Chile Relleno Soup is like a warm hug in a bowl, packed with the familiar flavors of roasted poblano peppers, melty cheese, tender meat, and a rich tomato broth. It’s a playful twist on the classic chile relleno, turning the beloved stuffed pepper into a comforting, easy-to-eat soup that’s full of zest and heartiness.
I love making this soup when I want something cozy but still bursting with flavor. The roasted poblanos add just the right amount of smoky heat without overwhelming, and the gooey cheese really makes it feel like a special treat. I usually sneak in some extra veggies or a squeeze of lime to brighten it up — it’s a little thing that makes all the difference to my taste buds.
One of the best parts? Serving it with a handful of crunchy tortilla chips and a sprinkle of fresh cilantro on top. It’s a great meal for chilly evenings or when you just want to keep things simple but tasty. Every time I make this soup, it reminds me of celebrations with family, filling the kitchen with that wonderful smell that pulls everyone together.
Key Ingredients & Substitutions
Poblano Peppers: These give the soup its signature mild heat and smoky flavor. If poblanos are hard to find, you can use Anaheim or poblano canned peppers, but fresh is best for roasting.
Cheese: Monterey Jack or Oaxaca melt smoothly and add creaminess. For a milder option, mozzarella works too. Vegan cheese can be used for dairy-free versions, just note the texture might differ.
Heavy Cream or Mexican Crema: This adds richness. Sour cream is a nice substitute, or coconut milk for a dairy-free twist, though it will change the flavor slightly.
Chicken Broth: For veggie versions, use vegetable broth; homemade or low-sodium store-bought broth is preferred for better flavor control.
How Do I Roast and Peel Poblano Peppers Easily?
Roasting poblanos properly is key for flavor and easy peeling. Here’s my simple method:
- Char the peppers evenly over a flame, grill, or broiler until blackened all around.
- Place them in a sealed bag or bowl covered with plastic wrap for 10 minutes. This traps steam, loosening the skin.
- Peel the skins off with your fingers or a paper towel; avoid rinsing the peppers under water so you don’t lose flavor.
- Remove seeds and chop roughly before adding to the soup.
Taking these steps ensures a smoky, tender pepper without bitterness or tough skin.
Equipment You’ll Need
- Large pot – I like using a deep pot so everything simmers evenly and it’s easy to blend later.
- Immersion blender or regular blender – an immersion blender makes pureeing super simple; a regular blender works too, just be careful with hot liquids.
- Roasting tools (flame, broiler, or grill) – for charring the poblano peppers to bring out their smoky flavor.
- Sealable plastic bag or covered bowl – helps steam and peel the peppers easily.
- Knife and cutting board – essential for slicing and chopping all your ingredients.
- Spoons and ladles – for stirring, serving, and tasting as you go.
Flavor Variations & Add-Ins
- Swap chicken broth for veggie broth for a vegetarian version; it keeps the soup flavorful and lighter.
- Add cooked shredded chicken or chorizo for extra protein and heartiness.
- Mix in corn kernels or black beans for more texture and sweetness.
- Top with crumbled queso fresco or shredded Mexican cheese for added richness.
How to Make Chile Relleno Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 poblano peppers
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or Mexican crema
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup shredded Monterey Jack or Oaxaca cheese (plus extra for garnish)
Garnishes and Toppings:
- 1 avocado, diced
- 1 large tomato, sliced or chopped
- 1 jalapeño, sliced (optional)
- Fresh cilantro, chopped
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This recipe will take about 20–30 minutes to prepare and cook. Roasting and peeling the peppers takes some time but is worth it for the smoky flavor. Simmering the soup and blending it all together is quick and easy!
Step-by-Step Instructions:
1. Roast and Prepare the Poblano Peppers:
Roast the poblano peppers over an open flame, under the broiler, or in a hot skillet until their skins are blackened and blistered all over. Then, put the peppers in a sealed plastic bag or covered bowl for 10 minutes to steam — this helps loosen the skins. Peel off the skins carefully, remove the seeds, and roughly chop the peppers.
2. Cook the Onion and Garlic:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes. Stir in the minced garlic and cook for one more minute until it smells fragrant.
3. Add Poblanos and Spices:
Mix in the chopped roasted poblanos, ground cumin, and dried oregano. Let everything cook together for 2 minutes to bring out those delicious flavors.
4. Simmer the Soup:
Pour the chicken broth into the pot and bring it to a simmer. Let it cook gently for around 10 minutes so all the flavors can blend beautifully.
5. Blend the Soup:
Using an immersion blender (or carefully in batches with a regular blender), blend the soup until it is mostly smooth but still has some texture to keep it interesting.
6. Add Cream and Cheese:
Put the pot back on low heat and stir in the heavy cream or Mexican crema, along with the shredded cheese. Stir until the cheese is melted and the soup feels creamy. Taste and season with salt and pepper as you like.
7. Serve and Garnish:
Ladle the soup into bowls and top with diced avocado, tomato slices, jalapeño slices if you like heat, and a sprinkle of fresh cilantro and extra shredded cheese. A squeeze of lime on the side adds a nice bright touch!
Enjoy this comforting bowl full of creamy, smoky, and cheesy goodness — a wonderful way to savor the flavors of chile rellenos in soup form!
Can I Use Canned or Frozen Poblano Peppers Instead of Fresh?
Yes, you can use canned or frozen poblanos if fresh ones are unavailable. Just be sure to drain and pat them dry before adding to the soup. Keep in mind the smoky flavor from roasting fresh peppers will be milder.
How Do I Store Leftover Chile Relleno Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, to prevent curdling of the cream and cheese.
Can I Make This Soup Vegetarian?
Absolutely! Substitute the chicken broth for vegetable broth and skip the cheese or use a plant-based cheese to keep it vegetarian or vegan-friendly.
Can I Prepare the Soup Ahead of Time?
Yes, you can prepare the soup up to 2 days in advance. Simply cool it completely, refrigerate, and reheat gently when ready to serve. Add fresh garnishes just before serving for best flavor and texture.