As I stood in the kitchen, the aroma of roasting poblano peppers began wafting through the air, instantly igniting memories of cozy family gatherings. This Low-Carb Chile Relleno Soup quickly became my go-to recipe when I crave the comfortable embrace of homemade food. With its creamy texture and hearty ingredients like tender chicken and gooey cheddar, this soup serves as a delightful solution for those of us wanting to escape the fast-food grind. Not only is it a nourishing comfort food, but it also fits beautifully into a low-carb lifestyle without sacrificing any of that essential flavor. Ready to stir your own pot of warmth and satisfaction? Let’s dive in and bring this Mexican classic to your table!
Why You’ll Crave This Soup?
Creamy Comfort: The rich, velvety texture of this soup envelops you like a warm hug on a chilly day.
Flavor Explosion: Smoky poblano peppers paired with melted cheddar elevate each spoonful, making it irresistible.
Low-Carb Delight: Enjoy the indulgence without compromising your diet—perfect for those mindful of carbs yet wanting satisfaction.
Quick Preparation: This dish comes together seamlessly, saving you valuable time in the kitchen. For a perfect pairing, consider serving with a side of crusty bread or avocado slices!
Versatile Options: Easily switch up your protein or go vegetarian—there’s a variation for everyone!
Chile Relleno Soup Ingredients
For the Soup Base
- Poblano Peppers – Adds a smoky depth to the soup; substitute Anaheim or bell peppers for a milder flavor.
- Butter – Used for sautéing to create a flavorful base.
- Chopped Onion (¼ cup) – Provides sweetness and structure to the soup’s base.
- Garlic (2 cloves, minced) – Infuses the soup with aromatic richness.
- Ground Cumin (1 tsp) – Adds an earthy spice that enhances the peppers’ flavor.
- Chicken Bone Broth (4 cups) – A rich liquid base that makes the soup hearty.
- Salt and Pepper – To taste, ensures flavor balance.
For the Protein
- Boneless, Skinless Chicken (1½ lbs) – Provides protein and substance; can use thighs or breasts.
For Creaminess
- Cream Cheese (8 oz) – Adds creamy richness and helps thicken the soup.
- Shredded Cheddar Cheese (1½ cups) – For melty, cheesy goodness.
- Cheddar or Pepper Jack Cheese Slices (8 slices) – Melts beautifully on top, adding texture and flavor.
Step‑by‑Step Instructions for Chile Relleno Soup
Step 1: Roast Peppers
Begin by roasting the poblano peppers to unlock their smoky flavor. Place them directly over an open flame or under a broiler, turning every few minutes. Once the skin is blistered and charred, about 8-10 minutes, remove the peppers, let them cool for a few minutes, and then peel off the skin. Chop the roasted peppers and set aside for the Chile Relleno Soup.
Step 2: Sauté Aromatics
In a large saucepan, melt 2 tablespoons of butter over medium heat. Add ¼ cup of chopped onion and sauté for about 5 minutes, until the onion becomes translucent and fragrant. Next, stir in 2 cloves of minced garlic and 1 teaspoon of ground cumin, cooking for an additional minute until the garlic is aromatic. This mixture will create a savory base for your soup.
Step 3: Combine Ingredients
Carefully stir in the chopped roasted poblano peppers into the saucepan with the sautéed onions and garlic. Pour in 4 cups of chicken bone broth, mixing well to combine all ingredients. Season generously with salt and pepper to taste, allowing the flavors to meld beautifully as you prepare the heart of your Chile Relleno Soup.
Step 4: Cook Chicken
Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to a simmer and add 1½ pounds of boneless, skinless chicken. Cover and cook for approximately 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F. Remove the chicken and let it rest before shredding it into bite-sized pieces for the soup.
Step 5: Blend Creamy Base
In a blender, combine 8 ounces of cream cheese, 1½ cups of shredded cheddar cheese, and about 1 cup of the hot broth from the saucepan. Blend until smooth and creamy, creating a luscious base for your Chile Relleno Soup. Pour this mixture back into the saucepan, stirring well to incorporate and enhance the soup’s creamy texture.
