Chile Relleno Soup
Dive into the rich flavors of Mexico with this delightful Chile Relleno Soup! Combining the smoky, roasted goodness of Poblano peppers with a savory tomato broth, this soup offers a unique twist on the traditional chile relleno. Stuffed with creamy queso fresco and lightly battered for a crispy finish, the peppers add a satisfying texture to the dish.
Perfect for a cozy dinner, this soup is both comforting and bursting with flavor. Serve it with fluffy white rice for a complete meal that’s sure to warm your heart. Let’s get cooking!
How to make Chile Relleno Soup
Ingredients:
5 Poblano peppers
Queso fresco (fresh mexican cheese)
Egg whites
Corn starch (we use Maizena)
Tomatoes
Onion
Garlic
Chicken bouillon
Salt
Oil (we use vegetable)
White Rice
Water
Instructions:
Grill roast the poblano peppers on the stovetop until they are very well roasted, they will look kind of burned.
Put them in a plastic bag or large ziploc for about 10-15 minutes (this makes them easier to peel) peel the top layer of the pepper (the burnt part) off.
Cut the peppers open from one side and take out all the seeds.
Cut the queso fresco and stuff the peppers.
Coat the peppers with a bit of maizena (corn starch).
In a big bowl batter up some egg whites until it’s very fluffy and dip the peppers in the batter one by one and placing them in hot cooking oil until golden.
Once you fry all the peppers set them aside to make the broth.
For the broth
You are going to blend tomatoes (my mom does about 5 for a pot of 6 peppers) a small piece if onion she said less than 1/4, 2 garlic cloves and blend with about two cups of water.
In your pot you are going to warm up a bit of oil with a very small piece of onion and heat up until the onion burns, remove onion piece and sauté your tomate blend on high.
Add salt to taste and chicken bouillon.
Sauté blend for about 6 minutes until it boils.
Add more water to your pot once tomato blend boils (she does not measure the water so possibly about 4-5 cups of water).
Once the broth boils add your peppers in and leave for about 3 minutes and that is all!
We usually like to make a separate small pot of white rice that we add into our broth separately after we serve our own bowl so that the broth doesn’t get absorbed by the rice.
Good luck guys and let me know if you have any questions!! I hope this recipe made sense.
Notes:
Pepper Roasting: For best results, roast the Poblano peppers until they are well-charred. This enhances their flavor and makes peeling easier. You can also roast them under a broiler or on a grill.
Peeling the Peppers: Placing the roasted peppers in a plastic bag helps steam the skins, making them easier to remove. Be gentle when peeling to avoid tearing the flesh.
Queso Fresco Alternatives: If you can’t find queso fresco, you can substitute it with feta cheese or a mild goat cheese, but the flavor will differ slightly.
Batter Consistency: When beating the egg whites, ensure they are fluffy but not dry. This helps create a light and crispy coating for the peppers.
Tomato Blend: Adjust the number of tomatoes based on your taste preference. More tomatoes will yield a richer broth, while fewer will keep it lighter.
Seasoning: Taste the broth before adding the peppers to adjust the seasoning. You can add cumin or chili powder for an extra layer of flavor if desired.
Rice Serving: Adding cooked white rice directly to the soup can absorb the broth, so serving it separately allows for better control of the soup’s consistency.
Storing Leftovers: This soup is best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days. Reheat gently, adding a splash of water if the soup thickens.
Vegetarian Option: For a vegetarian version, omit the chicken bouillon and use vegetable broth instead, maintaining the richness of the soup.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 250 | Protein: 10g | Total Fat: 15g | Saturated Fat: 4g | Carbohydrates: 25g | Dietary Fiber: 3g | Sugars: 4g | Cholesterol: 50 mg | Sodium: 600mg
Frequently Asked Questions:
Can I use other types of peppers instead of Poblano peppers?
Yes, you can use other types of peppers if you prefer. However, keep in mind that the flavor and heat level may vary depending on the type of pepper used.
Can I substitute queso fresco with another type of cheese?
Yes, you can use a different type of cheese if you cannot find queso fresco. Monterrey Jack, mozzarella, or a similar mild cheese can work well as substitutes.
Is the Maizena necessary for the recipe?
Maizena (corn starch) is used to coat the stuffed peppers before frying them, which helps create a crispy texture.
If you prefer not to use corn starch, you can skip this step, but the texture may be slightly different.
Can I use whole eggs instead of egg whites for the batter?
Yes, you can use whole eggs instead of just the egg whites for the batter. Using egg whites only can result in a lighter and fluffier batter, but using whole eggs will also work.
How spicy is the soup?
The spiciness of the soup will largely depend on the heat level of the Poblano peppers used. Poblano peppers are typically mild, but their spiciness can vary.
If you prefer a milder soup, you can remove the seeds and membranes from the peppers before adding them to the broth.
Can I use a different type of cheese instead of queso fresco?
Yes, if you cannot find queso fresco, you can use other types of cheese like Monterrey Jack or mozzarella.
However, queso fresco has a unique taste and texture, which adds authenticity to the dish.
Is it necessary to grill roast the Poblano peppers?
Grill roasting the Poblano peppers adds a smoky flavor to the soup and helps in removing the skin easily.
If you prefer, you can also roast them directly over an open flame or use a broiler in the oven.
How do I know when the egg white batter is ready for dipping the peppers?
The egg whites should be beaten until they become very fluffy and form stiff peaks.
This ensures that the batter adheres well to the peppers and creates a crispy coating when fried.
Can I adjust the spiciness of the soup?
Yes, you can control the spiciness of the soup by adjusting the number of Poblano peppers and whether you remove the seeds and membranes.
Removing the seeds and membranes will reduce the heat level.
Can I add other vegetables or proteins to the broth?
Absolutely! While the traditional recipe uses Poblano peppers and queso fresco, you can add other vegetables or proteins to the broth, such as corn, beans, or shredded chicken, to customize the soup to your liking.