Introduction to Chile Relleno Soup Recipe
Welcome to a cozy corner of my kitchen, where I’m excited to share my beloved Chile Relleno Soup Recipe. Life can feel like a whirlwind, especially for busy moms and professionals like you. That’s why this soup is the perfect answer for those days when you need comfort in a bowl. Bursting with the rich flavors of roasted poblano peppers and creamy cheese, this dish will not only warm your soul but also impress your loved ones. Whether it’s a quick meal after work or a weekend gathering, this recipe truly makes every bite a hug in a bowl.
Why You’ll Love This Chile Relleno Soup Recipe
This Chile Relleno Soup Recipe is a game-changer for busy days. It combines ease and flavor into one irresistible dish. In just under an hour, you can create a creamy, cheesy masterpiece that will satisfy the whole family. Cooking this soup feels like a warm embrace after a long day, making it a delightful option for gatherings or cozy nights in. Trust me; your taste buds will thank you!
Ingredients for Chile Relleno Soup Recipe
Gathering the right ingredients is key to making this Chile Relleno Soup a comforting masterpiece. Here’s what you’ll need:
- Poblano Peppers: These flavorful peppers are the stars of this dish. They bring a rich, smoky flavor that’s essential for the authentic chile relleno experience. You can also use green bell peppers if you prefer a milder taste.
- Butter: A bit of butter adds richness and flavor to the soup, giving it a luxurious feel.
- Olive Oil: This helps to sauté the aromatics while offering a healthful fat option. You can swap it for avocado oil if that’s what you have on hand.
- Sweet Onion: Diced sweet onion brings a slight sweetness and depth to the soup. If you’re out, yellow onion would work too, though it’s a bit sharper.
- Garlic: Minced garlic infuses the soup with warmth and is a must for enhancing the flavors.
- Cumin: This spice adds a warm, earthy depth that’s characteristic of Mexican cuisine. A little goes a long way!
- Low-Sodium Chicken Broth: It’s the base of this soup. Opting for low-sodium helps control the final saltiness. Vegetable broth can be used for a vegetarian twist.
- Salt and Pepper: Basic seasonings that enhance all the rich flavors in your soup. Adjust to taste!
- Cooked Chicken: Chopped or shredded cooked chicken adds protein and heartiness to your bowl. Rotisserie chicken is a time-saver here.
- Cream Cheese: Softened cream cheese creates that creamy texture that pulls everything together with a lusciousness most people love.
- Cheddar Cheese: Standard cheddar brings a sharpness and richness that’s hard to resist. Make sure to reserve some for the cheesy topping!
- Pepper Jack Cheese: This adds a kick of spice and a wonderful creaminess that perfectly complements the sweet and smoky poblanos.
- Fresh Cilantro: Used as a vibrant garnish, cilantro adds a pop of freshness. If you’re not a fan, green onions or avocado would be lovely alternatives.
For exact measurements of each ingredient, please check below for the full recipe, complete with printing options!
How to Make Chile Relleno Soup Recipe
Making this Chile Relleno Soup is as simple as pie. I’ll walk you through each step, ensuring you can whip up this comforting dish in no time. So, let’s brave the kitchen together and dive into the magic of cooking!
Step 1: Roast the Poblano Peppers
First things first, it’s time to roast those poblanos! Begin by cleaning and drying the peppers. Then, place them on a baking sheet. Pop the sheet under the broiler or right on an open flame if you’re feeling adventurous. Roast until the skin is blistered and charred, which should take about 10–15 minutes. Watch those peppers like a hawk; we want them beautifully toasted, not burnt!
Step 2: Steam and Peel the Peppers
Once well-roasted, it’s time to trap some steam magic! Transfer the hot peppers to a plastic bag and seal it. Let them rest for about 10 minutes. This steam helps loosen the skins. Afterward, carefully peel off the charred skin. It’s okay if a few bits stick around; they add character to the soup!
Step 3: Prepare the Peppers
With your poblanos beautifully peeled, slice off the stems and discard the seeds. Then chop the peppers finely. This step is crucial as finely chopped peppers will blend seamlessly into the soup, allowing those vibrant flavors to shine.
Step 4: Sauté the Aromatics
In a medium pot, warm the butter and olive oil over medium heat. Once melted, add the diced sweet onion. Sauté for about 3 minutes until it softens. Then toss in the minced garlic and cumin; cook for another 20 seconds. The aroma will be heavenly, coaxing your family into the kitchen!
Step 5: Build the Soup Base
Now, it’s time to gather the flavors! Stir in the chopped poblanos, along with the low-sodium chicken broth, salt, and pepper. Bring this beautiful mixture to a boil. Once boiling, reduce heat to let it simmer gently. This is where all those flavors start to marry and create magic!
Step 6: Incorporate the Chicken and Cheese
Next, add that shredded chicken into the mix. Follow it with the cream cheese and 2 cups of cheddar cheese. Whisk everything together until smooth and creamy. You’ll feel like a cheese artist balancing textures and tastes. If you think it’s too thick, add a splash more broth!
Step 7: Broil for a Cheesy Finish
Divide your hearty soup into six beautiful bowls. Sprinkle the remaining cheddar and the pepper jack cheese generously on top. Broil them until the cheese melts and bubbles, watching it closely to prevent any burning. The cheese should turn golden and oozy—the perfect final touch!
