As I stirred the pot, the aroma of roasted poblano peppers danced through my kitchen, instantly transporting me to a quaint little café in Santa Fe. That’s when inspiration struck to create my own creamy Chile Relleno Soup, perfect for those cozy evenings in. In just a few simple steps, this dish transforms pantry staples into a bowl of comforting goodness, delivering all the satisfying flavors of traditional Chile Rellenos, but with a low-carb twist—ideal for anyone looking to stay keto-friendly or indulge guilt-free. It’s not just a hearty meal; the creamy richness and high protein content make it a fantastic option for nourishing yourself while avoiding fast food temptations. So, grab your ingredients and let’s dive into this culinary adventure—are you ready to warm up your kitchen with this delicious soup?
Why is Chile Relleno Soup so special?
Creamy, This soup delivers a velvety texture that soothes the soul. It’s a delightful twist on the classic Chile Relleno, making it a crowd-pleaser for family or guests alike.
Low Carb, With only 5.5g net carbs per serving, you can enjoy all the flavors without the guilt. It’s a fantastic option for keto enthusiasts looking to indulge.
High Protein, Each bowl packs in 31g of protein, keeping you satisfied and energized. Perfect for a post-workout meal or as a hearty lunch.
Versatile, Don’t hesitate to customize! Swap in shredded pork or tofu for a fun twist, or add extra heat with jalapeños.
Quick & Easy, The straightforward process ensures you’ll have a comforting bowl in no time, perfect for busy weeknights. For other quick meals, check out my guide on easy weeknight soups.
Chile Relleno Soup Ingredients
For the Soup Base
- Poblano Peppers – These provide a vital smoky flavor; roasting them enhances their taste.
- Butter – Adds richness and aids in sautéing; olive oil can be used for a dairy-free alternative.
- Onion – Brings sweetness and depth to the soup; opt for yellow or white onion for the best flavor.
- Garlic – Infuses the soup with aromatic warmth; fresh minced garlic is ideal for maximum impact.
- Ground Cumin – Offers an earthy note that pairs beautifully with the poblanos; for a twist, consider using chili powder.
- Chicken Bone Broth – Creates a hearty base; either homemade or store-bought works wonderfully.
- Salt and Pepper – Essential seasonings; adjust according to your taste preferences.
For the Protein
- Boneless Skinless Chicken (thighs or breasts) – Provides heartiness and protein; thighs are juicy and recommended for extra flavor.
For the Creamy Texture
- Cream Cheese – Thickens the soup and adds creaminess; dairy-free cream cheese can be a great substitute for a vegan version.
- Shredded Cheddar Cheese – Delivers a rich, cheesy flavor; sharp cheddar enhances the taste even more.
For the Topping
- Cheddar or Pepper Jack Cheese slices (for broiling) – Creates that irresistible melty top; use deli slices for easy melting.
This delicious Chile Relleno Soup is sure to be a hit at your table, transforming simple ingredients into a heartwarming meal!
Step‑by‑Step Instructions for Chile Relleno Soup
Step 1: Roast Peppers
Start by charring the poblano peppers over an open flame or under the broiler for about 8–10 minutes, turning frequently until the skins are blistered and blackened. Once roasted, place them in a bowl and cover with plastic wrap for 10 minutes to steam. This makes peeling easier; once cooled, peel off the skins, remove the seeds, and finely chop them to enhance the flavors in your Chile Relleno Soup.
Step 2: Sauté Vegetables
In a large saucepan, melt 2 tablespoons of butter over medium heat. Add one chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant. Then, stir in 3 cloves of minced garlic and 1 teaspoon of ground cumin, followed by your chopped roasted poblanos. Cook this mixture for an additional minute, allowing those delightful aromas to fill your kitchen, setting a warm backdrop for your soup.
Step 3: Simmer Soup
Pour in 4 cups of chicken bone broth into your sautéed vegetables, seasoning with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a low simmer. Add in 1 pound of boneless skinless chicken (cut into chunks) and cover. Let it simmer for about 10–12 minutes until the chicken is cooked through and tender, infusing the broth with rich flavors.
