Chile Relleno Soup Recipe

This creamy Chile Relleno Soup Recipe bursts with flavors from roasted poblano peppers and tender chicken, all enveloped in a rich cheese sauce. Ideal for cozy family dinners or gatherings, this low-carb soup offers a delightful twist on traditional chili relleno. Its blend of spices and creamy texture makes it a comforting choice for any occasion.

Why You’ll Love This Recipe

• Flavorful Fusion: The combination of roasted poblano peppers and melted cheese creates an irresistible flavor profile.
• Low-Carb Delight: Enjoy a hearty meal without the guilt—this soup is low in carbs but high in satisfaction.
• Quick Preparation: With only 15 minutes of prep time, you can have this delicious soup ready in no time.
• Customizable Ingredients: Feel free to substitute proteins or add more veggies according to your preference.
• Perfect for Meal Prep: Make a large batch and store it for quick lunches or dinners throughout the week.

Tools and Preparation

To make this Chile Relleno Soup, having the right tools will ensure a smooth cooking process.

Essential Tools and Equipment

• Large saucepan
• Food processor or blender
• Cutting board
• Knife

Importance of Each Tool

• Large saucepan: A spacious pot allows for even cooking of all ingredients while preventing overflow.
• Food processor or blender: This tool helps achieve a creamy texture by blending the roasted peppers and cheeses effortlessly.

Ingredients

This creamy Chile Relleno Soup is filled with roasted poblano peppers, chicken, and plenty of cheddar cheese. It’s a must-make low carb soup recipe!

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 Protein:

• 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
• 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 by using your broiler set to high. Turn the poblanos to ensure all sides are evenly charred.

Step 2: Prepare the Peppers

Once roasted, place the peppers in a bowl and cover them with plastic wrap. Let them cool down. After cooling, rub off as much skin as possible, cut out the seeds, and finely chop them using a food processor or blender. Set aside.

Step 3: Sauté Aromatics

In a large saucepan over medium heat, melt the butter. Add chopped onion and cook while stirring frequently until translucent (about 5 minutes). Next, add minced garlic, ground cumin, and chopped poblanos; stir until fragrant (about 1 minute).

Step 4: Add Broth and Chicken

Pour in the chicken broth and season with salt and pepper to taste. Bring it to a boil before reducing heat to simmer. Add chicken pieces and cook until thoroughly cooked through (about 10 minutes).

Step 5: Blend for Creaminess

In your food processor or blender, combine cream cheese and shredded cheddar cheese along with about 1 cup of hot broth from your soup (ensure you avoid getting any chicken in there). Blend until smooth before stirring back into the pot.

Step 6: Serve with Cheese Topping

Preheat the broiler. Ladle soup into individual ovenproof bowls and float a slice of cheese on top. Place under the broiler about six inches from heat until cheese is melted and bubbly.

Enjoy this comforting Chile Relleno Soup Recipe that’s sure to become a favorite!

How to Serve Chile Relleno Soup Recipe

Serving your Chile Relleno Soup can elevate the dining experience. Consider these suggestions to add flavor and variety.

Garnish with Fresh Herbs

• Cilantro: Sprinkle chopped cilantro on top for a burst of freshness.
• Green Onions: Add sliced green onions for a mild onion flavor and crunch.

Pair with Tortilla Chips

• Crunchy Addition: Serve crispy tortilla chips on the side for dipping, adding texture to each spoonful.
• Flavor Variety: Consider offering flavored chips, like lime or chili, for extra taste.

Offer Slices of Avocado

• Creamy Contrast: Fresh avocado slices complement the soup’s creaminess and provide healthy fats.
• Colorful Presentation: The vibrant green of avocado adds visual appeal to your dish.

Include a Side Salad

• Refreshing Balance: A simple green salad with a light vinaigrette can balance the richness of the soup.
• Customizable Options: Use seasonal veggies for freshness and color.

How to Perfect Chile Relleno Soup Recipe

Enhancing your Chile Relleno Soup can make it even more delicious. Here are some tips to ensure perfection in every bowl.

• Bold Flavor: Roast the poblano peppers until charred for deeper flavor.
• Creamy Texture: Blend in cream cheese until smooth for an ultra-creamy soup.
• Adjust Spice Levels: Add jalapeños or chili powder if you prefer spicier flavors.
• Use Fresh Ingredients: Opt for fresh vegetables and high-quality broth for the best taste.
• Simmer Gently: Allow the soup to simmer slowly after adding chicken to keep it tender and juicy.

