Delicious Chile Relleno Soup Recipe for Comforting Meals

There’s something about soup that wraps you up in a comforting embrace, like your favorite blanket on a chilly evening. Chile Relleno Soup does just that, with its rich, creamy texture and those smoky roasted poblano peppers packing a punch of flavor. Imagine the first spoonful, warm spices mingling with luscious cheese and aromas that whisper promises of good company and cozy nights in.

Picture this: it’s a cozy Sunday, and you’re at home with friends or family. The kitchen fills with laughter and the irresistible scent of spices and roasted peppers. Gathered around the table, you share not just a meal, but an experience. This Chile Relleno Soup isn’t just a dish; it’s an invitation to create beautiful memories, bite by delicious bite.

Ingredients for Chile Relleno Soup

Here’s what you’ll need to make this delicious Chile Relleno Soup:

6 poblano peppers – Choose fresh ones with firm skin for the best flavor, and watch for any wrinkles as a sign of aging.

2 tablespoons salted butter – This adds richness and a savory touch to the soup base.

1 tablespoon olive oil – Get a good quality extra virgin olive oil to enhance the flavors.

1 white onion, diced – Sweet onions work best here, bringing sweetness that balances the spices.

6 garlic cloves, minced – Fresh garlic elevates the aroma and adds depth to the dish.

1 teaspoon ground cumin – This spice is essential for that warm and earthy flavor profile typical of Mexican cuisine.

¼ cup all-purpose flour – This will help thicken the soup, giving it a delightful creamy consistency.

3 cups chicken or vegetable broth – Use low-sodium varieties so you can control the salt levels in your dish.

1 cup heavy cream – This transforms the soup into a velvety dream, adding an indulgent creaminess.

1 cup shredded Monterey Jack cheese – This melting cheese brings a mild flavor that complements the spicy peppers.

1 cup extra sharp cheddar cheese – Its bold flavor is the perfect finishing touch for the soup’s rich and smoky ingredients.

Toppings (optional): Chopped cilantro and toasted panko breadcrumbs to add a pop of color and crunch to your delightful creation.

How to Make Chile Relleno Soup

Follow these simple steps to prepare this delicious Chile Relleno Soup:

Step 1: Broil the Poblanos
Line a baking sheet with aluminum foil and place the poblano peppers on top. Set the oven rack directly underneath the broiler and turn on the broiler to high. Broil the poblanos for about 5 minutes or until the skin is blackened and blistered. Don’t forget to flip them over and give them another 5 minutes for even roasting magic!

Step 2: Peel the Poblanos
Carefully remove the peppers from the oven and cover the baking sheet loosely with aluminum foil or plastic wrap to let them steam for about 5 minutes. This step helps the skins to come off easily. After steaming, take your time to pull and rub off as much of the blistered skin as you can. Now slice open the peppers, discarding the stems and seeds, then chop them into small chunks.

Step 3: Sauté the Onions and Garlic
In a large pot or Dutch oven set over medium heat, add the butter and olive oil. Once the butter is melted and bubbly, toss in the diced onions and sauté until they become soft and translucent, about 5-7 minutes. The aroma will be enough to make anyone’s mouth water! Next, add in the minced garlic and cumin, cooking for another 30-60 seconds until fragrant.

Step 4: Make it Creamy
Stir in the flour, ensuring the onions are evenly coated. Lower the heat to low and let it cook for 2 minutes. The key here is to create a roux that will thicken your soup. Gradually mix in the chicken broth and heavy cream while stirring until the soup begins to thicken. Now comes the fun part—add the Monterey Jack and sharp cheddar cheese, stirring constantly until all that cheesy goodness melts into the soup.

Step 5: Bring in the Poblanos
Increase the heat to medium-high and stir in those beautifully roasted chopped poblanos. Bring the whole pot to a gentle simmer, then reduce the heat to low, cover, and let this delicious medley cook for 15 minutes. Trust me, this is a crucial step as flavors meld and deepen!

Step 6: Serve and Garnish
Spoon your Chile Relleno Soup into bowls, adding extra shredded cheese on top if desired for a melty finish. If you’re feeling fancy, sprinkle some toasted panko breadcrumbs and fresh cilantro for that crunchy texture and fresh flavor. Now, enjoy with some crusty bread or tortilla chips on the side for the ultimate comfort food experience.

And there you have it! A delightful journey from raw ingredients to a bowl of comfort, the Chile Relleno Soup is sure to become a menu staple at your home. So grab your favorite spoon, summon your inner chef, and dig into this warm hug in a bowl!

This showstopping Chile Relleno Soup delivers restaurant-quality results using simple ingredients you probably already have at home. The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds. Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest. Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.

Perfecting Chile Relleno Soup Cooking Process

Start by roasting the poblano peppers to develop their flavor, then sauté the onions and garlic for a fragrant base. After that, carefully combine the flour and liquids to ensure a creamy consistency before adding the cheese and roasted peppers for a rich finish.

Add Your Touch to Chile Relleno Soup

Feel free to swap out Monterey Jack cheese for pepper jack if you crave an extra kick. Add black beans for added protein or use roasted corn for a hint of sweetness. You can even throw in some lime juice for a zesty twist.