Step 4: Blend Creamy Base
While the soup simmers, prepare your creamy base. In a blender, combine 8 ounces of cream cheese, 1 cup of the hot broth from the pot, and 1 cup of shredded cheddar cheese. Blend until smooth and creamy, ensuring there are no lumps. This luscious mixture will bring that signature creamy texture to your Chile Relleno Soup when combined.
Step 5: Combine and Serve
Remove the chicken from the soup, shred it, and return it to the pot. Stir in your blended creamy mixture, incorporating it into the broth until it thickens slightly and becomes silky. Adjust the seasoning if needed, and let it simmer on low for a few more minutes, allowing all the flavors to meld beautifully.
Step 6: Broil Cheese
Preheat your broiler on high while ladling the soup into oven-safe bowls. Top each bowl with slices of cheddar or pepper jack cheese. Place them under the broiler for about 2–3 minutes until the cheese is bubbling and golden brown. Keep a close eye to prevent burning; this cheesy topping is the perfect finish to your comforting Chile Relleno Soup!
Expert Tips for Chile Relleno Soup
- Roasting Peppers: Always char your poblanos over high heat, turning frequently for even blistering. This enhances their smoky flavor!
- Chicken Choice: Opt for thighs over breasts for juiciness in your Chile Relleno Soup. They hold moisture better, enriching the broth.
- Creaminess Factor: When blending hot ingredients, vent the blender lid slightly. This prevents pressure buildup and messy spills!
- Broiling Cheese: Stay vigilant while broiling to avoid burning. Cheese can go from perfect to charred in seconds!
- Substitution Ideas: Feel free to swap chicken with pork or tofu; just remember to adjust cooking times accordingly for best results.
Chile Relleno Soup Variations & Substitutions
Feel free to get creative and tailor this soup to your taste buds; you might just discover a new favorite!
- Dairy-Free: Swap out cream cheese for a dairy-free cream cheese alternative to maintain creaminess without dairy.
- Different Cheeses: Experiment with Monterey Jack for a milder flavor or Pepper Jack for a spicy kick to the cheese blend.
- Protein Alternatives: Substitute chicken with shredded pork or crumbled tofu for a unique twist and a different texture.
- Heated Up: Add in jalapeños or a dash of cayenne pepper to your sautéed vegetables for an extra layer of heat and flavor.
- Veggie Boost: Toss in some chopped zucchini or spinach along with the poblanos for added nutrition and color in every bowl.
- Texture Variation: For a chunkier soup, reserve some of the roasted poblanos before blending and stir them back in at the end.
- Herb Infusion: Garnish with fresh cilantro or chopped green onions to elevate the freshness and add a fragrant note of flavor.
- Low Sodium: Opt for a low-sodium chicken broth if you’re watching your salt intake for a healthier option without sacrificing flavor.
Feel free to explore these variations or even get whimsical with your own unique twists! If you’re interested in boosting flavors while keeping it healthy, check out my post on healthy cooking swaps.
How to Store and Freeze Chile Relleno Soup
Fridge: Store leftovers in an airtight container for up to 5 days. This will keep your creamy Chile Relleno Soup fresh and ready for a quick reheat.
Freezer: Freezing is not recommended due to the creamy texture, as it may separate upon thawing. Enjoy this soup fresh for the best experience!
Reheating: Reheat on the stovetop over low to medium heat, stirring occasionally until warmed through. Avoid boiling to maintain the creamy consistency.
Make Ahead Options
These Chile Relleno Soup preparations are a lifesaver for busy home cooks! You can roast the poblano peppers and chop them up up to 24 hours in advance, storing them in an airtight container in the refrigerator to preserve their flavor. Also, you can sauté the onion, garlic, and spices ahead of time and refrigerate that mixture for up to 3 days. When you’re ready to enjoy your soup, simply bring your chicken and broth to a simmer, add the refrigerated vegetable mix, and blend in the cream cheese and cheddar as usual. This makes dinnertime effortless while still giving you the comforting goodness of homemade Chile Relleno Soup!
