Chile Relleno Soup

Chile Relleno Soup

Products Used:

Chile Relleno Soup


2 Tbs Harvest Cilantro & Roasted Onion Olive Oil

1 Tbs Harvest Butter Olive Oil

1 small onion, chopped

5 poblano peppers, seeded and diced

4 cloves garlic, minced

1/4 cup fresh cilantro, chopped

1/2 cup flour

2 cups chicken or vegetable broth

1 cup heavy cream

1 cup milk

Salt and pepper, to taste

Shredded Monterey Jack cheese (optional)



In large pot, heat the Cilantro & Roasted Onion and Butter Olive Oils over medium heat. Add the onions and cook until soft, about 5-7 minutes. Add the poblano peppers, garlic, and cilantro, and cook for about 3 minutes.

Sprinkle flour over the mixture and stir to coat. Cook for 2 minutes, stirring frequently, then add the broth, cream, milk, salt, and pepper. Reduce heat to medium-low and simmer gently for 15-20 minutes. Taste for seasoning and serve, topping with shredded cheese if desired.

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