As I stepped into my kitchen, the warm aroma of roasted peppers danced in the air, instantly transporting me to a cozy Mexican cantina. Today, I’m excited to share my twist on a classic: Low-Carb Creamy Chile Relleno Soup. This heartwarming dish blends smoky roasted poblano peppers, tender chicken, and melty cheddar, making it the ultimate comfort meal. It’s not only a feast for the senses but also a quick, wholesome dinner that keeps the carb count in check. Perfect for weeknights or whenever cravings strike, this soup encapsulates everything we adore about homemade meals without the guilt! Are you ready to dive into a culinary adventure with me? Let’s make something special together!
Why is this soup a must-try?
Comforting and hearty: This Low-Carb Creamy Chile Relleno Soup wraps you in warmth, making it perfect for chilly evenings.
Time-saving: Quick to prepare, you’ll have a delicious meal ready in no time, allowing you to enjoy family dinners without stress.
Flavor-packed: Rich flavors from smoky poblano peppers and creamy cheese elevate your taste experience to new heights.
Versatile: With options to customize, swap chicken for black beans, or add your favorite veggies, it caters to every palate.
Crowd-pleaser: Its dreamy texture and inviting aroma will impress your guests, making it an instant hit at any gathering.
Pair it with a light salad or a side of your favorite bread for a complete meal! You might also enjoy our Butternut Squash Soup or the rich flavors of our Dill Pierogi Soup to keep those comforting vibes flowing.
Chile Relleno Soup Ingredients
• Here’s everything you need to create this comforting masterpiece!
For the Soup Base
- Poblano Peppers – Provides smoky flavor; can substitute with Anaheim or bell peppers for less smokiness.
- Butter – Adds richness; essential for sautéing the onion and garlic.
- Chopped Onion (¼ cup) – Offers sweetness and depth in the soup base; can use shallots for a milder taste.
- Garlic (2 cloves, minced) – Enhances aroma; fresh garlic preferred for the best flavor.
- Ground Cumin (1 tsp) – Adds earthy warmth; enhances the overall flavor profile.
- Chicken Bone Broth (4 cups) – Rich, savory base for the soup; can substitute with vegetable broth for a vegetarian version.
- Salt and Pepper – Essential for seasoning; adjust to taste.
For the Protein
- Boneless, Skinless Chicken (1½ lbs) – Provides protein and heartiness; use pre-cooked chicken for a quicker option.
For Creaminess
- Cream Cheese (8 oz) – Contributes to creaminess; essential for thickening the soup.
- Shredded Cheddar Cheese (1½ cups) – Adds melty goodness; may swap with pepper jack for extra spice.
For the Topping
- Slices of Cheddar or Pepper Jack Cheese (8 slices) – Melts beautifully on top; can vary based on personal preference.
Dive into this Chile Relleno Soup adventure and savor each creamy bite!
Step‑by‑Step Instructions for Chile Relleno Soup
Step 1: Roast Poblano Peppers
Begin by preheating your oven to 450°F (232°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally until the skins are charred and blackened. Once done, remove them from the oven, cover with foil to steam for 10 minutes, and then peel off the skins, remove the seeds, and chop them into small pieces.
Step 2: Sauté Base
In a large saucepan over medium heat, melt 2 tablespoons of butter. Add ¼ cup of chopped onion and sauté for approximately 5 minutes until it turns translucent. Stir in 2 cloves of minced garlic and 1 teaspoon of ground cumin, allowing them to cook for an additional minute until fragrant. Finally, mix in the chopped roasted poblano peppers, combining all those delicious flavors.
Step 3: Simmer Soup
Pour in 4 cups of chicken bone broth to the sautéed mixture and bring the soup to a rolling boil. Season with salt and pepper to taste, then reduce the heat and let it simmer for 10 minutes. Add 1½ lbs of boneless, skinless chicken, ensuring it’s submerged in the broth, and continue cooking until the chicken is fully cooked through and tender.
