Chile Relleno Soup

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 cups whole milk (or half-and-half for extra creaminess)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and black pepper, to taste
• 1 can (7 oz) diced green chiles, drained
• 2 cups roasted poblano peppers, peeled, seeded, and chopped
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup shredded sharp cheddar cheese

Instructions:

1. In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 4 to 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
2. Sprinkle the flour over the onions and stir well. Cook for 1 minute to remove the raw flour taste.
3. Slowly whisk in the chicken broth, making sure there are no lumps. Add the milk and continue stirring until the soup begins to thicken slightly.
4. Season with cumin, chili powder, salt, and black pepper. Add the diced green chiles and chopped poblano peppers. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
5. Gradually add the shredded cheeses, stirring until fully melted and the soup is smooth and creamy. Do not boil.
6. Taste and adjust seasoning if needed. Serve hot.

Serving Suggestions

Serve with warm tortillas, tortilla chips, or crusty bread. A simple green salad on the side pairs well with the richness of the soup.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring often.