If you’re a fan of the classic Mexican dish Chili Relleno, then this Chili Relleno Soup will quickly become a favorite in your household. It captures all the smoky, cheesy, and creamy flavors of its namesake in a hearty, satisfying soup. With roasted poblano peppers, a rich cheese-infused broth, and a golden, bubbly cheese topping, this soup is comfort food at its finest. Let’s dive into the recipe and learn how to make this irresistible dish step by step.
What Makes Chili Relleno Soup Special?
The appeal of Chili Relleno lies in its smoky roasted peppers, gooey cheese, and savory goodness. Transforming these elements into a soup amplifies the comfort factor while keeping the signature flavors intact. The roasted poblano peppers are the star, providing a subtle heat balanced by the creamy broth and melted cheese.
This dish is perfect for:
- Chilly evenings: A bowl of this soup can warm you from the inside out.
- Crowd-pleasing gatherings: Serve it at a dinner party or potluck for rave reviews.
- Make-ahead meals: It reheats beautifully, making it ideal for meal prepping.
Ingredients
For the Soup
- 4 fresh poblano peppers: Roasted to enhance their smoky flavor.
- 1 tablespoon olive oil: For sautéing the aromatics.
- 1 small onion, finely chopped: Adds a savory base to the soup.
- 3 garlic cloves, minced: For a fragrant and flavorful kick.
- 4 cups chicken broth: You can substitute vegetable broth for a vegetarian version.
- 1 cup half-and-half or heavy cream: Provides a creamy, velvety texture.
- 2 cups shredded Monterey Jack cheese: Melts smoothly into the soup.
- 1 cup shredded cheddar cheese: For the topping.
- 2 tablespoons cornstarch (optional): Thickens the soup if desired.
- Salt and pepper, to taste.
Optional Toppings
- Tortilla chips: For crunch and added flavor.
- Fresh cilantro or green onions: For garnish.
Instructions
Step 1: Roast the Poblano Peppers
- Preheat the oven: Set it to 400°F (200°C).
- Prepare the peppers: Place the poblano peppers on a baking sheet and roast them for 10-15 minutes, turning halfway through, until their skins are charred and blistered.
- Steam the peppers: Remove them from the oven and immediately transfer them to a sealed plastic bag or cover them with a clean kitchen towel. Let them steam for about 10 minutes.
- Peel and chop: Once cooled, peel off the skins, remove the seeds, and chop the peppers into bite-sized pieces.
Step 2: Sauté the Aromatics
- Heat the olive oil: In a large pot over medium heat.
- Cook the onions and garlic: Add the chopped onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Build the Soup Base
- Add the broth: Pour the chicken or vegetable broth into the pot, stirring to combine with the sautéed aromatics.
- Incorporate the poblano peppers: Stir in the roasted peppers and bring the soup to a gentle simmer.
Step 4: Create the Creamy Texture
- Add the cream: Lower the heat and stir in the half-and-half or heavy cream.
- Thicken the soup: If you prefer a thicker consistency, dissolve the cornstarch in a small amount of cold water and stir it into the soup.
- Melt the cheese: Gradually add the shredded Monterey Jack cheese, stirring continuously until the cheese is fully melted and the soup becomes creamy.
- Season: Taste and adjust with salt and pepper as needed.
Step 5: Broil the Cheese Topping
- Preheat the broiler: While the soup simmers, set your oven to broil.
- Prepare the servings: Ladle the soup into oven-safe bowls or ramekins. Top each with a generous layer of shredded cheddar cheese.
- Broil: Place the bowls under the broiler for 2-3 minutes, or until the cheese is bubbly and golden brown. Keep a close eye to prevent burning.
Serving Suggestions
Serve your Chili Relleno Soup hot with these accompaniments for an enhanced dining experience:
- Tortilla chips: Perfect for dipping or crumbling over the soup.
- Warm tortillas: Soft flour or corn tortillas make a great side.
- Fresh herbs: Garnish with cilantro or green onions for a burst of freshness.
Helpful Tips
-
Perfectly Roasted Peppers:
- Roasting brings out the natural sweetness of the poblanos while adding a smoky depth. Don’t skip the steaming step, as it makes peeling the peppers much easier.
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Cheese Choices:
- Monterey Jack is ideal for its smooth melting properties, but you can also use pepper jack for a spicier kick.
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Consistency Control:
- For a thinner soup, skip the cornstarch. If you like it thicker, start with 1 tablespoon and adjust to your preference.
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Vegetarian Version:
- Use vegetable broth and ensure the cheeses are vegetarian-friendly (without animal rennet).
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Leftovers:
- This soup tastes even better the next day. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth if it thickens too much.
Substitutions and Variations
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Spice Level:
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper.
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Protein Boost:
- Add cooked shredded chicken, crumbled chorizo, or black beans for extra protein.
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Cheese Alternatives:
- Swap cheddar for queso fresco or a Mexican cheese blend.
Frequently Asked Questions (FAQs)
1. Can I use canned peppers?
Yes, if fresh poblanos are unavailable, canned roasted green chilies can be used, but the flavor may be slightly different.
2. How do I make it dairy-free?
Replace the cream with unsweetened coconut milk or cashew cream and use a dairy-free cheese alternative.
3. Can I freeze this soup?
Cheese-based soups can be tricky to freeze as the texture may change. If you plan to freeze, do so before adding the cream and cheese, and stir them in when reheating.
Conclusion
This Chili Relleno Soup transforms a beloved Mexican dish into a cozy and convenient meal. The smoky poblano peppers, creamy broth, and bubbly cheese topping create a dish that’s both rich in flavor and soul-warming. Whether you’re cooking for family, friends, or just yourself, this recipe is guaranteed to delight. Serve it with tortilla chips, garnish with fresh herbs, and enjoy a bowl of cheesy goodness!