CHILE RELLENO SOUP HEAVEN

I remember the first time I tried Chile Relleno, the perfect blend of smoky peppers, cheesy goodness, and a light, crispy batter. But sometimes, I crave those flavors without all the fuss. That’s where my love affair with **Chile Relleno Soup** began! Today, I’m sharing all my secrets for the most comforting and flavorful Chile Relleno Soup you’ll ever make – I promise, you’ll be hooked!

The Ultimate Chile Relleno Soup Recipe

Alright, my friend, let’s dive into the heart of this deliciousness! This recipe captures all the wonderful flavors of classic chile rellenos in a warm, comforting soup. It’s surprisingly easy to make and perfect for a chilly evening. I’ve streamlined the process to save you time without sacrificing any of the authentic taste. Get ready to experience pure soup bliss!

Ingredients You’ll Need:

• 4 poblano peppers
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 4 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup frozen corn
• 4 ounces Monterey Jack cheese, shredded (or Oaxaca cheese for a more authentic flavor)
• Salt and pepper to taste
• Optional toppings: sour cream, avocado, cilantro, tortilla strips

Step-by-Step Instructions:

1. Roast the Poblano Peppers: Preheat your broiler. Place the poblano peppers on a baking sheet and broil for 5-7 minutes per side, until the skin is blackened and blistered. Don’t worry if they look burnt – that’s exactly what we want!
2. Steam the Peppers: Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10-15 minutes. This will make the skins easier to peel off.
3. Peel and Seed the Peppers: After steaming, gently peel off the blackened skin. Remove the stems and seeds from the peppers. You can rinse them lightly to remove any remaining seeds.
4. Chop the Peppers: Roughly chop the peeled and seeded poblano peppers. Set aside.
5. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
6. Add Garlic and Spices: Add the minced garlic, cumin, oregano, and cayenne pepper (if using) to the pot. Cook for 1 minute more, until fragrant. The aroma at this point is just incredible!
7. Add Broth and Tomatoes: Pour in the chicken broth and add the diced tomatoes (undrained). Bring to a simmer.
8. Incorporate the Peppers: Stir in the chopped poblano peppers, black beans, and corn.
9. Simmer and Thicken: Reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld together beautifully.
10. Add Cheese: Remove the pot from the heat and stir in the shredded Monterey Jack cheese until melted and creamy.
11. Season and Serve: Season with salt and pepper to taste. Ladle the soup into bowls and garnish with your favorite toppings, such as sour cream, avocado, cilantro, and tortilla strips.

Success Tips for Perfect Chile Relleno Soup

Want to guarantee soup perfection every single time? Here are my top tips for creating a truly unforgettable Chile Relleno Soup:

• Roasting the Peppers is Key: Don’t skip the roasting step! Blackening the peppers is crucial for that signature smoky flavor. Make sure they are truly blackened for the best results.
• Don’t Overcook the Peppers: While you want the peppers blackened on the outside, avoid overcooking them to the point where they become mushy inside. Keep a close eye on them while broiling.
• Spice it Up (or Down): The cayenne pepper is optional, but it adds a nice kick. If you’re sensitive to spice, omit it. If you like it hot, add a pinch more! You can also use a spicier pepper like jalapeño for an extra layer of heat.
• Cheese Choices: Monterey Jack is a classic choice, but Oaxaca cheese offers a more authentic Mexican flavor. Feel free to experiment with other melting cheeses like cheddar or pepper jack.
• Make it Creamy: For an extra creamy soup, you can blend a portion of the soup (about 1-2 cups) with an immersion blender before adding the cheese. This will create a smoother, richer texture.

Variations and Additions

This Chile Relleno Soup recipe is fantastic as is, but feel free to get creative and customize it to your liking! Here are a few ideas to get you started:

Add Protein

Want to make this soup even more filling? Add some protein! Cooked shredded chicken, ground beef, or chorizo would all be delicious additions. Simply add the cooked protein to the soup along with the black beans and corn.

Make it Vegetarian/Vegan

To make this soup vegetarian, simply use vegetable broth instead of chicken broth. To make it vegan, use vegetable broth and omit the cheese. You can also add a dollop of vegan sour cream or cashew cream for richness.

