Chile Relleno Soup is a warm and cozy dish packed with spicy flavors! It features tender peppers stuffed with cheese, all swimming in a rich and creamy broth.
This soup is like a hug in a bowl and perfect for chilly nights. I love topping it with crunchy tortilla strips for that extra crunch—who can resist? 😊
Key Ingredients & Substitutions
Poblano Peppers: These peppers are essential for that distinct flavor. If you can’t find them, you can use Anaheim peppers, which are milder, or jalapeños for a spicier kick. For stuffed peppers, you want something that holds up well.
Cheese: I recommend Monterey Jack or Oaxaca cheese for melting perfection. If you’re looking for a lactose-free option, try a nut-based cheese or a lactose-free mozzarella. Using a mix of cheeses can also add depth!
Chicken Broth: For vegetarian options, vegetable broth works just as well! You could also use homemade broth if you have it on hand, as it adds a personal touch.
Milk or Half-and-Half: To keep things lighter, consider substituting with unsweetened almond milk or oat milk. My favorite is half-and-half for that rich, creamy texture!
How Do You Roast and Peel the Poblanos Perfectly?
Roasting poblanos is key to enhancing their flavor. Follow these steps for the best results:
- Place your peppers under a broiler or on a grill. Turn them every few minutes until the skin is charred and blistered on all sides, about 5-10 minutes.
- Once roasted, put them in a bowl and cover with plastic wrap or a kitchen towel for 15 minutes. This steaming process helps loosen the skins.
- After cooled, gently peel off the blackened skin with your hands or a paper towel. Make sure to remove as much skin as possible but don’t worry if a little remains.
- Cut a slit down one side and remove the seeds. Be careful not to cut all the way through; you want them to hold their shape for stuffing later.
With these tips, your Chile Relleno Soup will be bursting with flavor! Enjoy cooking! 🍲
Delicious Chile Relleno Soup
Ingredients You’ll Need:
For the Soup:
- 4 large poblano peppers
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk or half-and-half (for creamier texture)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup shredded Monterey Jack cheese or Oaxaca cheese (plus extra for topping and stuffing)
- 1/2 cup diced green chilies (optional, for extra heat)
For Thickening (Optional):
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Time Needed:
This delightful soup will take about 45 minutes to prepare. This includes about 15 minutes for roasting the peppers and then another 30 minutes to make the soup and let it simmer. It’s a perfect weekend dish for a comforting family meal!
Step-by-Step Instructions:
1. Roast the Poblanos:
Start by preheating your oven broiler or grill. Roast the poblano peppers until their skins are nicely charred and blistered all around, which should take about 5-10 minutes. Remember to turn them occasionally for even roasting. Once done, take the peppers out and place them in a bowl, covering it with plastic wrap or a kitchen towel to allow them to steam for about 15 minutes. This will make peeling easier!
2. Peel and Seed the Peppers:
After the poblanos have cooled enough to handle, gently peel off the charred skin—you can use your hands or a paper towel to help remove it. Cut a slit down one side of each pepper and carefully remove the seeds. Set these prepared peppers aside for later.
3. Prepare the Soup Base:
In a large pot, heat up the olive oil over medium heat. Add in the chopped onions and garlic, sautéing them until they become soft and fragrant, which should take about 5 minutes. This aromatic base is essential for a rich flavor!
4. Add Spices and Broth:
Now, stir in the ground cumin, dried oregano, salt, and pepper. Pour in the chicken broth and bring everything to a gentle simmer. This will infuse the soup with those lovely spices.
5. Add Chopped Peppers:
Chop 2 of your roasted poblano peppers into small pieces and add them directly into the pot. Keep the other 2 whole for stuffing later!
6. Stuff the Peppers:
Take the 2 whole roasted poblano peppers and stuff them generously with the shredded cheese. Then, carefully place them into the simmering soup for that cheesy goodness!
7. Creamify the Soup:
Pour in the milk or half-and-half for creaminess! If you like a thicker soup, consider making a roux by melting butter in a small saucepan, stirring in the flour, and whisking this mixture into the soup until it reaches your desired thickness.
8. Simmer for Flavor:
Let the soup simmer gently for another 10-15 minutes. This step lets all those fantastic flavors come together, while the stuffed peppers soften and their cheesy contents melt.
9. Serve Up the Goodness:
When ready, ladle delicious portions of soup into bowls, making sure each has a stuffed pepper included. If you want a bubbly top, sprinkle additional shredded cheese on each bowl and place them under a broiler or use a kitchen torch until the cheese is golden and bubbly!
10. Optional Garnish:
Finish off your bowl with some crispy tortilla strips, a sprinkle of fresh chopped cilantro, or even a squeeze of lime for a zesty twist!
Enjoy your creamy, cheesy Chile Relleno Soup! It’s sure to be a hit with friends and family! 🍜
Can I Use Different Types of Peppers?
Yes, you can! If you can’t find poblano peppers, Anaheim or jalapeños are great alternatives. Just remember that jalapeños will add a bit more heat, so adjust to taste.
Can I Make This Soup Vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth, and omit any meat. The flavors will still be deliciously rich and satisfying!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Freeze This Soup?
Yes, this soup can be frozen! Let it cool completely, then transfer to freezer-safe containers or bags. It should stay good for up to 3 months. Thaw in the fridge overnight before reheating.
