Chile Relleno Soup Recipe

This creamy Chile Relleno Soup Recipe is a delightful dish filled with the rich flavors of roasted poblano peppers, tender chicken, and a generous amount of cheddar cheese. Perfect for cozy dinners or gatherings, this low-carb soup is sure to impress your family and friends with its comforting taste and satisfying texture.

Why You’ll Love This Recipe

• Flavorful and Satisfying: The combination of roasted poblanos and melted cheese creates a deliciously rich flavor that warms the soul.
• Easy to Make: With simple steps and common ingredients, this soup comes together quickly, making it perfect for weeknight meals.
• Versatile Ingredients: You can customize it with your favorite toppings or serve it alongside crusty bread for a complete meal.
• Low Carb Delight: This recipe is low in carbohydrates, making it an excellent choice for those following a low-carb diet without sacrificing flavor.

Tools and Preparation

To make this Chile Relleno Soup, having the right tools can make your cooking experience smoother and more enjoyable.

Essential Tools and Equipment

• Saucepan
• Blender or food processor
• Baking sheet
• Plastic wrap

Importance of Each Tool

• Blender or food processor: Essential for creating a smooth soup by blending the roasted peppers and cheeses together seamlessly.
• Saucepan: Provides the right size and heat control to cook the chicken and combine all ingredients effectively.

Ingredients

For the Soup Base

• 4 medium poblano peppers
• 2 tbsp butter
• 1/4 cup chopped onion
• 2 cloves garlic (minced)
• 1 tsp ground cumin
• 4 cups chicken bone broth
• Salt and pepper to taste

For the Chicken

• 1 1/2 lb boneless skinless chicken (thighs or breasts) (cut into 1/2 inch pieces)

For the Creaminess

• 8 ounces cream cheese
• 1 1/2 cups shredded cheddar cheese

For the Topping

• 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each)

How to Make Chile Relleno Soup Recipe

Step 1: Roast the Poblano Peppers

Roast the poblano peppers until the skin is charred and blistered. You can do this over an open flame on a gas stove or under a broiler set to high. Turn occasionally to char all sides evenly.

Step 2: Prepare the Peppers

Place the roasted peppers in a bowl and cover with plastic wrap. Let them cool for about 10 minutes. Once cooled, rub off as much skin as possible, cut out the seeds, then finely chop them in a blender or food processor.

Step 3: Sauté Aromatics

In a large saucepan over medium heat, melt the butter. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, ground cumin, and chopped poblanos; cook until fragrant.

Step 4: Cook Chicken in Broth

Pour in the chicken bone broth and season with salt and pepper. Bring to a boil before reducing heat to let it simmer. Add in the chicken pieces and cook until they are fully cooked through, approximately 10 minutes.

Step 5: Blend for Creaminess

In your blender or food processor (using care not to include any chicken), combine cream cheese, cheddar cheese, and about 1 cup of hot broth from your soup. Blend until smooth before stirring back into your soup pot.

Step 6: Serve with Cheese Topping

Preheat your broiler. Ladle individual servings of soup into ovenproof bowls. Place a slice of cheese on top of each serving. Broil until melted and bubbly—this adds an irresistible finishing touch!

Enjoy your homemade Chile Relleno Soup!

How to Serve Chile Relleno Soup Recipe

This creamy Chile Relleno Soup is a delightful dish that can be served in various ways to enhance your dining experience. Here are some suggestions to elevate your meal.

Garnish with Fresh Herbs

• Cilantro: Sprinkle freshly chopped cilantro on top for a burst of flavor and color.
• Green Onions: Thinly sliced green onions add a nice crunch and fresh taste.

Pair with Tortilla Chips

• Crispy Chips: Serve crunchy tortilla chips on the side for dipping or topping your soup.
• Cheesy Nachos: Layer chips with cheese and bake for a delicious nacho accompaniment.

Add Avocado Slices

• Creamy Texture: Sliced or diced avocado provides creaminess that complements the soup’s richness.
• Flavor Boost: The mild flavor of avocado balances the spices in the soup.

Serve with Warm Tortillas

• Flour or Corn Tortillas: Offer soft tortillas to wrap around bites of soup for a satisfying meal.
• Toasted Options: Lightly toast them on a skillet for added texture and warmth.

How to Perfect Chile Relleno Soup Recipe

Perfecting this Chile Relleno Soup will make it even more enjoyable. Here are some tips to achieve the best results.

• Use Fresh Poblanos: Select firm, glossy poblano peppers for the best flavor and texture in the soup.
• Adjust Spice Levels: If you prefer a spicier kick, add diced jalapeños or a dash of hot sauce when cooking.
• Blend Until Smooth: Make sure to blend the cheeses thoroughly with the broth for a velvety consistency.
• Taste Before Serving: Always taste and adjust seasonings like salt and pepper before serving to enhance flavors.

