Chile Relleno Soup Recipe
Chile Relleno Soup is a flavorful and comforting Mexican-inspired soup that combines roasted poblano peppers, savory ground beef or chorizo, and a rich, spiced broth. Topped with fluffy fried egg patties and melted Monterey Jack cheese, this hearty soup delivers the essence of traditional chile relleno in a delicious bowl perfect for cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 pound ground beef or Mexican chorizo
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 poblano peppers, roasted, peeled, seeded, and chopped
- 1 (14 oz) can diced tomatoes
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 1/2 cup fresh cilantro, chopped
- 1 cup shredded Monterey Jack or Chihuahua cheese
For the Egg Patties:
- 4 large eggs
- 1/2 cup all-purpose flour
- Vegetable oil, for frying
Optional Garnishes:
- Extra cilantro
- Sour cream
- Tortilla strips
Instructions
- Roast the Poblanos: Roast the poblano peppers over a gas flame or under the broiler until the skin blisters and blackens. Place them in a sealed plastic bag or covered bowl for 10 minutes to steam, then peel off the skin, remove stems and seeds, and chop into bite-sized pieces to add a smoky flavor.
- Prepare the Soup Base: Heat olive oil in a large pot over medium heat. Add ground beef or chorizo and cook until browned, breaking it apart with a spoon. Add chopped onion and minced garlic, cooking about 3 minutes until soft and fragrant.
- Combine the Ingredients: Stir in the roasted poblano pieces and diced tomatoes. Cook for an additional 5 minutes to blend the flavors.
- Add Broth and Spices: Pour in chicken broth, season with cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes to develop the flavors.
- Make the Egg Batter: Separate egg whites from yolks in a small bowl. Beat egg whites until stiff peaks form, then gently fold in the yolks to create a fluffy batter for frying.
- Cook the Egg Patties: Heat about 1/2 inch vegetable oil in a skillet over medium-high heat. Drop spoonfuls of the egg batter into the hot oil to form patties. Fry each side for 2-3 minutes until golden brown, then drain on paper towels.
- Assemble the Soup: Ladle the hot soup into bowls and carefully add one or two fried egg patties, letting them soak slightly in the soup.
- Add Cheese: Sprinkle a generous amount of shredded Monterey Jack or Chihuahua cheese on top of each bowl so it melts into the hot soup.
- Garnish and Serve: Add extra chopped cilantro, a dollop of sour cream, and crispy tortilla strips if desired for added flavor and texture.
- Enjoy: Serve the soup hot and savor the creamy, spicy flavors reminiscent of classic chile relleno in a comforting soup form.
Notes
- Substitute poblano peppers with Anaheim for a milder flavor or jalapeños for more heat. Adjust quantity based on spice preference.
- Make vegetarian by replacing ground meat with plant-based alternatives or cooked lentils; use vegetable broth.
- Make vegan by omitting eggs and cheese or using vegan substitutes, ensuring broth is vegan-friendly.
- Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on stove or microwave.
- Egg patties may lose texture when reheated; consider frying fresh patties when serving leftovers.
- Freeze soup up to 3 months in a freezer-safe container after cooling completely; thaw overnight in fridge before reheating.
Keywords: Chile Relleno Soup, Mexican Soup, Poblano Pepper Soup, Ground Beef Soup, Chorizo Soup, Fried Egg Patties, Comfort Food, Spicy Soup
Find it online: https://messykitchenmagic.com/chile-relleno-soup-recipe/