Step 4: Blend Creamy Mix
Once the chicken is cooked, carefully remove it, and place it in a bowl to cool slightly. In a blender, combine 8 oz of cream cheese, 1½ cups of shredded cheddar cheese, and 1 cup of the warm broth. Blend until smooth and creamy, then return this mixture back to the saucepan, stirring well to combine into the soup.
Step 5: Broil Cheese Topping
Preheat your broiler. Portion the creamy Chile Relleno Soup into oven-safe bowls, topping each with 1 slice of cheddar or pepper jack cheese. Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and slightly golden. Carefully remove from the oven and let cool slightly before serving.
Chile Relleno Soup Variations
Feel free to customize this comforting soup to suit your cravings and dietary needs!
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Vegetarian: Swap the chicken for black beans or quinoa for a hearty, plant-based option. You’ll still enjoy all the creamy, smoky goodness!
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Spicy Twist: Incorporate diced jalapeños or a dash of hot sauce for added heat. Just a few slices can elevate the flavor profile dramatically.
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Low-Carb Veggies: Mix in zucchini or cauliflower to keep it low-carb while enhancing texture. They absorb the flavors beautifully, giving you more to enjoy.
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Creamy Dream: Replace cream cheese with mascarpone for an even richer, silkier texture. This swap will make your soup feel indulgently luxurious!
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Cheesy Variations: Try swapping out cheddar for pepper jack or a combination of both for a delightful kick. These cheeses melt wonderfully and add a layer of excitement.
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Herb Infusion: Add a handful of fresh cilantro or parsley as a finishing touch. These herbs not only brighten the soup but also bring a fresh aroma that tantalizes the senses.
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Smoky Flavor Boost: Stir in a teaspoon of smoked paprika for an extra dimension of flavor. It’s amazing how one ingredient can transform your entire dish!
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Creamy Coconut: For a unique twist, add a splash of coconut milk. This will offer a slightly sweet and tropical note to balance the spiciness beautifully.
Each variation adds your personal touch, allowing this Low-Carb Creamy Chile Relleno Soup to become uniquely yours. You might also love the comforting vibes of our Butternut Squash Soup or the rich flavors of our Dill Pierogi Soup with similar possibilities for customization!
What to Serve with Low-Carb Creamy Chile Relleno Soup
Cozying up with a bowl of rich, creamy goodness invites the perfect opportunity to create a delightful meal around it.
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Crispy Tortilla Chips: The crunch of tortilla chips adds a satisfying contrast to the creamy soup, perfect for dipping.
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Fresh Cilantro Salad: A refreshing parsley salad topped with lime juice brightens the meal and enhances the Mexican flavors.
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Guacamole: The creamy avocado dip adds richness and a smooth texture that pairs beautifully with the spicy soup.
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Spanish Rice: Fluffy rice flavored with tomatoes and spices serves as a hearty side, making each spoonful more filling.
For a little extra flair, serve your meal with a wedge of lime to squeeze over the soup, enhancing the flavors beautifully. Every bite complements the comforting nature of the soup while bringing excitement to your dinner table!
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Cold Mexican Beer: A crisp lager or light beer will contrast nicely with the warm soup, enhancing the dining experience with refreshing notes.
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Churros for Dessert: End on a sweet note with fried churros, dusted with cinnamon sugar—a delightful way to satisfy your sweet tooth after a savory meal.
Make Ahead Options
These Low-Carb Creamy Chile Relleno Soup preparations are perfect for busy home cooks! You can roast the poblano peppers and store them in the refrigerator up to 3 days in advance — just make sure they are fully cooled before refrigerating to maintain their flavor. Additionally, you can sauté the onion and garlic, then refrigerate them for a quick start. When you’re ready to enjoy the soup, simply simmer the stored ingredients with the broth, add the chicken, and finish blending in the cream cheese and cheddar. This way, you’ll have a comforting meal ready to serve in no time, just as delicious as if made fresh!
How to Store and Freeze Chile Relleno Soup
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Fridge: Store your Chile Relleno Soup in an airtight container for up to 3 days. This keeps it fresh and ready for a comforting meal anytime!
