Chile Relleno Soup
This easy recipe for Chile Relleno Soup comes from Lujan Farms in New Mexico. The Lujan family has been growing and selling some of the best chile anywhere for more than 70 years! So, that says something about this recipe. It's fantastic! It's loaded with delicious New Mexico green chile, but also has plenty of shredded chicken and melted cheese to make it creamy and even more flavorful.
Equipment
- Stove
- Broiler
Ingredients
- 5 NM green Chile peppers (10.5 oz)
- 2 tbsp. Butter
- 3 tbsp. Chopped white onion
- 2 Garlic cloves, minced
- 1 tsp. Ground cumin
- 4 cups Chicken broth
- Salt and pepper to taste
- 12 oz. Cooked chicken breast, shredded
- 8 tbsp Cream cheese
- 4 cups Shredded cheddar cheese, divided (save 1 1⁄2 cups for topping)
Instructions
- Roast green chile peppers until skin is charred and blistered.
- You can do this over the open flame on a gas stove, or by heating your broiler too high and placing chile within a few inches of the broiler (turning to get all sides charred).
- Place green chile in a bowl and cover with plastic wrap. Let cool, then peel skin as much as possible.
- Cut out seeds and chop by hand or place in a food processor/blender to finely chop.
- Set aside.In a large saucepan over medium heat, melt butter.
- Add onion and cook, stirring frequently, until translucent, about 5 minutes.
- Add garlic, cumin, and green chile and stir until fragrant, about 1 minute.
- Stir in chicken broth and season to taste with salt and pepper.
- Bring to a boil and then reduce heat to a simmer.
- Add chicken. Add cream cheese and 2 1⁄2 cups of the cheddar cheese and whisk until smooth.
- To serve, divide into 6 bowls and sprinkle each with 1/4 cup shredded cheddar cheese.
- Sit briefly under the broiler until cheese is melted and browned (this step is optional but OH SO GOOD!).
Video
Notes
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