Add More Vegetables

Feel free to add other vegetables to the soup, such as zucchini, bell peppers, or carrots. Dice the vegetables and add them to the pot along with the onion.

Spice it Up Further

If you really love heat, consider adding a chopped jalapeño pepper along with the onion and garlic. You can also add a few dashes of your favorite hot sauce to the soup.

Serving Suggestions

Chile Relleno Soup is a complete meal on its own, but it’s also delicious served with a side of warm tortillas or crusty bread. Here are a few other serving suggestions:

• Garnish with Avocado: Diced avocado adds a creamy and refreshing element to the soup.
• Top with Cilantro: Fresh cilantro adds a bright and herbaceous flavor.
• Add a Dollop of Sour Cream: Sour cream adds a tangy and creamy touch.
• Sprinkle with Tortilla Strips: Crispy tortilla strips add a satisfying crunch.
• Serve with a Lime Wedge: A squeeze of fresh lime juice brightens up the flavors.

Make-Ahead and Storage Instructions

This Chile Relleno Soup is even better the next day, as the flavors have more time to meld together. Here’s how to make it ahead and store it properly:

Make-Ahead Instructions

You can make the soup up to 2-3 days in advance. Simply follow the recipe instructions, but wait to add the cheese until you’re ready to serve. Store the soup in an airtight container in the refrigerator.

Storage Instructions

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Freezing Instructions

This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Why This Recipe Works

I’ve spent years perfecting this recipe, and here’s why I think it’s the best Chile Relleno Soup out there:

• Authentic Flavor: The roasted poblano peppers are the key to the authentic flavor. They provide a smoky, slightly sweet taste that is reminiscent of classic chile rellenos.
• Easy to Make: This recipe is surprisingly easy to make, even for beginner cooks. The step-by-step instructions are clear and concise, and the ingredients are readily available.
• Customizable: This soup is incredibly versatile. You can easily customize it to your liking by adding different proteins, vegetables, or spices.
• Comforting and Satisfying: This soup is warm, comforting, and incredibly satisfying. It’s perfect for a chilly evening or any time you’re craving a delicious and flavorful meal.

And speaking of comforting and satisfying, have you ever tried Broccoli Cheese Soup? It’s another one of my go-to recipes for a cozy night in. Or, if you’re looking for something a bit more hearty, you can’t go wrong with Crockpot White Chicken Chili. It’s a dump-and-forget recipe that’s perfect for busy weeknights. And for another amazing soup option, don’t miss my Crockpot Potato Soup – it’s unbelievably creamy and flavorful! For a completely different but equally delicious flavor profile, consider trying my Mexican Birria Crockpot Recipe. The rich, savory broth is simply divine.

Chile Relleno Soup Recipe

For your convenience, here is the full recipe again in a printer-friendly format:

Ingredients:

• 4 poblano peppers
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup frozen corn
• 4 ounces Monterey Jack cheese, shredded
• Salt and pepper to taste
• Optional toppings: sour cream, avocado, cilantro, tortilla strips

Instructions:

1. Preheat broiler. Broil poblano peppers until blackened on all sides.
2. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10-15 minutes.
3. Peel and seed peppers. Chop roughly.
4. In a large pot, heat olive oil over medium heat. Add onion and cook until softened.
5. Add garlic, cumin, oregano, and cayenne pepper. Cook for 1 minute.
6. Pour in chicken broth and add diced tomatoes. Bring to a simmer.
7. Stir in chopped peppers, black beans, and corn.
8. Reduce heat, cover, and simmer for 15-20 minutes.
9. Remove from heat and stir in cheese until melted.
10. Season with salt and pepper. Serve with desired toppings.

Conclusion

There you have it! My go-to recipe for the most amazing Chile Relleno Soup. I truly believe this will become a new favorite in your kitchen, just like it is in mine. The combination of smoky peppers, creamy cheese, and flavorful broth is simply irresistible. So, go ahead, gather your ingredients, and get ready to experience a bowl of pure comfort. Happy cooking, my friend!