Tired of the same old dinner routine? Craving something comforting, flavorful, and surprisingly easy to make? Then look no further! This Chile Relleno Soup recipe is your ticket to a delicious and healthy meal that's perfect for a quick weeknight dinner or a cozy weekend lunch. It captures all the deliciousness of classic chile rellenos in a warm, satisfying soup—without the deep frying! This recipe is a testament to how easy healthy meals can be, transforming a beloved dish into a lighter, more accessible version. It's a fantastic addition to your repertoire of easy recipes and quick dinner ideas.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 large poblano peppers, roasted, peeled, seeded, and roughly chopped (see tips below)
- 1 cup Monterey Jack cheese, shredded
- Fresh cilantro, chopped (for garnish)
Instructions:
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Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and bell pepper and cook for another 3 minutes, until slightly tender.
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Build the flavor base: Add the crushed tomatoes, vegetable broth, corn, black beans, cumin, chili powder, cayenne pepper (if using), salt, and pepper to the pot. Bring the mixture to a simmer.
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Add the poblanos: Gently stir in the chopped roasted poblano peppers. Reduce heat to low and simmer for 15-20 minutes, allowing the flavors to meld beautifully. This step allows the flavors to deepen and create a rich, complex taste, essential for delicious homemade cooking.
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Serve it up: Ladle the soup into bowls. Top each serving with a generous sprinkle of shredded Monterey Jack cheese and fresh cilantro.
Tips for Roasting Poblano Peppers:
- Charring: Roast the poblanos directly over a gas flame, turning frequently until the skin is blackened and blistered on all sides. This step is crucial for achieving that authentic chile relleno flavor. Alternatively, you can roast them in a 400°F (200°C) oven for about 20-25 minutes, turning halfway through.
- Steaming: Once charred, place the peppers in a bowl, cover with plastic wrap, and let them steam for 10-15 minutes. This makes peeling much easier.
Variations:
- Spice it up: Add a pinch of smoked paprika or chipotle powder for a deeper, smokier flavor.
- Protein boost: Stir in cooked chicken or shredded pork for a heartier soup.
- Creamy texture: Stir in a dollop of sour cream or Greek yogurt before serving for added creaminess.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Protein: 10-12g
- Fat: 8-10g
- Carbohydrates: 30-35g
This Chile Relleno Soup recipe is a perfect example of how delicious and easy healthy meals can be. It's a quick dinner idea, a flavorful addition to your best recipes collection, and a comforting dish that’s sure to become a family favorite. Enjoy this delicious and satisfying fiesta in a bowl!