Ingredients
Scale
- 4 large Chile Relleno peppers, roasted and peeled
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 450°F (232°C). Roast peppers until charred, about 10-15 minutes. Steam and peel, then chop into bite-sized pieces.
- Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook for 1 minute.
- Pour broth into the pot and bring to a simmer. Add chopped peppers, cumin, paprika, salt, and pepper. Simmer for 10 minutes.
- Reduce heat to low. Stir in shredded Monterey Jack and cheddar cheeses until melted. Mix in sour cream until smooth. Adjust seasoning as needed.
- Serve hot, garnished with chopped cilantro. Optionally, top with additional shredded cheese. Pair with bread or tortilla chips.
Notes
- You can roast peppers on a grill or under a broiler if preferred.
- Adjust the spiciness by using more or fewer peppers or adding hot sauce.
- For vegetarian option, use vegetable broth and ensure cheese contains vegetarian rennet.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian (if using vegetable broth)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 1250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg