Best 2 Chile Relleno Chicken Soup Recipes

Dive into a culinary journey with our irresistible Chile Relleno Chicken Soup, a symphony of flavors that will tantalize your taste buds. This delightful soup showcases succulent chicken enveloped in a savory broth, harmonized with a medley of roasted poblano peppers stuffed with a tantalizing blend of cheese, picadillo, and raisins. Each spoonful promises a delightful burst of flavors, textures, and aromas that will transport you to the vibrant streets of Mexico. Our recipe collection features three variations to suit every palate: a classic version brimming with traditional Mexican ingredients, a vegetarian option bursting with colorful vegetables, and a creamy version infused with the richness of cream and spices. Let your taste buds embark on an adventure with Chile Relleno Chicken Soup, a dish that captures the essence of Mexican cuisine and promises to leave you craving for more.

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CHILE RELLENO CHICKEN SOUP

Chile Relleno Chicken Soup image

Ever had a chile relleno? It's a delicious Mexican dish that consists of a roasted poblano pepper stuffed with cheese, dipped in an egg batter, and fried. All those same flavors also make for a deliciously rich, cheesy soup. I added chicken to make this soup a little more substantial and would be a great way to use leftover roasted chicken. It's perfect for the approaching cold weather!

Provided by Mark T.

Categories Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

5 poblano peppers
2 tablespoons butter
1/4 cup chopped onion
2 garlic cloves, minced
1 teaspoon ground cumin
4 cups chicken bone broth
salt and pepper, to taste
1 lb chicken breasts, boneless, skinless, cut into 1/2 inch pieces or 1 lb leftover roasted chicken
8 ounces cream cheese, cut into cubes
3 1/2 cups shredded cheddar cheese, divided

Steps:

Roast poblano peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).
Place poblanos in a bowl and cover with plastic wrap. Let cool, then rub skin to remove as much as possible. Cut out seeds and then place in a food processor or blender to finely chop. Set aside.
In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute.
Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.
Add cream cheese and two cups of the cheddar cheese and whisk until smooth.
To serve, divide into 6 bowls and sprinkle each with 1/4 cup shredded cheddar cheese. Sit briefly under the broiler until cheese is melted and browned (this step is optional but OH SO GOOD!).

CHILE RELLENO CHICKEN SOUP RECIPE - (5/5)

Chile Relleno Chicken Soup Recipe - (5/5) image

Provided by Lulubelle

Number Of Ingredients 11

Ingredients

5 poblano peppers (approximately 2 cups, pureed)
2 tbsp butter
1/4 cup chopped onion
2 cloves garlic, minced
1 tsp ground cumin
4 cups chicken bone broth
Salt and pepper to taste
1 lb raw boneless, skinless chicken breast, cut into 1/2 inch pieces (OR 3 Cups
of cooked cubed chicken)
8 ounces cream cheese, cut into cubes
3 1/2 cups shredded cheddar cheese, divided

Steps:

1) Roast poblano peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred). 2) Place poblanos in a bowl and cover with plastic wrap. Let cool, then rub skin to remove as much as possible. Cut out seeds and then place in a food processor or blender to finely chop. Set aside. 3) In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute. 4) Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add chicken pieces and continue to cook until chicken is cooked through, about 10 minutes. 5) Add cream cheese and two cups of the cheddar cheese and whisk until smooth. 6) To serve, divide into 6 bowls and sprinkle each with 1/4 cup shredded cheddar cheese. Sit briefly under the broiler until cheese is melted and browned (this step is optional but OH SO GOOD!). Side Note: I add the cream cheese prior to adding my cooked chicken pieces & e let it all get good and hot, then whisk til smooth, THEN I add my cooked chicken pieces and cook for approx 10 more minutes, THEN I add the shredded cheddar cheese (I use sharp) and stir til smooth and serve. This cost me $7.85 to make on batch

Tips:

Use a variety of chiles to create a complex flavor profile. Try using a combination of ancho, guajillo, and pasilla chiles. If you like your soup spicy, you can also add a few chipotle chiles.
Roast the chiles before using them. This will help to bring out their flavor and make them easier to blend.
Be sure to remove the seeds and veins from the chiles before using them. This will help to reduce the heat of the soup.
Use a flavorful broth as the base of your soup. A good option is to use a combination of chicken broth and vegetable broth.
Add plenty of vegetables to your soup. This will help to make it more nutritious and filling.
Cook the chicken until it is cooked through but not overcooked. Overcooked chicken will be tough and dry.
Serve the soup with a variety of toppings, such as sour cream, avocado, cilantro, and tortilla chips.

Conclusion:

Chile relleno chicken soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a comforting and flavorful soup, give this recipe a try.