Easy Chile Relleno Soup Recipe for Cozy Nights at Home

There are few things that can warm your heart and fill your belly quite like a comforting bowl of Chile Relleno Soup. This luscious concoction blends the smokiness of roasted poblanos with creamy goodness, creating a velvety embrace for your taste buds. Picture a cool evening at home, where the scent of this scrumptious soup wafts through the air, inviting you to gather around the dinner table for an unforgettable meal.

Nothing says cozy quite like a creamy, cheese-loaded bowl of Chile Relleno Soup. Imagine serving this vibrant dish to family and friends, an instant hit that elevates any gathering. As the flavors meld together, you’ll find yourself transported to a warm and bustling kitchen filled with laughter and joy.

Ingredients for Chile Relleno Soup Recipe

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

6 poblano peppers – Select firm, shiny peppers for the best flavor and texture; they bring the iconic smokiness to the soup.
2 tablespoons salted butter – Adds a savory richness to the soup; if you prefer, use unsalted butter for better control of the salt levels.
1 tablespoon olive oil – Enhances the sautéed flavor of the vegetables and helps with browning.
1 white onion, diced – Provides a subtle sweetness that balances the dish; don’t skimp on the dicing – size matters!
6 garlic cloves, minced – Because what’s cooking without garlic? It adds a delightful punch to every spoonful.
1 teaspoon ground cumin – Infuses the soup with warm, earthy undertones that perfectly complement the poblanos.
¼ cup all-purpose flour – Used to thicken the soup and give it that creamy texture.
3 cups chicken broth (or vegetable broth) – Choose your base; it serves as the hearty foundation for this savory delight.
1 cup heavy cream – Makes the soup luxuriously creamy; you can substitute with milk for a lighter option.
1 cup shredded Monterey Jack cheese – Melts beautifully and adds mild flavor; feel free to increase this for cheesy goodness.
1 cup extra sharp cheddar cheese – Its bold flavor elevates the soup, creating a contrast that your taste buds will adore.
Toppings (optional): chopped cilantro, toasted panko breadcrumbs – Fresh cilantro brightens the dish, while panko adds a lovely crunch.

How to Make Chile Relleno Soup Recipe

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

Step 1: Roast the Poblanos
Line a baking sheet with aluminum foil and lay the poblano peppers on top. Position your oven rack directly under the broiler and turn the broiler on high. Broil those beauties for about 5 minutes on one side until their skins are beautifully blistered and blackened. Flip them over and repeat, broiling for another 5 minutes until they’re charred and perfect.

Step 2: Steam the Peppers
Remove the baking sheet from the oven and cover it loosely with aluminum foil or plastic wrap, allowing the peppers to steam for about 5 minutes. This step helps loosen the skin for easier removal. Once they’re nice and steamy, rub off as much of the loosened skin as you can, then slice them open, discard the stems and seeds, and dice them into small pieces.

Step 3: Sauté the Base
In a large pot or Dutch oven over medium heat, combine the butter and olive oil. Once the butter is melted and bubbly, toss in the diced onions and sauté for 5-7 minutes until they’re soft and translucent. The aroma will be irresistible, trust me.

Step 4: Flavor Town
Next up, add the minced garlic and ground cumin to the pot. You’ll want to cook these for 30-60 seconds until the garlic becomes fragrant. Just be careful not to burn it! Stir in the flour, coating the vegetables evenly. Lower the heat slightly and let this cook for another 2 minutes. No clumpy soup here – we want it smooth!

Step 5: Add to the Creaminess
Pour in the chicken broth and heavy cream, stirring continuously until the mix thickens. Once it reaches that perfect creamy consistency, gradually add in the Monterey Jack and extra sharp cheddar cheese while stirring incessantly until everything is melted and incorporated. Seriously, this is the moment your kitchen starts smelling like heaven.

Step 6: Combine and Simmer
Raise the heat to medium-high and introduce the roasted and diced poblano peppers into the pot. Bring the soup to a gentle simmer before reducing the heat to low. Cover the pot and let it cook for an additional 15 minutes to let all those flavors dance together. When you’re ready to serve, bowl it up, add a sprinkle of shredded cheese or some toasted panko breadcrumbs on top, and dig in!

Whether you’re enjoying this cozy bowl alone on a rainy day or sharing it with family during a festive gathering, this Chile Relleno Soup Recipe is sure to become a beloved favorite in your home. Enjoy every creamy, cheesy spoonful and watch your friends and family get transported to flavor town!

Perfecting Chile Relleno Soup Recipe Cooking Process

Start by roasting the poblano peppers, then focus on sautéing the onions and garlic. Prepare the roux next, followed by adding broth and cream. Finally, mix in the cheeses for that creamy finish before adding the roasted peppers.

