This Chile Relleno Soup Recipe is a delightful twist on a classic Mexican dish. Combining roasted poblano peppers, tender chicken, and creamy cheese, this soup offers a rich flavor profile that is both comforting and satisfying. Perfect for any occasion, from cozy family dinners to festive gatherings, this low-carb recipe will impress your guests and keep you coming back for more.

Why You’ll Love This Recipe

• Easy to Make: With simple steps, preparing this soup is straightforward, making it accessible for cooks of all skill levels.
• Flavorful: The combination of roasted peppers and spices creates a robust flavor that will tantalize your taste buds.
• Versatile: Serve it as a starter or main dish; it’s perfect for any meal.
• Low Carb Friendly: This soup fits well into low-carb diets without sacrificing taste.
• Cheesy Goodness: Packed with melty cheese, each bowl is creamy and indulgent.

Tools and Preparation

To make the most out of your cooking experience with this Chile Relleno Soup Recipe, gather the right tools. Having the necessary equipment will streamline the process and enhance your results.

Essential Tools and Equipment

• Large saucepan
• Food processor or blender
• Ovenproof bowls
• Plastic wrap

Importance of Each Tool

• Large saucepan: Essential for simmering the soup evenly without spills.
• Food processor or blender: Necessary for achieving the smooth texture of the soup base.
• Ovenproof bowls: Ideal for serving individual portions and melting cheese perfectly under the broiler.

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!

Main 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
• 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)

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How to Make Chile Relleno Soup Recipe

Step 1: Roast the Poblano Peppers

Roast the poblano peppers until the skin is charred and blistered. You can do this over an open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler. Turn them occasionally until all sides are charred.

Step 2: Prepare the Peppers

Once roasted, place the peppers in a bowl and cover it with plastic wrap. Let them cool for about 10 minutes. After cooling, rub off as much skin as possible, cut out the seeds, and finely chop them using a food processor or blender. Set aside.

Step 3: Sauté Onions and Garlic

In a large saucepan over medium heat, melt the butter. Add the chopped onion and cook while stirring frequently until translucent (about 5 minutes). Then add minced garlic, ground cumin, and the chopped poblanos; stir until fragrant (about 1 minute).

Step 4: Add Broth and Chicken

Stir in the chicken bone broth and season to taste with salt and pepper. Bring it to a boil before reducing heat to a simmer. Add cut chicken pieces to cook until fully done (approximately 10 minutes).

Step 5: Blend Creamy Mixture

In the same blender used for chopping poblanos, combine cream cheese and shredded cheddar with about 1 cup of hot broth from the soup (avoiding chicken). Blend until smooth before stirring back into the pot.

Step 6: Serve Hot

Preheat your broiler. Ladle soup into individual ovenproof bowls. Float a slice of cheese on top of each bowl. Place under the broiler about six inches from heat until melted and bubbly.

Enjoy this comforting Chile Relleno Soup Recipe that combines flavors you’ll love!

How to Serve Chile Relleno Soup Recipe

Serving this delicious Chile Relleno Soup is as important as making it. The right accompaniments can enhance the flavors and make for a delightful meal experience. Here are some serving suggestions that will elevate your soup.

Garnishes

• Fresh Cilantro: Sprinkle chopped cilantro on top for a burst of freshness.
• Sour Cream: A dollop adds creaminess and balances the spice.
• Avocado Slices: Creamy avocado enhances the texture and flavor.

Bread Options

• Crusty Bread: Serve with slices of crusty sourdough or baguette for dipping.
• Cornbread: Sweet cornbread pairs nicely, adding a comforting touch.

Side Salads

• Simple Green Salad: A light salad with mixed greens, tomatoes, and vinaigrette complements the richness of the soup.
• Mexican Street Corn Salad: This adds a sweet and spicy element that works well with the soup’s flavors.

How to Perfect Chile Relleno Soup Recipe

Perfecting your Chile Relleno Soup can take your dish from good to unforgettable. Here are some tips to ensure your soup is absolutely delicious.

• Bold Roasting: Roast poblanos until they are deeply charred for maximum flavor.
• Quality Broth: Use homemade chicken bone broth for a richer taste.
• Balance Seasoning: Taste as you go; adjust salt and pepper to suit your preference.
• Cream Cheese at Room Temperature: Soften cream cheese before blending to achieve a smooth consistency in the soup.
• Add Spice Gradually: If you like heat, consider adding diced jalapeños slowly until you reach your desired spice level.

Best Side Dishes for Chile Relleno Soup Recipe

Pairing side dishes with your Chile Relleno Soup can create a more satisfying meal. Here are some excellent options that complement its flavors perfectly.

