Chile Relleno Soup Recipe

If you are craving a comforting bowl with a bold twist, this Chile Relleno Soup Recipe is about to become your new favorite. Imagine the smoky, slightly spicy flavor of roasted poblano peppers blended with creamy cheese, tender chicken, and aromatic spices all coming together in one luscious bowl of soup. It’s like enjoying your favorite chile relleno dish but in a warm, slurpable form that’s perfect for any occasion. Whether you want a hearty lunch or a satisfying dinner, this recipe promises layers of flavor and texture that will leave you reaching for seconds.

Ingredients You’ll Need

Don’t be intimidated by the ingredient list for this Chile Relleno Soup Recipe; every item plays a crucial role, bringing depth, creaminess, or just the right pop of flavor. From smoky poblano peppers to smooth cream cheese, these ingredients blend simply yet beautifully.

• 4 medium poblano peppers: Roasting these peppers chars the skin for that signature smoky flavor and mild heat.
• 2 tbsp butter: Adds richness and helps sauté onions to a perfect translucent stage.
• 1/4 cup chopped onion: Provides a mild sweetness and the savory foundation for the soup.
• 2 cloves garlic, minced: Elevates the aroma and adds a punchy depth.
• 1 tsp ground cumin: Offers warm, earthy notes that complement the peppers perfectly.
• 4 cups chicken bone broth: The flavorful liquid base that ties everything together.
• Salt and pepper to taste: Essential to balance and enhance all the flavors in the soup.
• 1 1/2 lb boneless skinless chicken, cut into 1/2 inch pieces: Tender protein that soaks up all the delicious broth flavors.
• 8 ounces cream cheese: Brings velvety softness and richness to the soup’s texture.
• 1 1/2 cups shredded cheddar cheese: Melty, sharp, and perfect for blending with the cream cheese and broth.
• 8 slices cheddar or pepper jack cheese: Used as a bubbly, cheesy topping when broiled.

How to Make Chile Relleno Soup Recipe

Step 1: Roast and Prepare the Poblanos

Start by roasting the poblano peppers either over an open flame or under a hot broiler until their skin is charred and blistered all around. This step releases their smoky flavor and softens the peppers for easy blending. Once roasted, cover them in a bowl with plastic wrap to steam and loosen the skin. After cooling, gently rub off the blackened skin, remove the seeds, and finely chop or pulse in a blender. This smoky pepper base is the star of your soup.

Step 2: Sauté the Aromatics

In a large saucepan over medium heat, melt the butter before adding the chopped onions. Stir frequently as the onions cook until translucent and soft, about five minutes. Then, add minced garlic, ground cumin, and the prepared poblano peppers. Let this fragrant mix cook for about a minute to release all the flavors before moving on.

Step 3: Build the Soup Base and Cook the Chicken

Pour in the chicken bone broth and season with salt and pepper to taste. Bring the soup to a gentle boil, then lower the heat to let it simmer. Add the bite-sized chicken pieces and cook until they are tender and fully cooked through, which will take approximately ten minutes. This ensures the chicken soaks up the smoky and savory flavors of the soup.

Step 4: Make it Creamy and Cheesy

Now it’s time to add the creamy delight to the soup. In the blender or food processor where you mixed your poblano peppers, combine the cream cheese and shredded cheddar cheese. Pour in about a cup of the hot broth (careful to avoid chicken bits) and blend until smooth. Return this luscious cheese mixture back into the soup pot and stir well, creating that perfect rich, velvety texture.

Step 5: Broil with a Cheesy Top

To finish, ladle the soup into individual ovenproof bowls, then float one slice of cheddar or pepper jack cheese on top of each bowl. Place the bowls under a preheated broiler set about six inches from the heat. Broil until the cheese melts into a bubbly, golden crown, typically only a few minutes. This step adds a gratinéed cheesy layer that beautifully contrasts the smooth soup beneath.

How to Serve Chile Relleno Soup Recipe

Garnishes

Garnishing this Chile Relleno Soup Recipe is the perfect chance to add fresh texture and extra flavor. Fresh cilantro leaves, chopped green onions, or a dollop of sour cream complement the creamy, smoky base wonderfully. For those who love a kick, a few drops of hot sauce or slices of jalapeño can enhance the spice level and brighten each bite.

Side Dishes

Serve this soup with warm, crusty bread or homemade corn tortillas to scoop up every last bit. Simple Mexican rice or a light avocado salad also makes excellent companions, balancing the richness of the cheese-infused soup while keeping the meal fresh and satisfying.

Creative Ways to Present

For a festive twist when entertaining, try serving this Chile Relleno Soup Recipe in small toasted bread bowls. You can also garnish with crumbled cotija cheese and a sprinkle of smoked paprika for extra color and flavor. Mini cast iron skillets or colorful ramekins bring a rustic charm to the table, making your soup feel even more special.

Make Ahead and Storage

Storing Leftovers

Leftover Chile Relleno Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to three days. Make sure it cools down to room temperature before sealing to preserve the fresh flavors and prevent condensation.

Freezing

This soup freezes well if you want to stash some for a busy day. Simply transfer cooled soup into freezer-safe containers, leaving a little headspace for expansion. It will keep its delicious flavor for up to two months. Avoid freezing the soup with broiled cheese on top to keep the texture intact.

Reheating

Reheat gently on the stovetop over medium-low heat to avoid curdling or separating. Stir occasionally to reblend the creamy texture. If the soup thickens too much, add a splash of broth or water. You can also rebroil cheese slices on top at serving time for that fresh-out-of-the-oven effect.

FAQs

Can I use a different type of pepper instead of poblano?

Absolutely! While poblano peppers provide a mild smoky heat that’s classic in this recipe, you can substitute with Anaheim peppers or even mild green chilies. Just note the flavor and heat level will vary slightly.

Is this soup spicy?

This Chile Relleno Soup Recipe has a gentle warmth from the poblanos, which are mild peppers. If you prefer more heat, adding jalapeños or a dash of cayenne pepper can easily spice things up to your liking.

Can I make this vegetarian?

Yes, just swap the chicken broth for vegetable broth and omit the chicken or replace it with hearty vegetables or beans. The cheesy and smoky base still makes it richly satisfying.

What’s the best cheese to use for melting on top?

Cheddar and pepper jack cheese slices melt beautifully under the broiler, developing that bubbly, golden crust. You can experiment with Monterey Jack or even mozzarella for a different texture and flavor.

How long does the roasting of poblanos usually take?

Roasting typically takes about 10 to 15 minutes depending on your heat source. It’s done when the skins are evenly charred and blistered, allowing easy removal of the skin and unlocking those amazing smoky flavors.

Final Thoughts

There is something truly special about this Chile Relleno Soup Recipe that comforts and excites at the same time. Whether you’re sharing it with family or enjoying a cozy meal alone, the harmonious mix of smoky peppers, creamy cheese, and tender chicken will warm your heart and soul. So grab those poblano peppers, get your broth simmering, and dive into a bowl of this delicious soup—you might just find it becoming a beloved staple in your kitchen.

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