Chili Relleno Soup

This Chili Relleno Soup is a delightful twist on a classic Mexican dish, combining the rich flavors of roasted poblano peppers with creamy cheese and tender chicken. Perfect for chilly days, this soup is both hearty and comforting, making it a great choice for family dinners or cozy nights in.

With a blend of spices and creamy goodness, it delivers a satisfying bowl that’s easy to prepare and sure to impress. Top it off with fresh cilantro for a burst of flavor, and enjoy this deliciously warm bowl of goodness!

Chili Relleno Soup

Ingredients:

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

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

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

fresh chopped cilantro , for garnish

Instructions

Step 1:

Rinse and dry the poblano peppers, then roast them until the skin is charred and blistered. You can do this by placing the peppers on a foil-lined baking sheet a few inches under the broiler on high, flipping them once, or by roasting them over an open flame on a gas burner for about 10 minutes.

Step 2:

After roasting, transfer the peppers to a plastic bag and seal it to trap in the steam. Let them cool, then rub off as much of the skin as you can with your fingers or a knife. Cut off the stems, slice the peppers in half, and remove the seeds. Finely chop the peppers and set aside.

Step 3:

In a medium pot, melt the butter and olive oil over medium heat. Add the diced onion and sauté, stirring frequently, until softened, about 3 minutes. Add the minced garlic and cumin, cooking until fragrant, about 20 seconds. Stir in the chopped poblano peppers.

Step 4:

Pour in the chicken broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer.

Step 5:

Mix in the cooked, chopped chicken. Add the cream cheese and 2 cups of the shredded cheddar cheese; whisk until melted and smooth.

Step 6:

Divide the soup into 6 bowls, sprinkling each with the remaining 1/4 cup of cheddar cheese and the pepper jack cheese. Place under the broiler until the cheese is melted and golden, watching carefully to prevent burning.

Step 7:

Garnish with a sprinkle of fresh chopped cilantro and enjoy!

Enjoy!

This flavorful Chili Relleno Soup is perfect for a cozy meal, bringing warmth and comfort to your table!

Notes:

Roasting Peppers: For best results, ensure the poblano peppers are well-charred. This enhances the flavor and gives the soup a smoky undertone. You can use a broiler or grill for this.

Chicken Options: You can use rotisserie chicken for convenience or any leftover cooked chicken. Shredded or diced works well in this recipe.

Cheese Variations: Feel free to mix different cheeses! Adding Monterey Jack or a Mexican blend can give the soup a unique flavor profile.

Vegetarian Version: To make this soup vegetarian, substitute the chicken broth with vegetable broth and omit the chicken. You can add more beans or vegetables for substance.

Spice Level: If you prefer a spicier soup, consider adding diced jalapeños or a dash of hot sauce. Adjust the amount of pepper jack cheese for added heat.

Storage: This soup can be stored in the refrigerator for up to 3-4 days. It also freezes well, so you can enjoy leftovers later—just reheat on the stovetop or in the microwave.

Serving Suggestions: Serve with warm tortillas or crusty bread for a complete meal. A dollop of sour cream or avocado slices on top can also enhance the flavors.

Garnish: Fresh cilantro adds brightness to the dish, but you can also use green onions or a squeeze of lime for extra zest.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

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

While poblano peppers are traditional, you can experiment with other mild peppers, like Anaheim or Hatch peppers, for a unique flavor.

How do I roast poblano peppers for the soup?

Roast the poblano peppers by placing them under the broiler or over an open flame until the skin is blackened.

Seal them in a plastic bag to steam, making it easier to remove the skin.

Can I make Chili Relleno Soup ahead of time?

Yes, you can prepare the soup ahead of time and reheat it when ready to serve.

However, add the cheese toppings just before serving for the best texture.

What can I substitute for chicken in this soup?

Shredded turkey or roasted vegetables make excellent substitutes for chicken, providing different flavor variations.

Can I make Chili Relleno Soup vegetarian?

Yes, omit the chicken and use vegetable broth.

You can also add beans or tofu for protein.

How do I prevent the cheese from burning under the broiler?

Watch the soup closely under the broiler to prevent burning.

Once the cheese is melted and golden, it’s ready.

Is there a low-fat version of Chili Relleno Soup?

Use reduced-fat cream cheese and a moderate amount of cheese to create a lighter version without sacrificing flavor.

Can I freeze Chili Relleno Soup?

Freezing may alter the texture of the cream cheese, but you can freeze the soup without the cheese toppings.

Add fresh cheese when reheating.

What side dishes pair well with Chili Relleno Soup?

Cornbread, tortilla chips, or a simple green salad complement the flavors of Chili Relleno Soup.

How spicy is this soup with poblano peppers?

Poblano peppers are mild, so the soup tends to be more flavorful than spicy.

Adjust the heat by adding more or fewer peppers based on your preference.