Chile Rellenos Soup Comfort is a delicious and warming dish that brings the flavors of traditional chile rellenos into a cozy bowl of soup. This comforting Chile Rellenos Soup is not just a meal; it’s like a warm hug on a cold day. The blend of roasted poblano peppers, spices, and creamy cheeses creates a rich and satisfying experience that is perfect for family gatherings or solo indulgence. Let’s dive into this comforting recipe that will surely become a staple in your kitchen!
Why You’ll Love This Chile Rellenos Soup Comfort
This comforting Chile Rellenos Soup offers numerous benefits that make it an instant favorite:
- It’s packed with flavor from traditional Mexican ingredients.
- The creamy texture makes it incredibly satisfying.
- It’s a great way to use leftover chicken.
- Can be made vegetarian by omitting chicken.
- Perfect for cold days, bringing warmth and joy.
- Easy to prepare in just 40 minutes!
With easy Chile Rellenos Soup recipes available, you can whip this up even on busy weeknights. Plus, it’s a gluten-free dish that fits many dietary needs, making it an ideal choice for everyone!
Ingredients for Chile Rellenos Soup Comfort
Gather these items:
- 5 poblano peppers (also labeled Pasilla peppers)
- 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)
How to Make Chile Rellenos Soup Comfort Step-by-Step
- Step 1: Clean and dry the poblano peppers, then roast them until the skin has blackened/charred and blistered.
- Step 2: Transfer peppers to a plastic bag and seal to trap in the steam. Let cool, then rub off as much of the skin as possible.
- Step 3: Cut off the stem, slice in half, and remove the seeds. Finely chop the peppers.
- Step 4: In a medium pot, warm the butter and olive oil over medium heat. Add the onion and sauté until softened, about 3 minutes.
- Step 5: Add the garlic and cumin and cook until fragrant, about 20 seconds. Stir in the chopped poblanos.
- Step 6: Pour in the chicken broth, salt, and pepper. Bring to a boil, then reduce heat to a gentle simmer.
- Step 7: Stir in the cooked, chopped chicken.
- Step 8: Add the cream cheese and 2 cups of cheddar cheese; whisk until melted and smooth.
- Step 9: Divide into 6 bowls and sprinkle each with the remaining cheddar cheese and the pepper jack cheese. Broil until melted and golden.
- Step 10: Garnish with fresh chopped cilantro and enjoy!
Pro Tips for the Best Chile Rellenos Soup Comfort
Keep these in mind:
- This soup can be made with leftover chicken.
- Adjust the spice level by using milder or hotter peppers based on your preference.
- For a vegetarian version, omit the chicken and add extra beans or vegetables for added texture.
- Consider using low-calorie ingredients to create a low-calorie Chile Rellenos Soup recipe.
Best Ways to Serve Chile Rellenos Soup Comfort
This soup is versatile and can be served in various ways:
- Top with tortilla chips for added crunch.
- Pair with cornbread for a hearty meal.
- Serve alongside a fresh salad for a balanced dinner.
How to Store and Reheat Chile Rellenos Soup Comfort
To store, let the soup cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When ready to eat, reheat on the stovetop over medium heat until warmed through. This makes for quick Chile Rellenos Soup cooking on busy days!
Frequently Asked Questions About Chile Rellenos Soup Comfort
What’s the secret to perfect Chile Rellenos Soup Comfort?
The secret lies in roasting the poblano peppers to enhance their smoky flavor, making the soup truly authentic and comforting.
Can I make Chile Rellenos Soup Comfort ahead of time?
Yes! This comforting Chile Rellenos Soup can be made a day ahead. Simply reheat when ready to serve for the best flavors.
How do I avoid common mistakes with Chile Rellenos Soup Comfort?
Ensure to properly roast and peel the peppers for the best flavor. Avoid overcooking the cream cheese to maintain a smooth texture.
Variations of Chile Rellenos Soup Comfort You Can Try
Here are some flavorful variations:
- For a spicy Chile Rellenos Soup, add jalapeños or hot sauce.
- Create a creamy Chile Rellenos Soup by increasing the cream cheese and using heavy cream.
- Try adding different vegetables for a vegetarian Chile Rellenos Soup version.
- Experiment with different cheeses to create your version of the best Chile Rellenos Soup.
For more delicious recipes, check out our Creamy Vegetable Soup or Stuffed Pepper Soup.
For more tips on using leftover chicken, visit our Flavor Packed Spicy Chicken recipe.
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Chile Rellenos Soup Comfort: 5 Hearty Recipes to Savor
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A delicious and comforting Chile Relleno Soup that brings the flavors of traditional chile rellenos to a warm and hearty bowl of soup.
Ingredients
- 5 poblano peppers (also labeled Pasilla peppers)
- 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
- Clean and dry the poblano peppers, then roast them until the skin has blackened/charred and blistered.
- Transfer peppers to a plastic bag and seal to trap in the steam. Let cool, then rub off as much of the skin as possible.
- Cut off the stem, slice in half, and remove the seeds. Finely chop the peppers.
- In a medium pot, warm the butter and olive oil over medium heat. Add the onion and sauté until softened, about 3 minutes.
- Add the garlic and cumin and cook until fragrant, about 20 seconds. Stir in the chopped poblanos.
- Pour in the chicken broth, salt, and pepper. Bring to a boil, then reduce heat to a gentle simmer.
- Stir in the cooked, chopped chicken.
- Add the cream cheese and 2 cups of cheddar cheese; whisk until melted and smooth.
- Divide into 6 bowls and sprinkle each with the remaining cheddar cheese and the pepper jack cheese. Broil until melted and golden.
- Garnish with fresh chopped cilantro and enjoy!
Notes
- This soup can be made with leftover chicken.
- Adjust the spice level by using milder or hotter peppers.
- For a vegetarian version, omit the chicken and add extra beans or vegetables.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg