Chile Relleno soup

Chile Relleno Soup is a delicious and comforting dish inspired by the flavors of traditional chiles rellenos. Here’s a recipe for you to try:

Ingredients:

For the Roasted Poblano Peppers:

• 4 large poblano peppers

For the Soup Base:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 can (14 ounces) diced tomatoes, undrained
• 4 cups vegetable or chicken broth
• Salt and black pepper to taste

For the Creamy Element:

• 1/2 cup sour cream or Mexican crema
• 1/2 cup milk
• 1/4 cup all-purpose flour

For Garnish:

• Shredded Monterey Jack or Mexican cheese blend
• Fresh cilantro, chopped
• Lime wedges

Instructions:

Roasting Poblano Peppers:

1. Roast the Poblanos:
   • Preheat the broiler in your oven. Place poblano peppers on a baking sheet and broil, turning occasionally until the skins are charred and blistered. Place the roasted peppers in a bowl, cover with a kitchen towel, and let them steam for about 10 minutes.
2. Peel and Seed:
   • Peel off the charred skin from the poblano peppers, remove the seeds and stems, and chop them into small pieces. Set aside.

Making the Soup:

1. Sauté Aromatics:
   • In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until softened.
2. Add Garlic and Spices:
   • Add minced garlic, ground cumin, dried oregano, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
3. Add Tomatoes and Broth:
   • Pour in the diced tomatoes with their juice and the vegetable or chicken broth. Bring the mixture to a simmer.
4. Add Roasted Poblanos:
   • Add the chopped roasted poblano peppers to the pot. Simmer for about 15-20 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.

Creating the Creamy Element:

1. Make Roux:
   • In a separate bowl, whisk together sour cream or Mexican crema, milk, and all-purpose flour to create a smooth mixture.
2. Temper and Add to Soup:
   • Take a ladle of the hot soup broth and gradually whisk it into the sour cream mixture to temper it. Once tempered, pour the creamy mixture back into the soup, stirring continuously. Simmer for an additional 10 minutes.

Serving:

1. Garnish and Serve:
   • Ladle the Chile Relleno Soup into bowls. Top with shredded cheese, chopped fresh cilantro, and serve with lime wedges on the side.
2. Enjoy:
   • Enjoy this comforting and flavorful Chile Relleno Soup!

This soup combines the rich, smoky flavors of roasted poblanos with a creamy and savory broth. It’s a wonderful way to enjoy the essence of chiles rellenos in a comforting soup form.