CHILE RELLENO SOUP
Make and share this CHILE RELLENO SOUP recipe from Food.com.
Provided by Denver cooks
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Clean and dry the poblano chiles. Places them on a cookie sheet covered in foil. Place under the broiler for 5 minutes. Turn the chiles over and broil for another 5 minutes. Chiles should be roasted with black skin. Remove from the oven and place the chiles in a sealable plastic bag. Set aside.
- In a large saucepan heat the olive oil and butter over medium heat. Add the onions and cook for about 2 minutes until softened. Add the garlic and cilantro. Cook for about 3 minutes.
- Add the ½ cup of flour to the saucepan and stir to coat the veggies. Cook for about 2 minutes. Then add the chicken broth, cream, milk, salt and pepper. Bring to a low simmer.
- Once the chiles have cooled to the touch, remove from the plastic bag. Cut off the top, remove the seeds, and then remove the skin. (I found it easiest to use a paring knife to remove the skin).
- Set one of the chiles aside for the chile relleno topping. Chop up the other 4 chiles and add to the soup. Allow the soup to continue simmering approximately 15-20 minutes.
- While the soup simmers make the chile relleno topping. Slice the remaining chile in half (should already have the seeds and skin removed). This will give you two large pieces of chile.
- Set up two small bowls. Using the two eggs separate so that whites are in one bowl and yolks are in the second bowl. Beat the egg whites for about a minute and add the 2 tablespoons of flour. In the other bowl beat the egg yolks. Set up a small frying pan and heat the cooking oil over medium heat. Dip one of the chile slices into the egg yolk, then into the egg white/flour mixture. Add to the cooking oil and fry on each side about 1-2 minutes until golden. Repeat with the other chile slice.
- Just before serving the soup, add ½ cup of shredded Jack cheese and stir until completely melted. Serve the soup into bowls, top with the chile relleno and extra shredded jack cheese. You can place the bowls under the broiler if desired to melt the cheese on top, however, this step is not required.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Shazia Shazia
[email protected]This soup is delicious and easy to make. It's a great weeknight meal.
David Opoku Adjei
[email protected]This soup is a great way to get your kids to eat their vegetables.
Jude Tobage
[email protected]I'm not a big fan of poblano peppers, but I loved this soup. The flavors were really well-balanced.
Habago Brian
[email protected]This soup is the perfect way to warm up on a cold winter day.
Ray G
[email protected]I love the smoky flavor that the roasted poblano peppers give to this soup.
Ned Nedelchev
[email protected]This soup is so easy to make, but it tastes like it came from a restaurant.
Clarie Jane
[email protected]I've made this soup several times now, and I've never been disappointed. It's always a hit with my family and friends.
CDY Don
[email protected]This soup is so flavorful and satisfying. It's the perfect comfort food for a cold day.
Shazad Ali chandio Shazad Ali chandio
[email protected]I love that this soup can be made ahead of time. It's perfect for busy weeknights.
Destiny Lynn
[email protected]This soup is a great way to use up leftover poblano peppers.
ala Turkmani
[email protected]I'm not a big fan of spicy food, but this soup was just the right amount of heat for me.
Jazmyn Menard-Rohda
[email protected]This soup is so versatile. You can add different vegetables, meats, or cheeses to it to change up the flavor.
Ruth Amos
[email protected]I made this soup for my family last night, and they all loved it. Even my picky kids ate it up.
rhady buenaventura
[email protected]This is the best chile relleno soup I've ever had. The broth is flavorful, the poblano peppers are perfectly roasted, and the cheese is melted and gooey.
the ethiopian
[email protected]I love that this soup is made with fresh ingredients. It really makes a difference in the flavor.
Tt Ts
[email protected]This soup is so easy to make, and it's always a crowd-pleaser. I've served it at parties and potlucks, and it's always a hit.
Jicko Khan
[email protected]I love the combination of poblano peppers and corn in this soup. It's a really unique and delicious flavor.
William Whitten
[email protected]This is a great soup for a cold night. It's warm and comforting, and the spices really wake up your taste buds.
Towhidx220
[email protected]I've made this soup several times now, and it's always a hit. It's so easy to make, and it's always so flavorful.
Azmat Shah
[email protected]This soup was absolutely delicious! The flavors were complex and well-balanced, and the poblano peppers added a nice touch of heat. I will definitely be making this again.