This creamy Chile Relleno Soup Recipe is a delightful way to enjoy the rich flavors of roasted poblano peppers and tender chicken in a comforting bowl. Ideal for chilly evenings or gatherings, this soup combines the heartiness of Mexican cuisine with simplicity. With its luscious texture and cheesy finish, this dish stands out as a low-carb option that everyone will love.
Why You’ll Love This Recipe
- Flavorful Comfort: Enjoy a rich blend of roasted poblanos, spices, and creamy cheese that warms your soul.
- Easy to Prepare: With simple steps and minimal prep time, this soup is perfect for busy weeknights.
- Low-Carb Delight: Satisfy your cravings without the carbs, making it suitable for various diets.
- Versatile Serving Options: Serve as a starter or main dish; it’s adaptable to different occasions.
- Impressive Presentation: Topped with melted cheese, it looks as great as it tastes.
Tools and Preparation
Before diving into the recipe, gather your tools. Having everything ready will make the cooking process smoother and more enjoyable.
Essential Tools and Equipment
- Cast iron skillet or broiler pan
- Large saucepan
- Food processor or blender
- Cutting board and knife
- Measuring cups and spoons
Importance of Each Tool
- Cast iron skillet or broiler pan: Perfect for roasting peppers evenly over an open flame or under the broiler.
- Large saucepan: Essential for cooking the soup ingredients together to develop flavor.
- Food processor or blender: Needed to create a smooth texture by blending cheese and poblanos together.
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
- 1 1/2 lb boneless skinless chicken (thighs or breasts) (cut into 1/2 inch pieces)
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
For Garnish
- 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
Roasting poblanos creates a deep flavor.
* Char the skin over an open flame on your gas stove or place them under a high broiler until blistered.
* Turn them occasionally for even roasting.
Step 2: Prepare the Peppers
Once roasted:
1. Place the charred peppers in a bowl and cover with plastic wrap.
2. Let them cool before peeling off as much skin as you can.
3. Remove seeds and finely chop using a food processor or blender. Set aside.
Step 3: Cook the Base Ingredients
In your large saucepan:
1. Melt butter over medium heat.
2. Add chopped onion; sauté until translucent (about 5 minutes).
3. Stir in minced garlic, ground cumin, and chopped poblano peppers until fragrant.
Step 4: Combine Broth and Chicken
Add chicken bone broth:
1. Season with salt and pepper to taste.
2. Bring mixture to a boil; reduce heat to simmer.
3. Add chicken pieces; cook until done (about 10 minutes).
Step 5: Blend Cheeses into the Soup
In your blender:
1. Add cream cheese and shredded cheddar along with about 1 cup of hot broth from the soup (avoid chicken).
2. Blend until smooth; return mixture back to soup pot.
Step 6: Serve with Melted Cheese
To finish:
1. Preheat your broiler.
2. Ladle soup into ovenproof bowls.
3. Float slices of cheese on top; broil until melted and bubbly.
Enjoy your delicious bowl of Chile Relleno Soup!
How to Serve Chile Relleno Soup Recipe
Serving your Chile Relleno Soup can enhance the dining experience and bring out its rich flavors. Here are some creative ways to serve this delightful soup.
Bowl Presentation
- Use ovenproof bowls to serve individual portions. This allows for easy melting of cheese on top, creating a deliciously gooey finish.
Garnish Options
- Add fresh cilantro as a garnish for a burst of color and flavor. It complements the smoky poblano taste perfectly.
- Consider sour cream or Greek yogurt as a topping for added creaminess and tang. They balance the spices well.
Accompaniment Suggestions
- Serve with fresh lime wedges on the side. A squeeze of lime brightens the flavors and adds freshness.
- Pair with tortilla chips for crunch. They create a delightful texture contrast with the creamy soup.
Side Salad
- A simple green salad with light dressing can be a refreshing complement. It helps balance the richness of the soup.
How to Perfect Chile Relleno Soup Recipe
To elevate your Chile Relleno Soup, consider these helpful tips for a flawless dish.
- Choose fresh poblanos: Fresh peppers have better flavor and texture, enhancing your soup’s overall taste.
- Control heat levels: Adjust the amount of poblano peppers based on your spice preference, ensuring you achieve your desired heat level.
- Blend thoroughly: Ensure the cream cheese is fully blended into the broth for a smooth, creamy texture without any lumps.
- Taste as you go: Regularly taste and adjust seasoning throughout cooking to ensure perfect flavor balance.
- Use quality broth: High-quality chicken bone broth significantly improves the depth of flavor in your soup.
- Let it simmer: Allowing it to simmer longer develops richer flavors, making each bowl even more satisfying.
