Chile Relleno Soup Creamy Peppers (Impression)
Creamy soup with roasted poblano peppers, tender chicken, and melted cheese, perfect for a cozy meal.
# Liste des ingrédients:
→ Main
01 -
4 medium poblano peppers
02 -
2 tablespoons unsalted butter
03 -
40 g chopped onion
04 -
2 cloves garlic, minced
05 -
1 teaspoon ground cumin
06 -
946.35 g chicken bone broth
07 -
Salt and freshly ground black pepper, to taste
08 -
453.59 g boneless skinless chicken, cut into 1.25 cm pieces
09 -
226.8 g cream cheese
10 -
395.5 g shredded cheddar cheese
11 -
8 slices cheddar or pepper jack cheese (thin, 21.25 g each)
# Étapes de préparation:
01 -
Roast poblano peppers directly over an open flame or under a hot broiler, turning frequently until the skin is blackened and blistered.
02 -
Transfer charred poblanos to a bowl and cover with plastic wrap. Rest until cool. Rub off the skins, remove seeds, and process the flesh in a food processor or blender until finely chopped. Set aside.
03 -
Melt butter in a large saucepan over medium heat. Add chopped onion and cook, stirring frequently, until translucent, about 5 minutes. Stir in garlic, cumin, and prepared poblanos. Cook until fragrant, about 1 minute.
04 -
Pour in chicken bone broth and season with salt and black pepper. Bring to a boil, reduce to a simmer, then add chicken pieces. Gently cook until chicken is fully cooked, approximately 10 minutes.
05 -
In the same food processor or blender, combine cream cheese, shredded cheddar, and about 240 ml of the hot broth (avoiding chicken pieces). Blend until smooth and creamy, then return the mixture to the saucepan, stirring well to incorporate.
06 -
Preheat the broiler. Ladle soup into individual ovenproof bowls, float a cheese slice on each, and broil approximately 15 cm below the element until cheese melts and bubbles.
# Informations complémentaires:
01 -
For extra flavor, use rotisserie chicken or substitute with turkey. Adjust spice levels by swapping in pepper jack cheese or adding a pinch of cayenne.