Step 6: Broil Cheese
Preheat your broiler to high. Carefully ladle the hot soup into ovenproof bowls, filling them to the brim. Top each bowl with slices of cheddar or pepper jack cheese—8 slices total—making sure the cheese is evenly distributed. Place the bowls under the broiler for about 2-3 minutes, or until the cheese is melted, bubbly, and golden brown, adding a delightful finish to your Chile Relleno Soup.
Expert Tips for Chile Relleno Soup
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Roasting Perfection: Make sure to char the peppers evenly to unlock their deep, smoky flavor. Turn them frequently to avoid burning.
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Seed Removal: For a milder soup, don’t forget to remove the seeds from the poblano peppers before chopping. It helps balance heat and flavor.
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Time-Saving Chicken: Use pre-cooked or rotisserie chicken to cut down on prep time—you’ll still achieve that hearty protein presence in your Chile Relleno Soup.
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Creamy Consistency: If reheating or freezing, add a splash of milk to restore the soup’s creamy texture, which can thicken over time.
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Experiment with Cheese: Don’t hesitate to mix different cheeses for a unique twist! Try using both cheddar and pepper jack for added flavor complexity.
What to Serve with Chile Relleno Soup?
Cozy up your dining experience with delightful sides that elevate this comforting bowl of warmth.
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Crusty Bread: The perfect companion for dipping, it soaks up the creamy broth beautifully and adds a satisfying crunch.
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Avocado Slices: Fresh, buttery avocado complements the smoky flavors of the soup, adding an inviting, creamy texture to every bite.
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Mexican Rice: A side of fluffy Mexican rice pairs perfectly, enhancing the meal with spices that echo the soup’s rich flavor.
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Fresh Cilantro Salad: Bright and refreshing, a salad with cilantro and lime offers a zesty contrast to the hearty soup while providing a burst of freshness.
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Corn Tortillas: Warm, soft corn tortillas can be used to scoop up the soup, making each bite a delightful mix of textures.
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Hearty Nachos: Top a plate of tortilla chips with cheese and salsa for a crunchy, indulgent addition to your meal, perfect for sharing.
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Cold Beer: A light, crisp lager refreshes the palate and contrasts the creaminess of the soup, creating a perfect pairing for your cozy night in.
How to Store and Freeze Chile Relleno Soup
Fridge: Store leftover Chile Relleno Soup in an airtight container for up to 3 days. This keeps the flavors intact while ensuring freshness.
Freezer: This soup can be frozen for up to 3 months. Allow it to cool, then transfer it to freezer-safe containers, leaving some space for expansion.
Reheating: When reheating, add a splash of milk or broth to restore creaminess, as freezing may thicken the soup. Gently warm on the stovetop or in the microwave.
Portioning: Consider freezing in individual portions for quick meals later! Just thaw overnight in the fridge before reheating.
Make Ahead Options
This Chile Relleno Soup is perfect for meal prep! You can roast the poblano peppers and chop them up to 3 days in advance, storing them in an airtight container in the refrigerator. Additionally, you can sauté the onions and garlic ahead of time, allowing the flavors to deepen as they sit. When you’re ready to enjoy the soup, simply combine your prepped ingredients in the pot with the chicken and broth, and follow the remaining instructions for blending and broiling. By prepping in advance, you’ll save valuable time on busy weeknights while still enjoying the same comforting flavors of freshly made Chile Relleno Soup!
Chile Relleno Soup Variations
Feel free to explore these delightful adaptations and make this recipe truly your own!
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Vegetarian: Replace chicken with black beans and use vegetable broth for a hearty vegetarian option that still packs a flavor punch.
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Spicy Kick: Add finely chopped jalapeño or serrano peppers for an extra layer of heat. Just remember, you can control the spice to suit your preference!