1. Spanish Rice: Fluffy rice cooked with tomatoes and spices enhances the Mexican theme.
2. Refried Beans: Creamy refried beans add protein and richness; serve them warm with cheese on top.
3. Guacamole: Fresh guacamole offers a cooling effect against the soup’s heat.
4. Chips and Salsa: Crunchy tortilla chips served with salsa provide a delightful texture contrast.
5. Quesadillas: Cheese-filled quesadillas can be dipped into the soup for extra flavor.
6. Grilled Vegetables: Lightly charred vegetables add color and nutrients to your meal.

Common Mistakes to Avoid

Avoiding common pitfalls can make your Chile Relleno Soup Recipe even more delightful.

• Overcooking the chicken: Ensure you check the chicken pieces regularly to avoid them becoming dry. Cook just until they are no longer pink for the best texture.
• Not roasting the poblanos enough: The flavor comes from well-charred peppers. Make sure to roast them until the skin is blistered for maximum taste.
• Skipping the blending step: Blending the cream cheese and cheddar into the soup creates a creamy consistency. Don’t skip this vital step for a smooth texture.
• Incorrect seasoning: Taste your soup before serving. Adjust with salt and pepper as needed to enhance all flavors in your Chile Relleno Soup Recipe.
• Using low-quality broth: A good quality chicken bone broth elevates the dish. Opt for homemade or high-quality store-bought varieties for richer flavor.

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Allow the soup to cool completely before sealing it to maintain its quality.

Freezing Chile Relleno Soup Recipe

• Freeze in individual portions for convenience, using freezer-safe containers.
• It can be stored for up to 3 months without losing flavor.

Reheating Chile Relleno Soup Recipe

• Oven: Preheat your oven to 350°F (175°C) and place the soup in an oven-safe dish, covering it with foil to prevent drying out. Heat until warmed through.
• Microwave: Use a microwave-safe bowl and heat on medium power, stirring occasionally until hot. This method is quick but may require stirring for even heating.
• Stovetop: Pour into a saucepan over medium heat, stirring frequently until heated through. This method helps retain its creamy texture.

Frequently Asked Questions

What makes this Chile Relleno Soup Recipe special?

This soup combines roasted poblanos and creamy cheeses, giving it a rich flavor that honors traditional Mexican cuisine while being easy to prepare.

Can I make this Chile Relleno Soup Recipe vegetarian?

Yes! Substitute chicken with beans or lentils and use vegetable broth instead of chicken bone broth for a delicious vegetarian version.

How spicy is this Chile Relleno Soup Recipe?

Poblano peppers are mild but can vary in heat. If you prefer more spice, consider adding jalapeños or using spicier cheese like pepper jack.

Can I customize ingredients in my Chile Relleno Soup Recipe?

Absolutely! Feel free to add vegetables like corn or zucchini, or adjust cheese types based on your preference.

How should I store leftovers of my Chile Relleno Soup Recipe?

Store in an airtight container in the refrigerator for up to 4 days, or freeze for later enjoyment!

Final Thoughts

This creamy Chile Relleno Soup is not only comforting but also versatile, making it perfect for any occasion. You can easily customize it with your favorite ingredients or sides. Give it a try and enjoy a delightful twist on classic flavors!

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Chile Relleno Soup

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• Author: Madison
• Total Time: 50 minutes
• Yield: Serves approximately 6

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Description

Discover a new favorite with this delectable Chile Relleno Soup, a delightful twist on the classic Mexican dish. This creamy soup features roasted poblano peppers, tender chicken, and melty cheese, creating a rich and comforting meal perfect for any occasion. Whether you’re hosting a cozy family dinner or a festive gathering, this low-carb recipe promises to impress your guests and satisfy your cravings. With its robust flavors and velvety texture, each spoonful offers an indulgent experience that’s both nutritious and delicious.

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Ingredients

Scale 1x2x3x

• 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 (cut into 1/2 inch pieces)
• 8 ounces cream cheese
• 1 1/2 cups shredded cheddar cheese

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Instructions

1. Roast the poblano peppers until charred on all sides. Allow to cool, then peel off skins and chop.
2. In a large saucepan over medium heat, melt butter. Sauté onions until translucent, then add garlic, cumin, and chopped poblanos.
3. Pour in chicken broth and season with salt and pepper; bring to a boil. Add chicken pieces and simmer until cooked through.
4. Blend cream cheese and cheddar with hot broth until smooth; stir back into the soup.
5. Serve in ovenproof bowls topped with slices of cheese under the broiler until melted.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (approximately 300g)
• Calories: 380
• Sugar: 3g
• Sodium: 800mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 120mg

Keywords: To enhance flavor, roast poblanos until well-charred. Substitute chicken with beans for a vegetarian version. Adjust spice level by adding jalapeños or using spicier cheese.