Irresistible Chili Relleno Soup Recipe for Cozy Nights

Chili Relleno Soup is a delightful dish that bursts with flavor, bringing together the smoky richness of roasted peppers and the comforting warmth of a hearty broth. Imagine spooning up a bowl filled with vibrant colors, where every bite dances on your taste buds like a salsa party at sunset.

This soup isn’t just a meal; it’s an experience that transports you to cozy family gatherings or chilly evenings spent curled up on the couch. Whenever I make this recipe, it reminds me of my abuela’s kitchen, filled with laughter and the irresistible aroma of spices wafting through the air. Get ready for an explosion of flavors that will make you say, “More please!”

Ingredients for Chili Relleno Soup

Here’s what you’ll need to make this delicious dish:

• Fresh Poblano Peppers: These are the stars of our show! Select firm peppers with a shiny skin for optimal flavor.

• Onion: A medium onion adds sweetness and depth to the soup; diced finely for even cooking.

• Garlic: Fresh garlic cloves bring aromatic goodness; use at least three cloves for maximum flavor.

• Chicken Broth: Use low-sodium chicken broth to control saltiness while enriching the soup’s base.

• Cream: Heavy cream provides richness; feel free to substitute half-and-half if you’re looking for a lighter option.

• Cheddar Cheese: Grate fresh cheddar cheese for topping; it melts beautifully and adds extra flavor.

• Cilantro: Fresh cilantro adds brightness; chop it finely to sprinkle over each bowl before serving.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Chili Relleno Soup

Roasting the Peppers

Start by roasting your poblano peppers over an open flame or under your broiler until they blacken and blister. Don’t be alarmed by the smoke—this is where all that delicious charred flavor comes from! Once roasted, place them in a bowl covered with plastic wrap for about ten minutes to steam. This step makes peeling off their skins easier.

Sautéing Aromatics

In a large pot over medium heat, drizzle some olive oil and toss in your finely chopped onion and garlic. Cook until they become translucent and fragrant—think of it as aromatherapy in your kitchen! Stir occasionally to prevent sticking, about five minutes should do.

Building the Base

Add your roasted peppers (skin peeled off) into the pot along with chicken broth. Bring everything to a gentle simmer while stirring joyfully—this is where magic happens! Let it simmer for about ten minutes so those flavors can mingle and dance together.

Blending It Up

Using an immersion blender (or transferring carefully to a regular blender), blend the mixture until smooth and creamy. If you enjoy texture, pulse it only partially—it’s entirely up to you! You’ll want it velvety but still packed with character.

Finishing Touches

Return the blended soup to low heat and stir in heavy cream until well combined. Taste and season with salt and pepper as desired—just remember not to oversalt since we’re adding cheese later! Let everything warm through for another five minutes while enjoying those rich aromas filling your home.

Serving It Up

Ladle generous portions into bowls and top each serving with freshly grated cheddar cheese and chopped cilantro. Watch as it melts delightfully into your soup—pure bliss! Serve immediately with crusty bread or tortilla chips on the side for dipping.

Enjoying Your Creation

Take a moment to appreciate your culinary masterpiece before diving in! Each spoonful offers layers of smoky poblano goodness balanced by creamy richness—a true comfort food experience that warms both body and soul.

Now go ahead—grab that spoon—and dig into this bowl of happiness! Your taste buds will thank you later!

Perfecting the Cooking Process

Begin by roasting your peppers until they’re blistered and fragrant. While they cool, sauté onions and garlic in a pot. Then, add the broth and spices before finally incorporating the roasted peppers for a harmonious blend of flavors.

Add Your Touch

Feel free to swap out the cheeses or add beans for extra protein. Want some heat? Toss in jalapeños. You can even make it vegetarian by using vegetable broth instead of chicken broth for a delicious twist.

Storing & Reheating

Store any leftover chili relleno soup in an airtight container in the fridge for up to three days. When reheating, add a splash of broth to maintain its creamy consistency and stir well over medium heat.

Sometimes, I whip up this chili relleno soup when friends come over for game night. Their faces light up as they take that first spoonful—it’s pure magic!

FAQs:

What ingredients do I need for Chili Relleno Soup?

To create a delicious Chili Relleno Soup, gather essential ingredients like roasted poblano peppers, diced tomatoes, onion, garlic, vegetable broth, and cheese. You can also include spices such as cumin and oregano to enhance the flavor. For garnish, consider using fresh cilantro and avocado slices. If you enjoy a bit of heat, add jalapeños or chili powder. This combination of ingredients will ensure your soup has that authentic chili relleno taste while remaining hearty and satisfying.

How long does it take to prepare Chili Relleno Soup?

Preparing Chili Relleno Soup is relatively quick and easy. You can expect to spend about 10-15 minutes on prep work, which includes roasting the peppers and chopping vegetables. The cooking time generally takes around 20-30 minutes, allowing the flavors to meld beautifully. In total, you should have a warm and comforting bowl of Chili Relleno Soup ready in approximately 40-45 minutes. This makes it an excellent choice for a weeknight dinner when you’re short on time but still want something delicious.

Can I make Chili Relleno Soup ahead of time?

Absolutely! Making Chili Relleno Soup ahead of time is a great idea for meal prep or if you plan to serve it at a gathering. After cooking, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to three days or freeze it for longer storage. When you’re ready to enjoy it again, simply reheat on the stovetop until warmed through. This makes it convenient for busy days while delivering robust flavors.

Is Chili Relleno Soup suitable for vegetarians?

Yes, Chili Relleno Soup is indeed suitable for vegetarians! The main ingredients are plant-based, including roasted peppers, tomatoes, and vegetable broth. Just ensure that any cheese used is vegetarian-friendly if you’re concerned about animal rennet in cheeses. This soup can easily be made vegan by omitting cheese or using a dairy-free alternative. It’s a flavorful option that everyone can enjoy regardless of dietary preferences.

Conclusion for Chili Relleno Soup:

Chili Relleno Soup combines rich flavors from roasted poblano peppers with hearty vegetables and spices, making it a delightful dish for any occasion. With easy preparation and cooking times under an hour, it’s perfect for busy nights or meal prep enthusiasts. Adaptable for various diets, this soup pleases vegetarians and meat-lovers alike by offering both comfort and satisfaction in each spoonful. Enjoy this delicious recipe as part of your culinary repertoire for cozy evenings at home!

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📖 Recipe Card

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Chili Relleno Soup

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Chili Relleno Soup is a comforting, flavorful dish that combines the smoky richness of roasted poblano peppers with a creamy broth. Each spoonful brings warmth and joy, making it perfect for chilly evenings or gatherings with friends and family. This easy-to-make soup is not only visually appealing but also delivers a delightful mix of textures and flavors that will leave everyone asking for seconds.

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Ingredients

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• 4 fresh poblano peppers
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream (or half-and-half)
• 1 cup shredded cheddar cheese
• ¼ cup fresh cilantro, chopped

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Instructions

1. Roast poblano peppers over an open flame or under a broiler until charred. Place in a bowl covered with plastic wrap for 10 minutes to steam, then peel off the skins.
2. In a large pot over medium heat, add olive oil and sauté the diced onion and minced garlic until translucent, about 5 minutes.
3. Add the roasted peppers and chicken broth to the pot; simmer for 10 minutes.
4. Blend the mixture until smooth using an immersion blender or regular blender.
5. Return to low heat, stir in heavy cream, and season with salt and pepper to taste. Heat through for another 5 minutes.
6. Serve hot, topped with shredded cheddar cheese and fresh cilantro.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Blending
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 350
• Sugar: 3g
• Sodium: 720mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 70mg