Chile Rellenos Soup Comfort is a delicious and comforting dish that brings the flavors of traditional chile rellenos into a warm and hearty bowl of soup. This recipe combines the smokiness of roasted poblano peppers, the richness of cream cheese, and tender chicken to create a meal that is both satisfying and soul-warming. Perfect for chilly evenings or when you need a taste of home, this soup is sure to become a family favorite.
Why You’ll Love This Chile Rellenos Soup Comfort
This comforting Chile Rellenos Soup is not only filling but also bursting with flavor. Here are several reasons why you’ll adore it:
- It’s an easy Chile Rellenos Soup Recipe that anyone can follow.
- The blend of cheeses creates a creamy texture that is irresistible.
- Perfect for beginners; you’ll feel like a pro in the kitchen.
- This soup is gluten-free, making it suitable for various diets.
- It’s a one-pot meal, which means less cleanup!
- Great for meal prep; you can store it for quick dinners.
- Perfectly paired with crispy tortilla chips or warm bread for dipping.
- This hearty soup is packed with protein, making it a nutritious choice.
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 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:
- Always roast your peppers for a deeper flavor.
- For a vegetarian version, substitute chicken with black beans.
- Use low-fat cream cheese for a lighter option.
- Adjust the heat level by adding more pepper jack cheese.
Best Ways to Serve Chile Rellenos Soup Comfort
This soup is versatile and can be served in various ways:
- Top it with crispy tortilla strips for added crunch.
- Serve alongside a simple green salad for a complete meal.
- Pair with cornbread or crusty bread for a comforting dinner.
How to Store and Reheat Chile Rellenos Soup Comfort
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally. This soup also freezes well, making it a great option for meal prep.
Frequently Asked Questions About Chile Rellenos Soup Comfort
What is Chile Rellenos Soup?
Chile Rellenos Soup is a hearty, flavorful dish that combines roasted peppers, cheese, and chicken in a comforting broth. It’s like having the classic chile rellenos in a soup form, perfect for those chilly nights.
Can I make Chile Rellenos Soup ahead of time?
Yes! This Comforting Chile Rellenos Soup can be made ahead of time. Simply prepare it and allow it to cool before storing it in the refrigerator. Reheat before serving for the best flavors.
How do I avoid common mistakes with Chile Rellenos Soup?
To avoid common mistakes, ensure you properly roast the poblano peppers. This enhances the flavor profile of the soup. Also, be careful not to overcook the chicken to keep it tender.
Variations of Chile Rellenos Soup Comfort You Can Try
Feel free to experiment with these variations:
- Make it vegetarian by using more vegetables instead of chicken.
- Add quinoa or rice for a heartier meal.
- Spice it up by incorporating diced jalapeños or cayenne pepper.
For more delicious recipes, check out our Creepy Cute Mummy Veggie and Turkey Cheddar Lunch Roll. If you’re looking for a sweet treat, don’t miss our Apple Pie Baked Oats.
For more information on the health benefits of peppers, you can visit Healthline.
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Chile Rellenos Soup Comfort: 10 Reasons to Love It
- 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
- Prep Time: 10 minutes
- Cook Time: 30 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