Best 2 Chile Relleno Chicken Soup Recipes

If you are craving a hearty and flavorful soup that combines the classic flavors of Mexican cuisine with the comfort of chicken noodle soup, look no further than the delectable "Chile Relleno Chicken Soup". This delightful dish is a harmonious fusion of savory chicken broth, tender chicken, roasted poblano peppers, sweet corn, and a touch of creamy cheese. The tantalizing aroma of roasted poblanos and the subtle heat of chiles add a vibrant dimension to the rich and comforting chicken broth. Get ready to embark on a culinary journey of flavors that will warm your soul and satisfy your taste buds with every spoonful of this exceptional soup.

Here are our top 2 tried and tested recipes!

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:

To make the chicken broth, use a whole chicken or chicken pieces. This will give the broth more flavor. You can also add vegetables such as onions, carrots, and celery to the broth.
To make the chile relleno filling, use poblano peppers. Poblano peppers are mild in heat and have a slightly sweet flavor.
Be sure to remove the seeds and veins from the poblano peppers before stuffing them. This will help to prevent the soup from becoming too spicy.
To make the soup, use a combination of chicken broth and water. This will help to thin out the soup and make it more flavorful.
Add the chile relleno filling to the soup and simmer for 15 minutes, or until the peppers are heated through.
Serve the soup hot, garnished with cilantro and sour cream.
Conclusion:
Chile relleno chicken soup is a delicious and easy-to-make soup that is perfect for a cold winter day. The soup is made with a combination of chicken broth, water, poblano peppers, and chicken. The poblano peppers are stuffed with a mixture of cheese, corn, and black beans. The soup is simmered until the peppers are heated through and then served hot, garnished with cilantro and sour cream.