This creamy Chile Relleno Soup Recipe is a delightful twist on the classic dish, combining roasted poblano peppers and tender chicken in a rich, cheesy broth. Perfect for cozy dinners or gatherings, this soup offers a blend of flavors that will warm your heart and satisfy your taste buds. With its low-carb profile, it’s suitable for various dietary needs without sacrificing taste.
Why You’ll Love This Recipe
- Rich Flavor: The combination of roasted poblanos, chicken, and cream cheese creates a flavor explosion in every spoonful.
- Easy to Make: With simple steps and minimal prep time, you can enjoy this comforting soup without spending hours in the kitchen.
- Versatile Serving Options: Serve it as a main dish or as an appetizer at parties; it’s sure to please everyone at the table.
- Low-Carb Delight: This soup fits perfectly into low-carb diets while still being hearty and filling.
- Cheesy Goodness: With plenty of cheddar cheese melted on top, every bowl is indulgent yet satisfying.
Tools and Preparation
To make your Chile Relleno Soup Recipe, you’ll need some essential kitchen tools to streamline the cooking process.
Essential Tools and Equipment
- Large saucepan
- Food processor or blender
- Ovenproof bowls
- Plastic wrap
Importance of Each Tool
- Large saucepan: Ideal for cooking the soup evenly and ensuring all ingredients blend well together.
- Food processor or blender: Necessary for achieving the smooth texture of the soup by blending the roasted poblanos and cheeses.
- Ovenproof bowls: Perfect for serving individual portions while keeping them hot and ready to broil with cheese on top.
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
For Topping
- 1 1/2 cups shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each)
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Chile Relleno Soup Recipe
Step 1: Roast the Poblano Peppers
Roasting poblano peppers enhances their flavor. You can do this:
* Over an open flame on a gas stove.
* Using your broiler set to high. Place poblanos close to the heat source, turning them until all sides are charred.
Step 2: Prepare the Peppers
After roasting:
1. Place the peppers in a bowl and cover with plastic wrap.
2. Let them cool for about 10 minutes.
3. Rub off as much skin as possible and remove the seeds.
4. Finely chop the peppers using a food processor or blender. Set aside.
Step 3: Cook the Aromatics
In a large saucepan over medium heat:
1. Melt the butter.
2. Add chopped onion; cook until translucent (about 5 minutes).
3. Stir in minced garlic, ground cumin, and roasted poblanos; cook until fragrant (about 1 minute).
Step 4: Simmer with Chicken
Add chicken broth to the pot:
1. Season with salt and pepper to taste.
2. Bring to a boil then reduce heat to simmer.
3. Add cut chicken pieces; cook until done (about 10 minutes).
Step 5: Blend for Creaminess
In your blender:
1. Combine cream cheese, cheddar cheese, and about 1 cup of hot broth from the soup (avoid adding chicken).
2. Blend until smooth and return mixture back into the saucepan.
Step 6: Broil and Serve
To finish:
1. Preheat your broiler.
2. Portion out soup into individual ovenproof bowls.
3. Float a slice of cheese on top of each bowl.
4. Broil until cheese is melted and bubbly (about 3-5 minutes).
Now you’re ready to enjoy your delicious Chile Relleno Soup!
How to Serve Chile Relleno Soup Recipe
Serving your Chile Relleno Soup is an opportunity to elevate its flavors and presentation. Here are some creative serving suggestions to make this dish even more delightful.
Garnish with Fresh Herbs
- Cilantro: Add a sprinkle of fresh cilantro for a burst of color and flavor.
- Green Onions: Chopped green onions can add a mild oniony crunch.
Add Crunchy Toppings
- Tortilla Strips: Crispy tortilla strips provide texture and contrast to the creamy soup.
- Avocado Slices: Creamy avocado slices enhance the richness of the soup.
Serve with Sides
- Cornbread: A slice of warm cornbread complements the soup’s flavors perfectly.
- Rice: A small bowl of Mexican rice can serve as a hearty addition.
How to Perfect Chile Relleno Soup Recipe
Perfecting your Chile Relleno Soup involves attention to detail. Here are some tips to ensure you create the best version every time.
- Roast Peppers Thoroughly: Ensure the poblano peppers are well-charred for maximum flavor.
- Use Quality Broth: Opt for homemade or high-quality chicken broth for deeper taste.
- Blend Smoothly: Blend the cream cheese and cheddar thoroughly with the broth for a creamy consistency.
- Taste and Adjust Seasoning: Always taste your soup before serving and adjust salt and pepper as needed.
