Oh boy, do I have a treat for you today! I’m so excited to share my all-time favorite recipe for **Chile Relleno Soup**. I remember the first time I tried this comforting soup at a friend’s potluck. It was one of those magical moments when food just wraps you in a warm hug—complete with spicy, cheesy goodness that makes your taste buds dance. Ever since then, this soup has become a staple in my kitchen, especially during chilly evenings or when I just need a cozy pick-me-up.
What I love about this recipe is how it beautifully captures the flavors of traditional chile rellenos, but in a simple soup form. It’s creamy, it’s zesty, and oh my goodness, the aroma! I could almost smell it through the screen if that were possible. So, let’s roll up our sleeves and get cooking; you’re going to want to make this again and again!
What’s in Chile Relleno Soup?
Poblano Peppers: These are the stars of the show! They bring that delightful heat and richness. I like to choose sizable, firm ones for this recipe.
Olive Oil: A touch of this will help sauté our aromatic veggies and add a lovely depth of flavor.
Onion: A medium, diced onion adds sweetness and texture to the soup. It’s the perfect base for our flavorful mix.
Garlic: Just a couple of cloves minced up, and your kitchen will smell amazing. Who can resist the scent of garlic!
Chicken or Vegetable Broth: This is your soul-warming liquid gold. I prefer low-sodium broth, so I can control the saltiness of the soup.
Heavy Cream: Oh, the creaminess! It makes the soup indulgently rich and to die for.
Shredded Cheese: I love combining Monterey Jack and cheddar for that melty, gooey goodness. You can never go wrong with cheese, right?
Ground Cumin: This spice adds an earthy flavor that complements the peppers beautifully.
Smoked Paprika: Wowza! It gives that extra depth and a hint of smokiness to the soup that elevates it to another level.
Salt and Pepper: These are essential for seasoning—don’t skip out on tasting as you go!
Fresh Cilantro: A sprinkle on top adds a refreshing taste and a pop of color to your soup.
Lime Wedges: Serving lime on the side delivers bright acidity—it’s the perfect finishing touch to brighten up the flavors!
Is Chile Relleno Soup Good for You?
Now you might be wondering, “Is this soup a guilty pleasure?” Well, I’m here to tell you it has its health perks!
Poblano Peppers: They are low in calories and packed with vitamins A and C, which means you’re getting some nutrients while enjoying yourself.
Olive Oil: A good source of healthy fats! It may even boost heart health when used in moderation.
Heavy Cream: While it adds richness, it’s also calorie-dense, so I’d suggest enjoying this soup in moderation if you’re watching your intake.
In essence, this soup is a satisfying treat, and with fresh veggies and spices, it’s certainly a celebration of flavor.
Ingredients
– 4 large poblano peppers
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 1 cup shredded cheese (e.g., Monterey Jack or cheddar)
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
– Lime wedges (for serving)
This recipe serves about 4 generous bowls, perfect for a small gathering or a cozy night in.
How to Make Chile Relleno Soup?
1. Preheat the oven to 450°F (232°C). Place the poblano peppers on a baking sheet and roast them for about 20-25 minutes or until the skins are charred and blistered. Make sure to turn them occasionally for even roasting. Once they’re beautifully roasted, pop them in a plastic bag or covered bowl to steam for about 10 minutes. This mouth-watering trick makes peeling them a breeze.
2. Carefully peel the skins off the steamed peppers and make a slit down the side. Remove the seeds and membranes, then set those gorgeous peppers aside.
3. In a large pot, heat the olive oil over medium heat. Toss in the diced onion and sauté until soft and translucent, about 5 minutes. Then add in the minced garlic and give it just another minute to release all that flavor.
4. Pour in the chicken or vegetable broth, then bring it to a gentle simmer. It’s time to add those roasted poblano peppers back into the pot.
5. Stir in the heavy cream, shredded cheese, ground cumin, smoked paprika, salt, and pepper. Let the soup simmer, occasionally stirring until everything is melted and heated through, about 5-10 minutes. Trust me, the smell is heavenly!
6. Give it a taste and adjust the seasoning if you think it needs a little extra love.
7. Serve the soup hot, topped with fresh cilantro and lime wedges on the side. A squeeze of lime right before you dig in takes this dish to the next level!
Delicious Variations and Serving Suggestions
Let’s get creative! You can easily switch this up to suit your palate:
– For a bit of heat, throw in some diced jalapeños or a splash of hot sauce.
– Swap out the heavy cream with coconut milk for a dairy-free version that still has that creaminess.
– I sometimes like to serve it with crispy tortilla strips or crunchy croutons on top for an extra texture kick!
If you find yourself with leftovers (which I doubt because it’s that good), store it in the fridge for a few days, just be sure to keep it in an airtight container.
I can’t wait for you to try this delectable Chile Relleno Soup! Trust me, each spoonful will remind you why you love this recipe. Give it a whirl and don’t forget to come back and share your experience—I’m absolutely dying to hear what you think! Happy cooking!