Best Side Dishes for Chile Relleno Soup Recipe

Complementing your Chile Relleno Soup with side dishes will create a well-rounded meal. Here are some great options:

1. Mexican Rice: Fluffy rice seasoned with tomatoes and spices pairs perfectly with the soup’s flavors.
2. Black Bean Salad: A refreshing salad made with black beans, corn, and lime adds protein and a crunchy texture.
3. Guacamole: Creamy guacamole offers a cool contrast to the warm soup, making it an excellent dip or topping.
4. Grilled Corn on the Cob: Sweet corn brushed with butter and lime brings sweetness that contrasts beautifully with savory flavors.
5. Zucchini Fritters: Crispy fritters made from zucchini provide an enjoyable crunch alongside each spoonful of soup.
6. Chili Lime Fruit Salad: A mix of fresh fruits tossed with chili powder and lime juice serves as a refreshing palate cleanser.

Common Mistakes to Avoid

Making Chile Relleno Soup can be simple, but there are common pitfalls to watch out for.

• Boldly ignoring the roasting process: Roasting the poblano peppers adds depth to the flavor. Avoid skipping this step to ensure your soup has that authentic taste.
• Boldly under-seasoning the broth: Adding too little salt and pepper can lead to a bland soup. Taste as you go and adjust seasoning accordingly.
• Boldly overcooking the chicken: Overcooked chicken can become tough. Cook just until it’s no longer pink, about 10 minutes.
• Boldly rushing the blending: Blending cream cheese and cheddar without enough hot broth can create lumps. Ensure you blend with sufficient liquid for a smooth texture.
• Boldly skipping the broiling step: This final touch gives your soup a delightful cheesy crust. Don’t skip broiling; it enhances both appearance and flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store in airtight containers for up to 3 days.
• Let the soup cool completely before refrigerating.

Freezing Chile Relleno Soup Recipe

• Freeze in airtight containers or freezer bags for up to 3 months.
• Leave space at the top of containers to allow for expansion during freezing.

Reheating Chile Relleno Soup Recipe

• Oven: Preheat your oven to 350°F (175°C) and bake until heated through, about 20 minutes.
• Microwave: Heat in a microwave-safe bowl for 2–3 minutes, stirring halfway for even heating.
• Stovetop: Warm gently over medium heat in a saucepan, stirring frequently until hot.

Frequently Asked Questions

Here are some common questions about this delicious Chile Relleno Soup Recipe.

What is a Chile Relleno Soup Recipe?

Chile Relleno Soup is a creamy and flavorful soup made with roasted poblano peppers, chicken, and cheeses that replicate the flavors of traditional chile relleno dishes.

Can I make this Chile Relleno Soup Recipe vegetarian?

Yes! Substitute chicken with beans or vegetables, and use vegetable broth instead of chicken broth for a delicious vegetarian version.

How can I customize my Chile Relleno Soup Recipe?

Feel free to add your favorite vegetables like corn or zucchini. You can also adjust the cheese types based on what you have available.

Can I use other types of peppers in this recipe?

Absolutely! While poblano peppers are traditional, you can experiment with Anaheim or bell peppers for different flavor profiles.

How spicy is this Chile Relleno Soup Recipe?

The heat level depends on the poblanos used; they are usually mild but can vary. If you’re sensitive to spice, consider using fewer peppers or removing seeds thoroughly.

Final Thoughts

This creamy Chile Relleno Soup is not only comforting but also packed with flavor. It’s versatile enough to customize according to your taste preferences. Whether you’re adding more veggies or experimenting with different cheeses, this recipe is sure to impress. Give it a try today!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Chile Relleno Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amelia
• Total Time: 50 minutes
• Yield: Serves 6

Print Recipe

Pin Recipe

Description

Discover the warmth and comfort of this creamy Chile Relleno Soup Recipe, a delightful dish that brings together the rich flavors of roasted poblano peppers, tender chicken, and a generous amount of melted cheddar cheese. Perfect for cozy dinners or gatherings, this low-carb soup will impress your family and friends with its satisfying taste and creamy texture. Enjoy it as a hearty meal on chilly nights or as an inviting appetizer at your next gathering.

---

Ingredients

Scale 1x2x3x

• 4 medium poblano peppers
• 2 tbsp butter
• 1/4 cup chopped onion
• 2 cloves garlic (minced)
• 1 tsp ground cumin
• 4 cups chicken bone broth
• 1 1/2 lb boneless skinless chicken (cut into pieces)
• 8 ounces cream cheese
• 1 1/2 cups shredded cheddar cheese

Cook Mode Prevent your screen from going dark

---

Instructions

1. Roast the poblano peppers until charred. Cool, peel, and chop.
2. In a saucepan, melt butter over medium heat. Sauté onion until translucent, then add garlic, cumin, and chopped poblanos.
3. Pour in chicken broth, season with salt and pepper. Bring to boil and add chicken pieces; simmer until cooked through.
4. Blend cream cheese and cheddar with hot soup broth until smooth; stir back into the pot.
5. Serve in bowls topped with slices of cheese; broil until melted.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 335
• Sugar: 3g
• Sodium: 850mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 100mg