Chile Relleno Soup
Highlighted under: Comfort Food
Experience a comforting twist on a classic favorite with this delicious Chile Relleno Soup. Made with roasted poblano peppers, velvety cheese, and a rich broth, this slow-cooked delight brings vibrant flavors and a satisfying creaminess to each spoonful. Perfect for chilly evenings or anytime you crave a hearty dish, it’s a family-friendly recipe that's both easy and irresistible.
This comforting soup combines the flavors of traditional Chile Rellenos into a bowl of warmth and satisfaction. With each bite, enjoy the smokiness of roasted peppers blended in a creamy broth.
The Origins of Chile Relleno Soup
Chile Relleno Soup is inspired by the beloved Mexican dish, chile relleno, which features stuffed and fried peppers. By transforming this classic favorite into a soup, you retain all the robust flavors while adding a creamy texture that’s perfect for colder days. Roasted poblano peppers form the base of this dish, providing a smoky depth that enhances the soup's overall taste.
This soup not only showcases the rich culinary heritage of Mexico but also highlights the versatility of poblano peppers. Their mild heat and rich flavor make them an ideal choice for adding complexity without overwhelming the palate. Plus, the incorporation of cheese and cream turns this soup into an indulgent experience that comforts the soul.
Nutritional Benefits
One of the standout features of Chile Relleno Soup is its nutritional profile. Poblano peppers are low in calories but high in vitamins A and C, making them a great addition to a healthy diet. These vitamins are essential for maintaining eye health and boosting the immune system, providing both nourishment and flavor in every bowl.
Moreover, using chicken broth adds protein, while heavy cream and mozzarella not only enhance the taste but also contribute to a feeling of fullness, making this soup a satisfying meal option. With the addition of fresh cilantro, you also gain beneficial antioxidants that promote overall health, making this dish as wholesome as it is delicious.
Variations and Customizations
Chile Relleno Soup is incredibly flexible, allowing you to personalize it to suit your taste preferences. For those who enjoy a kick, consider adding diced jalapeños or a dash of hot sauce to the soup base. If you prefer a heartier meal, feel free to incorporate cooked chicken or beans for extra protein and fiber.
Vegetarians can easily adapt this recipe by using vegetable broth and omitting any meat products. You can also substitute mozzarella with other cheeses like cheddar or pepper jack for a unique twist. This adaptability ensures that everyone can savor this flavorful dish, regardless of dietary restrictions.
Ingredients
Gather the following ingredients to create this flavorful soup:
Ingredients
- 4 large poblano peppers
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 oz) diced tomatoes
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Ensure all ingredients are prepped before starting to make the cooking process smoother.
Instructions
Follow these steps to prepare your Chile Relleno Soup:
Roast the Peppers
Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally until the skins are charred and blistered. Remove from the oven and cover with foil to steam.
Prepare the Soup Base
In a large pot, heat some oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
Combine Ingredients
Once the peppers are cool, peel off the skins, remove seeds, and chop. Add the roasted peppers, chicken broth, diced tomatoes, cumin, salt, and pepper to the pot. Bring to a boil and then simmer for 20 minutes.
Finish with Cream and Cheese
Stir in the heavy cream and mozzarella cheese, mixing until the cheese is melted. Allow to simmer for an additional 5 minutes.
Serve and Enjoy
Garnish with chopped cilantro and serve hot. Enjoy your comforting bowl of Chile Relleno Soup!
This soup is great served with tortilla chips or crusty bread.
Cooking Tips for Success
When roasting poblano peppers, keep a close eye on them as cooking times can vary based on the size of the peppers and your oven. The goal is to achieve a charred exterior, which adds a rich flavor to the soup. If you prefer, you can also roast the peppers on a grill for an enhanced smoky flavor.
If you're short on time, consider using pre-peeled roasted peppers, which can often be found in stores. This can save you the effort of roasting and peeling, while still delivering outstanding taste in your soup.
Serving Suggestions
This Chile Relleno Soup pairs beautifully with a variety of sides. For a traditional touch, serve it with warm tortillas or crispy tortilla chips for dipping. A simple green salad with a zesty vinaigrette can also complement the richness of the soup, providing a refreshing counterpoint.
Don’t forget to top your soup with additional garnishes like sour cream, avocado slices, or extra cheese to elevate the presentation and flavor. A squeeze of lime juice can also brighten the dish, making it even more enjoyable.
Storing and Reheating
If you have leftovers, store your Chile Relleno Soup in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and develop, making it even more delicious the next day. To reheat, simply warm the soup in a pot over medium heat, stirring occasionally until heated through.
For longer storage, you can freeze the soup for up to 2 months. To do this, allow the soup to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating, and enjoy a quick, comforting meal that's ready at your convenience.
Questions About Recipes
→ Can I make this soup vegetarian?
Yes, you can replace the chicken broth with vegetable broth and omit any meat ingredients for a vegetarian version.
→ How can I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Chile Relleno Soup
Experience a comforting twist on a classic favorite with this delicious Chile Relleno Soup. Made with roasted poblano peppers, velvety cheese, and a rich broth, this slow-cooked delight brings vibrant flavors and a satisfying creaminess to each spoonful. Perfect for chilly evenings or anytime you crave a hearty dish, it’s a family-friendly recipe that's both easy and irresistible.
Created by: Olivia Hayes
Recipe Type: Comfort Food
Skill Level: Easy
Final Quantity: 6 servings
What You'll Need
Ingredients
- 4 large poblano peppers
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 oz) diced tomatoes
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
How-To Steps
Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally until the skins are charred and blistered. Remove from the oven and cover with foil to steam.
In a large pot, heat some oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
Once the peppers are cool, peel off the skins, remove seeds, and chop. Add the roasted peppers, chicken broth, diced tomatoes, cumin, salt, and pepper to the pot. Bring to a boil and then simmer for 20 minutes.
Stir in the heavy cream and mozzarella cheese, mixing until the cheese is melted. Allow to simmer for an additional 5 minutes.
Garnish with chopped cilantro and serve hot. Enjoy your comforting bowl of Chile Relleno Soup!
Nutritional Breakdown (Per Serving)
- Calories: 350
- Fat: 25g
- Carbohydrates: 15g
- Protein: 12g