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If you’re craving a warm, flavorful dish this fall, look no further than this Chile Relleno Soup recipe. Packed with roasted green peppers, shredded chicken, and a rich, buttery broth, it brings the comforting essence of chile rellenos into a cozy, spoonable form. This soup is perfect for chilly nights when you want something both hearty and satisfying. Plus, it’s only 1 WW point per serving, making it a delicious choice that keeps you on track with your health goals.
Get ready to enjoy a Mexican-inspired soup thatโs as nutritious as it is tasty.
Ingredients
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For this flavorful shredded chicken and green chile soup, you’ll need ยฝ tablespoon of butter to sautรฉ 3 minced garlic cloves and 1 medium finely chopped onion (about 1 cup or 150 g). Add 2 cups of cooked, shredded chicken breast (300 g) and 4 roasted, peeled, seeded, and chopped green chiles (about 1 cup or 150 g). Season with 1 teaspoon of salt, ยฝ teaspoon of black pepper, and 1 teaspoon of ground cumin. Stir in 1 cup of plain Greek yogurt for creaminess and 4 cups of chicken broth (960 ml) for a rich base. For a thicker soup, optionally mix 1 tablespoon of cornstarch with 2 tablespoons of water.
Roast the Green Chiles
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Roast the green chiles by placing them directly over a gas flame, turning frequently until the skins are charred. Alternatively, roast them in the oven at 450ยฐF (230ยฐC) for 20-25 minutes, turning occasionally. Once charred, place them in a covered bowl for 10 minutes to loosen the skins. Peel off the skins, remove the seeds, and chop the chiles into small pieces.
Sautรฉ Aromatics and add the Chicken and Chiles
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In a large pot, melt butter over medium heat. Add minced garlic and chopped onion, sautรฉing for about 5 minutes until the onion becomes translucent and fragrant. Stir in the shredded chicken breast and the roasted green chiles. Cook for 2-3 minutes to allow the flavors to combine.
Season and Simmer the Soup:
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Add salt, black pepper, and ground cumin, stirring well to evenly distribute the seasonings. Pour in the chicken broth and bring the soup to a gentle simmer. Lower the heat and let it cook for about 15 minutes to allow the flavors to meld. Then, slowly stir in the plain Greek yogurt, making sure it is fully incorporated for a smooth, creamy texture.
Thicken the Soup (Optional)
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For a thicker consistency, mix cornstarch with water to form a slurry. Gradually add the slurry to the soup while stirring until the soup reaches your desired thickness.
Serve
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Ladle the soup into bowls and serve hot. Garnish with chopped cilantro, extra Greek yogurt, or a sprinkle of cheese if desired. Enjoy!
Variations and Substitutions
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This Chile Relleno Soup is highly adaptable. For a spicier version, add jalapeรฑos, or skip them if you prefer less heat. You can also make a creamy slow cooker version by cooking all ingredients (except yogurt) on low for 6-8 hours. Cheese is optionalโskip it for a lighter soup, or use cottage cheese for added creaminess. Adding corn kernels provides extra sweetness and texture without increasing calories.
Tips and Tricks for Making Chile Relleno Soup
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To make the best Chile Relleno Soup, roast your own peppers for optimal flavor and texture, though store-bought roasted peppers are a time-saver. Use a rich, flavorful broth as the base, whether homemade or store-bought. Adjust the consistency by adding more broth if too thick or using a cornstarch slurry to thicken if too thin. Season throughout the cooking process, tasting and adjusting as needed for the perfect flavor.