Tips for Success
- For smoother soup, blend the mixture before adding the chicken and cheese.
- Adjust the spice level by using hotter peppers or adding cayenne for a kick.
- Use rotisserie chicken for a quick protein addition and added flavor.
- Don’t rush the roasting process; well-charred poblanos enhance the taste significantly.
- Store leftovers in an airtight container for up to three days, reheating gently on the stove.
Equipment Needed
- Medium pot: A standard pot works, but a Dutch oven is great for even heat.
- Baking sheet: Use any oven-safe dish for roasting the poblanos.
- Plastic bag: A resealable bag is perfect for steaming the peppers.
- Whisk: Essential for blending in the cheese smoothly.
- Broiler-safe bowls: Make sure your bowls can handle the heat during broiling.
Variations for Chile Relleno Soup Recipe
- Vegetarian Option: Swap the chicken broth for vegetable broth and omit the chicken to create a delicious vegetarian version. You can also add black beans for extra protein!
- Spicy Kick: Add some diced jalapeños or a splash of hot sauce for those who enjoy a spicy twist. The extra heat balances beautifully with the creamy texture.
- Fresh Greens: Toss in some fresh spinach or kale just before serving for a nutritional boost and a pop of color. It’s a delightful way to sneak in some veggies!
- Southwestern Flavor: Mix in some corn or black olives for a bit of southwestern flair. The sweetness of corn complements the smoky poblanos beautifully.
- Flavorful Broth: Enhance the broth by simmering it with bay leaves or fresh thyme, giving your soup an herbal note that lifts the flavors.
Serving Suggestions
- Pair the soup with warm, crusty bread or homemade cornbread for a satisfying meal.
- Serve it alongside a fresh green salad drizzled with citrus vinaigrette to balance the richness.
- A chilled glass of white wine or fruity iced tea complements the soup beautifully.
- For presentation, garnish each bowl with a sprinkle of extra cilantro and a wedge of lime.
FAQs about Chile Relleno Soup Recipe
Can I make Chile Relleno Soup in advance?
Absolutely! This soup can be made ahead of time. Just store it in an airtight container in the refrigerator for up to three days. When you’re ready to eat, gently reheat it on the stove, adding a splash of broth if needed.
Can I freeze Chile Relleno Soup?
Yes, this soup freezes well! Allow it to cool completely before transferring to freezer-safe bags or containers. It will keep for about 2-3 months. Just remember to thaw it in the fridge overnight before reheating.
What can I serve with Chile Relleno Soup?
It pairs wonderfully with crusty bread, cornbread, or a fresh side salad. You could also serve it with tortilla chips for added crunch; it’s perfect for dipping!
Can I customize the cheese in this recipe?
Definitely! While I love the combination of cheddar and pepper jack, feel free to experiment with your favorites. Mozzarella or a Mexican blend can be delicious alternatives, adding to that cheesy goodness!
Is this soup spicy?
The spice level depends on how you prepare your poblanos. They are usually mild, but roasting can intensify their flavor. If you like more heat, consider adding jalapeños or a sprinkle of cayenne!
Final Thoughts
As I wrap up this delightful journey through my Chile Relleno Soup Recipe, I can’t help but smile at the joy it brings. There’s something magical about a warm bowl of soup that beckons family gatherings and cozy nights. It’s the kind of dish that invites conversation, laughter, and second helpings. Whether you’re sharing it with loved ones or savoring a moment of solitude, this soup is a reminder to embrace the little things in life. So grab your ingredients and bring this comforting dish to your table; your heart will thank you for it!
Print
Chile Relleno Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop/Broiling
- Cuisine: Mexican
- Diet: Gluten Free
Description
A comforting and flavorful soup featuring roasted poblano peppers, chicken, and a blend of cheeses.
Ingredients
- 5 poblano peppers
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium sweet onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon cumin
- 5 cups low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups chopped or shredded cooked chicken breast
- 8 ounces cream cheese (softened and cut into very small cubes)
- 2 1/2 cups shredded cheddar cheese (divided)
- 1 cup shredded pepper jack cheese
- fresh chopped cilantro (for garnish)
Instructions
- Clean and dry the poblano peppers, then roast them until the skin has blackened/charred and blistered.
- Transfer peppers to a plastic bag and seal to trap in the steam. Let cool, then rub off as much of the skin as possible.
- Cut off the stem, then slice in half to remove and discard the seeds. Very finely chop the peppers and set aside.
- In a medium pot, warm the butter and olive oil over medium heat. Add the onion and sauté until softened, about 3 minutes.
- Add the garlic and cumin, cooking until fragrant, about 20 seconds. Stir in the chopped poblanos.
- Pour in the chicken broth, salt, and pepper. Bring to a boil, then reduce heat to a very gentle simmer.
- Stir in the cooked, chopped chicken.
- Add the cream cheese and 2 cups of cheddar cheese; whisk until melted and smooth.
- Divide into 6 bowls and sprinkle each with the remaining 1/4 cup cheddar cheese and the pepper jack cheese. Broil until melted and golden.
- Garnish with fresh chopped cilantro and enjoy!
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.
- Make sure to watch the cheese under the broiler to prevent burning.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
