Chile Relleno Soup

Ingredients

• 5 large poblano peppers or 7 small
• 1/4 cup + 2 tablespoons avocado oil
• 1 medium onion (chopped)
• 1 jalapeno (minced)
• 6 cloves garlic (minced)
• 1/4 cup chopped cilantro
• 1/2 teaspoon white pepper
• 4 cups Pacific Foods Organic Low Sodium Vegetable Broth
• 1 cup almond milk (or other non-dairy alternative or heavy cream if not vegan)
• 4 ounces vegan cream cheese (can sub regular cream cheese if not vegan)
• 1 teaspoon sea salt
• 1/2 cup pico de gallo
• 1 cup shredded cabbage (we used a cabbage, cilantro and jalapeno blend)
• 1 avocado (diced or sliced)

Instructions

1. 1

   Place the poblano peppers on top of a gas burner, alternatively place them on a baking sheet under your oven broiler. Roast for 5 minutes until charred on each side. Place the roasted peppers in a glass container with a lid or a paper bag. Set aside to cool.

2. 2

   Once cooled, scrape off most of the charred skin and slice off the stem and remove the seeds. Chop the poblanos into bite sized pieces.

3. 3

   Heat the avocado oil in a 5-quart Dutch oven over medium heat. Once hot add in the onion, jalapeno, garlic, and cilantro. Cook 4-5 minutes until soft but not browned. Add in the white pepper and salt, cook another 30 seconds.

4. 4

   Pour in the Pacific Organic Low Sodium Vegetable Broth and almond milk. Bring to a simmer then add in the chopped poblanos. Simmer for 10 minutes then stir in the vegan cream cheese. Taste for salt and add more if necessary. If desired, use an immersion blender to slightly puree the soup to a creamier texture.

5. 5

   To serve, divide the soup between bowls and top with pico de gallo and the avocado.