Chiles Rellenos Soup Recipe

Chiles Rellenos Soup Recipe brings the bright heat and creamy comfort of chiles rellenos into a bowl. This soup blends roasted poblano peppers, shredded chicken, and melted cheese for a rich, homey meal. It works for cool evenings, casual dinners, or when you want a crowd-pleasing main course. Pair it with warm bread or a sweet muffin for balance, like these bakery-style coffee cake muffins for a cozy touch.

Why make this recipe

This recipe is easy to follow. It uses simple ingredients you can buy at any grocery store. You can cook it in about 30 minutes once the peppers are roasted. Kids and adults often love the cheesy texture and mild heat. It also stretches well if you need to feed a family or want leftovers. If you like quick savory breakfasts or snacks, try pairing with easy bites like beef ham and cheese egg muffins for a full day of tasty meals.

What makes Chiles Rellenos Soup Recipe special

This soup keeps the smoky, charred flavor of roasted poblanos. The peppers add depth without overwhelming heat. Cream cheese gives the broth a silky texture. Shredded cheddar and thin cheese slices make a bubbly, gratin-style finish. The soup mixes fresh cooking with classic Mexican-inspired flavors. It feels homemade and comforting but still has a bright, slightly spicy kick.

Is Chiles Rellenos Soup Recipe healthy

This soup uses real, whole ingredients. Poblano peppers add vitamins and flavor with low calories. Chicken brings protein. Using bone broth gives more minerals than plain water. Cheese adds fat and calcium. You can control salt and portion size. For a lighter version, use low-fat cream cheese or less cheddar. I do not give medical advice, so check with a professional for specific diet needs.

How to make Chiles Rellenos Soup Recipe

The method is simple and forgiving. Roast and peel the poblanos first to build smoky flavor. Then sauté aromatics, add broth and chicken, and simmer until the chicken is done. Blend some of the hot broth with the cheeses and poblanos for a smooth, creamy base. Finish under the broiler for a melted cheese top on each bowl. The steps are quick and beginner-friendly. Expect about 45 minutes overall including roasting time.

Ingredients

• 4 medium poblano peppers
• 2 tbsp butter
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 4 cups chicken bone broth
• Salt and pepper to taste
• 1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1/2 inch pieces
• 8 ounces cream cheese
• 1 1/2 cups shredded cheddar cheese
• 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each)

Directions

1. Roast the poblano peppers until the skin is blackened and blistered. Use a gas flame or a high broiler. Turn peppers so all sides char.
2. Put the hot peppers in a bowl and cover with plastic wrap. Let them steam and cool for 10 to 15 minutes.
3. Rub the skins to remove as much peel as possible. Cut open and remove the seeds.
4. Place the peeled poblanos in a food processor or blender. Pulse until finely chopped. Set aside.
5. In a large saucepan over medium heat, melt the butter. Add the chopped onion and cook, stirring, until the onion is translucent, about 5 minutes.
6. Add the minced garlic, ground cumin, and chopped poblanos. Stir for about 1 minute until fragrant.
7. Pour in the chicken bone broth. Season with salt and pepper to taste. Bring to a boil, then lower to a simmer.
8. Add the chicken pieces. Simmer until the chicken is cooked through, about 10 minutes.
9. Put the cream cheese and shredded cheddar into the same blender or processor that held the poblanos. Add about 1 cup of hot broth from the soup, avoiding any chicken. Blend until very smooth.
10. Stir the cheese and poblano puree back into the soup. Heat gently to combine. Adjust salt and pepper.
11. Preheat the broiler. Ladle the soup into ovenproof bowls. Float one thin slice of cheddar or pepper jack on top of each bowl.
12. Place bowls under the broiler about 6 inches from heat. Broil until the cheese melts and bubbles, about 1 to 2 minutes. Watch closely so cheese does not burn. Serve hot.

How to serve Chiles Rellenos Soup Recipe

Serve this soup hot and bubbling. Add a squeeze of lime or a sprinkle of chopped cilantro if you like fresh notes. A side of warm tortillas or crusty bread works well. For a light contrast, serve with a simple green salad. For a brunch or potluck, consider pairing with a sweet or fruity side like blueberry muffins with crumb topping. For a heartier meal, add warm rice or roasted vegetables.

Best occasions to make Chiles Rellenos Soup Recipe

Make this soup for weeknight dinners when you want comfort with a twist. It shines at family gatherings and casual parties. It also works well for meal prep and reheats nicely. Bring it to a potluck in an ovenproof dish and finish the cheese at the host’s home. If you plan to make large batches or freeze portions, try pairing with make-ahead tips like the bariatric gelatin trick for set-and-store ideas to keep sides ready.

How to store Chiles Rellenos Soup Recipe

Let the soup cool to room temperature before storing. Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over low heat. Do not freeze the soup with the broiled cheese topping. For freezing, store the soup base without the thin sandwich cheese slices in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Can you make Chiles Rellenos Soup Recipe ahead of time

Yes. Roast the poblanos and make the soup base a day or two ahead. Store the blended cheese mixture separately if possible. When ready to serve, reheat the soup and broil the cheese on each bowl just before serving. This keeps the top fresh and bubbly.

Tips to make Chiles Rellenos Soup Recipe

• Char the poblanos well for the best smoky flavor.
• Remove seeds to keep the soup mild.
• Blend the cheese with hot broth to avoid lumps.
• Use bone broth for richer taste.
• Watch the broiler; cheese melts fast and can burn.

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Variation

• Make it vegetarian: replace chicken broth with vegetable broth and omit chicken. Add white beans for protein.
• Add corn or diced tomatoes for extra texture.
• Use pepper jack for more heat.
• Swap cream cheese for a lighter spread for fewer calories.

FAQs

Q: Can I use canned green chiles instead of roasting poblanos?

A: Yes, but roasted poblanos give better depth and smokiness. Use canned chiles in a pinch.

Q: How long will leftover Chiles Rellenos Soup Recipe keep in the fridge?

A: The soup will keep for up to 4 days in the refrigerator in an airtight container.

Q: Can I use precooked rotisserie chicken?

A: Yes. Add precooked chicken at the end to warm through for a faster version of this Chiles Rellenos Soup Recipe.