Chile Relleno Soup
A rich, creamy soup made with roasted poblano peppers, lean meats, tomatoes, spices, and cheese—Chile Relleno Soup brings the comfort of the classic dish into a hearty bowl perfect for cozy weeknights.
Ingredients
- 4 –5 fresh poblano peppers
- 4 slices turkey bacon diced
- ½ cup chicken ham diced
- ¾ pound ground beef lean
- 4 cups vegetable broth
- 1 can 14.5 oz diced tomatoes
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup shredded cheese Monterey Jack or cheddar
- 1 tsp cumin
- ½ tsp chili powder
- Salt and black pepper to taste
Instructions
- Roast poblano peppers over a flame or under the broiler until the skin is blackened. Let them steam in a covered bowl for 10 minutes, then peel, deseed, and dice.
- Heat oil in a large soup pot. Sauté diced onion until soft, then add garlic and cook until fragrant.
- Add turkey bacon, chicken ham, and ground beef. Cook until browned and fully done. Drain excess grease if needed.
- Stir in diced tomatoes with their juices, cumin, chili powder, salt, and pepper.
- Add broth and diced roasted poblanos. Simmer for 15–20 minutes to let flavors meld.
- Blend some or all of the soup until you reach your preferred texture. Add a splash of cream if desired.
- Stir in shredded cheese until melted. Taste, adjust seasoning, and serve hot with your favorite toppings.
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