Chile Relleno Soup

Introduction
If you love the bold, comforting flavors of classic chile rellenos, this Chile Relleno Soup is a must-try. Creamy, cheesy, and gently spiced, this soup transforms the beloved dish into a warm, satisfying bowl of comfort. Roasted green chiles, melty cheese, and a rich, savory broth come together to create a soup that’s perfect for cozy nights, family dinners, or when you’re craving something hearty with a Southwestern twist. Easy to prepare and packed with flavor, this soup delivers all the goodness of chile rellenos without the frying. Let’s dive into this delicious and comforting recipe!

Ingredients
To make Chile Relleno Soup, you’ll need:

– 2 tablespoons butter or oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 4 cups chicken broth
– 1 cup milk
– 1 cup heavy cream
– 2 cups roasted green chiles, chopped (Hatch or Anaheim work well)
– 1 1/2 cups shredded Monterey Jack cheese
– 1/2 cup shredded cheddar cheese
– 1/2 teaspoon cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Optional toppings:
– Sour cream
– Chopped cilantro
– Tortilla strips
– Diced avocado

These ingredients combine to create a creamy, flavorful soup with just the right amount of heat.

Steps

1. In a large pot, melt butter over medium heat.
2. Add chopped onion and sauté until soft and translucent.
3. Stir in garlic and cook for about 30 seconds until fragrant.
4. Sprinkle in the flour and whisk continuously for 1–2 minutes to form a roux.
5. Gradually pour in chicken broth, whisking to avoid lumps.
6. Add milk and heavy cream, stirring until smooth.
7. Stir in chopped green chiles, cumin, salt, and pepper.
8. Simmer gently for 10–15 minutes, stirring occasionally.
9. Reduce heat to low and add the cheeses, stirring until fully melted and smooth.
10. Taste and adjust seasoning as needed.
11. Serve hot with your favorite toppings.

Variations

– Add shredded chicken for extra protein.
– Use pepper jack cheese for a spicier kick.
– Blend part of the soup for a thicker, smoother texture.
– Add corn kernels for sweetness and texture.
– Top with crispy bacon for extra richness.

Tips

– Roast fresh chiles for the best flavor, but canned works well too.
– Avoid boiling after adding cheese to prevent separation.
– Shred cheese yourself for smoother melting.
– Adjust heat by choosing mild or hot chiles.
– Store leftovers in the refrigerator for up to 3 days.

Conclusion
Chile Relleno Soup is a creamy, comforting dish that captures the essence of a classic favorite in a warm, spoonable form. Rich, cheesy, and full of roasted chile flavor, this soup is perfect for chilly days or whenever you want a satisfying, flavor-packed meal. Simple to make and easy to customize, it’s a recipe that’s sure to become a regular in your kitchen.

FAQs

1. Can I make Chile Relleno Soup ahead of time?
   Yes, prepare it ahead and reheat gently over low heat.
2. Can I freeze this soup?
   Freezing is not recommended due to the cream and cheese.
3. Is this soup spicy?
   It can be mild or spicy depending on the type of chiles used.
4. What can I serve with this soup?
   Crusty bread, tortillas, or a simple salad pair well.
5. Can I make it vegetarian?
   Yes, substitute vegetable broth for chicken broth.