Chile Relleno Soup Mexican

Chile relleno soup brings everything you love about the traditional dish into a creamy warming bowl that is perfect for chilly nights or any time you crave a hearty meal. With smoky roasted poblanos juicy chicken and loads of melty cheese this soup is comfort food with a spicy Mexican kick that also fits beautifully into a low carb lifestyle. It quickly became a family favorite after the first test batch and even my picky eaters asked for seconds.

The first time I made this on a rainy weekend it instantly became a comfort food staple. Now it is a go-to for weeknight dinners and cozy Sunday lunches.

Ingredients

• Poblano peppers: Roasting brings out their smoky mild spice Select firm dark green poblanos without soft spots
• Chopped onion: Adds sweetness and depth Look for onions that feel heavy for their size and no sprouting
• Garlic: Finely minced for bold flavor Fresh cloves are best
• Ground cumin: Essential for warm earthy Mexican notes Choose freshly ground for maximum aroma
• Salt and pepper: Balances and enhances all the flavors Freshly cracked black pepper lifts everything
• Butter: Creates a rich luxurious base Unsalted butter gives you control over seasoning
• Cream cheese: Gives body creaminess and a slight tang Full fat cream cheese melts best
• Shredded cheddar cheese: Adds sharp flavor and stretches beautifully
• Slices of cheddar or pepper jack cheese: Melts to form a gooey golden topping Try to pick freshly sliced cheese from the deli counter
• Boneless skinless chicken thighs or breasts: Juicy tender protein pieces Chicken thighs stay more moist but chicken breasts work just as well Choose organic or free range if possible
• Chicken bone broth: Gives full flavor while staying light Pick broth with no MSG for the cleanest taste

Step-by-Step Instructions

Roast the Poblanos:

Place poblano peppers under the broiler or directly on a gas flame until the skins char and blister Turn the peppers as needed so the entire skin blisters evenly This brings out sweetness and smoky flavor

Steam and Peel Peppers:

Transfer roasted peppers to a bowl and cover so they steam for about ten minutes This loosens the skins making peeling easier

Prepare Peppers:

Gently peel off as much charred skin as possible Remove stems and seeds Place the skinned peppers in a blender or food processor and pulse until they are finely chopped The texture should be spreadable but not a puree

Sauté the Aromatics:

Melt butter in a large saucepan over medium heat Add chopped onion and cook until translucent about five minutes Stir often to prevent browning Add garlic ground cumin and chopped roasted poblanos Sauté for one minute to bloom the spices and infuse the oil with flavor

Simmer the Soup Base:

Pour in chicken bone broth and season with salt and pepper Bring the mixture to a gentle boil then lower the heat to a simmer

Cook the Chicken:

Add chicken pieces to the simmering soup Cook for about ten minutes until the chicken is tender and fully cooked The chicken should be opaque and firm

Blend the Cheeses:

Combine cream cheese and shredded cheddar in a blender or food processor with one cup of hot broth Blend until silky smooth to help the cheeses melt into the soup without lumps

Finish the Soup:

Return the cheese mixture to the pot Stir well and let the soup simmer gently for a few more minutes The broth will turn creamy and rich Taste and adjust salt and pepper as desired

Broil the Cheese Topping:

Ladle soup into ovenproof bowls Top each with a slice of cheddar or pepper jack Arrange the bowls on a baking sheet and set under a broiler for about one to two minutes until the cheese melts and bubbles Watch closely to prevent burning

Serve:

Sprinkle with fresh herbs like chopped cilantro or green onions for color and brightness Serve piping hot

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The roasted poblanos are my hands down favorite ingredient They remind me of homemade chile rellenos made by my grandmother on fiesta days Inspired by her I first charred my peppers over the open flame and it is impossible to beat the flavor

Storage Tips

This soup keeps well in the refrigerator for up to four days Store in a tightly sealed container It freezes beautifully too but for best texture reheat gently over low heat and stir until creamy Before freezing portion into smaller containers for easy single meals

Ingredient Substitutions

If you cannot find poblanos you can use Anaheim or even mild green bell peppers but the flavor will be less smoky For a vegetarian version swap the chicken for canned black beans and use vegetable broth If you love more heat a diced jalapeno can be added with the garlic

Serving Suggestions

Try serving the soup with a sprinkle of crunchy tortilla strips some sliced avocado or a squeeze of lime on top It pairs wonderfully with a fresh green side salad or low carb chips For heartier appetites add a scoop of cooked cauliflower rice for more body

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Cultural Connection

Chile rellenos are a beloved Mexican staple often made during holidays and family gatherings The tradition of roasting poblanos goes back generations adding a uniquely smoky flavor to classic dishes In this soup format it feels both comforting and festive

Recipe FAQs

→ What type of peppers work best?

Medium poblano peppers offer a mild heat and smoky flavor ideal for this soup, maintaining balance with the creamy base.

→ Can I use pre-cooked chicken?

Yes, simply stir in shredded pre-cooked chicken during the last few minutes of simmering to heat through gently without overcooking.

→ How do I achieve a smooth texture?

Blending the roasted peppers and cheeses ensures a velvety broth. Take time to process until the mixture is completely smooth.

→ Are there vegetarian substitutes?

For a meatless option, swap the chicken for cooked black beans and use flavorful vegetable broth as the base.

→ What garnishes enhance the flavor?

Fresh cilantro, chopped green onions, or a sprinkle of smoked paprika add vibrancy and complement the hearty flavors beautifully.