Irresistible Chile Relleno Soup Recipe for Cozy Nights

Chile Relleno Soup is a delightful twist on a classic dish, capturing the essence of roasted chilies mingled with savory broth and creamy goodness. Imagine spooning up a warm bowl filled with tender chunks of roasted peppers, vibrant spices, and just the right amount of cheese melting into each bite—pure comfort food bliss.

This soup brings back fond memories of chilly evenings spent with family, huddled around the table and savoring every drop. It’s perfect for those cozy nights when you want something hearty yet comforting, promising an explosion of flavors that will make your taste buds dance in delight.

I still remember the time I made this Chile Relleno Soup for my friends during a game night. Their faces lit up after the first spoonful!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Poblano Peppers: Look for firm peppers; they should be dark green and glossy to ensure maximum flavor.

• Onion: Sweet yellow onions work beautifully here; they add a hint of sweetness that balances the heat.

• Garlic: Fresh garlic cloves are key; use them generously for an aromatic boost.

• Chicken Broth: Opt for low-sodium broth to control saltiness without sacrificing flavor.

• Heavy Cream: This adds richness and creaminess to your soup; don’t skimp on it!

• Shredded Cheese: A blend of Monterey Jack and Cheddar is perfect for that cheesy goodness.

• Cilantro: Fresh cilantro adds a burst of freshness; feel free to adjust based on your taste preferences.

• Lime Juice: A squeeze of lime brightens the flavors and adds a zesty kick.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Roast the Peppers: Preheat your oven to 400°F (200°C). Place poblano peppers on a baking sheet and roast until charred and blistered, about 20-25 minutes. This caramelizes their sugars and enhances their flavor.

Sauté the Aromatics: In a large pot over medium heat, sauté chopped onions until translucent and fragrant, about 5 minutes. Adding garlic at this stage infuses the oil with irresistible aroma.

Add Broth & Simmer: Pour in chicken broth and bring to a gentle simmer. Let it bubble away for about 10 minutes to meld all those wonderful flavors together.

Blend It Up!: Carefully transfer the soup base into a blender (or use an immersion blender) until smooth. This step creates that luxurious texture we all crave in our soups.

Stir in Cream & Cheese: Return the blended soup to the pot over low heat. Stir in heavy cream and shredded cheese until melted and creamy. Taste as you go—you might need more cheese!

Add Freshness & Serve!: Just before serving, stir in chopped cilantro and lime juice for brightness. Ladle into bowls, garnish with extra cheese or avocado slices if desired, and enjoy!

This Chile Relleno Soup will have everyone begging for seconds—trust me!

Perfecting the Cooking Process

Start by roasting the peppers for a smoky flavor, then sauté onions and garlic before adding broth and seasonings. This sequence builds layers of deliciousness.

Add Your Touch

Feel free to swap out the cheeses or add beans for extra protein. A squeeze of lime juice brightens the flavors beautifully.

Storing & Reheating

Store leftovers in an airtight container for up to three days. Reheat gently on the stove, adding a splash of broth if needed.

Sharing this recipe brings back memories of cozy winter nights with friends laughing over bowls of Chile Relleno Soup, each bite warmer than the last.

FAQ

Can I use different types of peppers for Chile Relleno Soup?

Absolutely! Poblano peppers are traditional, but feel free to experiment with other varieties.

Is this soup spicy?

The spice level can be adjusted by using milder or hotter peppers according to your taste.

Can I make this soup ahead of time?

Yes, this soup stores well and tastes even better after letting the flavors meld overnight.

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Chile Relleno Soup

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Savor the warm, rich flavors of Chile Relleno Soup, a delightful twist on the classic Mexican dish. This creamy soup features roasted poblano peppers, savory spices, and melted cheese that create a comforting bowl of goodness, perfect for chilly evenings. It’s a hearty meal that’s not only easy to prepare but also customizable with your favorite toppings. Whether enjoyed with family or friends, this soup promises to be a crowd-pleaser that warms both the heart and soul.

• Total Time: 50 minutes
• Yield: Serves 6

Ingredients

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• 4 fresh poblano peppers
• 1 medium sweet yellow onion, chopped
• 4 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded Cheddar cheese
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

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Instructions

1. Preheat oven to 400°F (200°C). Roast poblano peppers on a baking sheet until charred (20-25 minutes).
2. In a large pot over medium heat, sauté onions until translucent (about 5 minutes). Add garlic and cook until fragrant.
3. Pour in chicken broth; bring to a gentle simmer for 10 minutes.
4. Carefully blend the soup base until smooth.
5. Return blended soup to pot; stir in heavy cream and cheeses until melted.
6. Stir in cilantro and lime juice just before serving. Garnish with extra cheese or avocado if desired.

• Author: DANIEL LAWSON
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Roasting/Sautéing/Blending
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 3g
• Sodium: 650mg
• Fat: 23g
• Saturated Fat: 12g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 60mg