Are you ready to indulge your taste buds in a comforting bowl of Chili Relleno Soup? This creamy, cheesy, and low-carb delight combines the robust flavor of roasted poblano peppers with tender chicken and mouth-watering cheese. Perfect for chilly evenings or when you need a quick yet satisfying meal, this soup is not only rich in flavor but also packed with wholesome ingredients. Your family will love the heartiness, and you’ll appreciate the ease of preparation!
This Chile Relleno Soup is an excellent option for those looking to indulge without the guilt. The roasted poblano peppers deliver a smoky flavor that pairs beautifully with the creamy texture of cheese and chicken. Additionally, since it’s low in carbs, it fits seamlessly into health-conscious diets, making it an ideal dish for anyone watching their carbohydrate intake. Serve it as a main course or a hearty appetizer, and experience comfort food like never before!
Why You’ll Love This Chile Relleno Soup
- Rich and Creamy: The combination of cream cheese and shredded cheddar provides an irresistible creamy texture that elevates the soup.
- Flavorful Ingredients: Roasted poblanos bring smoky depth, while garlic and onion enhance the overall taste profile.
- Easy to Prepare: With simple steps and ingredients, this recipe shows that comfort food doesn’t have to be complicated.
- Low-Carb Delight: Enjoy all the flavors without worrying about excess carbs—perfect for keto or low-carb diets.
- Hearty Meal: Packed with chicken and cheese, this soup is satisfying enough to be a meal on its own.
Preparation Phase & Tools to Use
Before diving into this delightful recipe, it’s important to have your kitchen prepped and ready. Start by gathering all your ingredients and measuring them out so that you have everything on hand while cooking. The key to a smooth cooking experience is organization!
Ensure that you have a large pot for simmering the soup, a food processor for blending the creamy mixture, and a baking dish or oven-safe bowls for broiling the cheese topping later. Having your workspace clean and clutter-free will make cooking much more enjoyable. You’ll also want to have a cutting board and a sharp knife for chopping the vegetables, and be sure to have a reliable pair of tongs or a spatula for managing the roasted peppers!
Ingredients
- 4 medium poblano peppers
- 2 tbsp butter
- ¼ cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 4 cups chicken bone broth
- Salt & pepper, to taste
- 1½ lbs boneless, skinless chicken (thighs or breasts), cut into ½-inch pieces
- 8 oz cream cheese
- 1½ cups shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese (¾ oz each)
Instructions
Step 1: Roast the Poblanos
Your first step is to create those delicious roasted poblano peppers that are the star of this dish. Char the peppers by holding them over an open flame on your stovetop or placing them under the broiler. Rotate the peppers until their skins are blistered and blackened. Once fully charred, transfer them to a bowl and cover with plastic wrap to steam for about 10-15 minutes. This will loosen the skins, making them easier to peel off. Once cooled, peel away the skins, remove the seeds, and chop the peppers finely in a food processor. Set this aside—it will add incredible flavor to your soup.
Step 2: Sauté the Base
In a large pot, melt the butter over medium heat. Once bubbling, add the chopped onion and sauté for about five minutes, or until soft and translucent. Next, incorporate the minced garlic, roasted poblano peppers, and ground cumin. Stir this fragrant mixture for about one minute, allowing the aromas to meld together and giving a head start to the flavors of your soup.
Step 3: Cook the Chicken
Add the chicken bone broth to the pot and season with salt and pepper to your liking. Bring the mixture to a gentle boil, then reduce the heat and let it simmer. After approximately 10 minutes, add the chicken pieces to the simmering broth. Cook until the chicken is tender and cooked through. Since it’s cut into small pieces, this should not take more than 10 minutes. This step is crucial as it allows the chicken to absorb the flavors of the soup.
