When you think of comfort food, what comes to mind? Maybe it’s a warm blanket, a cozy couch, and a bowl of something hearty and delicious. Now picture this: a rich, velvety soup packed with roasted poblano peppers, tender chicken, and a hint of cheese melting into every spoonful. That’s right! I’m talking about Chile Relleno Soup—the kind of dish that makes you want to curl up on the couch with your favorite book or binge-watch that series everyone’s been raving about.
Chile Relleno Soup is not just any soup; it’s like the warm hug your grandma used to give you when you were feeling under the weather. It’s perfect for chilly evenings or lazy Sundays when you want something that fills your belly and warms your soul. I can still remember the first time I tasted this delightful concoction at a friend’s housewarming party. The flavors danced on my tongue, and I knew I had found my new favorite comfort food!
Why You'll Love This Recipe
- This Chile Relleno Soup is incredibly easy to prepare, making it perfect for busy weeknights
- The flavor profile combines smoky, spicy, and creamy elements that will tantalize your taste buds
- Visually stunning with vibrant greens and rich colors, it’s sure to impress anyone at your dinner table
- Versatile enough to be enjoyed as a main dish or paired with tacos for an epic meal
Every time I’ve made this soup, my friends have begged for the recipe! They claim it’s better than therapy—who knew comfort food could heal hearts too?
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Poblano Peppers: Look for firm peppers with shiny skin; they’ll add that smoky flavor we crave in Chile Relleno Soup.
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Boneless Chicken Thighs: I prefer thighs for their juiciness; they stay tender even after simmering in broth.
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Onions: Sweet onions work best here; they caramelize beautifully and add depth to the soup.
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Garlic: Fresh garlic cloves will elevate the aroma; don’t skip out on these little flavor bombs!
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Chicken Broth: Use low-sodium broth so you can control the saltiness; homemade is always best if you have some on hand.
For the Toppings:
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Sour Cream: A dollop adds creaminess and balances the spice; trust me, don’t skip this!
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Shredded Cheese: Use your favorite melty cheese—Monterey Jack works wonders in this recipe.
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Cilantro: Fresh cilantro adds brightness and freshness; it really ties all those flavors together beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Roast Those Peppers! Start by preheating your oven to 400°F (200°C). Place whole poblano peppers on a baking sheet and roast them until the skins blister—about 20 minutes. Rotate them halfway through for even roasting!
Sauté Aromatics. In a large pot over medium heat, drizzle olive oil and add diced onions. Sauté until they become translucent and fragrant—approximately 5 minutes—adding minced garlic in during the last minute.
Add Chicken & Broth. Toss in diced chicken thighs along with your roasted peppers (diced after peeling off those pesky skins). Pour in chicken broth and bring everything to a simmer for about 25 minutes until the chicken is cooked through.
Create Creamy Goodness. Remove the pot from heat once done. Using an immersion blender (or carefully transferring to a blender), blend until smooth but leave some texture for heartiness!
Season & Serve. Stir in sour cream until melted into creamy perfection. Taste and adjust seasoning as needed; maybe add a bit of salt or pepper! Serve hot topped with shredded cheese and fresh cilantro.
This Chile Relleno Soup will have everyone coming back for seconds—and possibly thirds! So grab yourself a bowl and dig in because deliciousness awaits!
You Must Know
- Chile Relleno Soup is an incredible fusion of flavors; it’s warm, comforting, and perfect for a chilly day
- The smoky aroma of roasted peppers combined with creamy cheese makes every bite delightful
- Plus, it’s an easy way to impress guests with minimal effort!
Perfecting the Cooking Process
Start by roasting the peppers and onions first to enhance their flavors. Then, sauté the garlic before adding the broth and remaining ingredients for a well-rounded taste. Finish cooking on low heat to let all the flavors meld beautifully.
Add Your Touch
Feel free to customize your soup with different types of cheese or add black beans for extra protein. You can also use vegetable broth for a vegetarian version or throw in some corn for sweetness.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stovetop over low heat, adding a splash of broth if necessary to maintain creaminess.
Chef's Helpful Tips
- For the best flavor, roast your peppers over an open flame until charred
- Always taste as you go; adjusting spices can elevate your dish dramatically
- If using canned peppers, rinse them well to reduce excess salt and improve flavor balance
Cooking this Chile Relleno Soup brings back memories of my grandmother’s kitchen, where laughter and delicious smells filled the air while we prepared meals together.
FAQ
What type of cheese works best in Chile Relleno Soup?
A blend of Monterey Jack and Oaxaca cheese creates a creamy texture and rich flavor.
Can I make Chile Relleno Soup ahead of time?
Yes, this soup stores well, making it perfect for meal prep or entertaining.
Is Chile Relleno Soup spicy?
The spice level depends on the type of peppers used; mild varieties keep it gentle.
Chile Relleno Soup
- Total Time: 45 minutes
- Yield: Serves 6
Description
Chile Relleno Soup is a comforting and flavorful dish that combines roasted poblano peppers, tender chicken, and creamy cheese into a warm, velvety bowl of deliciousness. Perfect for chilly evenings or lazy Sundays, this easy-to-make soup will make you feel cozy and satisfied. With its balance of smoky, spicy, and creamy flavors, it’s sure to become your new favorite comfort food.
Ingredients
- 4 medium poblano peppers
- 1 lb boneless chicken thighs, diced
- 1 medium sweet onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro for garnish
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C). Roast poblano peppers on a baking sheet for about 20 minutes until skins blister; rotate halfway through.
- In a large pot over medium heat, add olive oil and sauté onions until translucent (about 5 minutes); add garlic and cook for an additional minute.
- Stir in diced chicken thighs and roasted peppers (diced after peeling). Pour in chicken broth; bring to simmer for 25 minutes until chicken is cooked.
- Remove from heat; blend until smooth with an immersion blender while keeping some texture.
- Stir in sour cream until melted. Adjust seasoning if needed. Serve hot topped with cheese and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup or 240g
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