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Freezer: Freeze the soup in individual portions in freezer-safe bags or containers for up to 2 months. Ensure to leave space for expansion.
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Reheating: To reheat, thaw in the fridge overnight. When warming, add a splash of milk or broth to restore its creamy texture, as cream cheese may change when frozen.
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Tip: Always label your containers with the date so you can enjoy your delicious Chile Relleno Soup while it’s still at its best!
Tips for the Best Chile Relleno Soup
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Roasting Technique: Ensure you roast the poblano peppers until blackened for the deepest flavor. Avoid under-roasting; the smoky taste is crucial for this Chile Relleno Soup.
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Custom Spice Levels: For a milder soup, deseed the poblano peppers thoroughly. Want more heat? Add a minced jalapeño during sautéing to enhance the kick!
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Pre-cooked Chicken: Save time by using rotisserie chicken instead of raw. This reduces prep time while still delivering delicious flavor in your Chile Relleno Soup!
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Texture Troubles: If the soup is too thick after blending, add extra warm chicken broth until you reach your desired consistency.
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Freezing Tips: Use caution when freezing; cream cheese can change texture. If reheating, add a splash of milk to restore creaminess for an enjoyable dish!
Chile Relleno Soup Recipe FAQs
What should I look for when selecting poblano peppers?
Absolutely! Choose poblano peppers that are firm and shiny, without any dark spots or wrinkles. They should feel heavy for their size, indicating freshness. If you’re seeking a milder flavor, you can opt for Anaheim or bell peppers instead.
How should I store leftover Chile Relleno Soup?
For best results, store your creamy soup in an airtight container in the refrigerator for up to 3 days. If you’re planning to save some for later, ensure it’s cooled fully before sealing it up, to avoid condensation that can make it watery.
Can I freeze Chile Relleno Soup?
Yes! You can freeze your Chile Relleno Soup for up to 2 months. Simply cool it completely, then portion it into freezer-safe containers. Make sure to leave some space at the top for expansion. When ready to eat, thaw in the fridge overnight and warm it up, adding a splash of milk to bring back its creamy texture.
What can I do if my soup is too thick?
If your soup ends up a bit thicker than desired, no worries! Just add in some warm chicken broth or milk a little at a time while stirring until you reach your preferred consistency. This will not only adjust the thickness but also keep the flavors balanced.
Are there any dietary considerations I should be aware of?
It’s great to be mindful! This soup is low in carbs, making it suitable for many diets. However, if you or any guests have dairy allergies, you might want to substitute the cream cheese and cheese with dairy-free alternatives to ensure everyone can enjoy your comforting bowl of Chile Relleno Soup!
Perfectly Creamy Chile Relleno Soup Your New Cozy Favorite
Ingredients
Equipment
Method
- Preheat your oven to 450°F (232°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally until the skins are charred and blackened. Once done, cover with foil to steam for 10 minutes, and then peel off the skins, remove the seeds, and chop them into small pieces.
- In a large saucepan over medium heat, melt 2 tablespoons of butter. Add ¼ cup of chopped onion and sauté for approximately 5 minutes until it turns translucent. Stir in 2 cloves of minced garlic and 1 teaspoon of ground cumin, allowing them to cook for an additional minute until fragrant. Finally, mix in the chopped roasted poblano peppers.
- Pour in 4 cups of chicken bone broth and bring the soup to a rolling boil. Season with salt and pepper to taste, then reduce the heat and let it simmer for 10 minutes. Add 1.5 pounds of boneless, skinless chicken and continue cooking until the chicken is fully cooked through and tender.
- Once the chicken is cooked, carefully remove it, and place it in a bowl to cool slightly. In a blender, combine 8 oz of cream cheese, 1.5 cups of shredded cheddar cheese, and 1 cup of warm broth. Blend until smooth and creamy, then return this mixture back to the saucepan, stirring well to combine into the soup.
- Preheat your broiler. Portion the creamy Chile Relleno Soup into oven-safe bowls, topping each with 1 slice of cheddar or pepper jack cheese. Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and slightly golden. Carefully remove from the oven and let cool slightly before serving.
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