Chile Relleno Soup: A Flavorful Mexican Fiesta!

Introduction

Ready to turn up the heat in your kitchen? Let’s talk about Chile Relleno Soup—a steamy, cheesy, smoky love letter to Mexican comfort food. This isn’t just soup; it’s a fiesta in a bowl. Think of it as the life of the party, but in soup form. Loaded with charred poblanos, creamy cheese, and tender chicken, this soup is here to make sure your taste buds have a good time. Get your ladles ready, amigos—it's about to get deliciously messy.

Key Takeaways

• Flavors That Dance: Smoky poblanos, creamy cheese, and savory chicken—like a conga line of flavors.
• Easy to Make: No need to be a master chef; this recipe is straightforward, even for newbies.
• Versatile: Skip the chicken for a veggie version that’s just as hearty.
• Perfect Pairings: Serve with tortilla chips, cilantro lime rice, or whatever makes your taste buds happy.

Photo bySam Miller

Ingredients

Get ready to gather your flavor entourage! Here’s what you’ll need to throw this culinary party:

• 5 large Poblano Peppers: Smoky, slightly spicy, and the star of our show.
• 2 tablespoons Butter: Because everything's better with butter.
• 1 tablespoon Olive Oil: Helps those flavors mingle just right.
• 1 medium Sweet Onion, diced: Adds a sweet little zing to the mix.
• 3 cloves Garlic, minced: Because garlic is non-negotiable.
• 1 teaspoon Cumin: Earthy, warm, and oh-so-Mexican.
• 5 cups Low-Sodium Chicken Broth: Keeps things savory without overloading the salt.
• 1 teaspoon Salt & ½ teaspoon Pepper: The dynamic duo of seasoning.
• 2 cups Cooked Chicken Breast, chopped or shredded: Protein-packed goodness.
• 8 ounces Cream Cheese, softened and cubed: The creamy crown jewel of our soup.
• 2 ½ cups Shredded Cheddar Cheese, divided: Because cheddar is always better.
• 1 cup Shredded Pepper Jack Cheese: A little extra kick never hurt anyone.
• Fresh Cilantro, for garnish: The green confetti to top it all off.

Directions

Step 1: Roast Those Poblanos

Poblano peppers don’t become legends without a little fire. Here’s how to roast them:

1. Clean and Dry: Get those peppers squeaky clean and towel-dried.
2. Roast ‘Em: Pop them under the broiler or over a gas flame until charred and blistered. Flip for even coverage.
3. Steam ‘Em: Throw them in a plastic bag to steam. Think of it as a spa day for peppers.
4. Peel and Chop: Once cooled, peel off the charred skin, remove stems and seeds, and chop ‘em up.

Photo bySam Miller

Step 2: Sauté the Good Stuff

Time to build some flavor!

1. Melt the Butter and Olive Oil: Warm them in a big ol’ pot over medium heat.
2. Add the Onion: Sauté until they’re soft and sweet, about 3 minutes.
3. Toss in Garlic and Cumin: Let them get all fragrant and fabulous, about 20 seconds.
4. Mix in the Poblanos: Stir those chopped peppers into the mix.

Step 3: Build the Soup

Let’s get this soup party started!

1. Pour in the Broth: Add chicken broth, salt, and pepper. Bring it to a gentle boil.
2. Simmer: Turn the heat down low and let everything mingle.
3. Add Chicken: Stir in the chicken, spreading the love evenly.

Step 4: Cheese, Please!

Let’s get cheesy!

1. Add Cream Cheese: Stir until it’s melted and dreamy.
2. Stir in Cheddar: Add 2 cups of cheddar cheese until your soup is smooth as silk.
3. Broil for a Golden Finish: Ladle the soup into bowls, top with the remaining cheddar and pepper jack, and broil until golden and gooey.

Step 5: Garnish and Serve

Top with fresh cilantro and serve hot! Don’t be surprised if there are no leftovers.

Side Dish Ideas

• Cilantro Lime Rice: Zesty, fresh, and perfect for soaking up that extra broth.
• Tortilla Chips: For that extra crunch, crumble them right into the soup.
• Homemade Corn Tortillas: A soft, warm hug for your soup.
• Churros: Because every fiesta needs dessert!

Nutritional Facts

Here’s the lowdown on what you’re getting in each delicious serving:

• Calories: 567 kcal
• Carbohydrates: 14 g
• Protein: 34 g
• Fat: 43 g
• Saturated Fat: 24 g
• Cholesterol: 150 mg
• Sodium: 949 mg
• Potassium: 688 mg
• Fiber: 2 g
• Sugar: 7 g
• Vitamin A: 1629 IU
• Vitamin C: 83 mg
• Calcium: 555 mg
• Iron: 2 mg

Photo bySam Miller

Prep and Cook Time

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Conclusion

And there you have it—a bowl of Chile Relleno Soup that’s ready to steal the show. This recipe is perfect for impressing guests, warming up on a chilly night, or simply treating yourself to something extra special. So go ahead, dive in, and let every spoonful remind you that life’s too short for boring soup!