Ingredients

• 5 poblano peppers, (also labeled Pasilla peppers, depending on location)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium sweet onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 5 cups low-sodium chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups chopped or shredded cooked chicken breast
• 8 ounces cream cheese, softened and cut into very small cubes
• 2 1/2 cups shredded cheddar cheese, divided
• 1 cup shredded pepper jack cheese
• fresh chopped cilantro, for garnish

Instructions

Step 1: Clean and dry the poblano peppers, then roast them until the skin has blackened/charred and blistered. You can place them on a foil-lined cookie sheet a few inches beneath a broiler set to high, flipping once, or roast them over an open flame on a gas burner, turning them on all sides. It will take about 10 minutes. Step 2: Transfer peppers to a plastic bag and seal to trap in the steam. Let cool, then rub off as much of the skin as possible either with your fingers or a pairing knife. Cut off the stem, then slice in half to remove and discard the seeds. Very finely chop up the peppers and set aside (or transfer to a food processor and give them a few quick pulses.) Step 3: In a medium pot, warm the butter and olive oil over medium heat. Add in the onion and saute, stirring frequently, until softened, about 3 minutes. Add in the garlic and cumin and cook until fragrant, about 20 seconds. Stir in the chopped poblanos. Step 4: Pour in the chicken broth, salt, and pepper. Bring to a boil, then reduce heat to a very gentle simmer. Step 5: Stir in the cooked, chopped chicken. Step 6: Add in the cream cheese and 2 cups of the cheddar cheese; whisk until melted and smooth. Step 7: Divide into 6 bowls and sprinkle each with the remaining 1/4 cup cheddar cheese and the pepper jack cheese. Set under the broiler until melted and golden (watch it carefully so it doesn't burn.) Step 8: Garnish with just a bit of fresh chopped cilantro and enjoy!

Recipe Notes

Make it vegetarian. If you want vegetarian chile relleno soup, simply replace the chicken broth with vegetable broth, omit the chicken, and stir in some black beans and corn to keep it as a hearty, filling meal.  

Nutrition

Calories: 567kcal | Carbohydrates: 14g | Protein: 34g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 949mg | Potassium: 688mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1629IU | Vitamin C: 83mg | Calcium: 555mg | Iron: 2mg