What to Serve with Creamy Chile Relleno Soup
Cozying up with a bowl of this creamy soup calls for delightful pairings to create a complete meal experience.
- Crispy Tortilla Chips: Their satisfying crunch adds a delightful contrast to the soup’s creamy texture, making every bite exciting.
- Guacamole: This smooth and flavorful dip complements the spicy notes of the soup while enhancing its richness.
- Mexican Street Corn Salad: A fresh, zesty side dish bursting with flavors that balances the heat of the soup beautifully.
- Romaine Lettuce Salad: Crisp greens with a light vinaigrette add a refreshing element, creating a perfect counterpoint to the warm and hearty soup.
- Grilled Shrimp Skewers: The smoky flavor of grilled shrimp enhances the overall taste experience and adds a protein-packed boost to the meal.
- Margarita: A chilled, tangy margarita will perfectly cut through the soup’s richness, making it a refreshing accompaniment to your dinner.
- Churros with Chocolate Sauce: Finish your meal with these sweet treats that perfectly balance the savory notes of the soup, leaving a satisfying end to your culinary adventure.
Chile Relleno Soup Recipe FAQs
How do I choose ripe poblano peppers?
Absolutely! Look for poblano peppers that are firm, deep green, and free of dark spots. A few small blemishes are normal, but avoid peppers that have soft patches or wrinkles, as these indicate overripeness. When you roast them, their sweetness and flavor will shine!
What’s the best way to store leftover Chile Relleno Soup?
Store your leftovers in an airtight container in the refrigerator for up to 5 days. If you plan to enjoy it later in the week, it’s best to reheat gently on the stovetop to keep that creamy texture intact.
Can I freeze Chile Relleno Soup?
I don’t recommend freezing this soup because its creamy consistency may separate when thawed. However, if you absolutely want to freeze it, let it cool completely, then pour it into freezer-safe containers. It should be consumed within 2-3 months for optimal flavor, but do keep in mind that reheating may change the texture.
What if my soup turns out too thick?
Very common! If you find your soup is thicker than desired, simply stir in some warm chicken broth a little at a time until you reach your preferred consistency. For a touch of added creaminess, you can also blend in a splash of coconut or almond milk—it’s a delicious alternative!
Is this Chile Relleno Soup suitable for people with dairy allergies?
Yes, indeed! To make this soup dairy-free, substitute the cream cheese with dairy-free cream cheese made from cashews or other nuts, and use almond or coconut milk in place of regular milk. Just be sure to check other ingredients to ensure they’re dairy-free, particularly the cheese toppings.
Can I make this soup vegetarian?
Absolutely! To adapt the recipe for a vegetarian diet, simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra veggies like zucchini or mushrooms for added texture and flavor. It’s a versatile recipe that welcomes creativity!
Creamy Chile Relleno Soup: A Cozy, Low Carb Delight
Ingredients
Equipment
Method
- Roast the poblano peppers over an open flame or under the broiler for 8–10 minutes until the skins are blistered and blackened. Place them in a bowl, cover with plastic wrap for 10 minutes to steam, then peel, remove seeds, and chop.
- Melt 2 tablespoons of butter in a saucepan over medium heat. Add chopped onion and sauté for 5 minutes until translucent. Stir in minced garlic and ground cumin, followed by chopped roasted poblanos. Cook for an additional minute.
- Pour in 4 cups of chicken bone broth, seasoning with salt and pepper. Bring to a boil, then reduce heat to low and add 1 pound of chicken, cover and simmer for 10–12 minutes until chicken is cooked through.
- In a blender, combine 8 ounces of cream cheese, 1 cup of hot broth, and 1 cup of shredded cheddar cheese. Blend until smooth.
- Remove chicken from soup, shred it, and return to pot. Stir in the blended creamy mixture until it slightly thickens.
- Preheat your broiler on high. Ladle soup into oven-safe bowls, topping each with cheese slices. Broil for 2–3 minutes until cheese is melted and bubbling.
