Chili Relleno Soup

It is still really cold in Fairbanks.  We have been eating dinner and sticking downstairs next to the fire for the evening.  I'm not getting anything done, but I have learned the joy of binging on Netflix!

One food item Dave really enjoys is chili rellenos.  He orders them every time we go out for Mexican food (about once a week).  I thought with all this cold weather, a warm bowl of chili relleno soup would be the perfect thing to eat while we catch up on Picard or Longmire (we missed a couple while we were on vacation).

And, I roasted the peppers under the broiler-a little extra heat in the kitchen is always a good thing this cold time of year!

Now, Dave doesn't believe that soup is a meal, so we had ours as a first course with our dinner. But if you like soup for lunch or dinner you can always add shredded chicken, ground beef or pork tinga to make this a filling meal.  Enjoy.

Roast the peppers under the broiler until the skins turn black
and start to blister.  Turn the peppers often.

Put the peppers in a bag and let them steam
for about 5 minutes before you peel them.

Peeling should be very easy.

I like to scrape the skins off with a spoon.

Cut off the top stem, open them up and scrape out the
seeds and the ribs.

To finish, top with some sharp cheddar cheese and enjoy.

Chili Relleno Soup

5 poblano peppers

2 Tbsp. butter

1/2 onion, about 1/2 cup

2 cloves garlic, minced

1 tsp. cumin

1 tsp. oregano

4 cups chicken bone broth or stock

8 oz. cream cheese, cut in cubes

3 cups sharp cheddar cheese, plus some for topping

Roast peppers under broiler until skins begin to blister and turn black, turning often to char all sides.  Place in a paper bag and close for 5 minutes to let peppers steam.  Remove skin, seeds and ribs then chop finely.

In a medium saucepan, melt butter and saute onion until translucent.  Add garlic, cumin and oregano stirring constantly for 1 minute.  Add chicken broth and peppers.  Bring to a boil, reduce to simmer.  Add cream cheese and cheddar cheese, stir until melted.  To serve top with a sprinkle of cheddar cheese.

Makes 6-8 servings

1 year ago:    Florida Vacation

5 years ago:  Lessons from the Road: Wear Your Glasses

7 years ago:  Prime Rib

March 3, 2020  Sunrise 7:50 am  Sunset 6:15 pm  Temp. H -2/ L-23°F