During those cold winter months, it's so important to stay warm. This Chili Relleno Soup is the perfect twist on the classic Mexican dish, and if you like a spicy kick, this meal will be sure to please. The suggested toppings make a delicious combination but feel free to get creative with your own!
Preheat oven to broil.
Place the Poblanos and Jalapeno on a baking sheet and broil in the oven on the middle rack. Allow the peppers to blister and blacken deeply, rotating a ¼ turn once this is achieved on every side.
Remove peppers from oven and place them in a Ziploc bag to steam to help loosen the skins. Peel the skins off, remove the seeds, and rough chop the peppers.
In a large sauce pot over medium-high heat, add the avocado oil and onions. Cook until browned, about 6 minutes.
Add the remaining ingredients for the soup and stir until combined. Let warm through over medium-high heat for 10 to 12 minutes, making sure not to boil so the cheese does not curdle.
Place in a bowl and garnish with toppings. Enjoy!
Serving Size 1 cup
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