Best Side Dishes for Chile Relleno Soup Recipe

Complementing your Chile Relleno Soup with the right sides can enhance your meal. Here are some great options to consider.

1. Cornbread: A sweet cornbread pairs nicely with the savory flavors of the soup; serve warm with butter.
2. Mexican Rice: Fluffy rice seasoned with spices makes a hearty addition that balances flavors.
3. Guacamole: Creamy guacamole adds richness and pairs well with crunchy tortilla chips.
4. Roasted Vegetables: Seasonal roasted veggies provide a healthy side that adds color and nutrients.
5. Quesadillas: Cheese-filled quesadillas cut into triangles offer a delicious, cheesy option alongside the soup.
6. Chips and Salsa: Classic tortilla chips served with fresh salsa create a fun, casual dining experience.

Common Mistakes to Avoid

When making Chile Relleno Soup, it’s easy to make a few common mistakes. Here are some tips to help you avoid them and ensure a delicious outcome.

• Using unroasted peppers: Roasting poblanos enhances their flavor. Always roast them until charred for the best taste.
• Skipping the cooling step: Allowing the roasted peppers to cool before peeling is crucial. It makes peeling easier and prevents burns.
• Not seasoning enough: Seasoning throughout cooking is important. Taste as you go and adjust salt and pepper for optimal flavor.
• Overcooking the chicken: Chicken should be tender but not dry. Cook just until done, about 10 minutes, for juicy pieces.
• Neglecting to blend properly: Blending the cream cheese and cheddar with broth ensures a creamy texture. Don’t skip this step for a smooth soup.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Chile Relleno Soup in an airtight container.
• It can be kept in the fridge for up to 3 days.

Freezing Chile Relleno Soup Recipe

• Freeze the soup in freezer-safe containers or heavy-duty freezer bags.
• It will last up to 3 months in the freezer.

Reheating Chile Relleno Soup Recipe

• Oven: Preheat to 350°F (175°C) and heat in an oven-safe dish until warmed through, about 20-25 minutes.
• Microwave: Heat in a microwave-safe bowl, stirring halfway through. Start with 2 minutes on high.
• Stovetop: Pour into a saucepan over medium heat, stirring frequently until hot.

Frequently Asked Questions

Here are some common questions about the Chile Relleno Soup Recipe that you might find helpful.

Can I use different types of cheese in this Chile Relleno Soup Recipe?

Yes! Feel free to experiment with cheeses like Monterey Jack or queso fresco for different flavors.

What can I substitute for chicken in this soup?

You can use turkey or even plant-based alternatives for a vegetarian option while still enjoying great flavor.

How spicy is this Chile Relleno Soup Recipe?

The spiciness depends on your poblano peppers, which can vary. If you prefer less heat, remove all seeds and membranes before roasting.

Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day after flavors meld together. Just store it properly as mentioned above.

Final Thoughts

This creamy Chile Relleno Soup is not only comforting but also versatile enough to customize according to your taste preferences. You can add beans, corn, or even switch up the proteins. Don’t hesitate to try it; it’s sure to become a favorite!

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

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Chile Relleno Soup

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• Author: Dian
• Total Time: 45 minutes
• Yield: Serves approximately 6

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Description

Dive into the comforting flavors of this creamy Chile Relleno Soup, a delightful twist on the classic dish. Packed with roasted poblano peppers and tender chicken, this soup envelops your senses in a rich cheese sauce that’s both satisfying and indulgent. Perfect for cozy family dinners or gatherings, this low-carb recipe is quick to prepare and offers plenty of room for customization. Whether you choose to add more vegetables or mix up the proteins, each bowl promises a delightful experience. Enjoy this vibrant soup topped with melted cheese and garnished with fresh herbs for an unforgettable meal.

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Ingredients

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• 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

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Instructions

1. Roast the poblano peppers until charred, then cover to cool before peeling.
2. In a large saucepan, sauté onion in butter until translucent. Add garlic, cumin, and chopped poblanos; cook until fragrant.
3. Stir in the chicken broth and bring to a boil. Add chicken pieces and simmer until cooked through.
4. Blend cream cheese and cheddar cheese with hot broth until smooth, then stir back into the pot.
5. Serve in bowls topped with slices of cheese under the broiler until melted.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 380
• Sugar: 2g
• Sodium: 860mg
• Fat: 26g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 29g
• Cholesterol: 85mg