Step 4: Blend the Cream Mixture
Once the chicken is cooked, it’s time to add that velvety creaminess. In the same food processor, combine the cream cheese, shredded cheddar cheese, and about one cup of hot broth (without the chicken pieces). Blend until everything is smooth. This creamy mixture not only enhances the texture but also adds rich flavor, making your soup irresistibly cheesy.
Step 5: Combine and Finalize
Stir the blended creamy mixture back into the soup pot. Reduce the heat to low and let it simmer gently, allowing the flavors to meld together beautifully. This is where the magic happens—your soup transforms into a rich and comforting meal. Stir occasionally until the noodles are heated through, ensuring it doesn’t stick to the bottom of the pot.
Step 6: Broil the Cheese Topping
To add that cheesy crust that makes this dish special, preheat your broiler. Ladle the soup into oven-safe bowls, making sure to keep some room at the top. Place a slice of cheddar or pepper jack cheese on top of each serving. Broil the bowls for about 3-5 minutes or until the cheese is melted, bubbly, and slightly browned. Keep a close eye on it to prevent burning! The broiled cheese adds a beautiful texture and flavor contrast to the creamy soup.
Variations
- Protein: Feel free to swap the chicken for shredded beef or ground turkey for an alternative flavor profile.
- Vegetables: Try adding corn, diced zucchini, or even black beans for extra nutrition and texture.
- Spices: For added heat, include diced jalapeños or sprinkle in some cayenne pepper.
Cooking Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- This soup can be frozen for up to two months, but the texture of the cream cheese may change slightly once thawed.
Serving Suggestions
- Serve with warm, crusty bread or tortilla chips for dipping.
- Garnish with freshly chopped cilantro or sour cream for added flavor.
Tips
- For deeper flavor, roast the poblanos a day in advance and let them sit in the fridge to develop their taste.
- If you like a thinner soup, add more chicken broth until you reach your desired consistency.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 30g per serving
- Sodium: Varies with broth choice; typically around 600-800mg per serving.
FAQs
Can I make this soup in advance?
Yes! You can prepare this Chile Relleno Soup ahead of time. Just reheat it gently on the stove and add the cheese topping before serving.
What can I do with leftovers?
Leftovers can be enjoyed as is, or you can transform them into a delicious quesadilla filling or burrito!
Can I adjust the spiciness?
Absolutely! You can adjust the amount of cayenne pepper or add more jalapeños depending on your heat preference.
Is this soup gluten-free?
Yes, all ingredients in this recipe are gluten-free. Be sure to check your broth for any hidden gluten sources.
Conclusion
Now that you have the complete recipe for this delightful Chile Relleno Soup, it’s time to whip up a batch for yourself and your loved ones. From the rich flavors of roasted poblanos to the creamy, cheesy goodness, each spoonful is sure to bring warmth and happiness to your meal. Don’t hesitate to experiment with variations to make this dish your own; it’s versatile enough to suit your taste! Feel free to share your thoughts or any successful twists you’ve made in the comments below. Happy cooking!
Print
Chile Relleno Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This creamy, cheesy, low-carb soup is a comforting delight that combines roasted poblano peppers with chicken and cheese.
Ingredients
- 4 medium poblano peppers
- 2 tbsp butter
- ¼ cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 4 cups chicken bone broth
- Salt & pepper, to taste
- 1½ lbs boneless, skinless chicken (thighs or breasts), cut into ½-inch pieces
- 8 oz cream cheese
- 1½ cups shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese (¾ oz each)
Instructions
- Roast the poblanos over an open flame or broiler.
- Sauté chopped onion in butter, add garlic, roasted poblanos, and cumin.
- Add chicken bone broth, season, and simmer before adding chicken.
- Blend cream cheese and cheddar with hot broth.
- Combine blended mixture with the soup and simmer.
- Broil cheese topping on the soup before serving.
Notes
Store leftovers in an airtight container for up to three days, or freeze for up to two months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Calories: 350 kcal
- Sodium: 600-800 mg
- Protein: 30 g