Chile Relleno Soup

Chile Relleno Soup


5 - Roasted Poblano peppers (skinned and deseeded)
1/2 cup - chopped onion
1 - Jar FCC Pure Green Chile
3 - 4 cups of chicken broth
6 - cloves of Roasted Garlic cloves.
Oregano, cumin, and salt to taste
1-8oz block of cream cheese
2- Cups of either Jack or cheddar cheese- shredded
FCC Jalapeño Roast
Optional **Meat of choice** I added smoked beef, about 2 cups. 


In a large pot, sauté the onion and garlic.
Add chicken broth, Green Chile, spices, and salt.
Put mix in a blender with 2 poblano chiles and blend until creamy.
Put the mix back in the pan and add 3 chopped poblanos.
Bring up to high heat and add the cream cheese in small pieces and the shredded cheese, stir until it reaches your desired consistency. 
Garnished with micro cilantro, green onion and corn, and some FCC Jalapeño Roast.
Sliced pepper jack cheese cut into triangles and baked.

Recipe by Susan Mullin from Fresh Chile Cookin'! page on Facebook. 


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