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Chile Relleno Soup

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Chile Relleno Soup BigOven - Save recipe or add to grocery list Yum
Course Main, Main Dish
Cuisine Mexican
Servings
Ingredients
Soup
Chile Relleno Topping
Course Main, Main Dish
Cuisine Mexican
Servings
Ingredients
Soup
Chile Relleno Topping
Instructions
Soup
  1. Place the Poblano Peppers on a foil lined backing sheet and place under the Broiler (on high) for 5 minutes than flip them over and roast another 5 minutes
  2. Place the roasted Poblanos in a zip lock bag to allow them to cool
  3. Heat the Oil in a large sauce pan or Dutch oven over Medium heat. Add the Onions and cook for 2 minutes until softened then add the Garlic and Cilantro and cook for 3 more minutes
  4. Stir in the Flour to coat the Onions, Garlic and Cilantro then stir in the Chicken Stock, Heavy Cream, Milk, Salt and Pepper. Bring to a simmer.
  5. Remove the Poblanos from the bag. Cut off the tops and run them under warm water to help remove the skin and to remove the seeds
  6. Dice up four of the Poblanos and place them in the Soup along with the Pepper Jack Cheese. Simmer for another 20 minutes
Chile Relleno Topping
  1. Cut the fifth Poblano in half.
  2. Whisk the Eggs yolks in their bowl and whisk the Whites in their bowl for 2 minutes. Add the flour and pepper to the bowl with the Egg Whites and whisk some more to combine
  3. Heat the Oil in a small skillet over medium heat
  4. Dip the Poblano halves first in the Egg yolks then in the Egg White Mixture then place in the hot oil. Fry each side 1-2 minutes until golden brown. Drain on a paper towel and cut each half in half
  5. Ladle the Soup in a bowl and top with one of the Poblano quarters. Serve with tortilla Chips, cut up Tomato, sliced Avocado and a lime wedge
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