour in the chicken broth and bring it to a gentle simmer. Stir in the chopped roasted poblano peppers.

Step 3: Add Cream and Cheese

Reduce the heat to low and stir in the half-and-half or heavy cream. If you’d like a thicker consistency, mix the cornstarch with a small amount of cold water and stir it into the soup. Gradually add the Monterey Jack cheese, stirring continuously until the cheese is fully melted and the soup becomes creamy and smooth. Season with salt and pepper to taste.

Step 4: Broil the Cheese Topping

Preheat your broiler. Ladle the soup into oven-safe bowls or ramekins. Top each serving with a generous amount of shredded cheddar cheese. Place the bowls under the broiler for 2-3 minutes, or until the cheese is bubbly and golden brown, as seen in the images above.

Serving Suggestions

Serve your Chili Relleno Soup hot, with a side of crunchy tortilla chips or warm tortillas. The crispy cheese topping pairs perfectly with the creamy soup beneath it, creating an irresistible combination of flavors and textures.

Conclusion
This Chili Relleno Soup is a fantastic twist on the traditional chili relleno dish, offering all the flavors you love in a convenient, comforting bowl. Whether you’re serving this for a cozy family dinner or a gathering with friends, it’s sure to be a hit. Don’t forget to add some extra tortilla chips on the side for dipping!