Best Side Dishes for Chile Relleno Soup Recipe
Pairing side dishes with your Chile Relleno Soup can create a well-rounded meal. Here are some excellent options that complement its flavors.
- Mexican Rice: A flavorful side that absorbs the soup’s essence while adding texture.
- Guacamole: Creamy avocado dip that brings freshness and richness; perfect with tortilla chips.
- Cornbread: Sweet and buttery cornbread pairs well by balancing spicy flavors in the soup.
- Elote (Mexican Street Corn): Grilled corn topped with cheese and spices adds a unique twist and sweetness.
- Black Bean Salad: A protein-packed salad that offers a hearty contrast to the creamy soup.
- Stuffed Jalapeños: Spicy jalapeños filled with cheese add an extra kick that enhances the overall meal experience.
- Chips and Salsa: A classic starter that brings crunch and zest before diving into the main course.
- Quesadillas: Cheesy quesadillas are great for dipping into your flavorful soup, providing an additional cheesy element.
Common Mistakes to Avoid
When making your Chile Relleno Soup, it’s easy to make a few common mistakes. Here are some tips to help you avoid them.
- Skipping the Roasting: Not roasting the poblano peppers can lead to a bland flavor. Always roast them until the skin is charred for maximum taste.
- Ignoring Seasoning: Failing to season your broth properly can result in a flat soup. Taste as you go and adjust with salt and pepper.
- Overcooking Chicken: Cooking the chicken too long makes it dry and tough. Ensure you cook it just until it’s no longer pink, about 10 minutes.
- Not Blending Enough: If you don’t blend the cream cheese and cheddar thoroughly, lumps will remain in the soup. Blend until smooth for a creamy texture.
- Using Low-Quality Ingredients: Cheap ingredients can compromise flavor. Opt for fresh, high-quality poblanos and cheeses for the best results.
Refrigerator Storage
- Store your Chile Relleno Soup in an airtight container.
- It will keep well in the refrigerator for up to 3 days.
Freezing Chile Relleno Soup Recipe
- Allow the soup to cool completely before freezing.
- Use freezer-safe containers or bags to prevent freezer burn.
- The soup can be frozen for up to 3 months.
Reheating Chile Relleno Soup Recipe
- Oven: Preheat to 350°F (175°C). Place soup in an oven-safe dish and cover with foil. Heat for about 20-25 minutes or until warmed through.
- Microwave: Pour soup into a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through.
- Stovetop: Pour the soup into a saucepan over medium heat. Stir occasionally until heated thoroughly, about 5-10 minutes.
Frequently Asked Questions
What is Chile Relleno Soup?
Chile Relleno Soup is a creamy Mexican-inspired dish that incorporates roasted poblano peppers, chicken, and cheese into a comforting soup base.
How do I make this Chile Relleno Soup Recipe vegetarian?
To make this recipe vegetarian, substitute chicken with beans or lentils and use vegetable broth instead of chicken broth.
Can I add more vegetables to Chile Relleno Soup?
Yes! Feel free to incorporate additional vegetables like corn, zucchini, or bell peppers for added texture and flavor.
What toppings go well with Chile Relleno Soup?
Popular toppings include avocado slices, cilantro, sour cream, or extra shredded cheese for enhanced flavor.
Final Thoughts
This creamy Chile Relleno Soup is not only delicious but also versatile. You can easily customize it by adding your favorite ingredients or adjusting spices according to your taste. Give this recipe a try; it’s sure to become a family favorite!
Chile Relleno Soup
- Total Time: 45 minutes
- Yield: Serves about 6
Description
Indulge in a bowl of creamy Chile Relleno Soup, a comforting dish that combines the rich flavors of roasted poblano peppers, tender chicken, and melted cheese. Perfect for chilly evenings or gatherings, this low-carb soup balances the heartiness of Mexican cuisine with effortless preparation. With its luscious texture and cheesy finish, it’s sure to become a family favorite. From the first spoonful to the last drop, you’ll enjoy a delightful blend of spices and warmth that elevates your dining experience.
Ingredients
- 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 1/2 inch pieces)
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
Instructions
- Roast the poblanos over an open flame or under a broiler until charred. Once cool, peel off the skin, remove seeds, and chop.
- In a large saucepan, melt butter over medium heat. Sauté onions until translucent; add garlic and cumin.
- Stir in roasted poblanos, then add chicken broth and season with salt and pepper. Bring to a boil, then lower heat and simmer.
- Add chicken pieces and cook until no longer pink (about 10 minutes).
- Blend cream cheese and cheddar with some hot broth until smooth; return to the pot.
- Preheat broiler; ladle soup into bowls, top with cheese slices, and broil until melted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: For added flavor, use fresh herbs like cilantro as garnish. To make it vegetarian, replace chicken with beans or lentils and use vegetable broth.