Best Side Dishes for Chile Relleno Soup Recipe
Pairing side dishes with your Chile Relleno Soup can enhance the dining experience. Here are some great options to consider.
- Mexican Rice: Fluffy rice seasoned with spices that complement the soup beautifully.
- Guacamole: Creamy avocado dip adds freshness and richness; serve with tortilla chips.
- Chips and Salsa: Crunchy tortilla chips served with fresh salsa offer a classic pairing.
- Elote (Mexican Street Corn): Grilled corn on the cob coated in mayo, cheese, and spices makes a flavorful side.
- Black Bean Salad: A refreshing salad with black beans, corn, and lime dressing provides a nice contrast.
- Quesadillas: Cheese-filled tortillas that are crispy on the outside; perfect for dipping into the soup.
Common Mistakes to Avoid
Making Chile Relleno Soup can be simple, but there are a few common mistakes to watch out for.
- Overcooking the Chicken: Cooking the chicken for too long can make it dry. To avoid this, cook until just done—about 10 minutes should suffice.
- Not Roasting the Peppers Enough: Skipping the roasting step can lead to a less flavorful soup. Roast until the skin is charred for that smoky taste.
- Ignoring Seasoning: Under-seasoning is a common mistake. Always taste and adjust salt and pepper before serving for balanced flavor.
- Forgetting to Blend: Failing to blend the cream cheese and cheddar into the soup will result in a lumpy texture. Make sure to blend until smooth for creaminess.
- Using Low-Quality Broth: Poor-quality broth can negatively affect the soup’s flavor. Opt for homemade or high-quality chicken bone broth for the best results.
Refrigerator Storage
- Store in an airtight container in the refrigerator.
- The soup will last for up to 3 days.
Freezing Chile Relleno Soup Recipe
- Portion into freezer-safe containers.
- The soup can be frozen for up to 3 months.
Reheating Chile Relleno Soup Recipe
- Oven: Preheat oven to 350°F (175°C) and bake until heated through, about 20-25 minutes.
- Microwave: Heat in a microwave-safe bowl on medium power, stirring occasionally, until hot.
- Stovetop: Reheat in a saucepan over medium heat, stirring frequently until warmed through.
Frequently Asked Questions
What is Chile Relleno Soup Recipe?
This creamy soup features roasted poblano peppers, chicken, and cheddar cheese, capturing the essence of traditional Chile Rellenos while being low carb.
How do I make it vegetarian?
To make a vegetarian version of Chile Relleno Soup Recipe, omit the chicken and use vegetable broth instead. You can add beans or tofu for protein.
Can I substitute other types of cheese?
Yes! While cheddar cheese works well in this recipe, you can use Monterey Jack or even queso fresco for a different flavor profile.
How spicy is this Chile Relleno Soup Recipe?
The spiciness depends on the poblanos used. They are typically mild but can vary. If you prefer more heat, consider adding diced jalapeños or cayenne pepper.
Final Thoughts
This Chile Relleno Soup Recipe is not just rich and creamy; it’s also comforting and filling. Its versatility allows you to customize it with your favorite ingredients or toppings. Give it a try and enjoy this delicious twist on a classic dish!
Chile Relleno Soup
This Chile Relleno Soup Recipe offers a creamy and delightful twist on a classic favorite. Combining roasted poblano peppers, tender chicken, and rich cheddar cheese in a savory broth, this soup is perfect for cozy dinners or lively gatherings. Its low-carb profile makes it suitable for various dietary preferences without compromising on flavor. Each spoonful delivers a satisfying warmth, making it an ideal comfort food choice. Whether served as a main dish or an appetizer, this versatile recipe is sure to impress your family and friends with its delicious taste and heartwarming essence.
- Total Time: 50 minutes
- Yield: Serves approximately 6 people 1x
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 pieces)
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
Instructions
- Roast the poblanos over an open flame or under the broiler until charred.
- Cover the roasted peppers with plastic wrap to steam, then remove skins and seeds.
- In a large saucepan, melt butter and sauté onions until translucent. Add garlic, cumin, and chopped poblanos; cook until fragrant.
- Pour in chicken broth, season, and bring to a boil. Add chicken pieces and simmer until cooked through.
- Blend cream cheese and cheddar with some hot broth until smooth; return to the pot.
- Serve in ovenproof bowls topped with slices of cheese and broil until melted.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 3g
- Sodium: 920mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
Keywords: For a vegetarian version, substitute chicken with beans and use vegetable broth. Adjust spice levels by adding jalapeños if you prefer more heat.