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Dairy-Free: Swap cream cheese and cheddar for cashew cream and nutritional yeast for a vegan twist without sacrificing creaminess.
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Flavor Boost: Stir in fresh herbs like cilantro or a squeeze of lime juice before serving to brighten and elevate the taste profile of your soup.
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Chunky Veggie: For added texture, incorporate diced zucchini or spinach along with the chicken, making it even more nutritious and visually appealing.
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Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken instead of raw chicken for a quick, weeknight-friendly meal. It adds a delicious, smoky flavor seamlessly!
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Pepper Variations: Feel adventurous and try using different peppers like roasted red bell peppers or even a mix of different chile varieties for a unique flavor depth.
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Preparation Time Saver: Roast peppers in advance and store them in the fridge, so all you need to do is blend and serve when you’re ready for that warm bowl of comfort.
For more comforting soups to warm your soul, try our Chicken Mushroom Soup or dive into the rich flavors of our French Onion Soup. Enjoy customizing your Chile Relleno Soup!
Chile Relleno Soup Recipe FAQs
How do I choose the best poblano peppers?
When selecting poblano peppers, look for ones that are firm, smooth, and dark green in color. Avoid any with dark spots all over or wrinkles, as these indicate they may be overripe. A fresh poblano pepper should feel slightly heavy for its size, which indicates juiciness and flavor.
What is the best way to store leftover Chile Relleno Soup?
Store your Chile Relleno Soup in an airtight container in the refrigerator for up to 3 days. To retain its creamy texture, make sure it’s cool before sealing. If you’re looking to keep it longer, freezing is a good option!
Can I freeze Chile Relleno Soup?
Absolutely! You can freeze the soup for up to 3 months. Here’s how: let the soup cool down completely, then portion it into freezer-safe containers, leaving some space for expansion. It’s also a great idea to label the containers with the date for easy reference.
What should I do if the soup is too thick after reheating?
If your soup has thickened during refrigeration or freezing, don’t worry! Simply add a splash of chicken broth or milk while reheating to bring back that creamy consistency. Stir until well combined and heat gently on the stovetop for the best texture.
Is this soup suitable for people with dairy allergies?
This recipe contains several dairy products including cream cheese and cheddar cheese, so it is not suitable for those with dairy allergies. However, you can easily make a dairy-free version by substituting cream cheese with a dairy-free cream cheese alternative and using nutritional yeast or a dairy-free cheese for flavor.
What proteins can I use instead of chicken in Chile Relleno Soup?
If you prefer a vegetarian option, consider replacing the chicken with black beans or chickpeas, which still provide a hearty and satisfying texture. If you’re not avoiding meat but want a different protein, you could also use shredded beef or turkey for an equally tasty twist!
Creamy Chile Relleno Soup: Comfort in Every Spoonful
Ingredients
Equipment
Method
- Roast the poblano peppers to unlock their smoky flavor. Roast over an open flame or under a broiler, turning every few minutes for about 8-10 minutes until blistered. Remove, cool, peel, chop, and set aside.
- Melt 2 tablespoons of butter in a large saucepan over medium heat. Sauté ¼ cup of chopped onion for about 5 minutes until translucent. Add 2 cloves minced garlic and 1 teaspoon ground cumin; cook for an additional minute.
- Stir in the chopped roasted poblano peppers, and pour in 4 cups of chicken bone broth. Season with salt and pepper to taste, and let flavors meld.
- Bring to a boil over medium-high heat, reduce to simmer, and add 1.5 lbs of boneless, skinless chicken. Cover and cook for 10-12 minutes until cooked through. Remove chicken, let rest, and shred.
- Blend 8 oz of cream cheese, 1.5 cups of shredded cheddar, and 1 cup of hot broth until smooth. Pour back into the pan, stirring to enhance the creamy texture.
- Preheat the broiler. Ladle soup into ovenproof bowls, topping with 8 slices of cheese. Broil for 2-3 minutes until cheese is melted and bubbly.
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