Add Your Touch to Chile Relleno Soup Recipe

Feel free to swap out poblanos for jalapeños if you like spice or add black beans for extra protein. Fresh corn or diced tomatoes can also add lovely texture and flavor to your soup.

Storing & Reheating Chile Relleno Soup Recipe

Store leftover soup in an airtight container in the fridge for up to three days. To reheat, gently warm it on the stove over medium heat, adding a splash of broth if it has thickened too much.

Sharing a bowl of this Chile Relleno Soup always brings smiles. Last week, my friend declared it “the best soup ever,” and I couldn’t help but feel that warm glow of success every cook loves!

FAQs About Chile Relleno Soup Recipe

What is Chile Relleno Soup Recipe?

The Chile Relleno Soup Recipe is a delightful and creamy twist on the traditional Mexican dish, chile rellenos. This soup combines the smoky richness of roasted poblano peppers with a luscious blend of cheeses, broth, and cream. It’s a warm, comforting dish that captures the essence of the beloved chile relleno in a simple, easy-to-make soup. Perfect for cozy family dinners or serving guests, this recipe packs a flavorful punch that everyone will love.

How can I customize my Chile Relleno Soup Recipe?

You can easily customize your Chile Relleno Soup Recipe to suit personal tastes. For a spicier kick, substitute poblano peppers with jalapeños or add a pinch of cayenne pepper. Consider incorporating black beans for added protein or fresh corn for a delightful crunch. You can also experiment with different cheeses, such as pepper jack or goat cheese, to create your own unique flavor profile.

Can I make Chile Relleno Soup Recipe ahead of time?

Absolutely! The Chile Relleno Soup Recipe is ideal for meal prep. You can make the soup ahead and store it in an airtight container in the refrigerator for up to three days. Just be sure to reheat gently over medium heat, adding a splash of broth if the soup thickens. This way, you’ll have a delicious homemade meal ready to enjoy at a moment’s notice.

What are the best toppings for Chile Relleno Soup Recipe?

Toppings can elevate your Chile Relleno Soup Recipe, adding both texture and added flavor. For a burst of freshness, sprinkle chopped cilantro on top. If you enjoy a bit of crunch, consider adding toasted panko breadcrumbs. Additional shredded Monterey Jack or extra sharp cheddar cheese can also create a rich and creamy finish that is impossible to resist. Don’t forget a squeeze of lime to brighten up the dish!

Conclusion for Chile Relleno Soup Recipe

The Chile Relleno Soup Recipe offers a scrumptious way to enjoy a classic dish in a warming, comforting form. With its creamy texture, rich flavors, and customizable ingredients, this soup is ideal for both casual dinners and special occasions. Whether you’re savoring it alone or sharing it with friends and family, this dish is sure to become a favorite. Give this recipe a try, and experience the deliciousness for yourself!

Easy Chile Relleno Soup Recipe for Cozy Nights at Home

Discover this Easy Chile Relleno Soup Recipe, a delightful blend of flavors sure to warm your soul, perfect for cozy nights at home.

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?

• 6 poblano peppers
• 2 tablespoons salted butter
• 1 tablespoon olive oil
• 1 medium white onion, diced
• 6 cloves garlic, minced
• 1 teaspoon ground cumin
• ¼ cup all-purpose flour
• 3 cups chicken broth (or vegetable broth)
• 1 cup heavy cream
• 1 cup shredded Monterey Jack cheese plus more for garnish
• 1 cup extra sharp cheddar cheese plus more for garnish
• optional toppings chopped cilantro, toasted panko breadcrumbs

Equipment

• Baking sheet
• Dutch oven
• aluminum foil
• knife
• cutting board

Method

 

1. Line a baking sheet with aluminum foil and place the poblano peppers on top. Set your 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, cover the baking sheet loosely with aluminum foil or plastic wrap, and let the peppers steam for 5 minutes.
4. Rub off as much of the loose skin on the poblanos as possible. Slice open, discard the stems and seeds, and dice into small chunks.
5. In a large pot or Dutch oven over medium heat, add the butter and oil. Once melted, add the onions and sauté for 5-7 minutes until soft and translucent.
6. Add the garlic and cumin, cooking for 30-60 seconds until fragrant.
7. Stir in the flour, mixing until the onions are evenly coated. Reduce heat to low and cook for an additional 2 minutes, stirring occasionally.
8. Stir in the chicken broth and heavy cream. Continue stirring until the soup thickens, then slowly add the Monterey Jack and sharp cheddar cheese, stirring constantly until melted and incorporated.
9. Raise the heat to medium-high and add in the roasted and chopped poblano peppers. Bring the soup to a simmer, reduce heat to low, cover, and cook for 15 minutes.
10. Serve in bowls with more shredded cheese or toasted panko breadcrumbs if desired.

Nutrition

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

Notes

This recipe is perfect for meal prep and can be customized with different toppings or additional ingredients like black beans or corn. Allow it to rest before serving for optimal flavors.

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