Storing & Reheating Chile Relleno Soup

To store leftover Chile Relleno Soup, allow it to cool before transferring to an airtight container. Refrigerate for up to three days. Reheat on the stove over medium heat, stirring occasionally, until warmed through.

Sometimes, I whip up this Chile Relleno Soup for my family, and their reactions remind me why I love cooking. Seeing them smile and share stories over a steaming bowl is what it’s all about.

FAQs About Chile Relleno Soup

What is Chile Relleno Soup?

Chile Relleno Soup is a delicious and comforting dish inspired by the classic Mexican stuffed pepper. This soup combines roasted poblano peppers with a creamy base featuring cheese, onion, and spices. It’s a rich, hearty dish that brings the flavors of traditional Chile Rellenos into an easy-to-make soup format. Perfect for weeknight dinners or special occasions, this recipe uses simple ingredients to create complex flavors that everyone will enjoy.

How spicy is Chile Relleno Soup?

The spice level of Chile Relleno Soup primarily depends on the type of poblano peppers used. Poblano peppers are generally mild, but they can sometimes have a bit of heat. If you prefer less spice, make sure to select mild peppers. For those who enjoy a kick, feel free to add some chopped jalapeños or swap Monterey Jack cheese for spicy pepper jack. You can easily customize the soup to fit your taste preferences!

Can I make Chile Relleno Soup vegetarian?

Absolutely! To make a vegetarian version of Chile Relleno Soup, simply substitute the chicken broth with vegetable broth. This change will maintain the soup’s rich flavor while ensuring it is completely meat-free. Additionally, feel free to include more vegetables like corn or black beans for added texture and nutrition. With a few tweaks, you can enjoy a warm, comforting bowl of vegetarian Chile Relleno Soup.

How can I store and reheat leftover Chile Relleno Soup?

To store leftover Chile Relleno Soup, allow it to cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to three days. When you’re ready to enjoy it again, simply reheat on the stove over medium heat, stirring occasionally until it is warmed through. Just be careful not to let it boil, as this can alter the creamy texture. Enjoy your delicious leftovers!

Conclusion for Chile Relleno Soup

In conclusion, Chile Relleno Soup is an incredibly versatile and comforting dish that brings warmth to any meal. This creamy, flavorful soup can easily be customized to suit your taste preferences, making it perfect for anyone who loves hearty meals. Whether you’re making it for your family or a gathering with friends, this Chile Relleno Soup is sure to impress. So grab your ingredients, give this recipe a try, and enjoy the delightful flavors that make this dish a standout in your kitchen!

Delicious Chile Relleno Soup Recipe for Comforting Meals

A delightful Chile Relleno Soup that combines roasted poblanos, creamy cheese, and spices for a comforting meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6 bowls

Course: Dinner Recipes

Cuisine: Mexican

Calories: 417

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Peppers

• 6 pieces poblano peppers

Base

• 2 tablespoons salted butter
• 1 tablespoon olive oil
• 1 pieces white onion, diced
• 6 cloves garlic, minced
• 1 teaspoon ground cumin
• ¼ cup all-purpose flour

Liquids

• 3 cups chicken broth (or vegetable broth)
• 1 cup heavy cream

Cheese

• 1 cup shredded Monterey Jack cheese plus more for garnish
• 1 cup extra sharp cheddar cheese plus more for garnish

Toppings

• chopped cilantro optional
• toasted panko breadcrumbs optional

Equipment

• oven
• Baking sheet
• Large pot or Dutch oven
• cutting board
• knife

Method

 

Roasting Peppers

1. Line a baking sheet with aluminum foil and place the poblano peppers on top. Set the oven rack directly underneath the broiler and turn the broiler on high.
2. Broil poblanos in the oven for 5 minutes or until the skin is blackened and blistered. Flip them over and broil for another 5 minutes until the skin is blackened and blistered on all sides.
3. Remove from the oven, loosely cover the baking sheet with aluminum foil or plastic wrap, and let sit for 5 minutes.
4. Pull and rub off as much of the loose skin on the peppers as possible. Transfer poblanos to a cutting board, slice open, discard the stems and seeds, and dice into small chunks.

Cooking Soup

1. Add the butter and oil to a large pot or Dutch oven over medium heat. When the butter has melted, add the onions and sauté for 5-7 minutes until soft and translucent.
2. Add the garlic and cumin and cook for 30-60 seconds until fragrant.
3. Add the flour and stir until the onions are evenly coated. Reduce the heat to low and cook for an additional 2 minutes, stirring occasionally.
4. Stir in the chicken broth and heavy cream. Continue stirring until the soup begins to thicken.
5. Slowly add the Monterey Jack and sharp cheddar cheese, stirring constantly until the cheese is fully melted and incorporated.
6. Raise the heat to medium-high and add the roasted and chopped poblano peppers. Bring the soup to a simmer, reduce heat to low, cover, and cook for 15 minutes.

Serving

1. Serve in bowls with more shredded cheese or toasted panko breadcrumbs if desired.

Nutrition

Serving: 1bowlCalories: 417kcalCarbohydrates: 16gProtein: 14gFat: 34gSodium: 328mgFiber: 3gSugar: 5g

Notes

Feel free to customize with additional proteins or toppings to suit your taste. Let the finished dish rest before serving for optimal flavor.

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