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Chile Relleno Soup Recipe

Warm Up with This Comforting Chile Relleno Soup Recipe

Try this flavorful Chile Relleno Soup Recipe that combines roasted peppers, savory broth, and hearty ingredients for a comforting meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 cups
Course: Dinner
Cuisine: Chilean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 pieces Poblano Peppers Roasted to perfection
  • 1 large Onion Diced
  • 3 cloves Garlic Minced
  • 2 cups Potatoes Diced
  • 4 cups Broth Chicken or vegetable, low-sodium recommended
For the Protein
  • 1 pound Ground Beef Or ground chicken or pork
For Creaminess
  • 1 cup Cheese Shredded Queso Fresco or Monterey Jack
For Flavor
  • 1 teaspoon Cumin
  • 1 teaspoon Oregano

Equipment

  • Oven
  • Large pot
  • Baking Sheet
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat oven to 450°F (232°C). Roast poblano peppers for 20-25 minutes. Cover and steam for 10 minutes before peeling.
  2. In a large pot, heat oil and sauté diced onion and minced garlic for 3-5 minutes. Stir in cumin and oregano.
  3. Add ground beef to the pot and cook for 5-7 minutes until browned. Stir occasionally.
  4. Introduce diced potatoes and roasted poblano peppers. Pour in the broth and bring to a boil, then simmer for 10 minutes.
  5. Continue simmering for an additional 15-20 minutes until potatoes are tender. Adjust heat as necessary.
  6. Stir in shredded cheese and let it melt. Taste and adjust seasoning with salt and pepper.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 50mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze in containers for up to 3 months.

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