Chile Relleno Soup is a cozy bowl filled with tender roasted poblano peppers, melted cheese, and a flavorful tomato broth that warms you right up. This soup captures the essence of the classic chile relleno dish but in a comforting and easy-to-enjoy way. It’s creamy, slightly spicy, and packed with tasty bits of roasted peppers and melty goodness.
I love making this soup when I want something that feels special but doesn’t take hours to prepare. One of my favorite tricks is roasting the poblanos ahead of time so they get that smoky flavor that really makes the soup sing. Plus, adding a little bit of melted cheese on top or inside the soup makes every spoonful extra satisfying. It’s like a hug in a bowl!
When I serve this soup, I like to pair it with some warm tortillas or crusty bread to soak up all the delicious broth. It’s a perfect meal for chilly evenings or whenever you’re craving those comforting Mexican flavors without the mess of frying. This soup always gets a thumbs-up from friends and family alike, and I find myself making it again and again because it’s just that good.
Key Ingredients & Substitutions
Poblano peppers: These give the soup its smoky and mild heat. If poblano peppers are unavailable, you can use Anaheim peppers or mild green chilies as a substitute.
Cheese: A Mexican cheese blend or Monterey Jack adds creamy meltiness. I like topping with queso fresco or cotija for a salty, crumbly contrast. For lactose-free, try a dairy-free melting cheese.
Broth: Chicken broth gives a rich base, but vegetable broth works well for a meatless version. You can also boost flavor by adding a splash of stock concentrate or bouillon.
Heavy cream: This makes the soup creamy and smooth. For a lighter option, substitute half-and-half or plain coconut milk. If thickening, use flour cautiously to avoid clumps.
How Do I Roast Poblanos Perfectly for This Soup?
Roasting poblanos well is key to capturing the classic flavor and aroma.
- Place whole peppers under a broiler or on an open flame, turning until skin chars evenly.
- Transfer to a bowl and cover with plastic wrap for 15 minutes—this steam loosens the skin.
- Peel off the blackened skin carefully; some stubborn spots are okay.
- Remove stems and seeds, then chop as needed.
This process enhances the smoky taste and softens the peppers, making them perfect for the soup. Taking your time here really pays off with flavor!
Equipment You’ll Need
- Large pot – perfect for cooking the soup evenly and deep enough to hold all the ingredients.
- Baking sheet or grill pan – great for roasting the poblanos to get that smoky char.
- Sharp knife – makes peeling and chopping the peppers easier and safer.
- Immersion blender (optional) – helps blend the soup smooth without dirtying extra dishes.
- Slotted spoon or tongs – handy for handling hot roasted peppers without burning your fingers.
Flavor Variations & Add-Ins
- Add cooked shredded chicken – for a heartier soup with added protein and texture.
- Use pepper jack cheese – adds a little spicy kick if you like more heat in your soup.
- Stir in sautéed corn kernels – brings a touch of sweetness and extra bite to the dish.
- Swap heavy cream for coconut milk – for a dairy-free version with a subtle tropical flavor.
How to Make Chile Relleno Soup?
Ingredients You’ll Need:
Main Ingredients:
- 4 large poblano peppers
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup heavy cream
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil or olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional, for extra heat)
- 1 cup shredded Mexican cheese blend (or Monterey Jack and cheddar blend)
- 1/2 cup crumbled queso fresco or cotija cheese
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1 tablespoon all-purpose flour (optional, for thickening)
- Salt and pepper to taste
- Fresh lime wedges for serving
Optional Garnishes:
- Slices of cooked, breaded poblano peppers (like inside the soup)
- Additional shredded cheese
How Much Time Will You Need?
Prepare and roast the poblano peppers: about 25 minutes including roasting and peeling. The soup itself takes about 30 minutes to cook and assemble. Total time is roughly 55 minutes, including optional garnishing and blending.
Step-by-Step Instructions:
1. Roast the Poblanos:
Place the poblano peppers under the broiler or hold them over an open flame, turning often until the skins are charred and blistered, about 8-10 minutes. Transfer peppers to a bowl and cover with plastic wrap to steam for about 15 minutes. Once cooled, peel off the skins, remove stems and seeds, then roughly chop the peppers. Set aside.
2. Prepare Stuffed Pepper Slices (Optional):
If you want to mimic the chile relleno flavor fully, slice one or two of the roasted poblanos into rounds. Sprinkle shredded cheese on top and toss lightly with a bit of flour for crispiness. Fry these slices in a little oil until golden brown on both sides. Set aside to garnish the soup later.
3. Make the Soup Base:
Heat oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
4. Add Spices and Peppers:
Mix in ground cumin, smoked paprika, and chili powder (if using). Cook for about 30 seconds to bring out the spices’ aroma. Then add the chopped roasted poblanos and cook for 2 minutes to combine flavors.
5. Add Broth and Simmer:
Pour in the chicken or vegetable broth and bring the soup to a simmer. Allow it to cook for about 10 minutes to let the flavors meld together.
6. Thicken the Soup (Optional):
If you prefer a thicker soup, whisk together the heavy cream and 1 tablespoon of flour in a separate bowl until smooth. Gradually stir this mixture into the soup. Alternatively, you can simply add the cream directly while stirring.
7. Blend the Soup (Optional):
For a smoother texture, use an immersion blender to blend the soup partially or fully, depending on your preference for consistency.
8. Add Cheese and Cilantro:
Stir in the shredded Mexican cheese blend and chopped fresh cilantro until the cheese melts and incorporates fully. Season the soup with salt and pepper to your taste.
9. Serve:
Ladle the soup into bowls. Top each serving with the crispy stuffed poblano slices, a sprinkle of crumbled queso fresco or cotija cheese, extra cilantro, and a lime wedge on the side for squeezing.
Enjoy your creamy, smoky, cheesy Chile Relleno Soup alongside warm tortillas or crusty bread that can soak up every delicious drop!
Can I Use Frozen Poblano Peppers for This Soup?
Fresh poblanos are best for roasting and flavor, but if you have frozen peppers, thaw them completely and drain any excess moisture before adding to the soup. Keep in mind the soup may be less smoky without roasting.
How Can I Make This Soup Vegetarian?
Simply swap the chicken broth for vegetable broth and use vegetable oil instead of animal fats. You can keep all the other ingredients the same for a delicious meat-free version.
Can I Prepare This Soup Ahead of Time?
Yes! Make the soup up to 2 days in advance and store it refrigerated in an airtight container. Reheat gently on the stove, stirring occasionally, and add a splash of broth or cream if it’s too thick.
What’s the Best Way to Reheat Leftovers?
Warm leftovers over low to medium heat on the stove to keep the cream from separating. Stir frequently and add a little broth or cream to refresh the texture if needed.
