Chili Relleno Soup is like a warm hug on a chilly day—comforting, spicy, and full of flavor. The first spoonful brings a delightful explosion of roasted peppers, creamy cheese, and just the right amount of heat that makes your taste buds dance. chicken mashed potato bowls Tuscan chicken soup hearty kielbasa potato soup. cheesy chicken parm soup. You might also enjoy this Cheesy Chicken Parm Soup recipe.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I make Chili Relleno Soup vegetarian?
- How can I thicken my Chili Relleno Soup?
- What toppings go well with this soup?
- 📖 Recipe Card
I remember the first time I made this soup; my kitchen smelled so good that even the neighbor knocked on my door to ask what was cooking. It’s perfect for cozy evenings, family gatherings, or when you simply need to warm up both body and soul with a bowl of pure deliciousness.
[info_box title=”Why You’ll Love This Recipe”] This Chili Relleno Soup is surprisingly easy to make and comes together in no time. Its rich flavors will impress everyone at the table while being versatile enough for any occasion. The vibrant colors make it visually stunning, making you feel like a culinary artist. Perfect for chilly nights but delightful year-round! [/info_box]
My friends couldn’t stop raving about this soup at our last potluck; it vanished faster than I could ladle it out.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Poblano Peppers: Choose firm, dark green peppers for the best flavor and roasting results.
Onion: A medium yellow onion adds sweetness and depth to the soup base.
Garlic: Fresh garlic provides an aromatic kick; don’t skimp on this!
Vegetable Broth: Use low-sodium broth for better control over salt levels.
Diced Tomatoes: Canned or fresh, tomatoes add richness and body to the soup.
Cream Cheese: This ingredient creates a creamy texture that melds beautifully with the spices.
Shredded Cheese: A blend of Monterey Jack and cheddar offers wonderful melty goodness when served.
Cilantro: Fresh cilantro brightens the flavors; adjust based on your preference for this herb.
Lime Juice: A splash of lime juice enhances freshness and balances the flavors perfectly.
Spices (Cumin & Chili Powder): Essential for that authentic chili flavor; feel free to adjust according to your taste!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Roast Those Peppers!: Preheat your oven to 400°F (200°C). Place poblano peppers on a baking sheet and roast them until their skins are charred and blistered. This usually takes about 20 minutes.
Sauté Aromatics.: In a large pot over medium heat, drizzle some olive oil. Add chopped onions and minced garlic, cooking until the onions become translucent and fragrant—about 5 minutes.
Add Tomatoes & Broth.: Pour in diced tomatoes along with their juices and vegetable broth. Stir well to combine everything into a flavorful base that warms your heart.
Incorporate Creaminess.: Lower heat slightly, then add cream cheese into the pot. Stir until fully melted and combined for a smooth texture that hugs everything together beautifully.
Spice It Up!: Sprinkle in cumin and chili powder. Taste as you go! You can always add more spice if you’re feeling adventurous or keep it mild—the choice is yours!
Add Roasted Peppers.: Peel off the skins from roasted peppers (they should come off easily), chop them up, then stir them into your soup mixture along with any remaining juices from roasting.
Finish with Cheese & Lime.: Just before serving, mix in shredded cheese until it melts beautifully into your soup. Squeeze fresh lime juice over each bowl for an extra zing!
Now you’re ready to serve this delightful Chili Relleno Soup! Enjoy each comforting spoonful while basking in compliments from those lucky enough to share it with you! For more inspiration, check out this One Pot Ravioli Soup recipe.
[info_box title=”You Must Know”] This Chili Relleno Soup warms you from the inside out. The blend of spices, smoky chiles, and creamy goodness creates a comforting bowl that’s perfect for any chilly evening. This soup is not only quick to prepare but it also brings the fiesta straight to your kitchen! [/info_box]
Perfecting the Cooking Process
Start by roasting the peppers, then sauté onions and garlic before adding broth and spices for flavor perfection.
Add Your Touch
Feel free to swap cheese types or add corn and black beans for extra texture and flavor diversity.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop for best results.
[info_box title=”Chef’s Helpful Tips”] To achieve a rich flavor, let the soup simmer longer to develop depth. Always taste as you go; seasoning is key! Use fresh toppings like avocado or cilantro for added freshness. [/info_box]
It was a chilly evening when I first made this soup for friends. Their delighted faces as they slurped down bowls left me beaming with pride and joy.
FAQ
Can I make Chili Relleno Soup vegetarian?
Absolutely! Just use vegetable broth instead of chicken broth for a delicious vegetarian version.
How can I thicken my Chili Relleno Soup?
To thicken, blend some of the soup before returning it to the pot, creating a creamier texture.
What toppings go well with this soup?
Try sour cream, shredded cheese, or fresh cilantro to enhance flavors and add texture.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Chili Relleno Soup
- Total Time: 45 minutes
- Yield: Serves 6
Description
Chili Relleno Soup is a comforting and flavorful dish that brings warmth to any chilly day. With roasted poblanos, creamy cheese, and a delightful kick of spices, this soup is perfect for family gatherings or cozy evenings at home. It’s easy to make and sure to impress your guests with its vibrant colors and rich flavors. Enjoy each spoonful of this delicious creation that warms both body and soul.
Ingredients
- 4 Poblano Peppers
- 1 medium Yellow Onion, chopped
- 4 cloves Garlic, minced
- 4 cups Low-Sodium Vegetable Broth
- 1 can (14.5 oz) Diced Tomatoes
- 8 oz Cream Cheese
- 1 cup Shredded Monterey Jack Cheese
- 1 cup Shredded Cheddar Cheese
- 1/4 cup Fresh Cilantro, chopped
- Juice of 1 Lime
- 2 tsp Cumin
- 2 tsp Chili Powder
- Olive Oil for sautéing
Instructions
- Preheat oven to 400°F (200°C). Roast poblano peppers on a baking sheet until charred, about 20 minutes.
- In a large pot over medium heat, drizzle olive oil and sauté onions and garlic until translucent (about 5 minutes).
- Add diced tomatoes and vegetable broth; stir to combine.
- Lower heat, add cream cheese, stirring until melted and smooth.
- Sprinkle in cumin and chili powder; adjust spices to taste.
- Peel skins from roasted peppers, chop them, and add to the pot with their juices.
- Stir in shredded cheeses until melted; squeeze fresh lime juice over the soup before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 50mg
