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Chile Relleno Soup Recipe

Chile Relleno Soup Recipe
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★★★★★

4.8 from 10 reviews

Chile Relleno Soup is a creamy, flavorful Mexican-inspired soup featuring roasted poblano peppers, tender chicken breast, and a blend of melted cheeses. This comforting dish captures the essence of traditional chile relleno in a warm and hearty soup perfect for any occasion.

Ingredients

Scale

Peppers

  • 5 poblano peppers (also labeled Pasilla peppers, depending on location)

Base

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium sweet onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 5 cups low-sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Protein & Cheese

  • 2 cups chopped or shredded cooked chicken breast
  • 8 ounces cream cheese, softened and cut into very small cubes
  • 2 1/2 cups shredded cheddar cheese, divided
  • 1 cup shredded pepper jack cheese

Garnish

  • Fresh chopped cilantro, for garnish

Instructions

  1. Roast the Poblanos: Clean and dry the poblano peppers thoroughly. Roast them until the skin is blackened, charred, and blistered by placing them on a foil-lined cookie sheet a few inches under a high broiler, turning once, or by roasting over an open flame on a gas burner, turning all sides. This process takes about 10 minutes.
  2. Steam and Peel the Poblanos: Transfer the hot peppers to a sealed plastic bag to trap steam and let them cool. Once cooled, rub off as much of the charred skin as possible with your fingers or a small knife. Cut off the stem, slice the peppers in half, remove and discard the seeds, then finely chop the peppers or pulse them a few times in a food processor. Set aside.
  3. Sauté Vegetables and Spices: In a medium pot, warm butter and olive oil over medium heat. Add the diced onion and sauté, stirring frequently, until softened, about 3 minutes. Add garlic and cumin and cook for about 20 seconds until fragrant. Stir in the chopped poblanos.
  4. Add Broth and Seasonings: Pour in the chicken broth, add salt and pepper, and bring to a boil. Reduce heat to maintain a very gentle simmer.
  5. Incorporate Chicken: Stir in the cooked, chopped chicken breast to the simmering soup to heat through evenly.
  6. Melt the Cheeses: Add the cream cheese and 2 cups of the shredded cheddar cheese to the pot. Whisk continuously until all cheese is melted and the soup is smooth and creamy.
  7. Serve and Broil Topping: Divide the soup evenly into 6 bowls. Sprinkle each with the remaining 1/4 cup cheddar cheese and the shredded pepper jack cheese. Place bowls under the broiler just until the cheese melts and turns golden. Watch carefully to avoid burning.
  8. Garnish and Enjoy: Top each bowl with a sprinkle of fresh chopped cilantro and serve immediately for the best flavor.

Notes

  • Roasting the peppers until well-charred adds depth and smokiness to the soup.
  • Using low-sodium chicken broth allows you to control the salt level.
  • Adjust the cheese amounts to your preference for creaminess or sharpness.
  • For a spicier soup, consider adding a pinch of cayenne pepper or diced jalapeño.
  • This soup keeps well refrigerated for up to 3 days; reheat gently on the stove.
  • To make the recipe vegetarian, substitute chicken broth with vegetable broth and remove the chicken.

Nutrition

Keywords: Chile Relleno Soup, poblano peppers, Mexican soup, creamy chicken soup, roasted pepper soup, cheesy soup, comforting soup

Find it online: https://tastybynova.com/chile-relleno-soup-recipe/