Chile Relleno Soup is a comforting bowl bursting with the flavors of roasted poblano peppers, melted cheese, tender meat or beans, and a mildly spiced tomato broth. It brings together all the goodness of traditional chile rellenos but in an easy-to-scoop, cozy soup form that’s perfect for cooler days or whenever you need a little warmth.
I love making this soup because it’s like having your favorite Mexican dinner in a bowl. The smoky, charred peppers add a beautiful depth, while the melted cheese gives every spoonful a satisfying creaminess. I usually add a touch of cilantro and a squeeze of fresh lime to brighten it up just before serving, which really makes the flavors pop.
This soup is great anytime you want something tasty and filling but don’t want to spend too long in the kitchen. I like to serve it with warm corn tortillas or a crusty bread to soak up all that flavorful broth. It’s the kind of dish that feels like a hug in a bowl, and it often brings friends and family around the table for seconds.
Key Ingredients & Substitutions
Poblano Peppers: These bring the smoky, mild heat that defines chile relleno soup. If you can’t find poblanos, anaheim peppers or a mix of green bell and jalapeño can work, but keep in mind the flavor profile will be less smoky.
Cheese: Monterey Jack and Oaxaca melt beautifully and have a mild taste. For a sharper bite, try Chihuahua cheese or mild mozzarella. Vegan cheese can be used for a dairy-free option.
Broth: Chicken broth adds body and richness, but vegetable broth keeps it vegetarian. A low-sodium broth helps you control the salt levels easily.
Milk or Half-and-Half: This creates a creamy base without overpowering the peppers. For dairy-free, try coconut milk or cashew cream, though this may add a slight sweetness.
How Do You Roast Poblanos Perfectly for Rich Flavor?
Roasting poblanos is key to building the deep, smoky taste for this soup. Here’s what I do:
- Place peppers over an open flame or under a broiler, turning often until all sides are blistered and charred.
- Put them in a covered bowl or tightly wrap in plastic wrap for 10 minutes – this lets the skin loosen for easy peeling.
- Peel off the blackened skin carefully to avoid bitterness; avoid washing peppers under water, as it can wash away flavor.
- Remove seeds and stems before chopping.
This roasting technique preserves the smoky notes while softening the peppers perfectly for blending and simmering, making your soup full of authentic flavor.
Equipment You’ll Need
- Roasting Tongs or a fork – I use tongs to turn the peppers easily and safely over the flame or under the broiler.
- Large mixing bowl – covers the peppers while steaming, making peeling much easier.
- Knife and cutting board – for chopping roasted peppers, onions, and toppings.
- Heavy-bottomed pot or Dutch oven – this helps evenly cook and blend the soup without burning.
- Immersion blender or regular blender – for blending the soup until smooth, but still thick and hearty.
- Measuring spoons and cups – to keep everything accurate and easy to follow.
Flavor Variations & Add-Ins
- Swap chicken broth for vegetable broth to keep it vegetarian, or use bone broth for extra richness.
- Add cooked chicken, turkey, or chorizo for more protein and heartiness.
- Stir in cooked rice or beans for added texture and filling effect.
- Top with sliced green onions or radish for crunch and freshness.
Chile Relleno Soup
Ingredients You’ll Need:
- 4 large poblano peppers
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk or half-and-half
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup shredded Monterey Jack or Oaxaca cheese
- 1 medium tomato, diced or halved grape tomatoes for garnish
- 1 fresh jalapeño, sliced (optional, for garnish)
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Sour cream or Mexican crema, for serving
- Lime wedges, for serving
How Much Time Will You Need?
Plan for about 35 minutes total: 15 minutes to roast and prep the peppers, about 10 minutes to sauté and simmer the soup, and 10 minutes to blend and finish with cheese. It’s a quick and delicious soup ready in under an hour!
Step-by-Step Instructions:
1. Roast and Prep the Poblanos:
Start by roasting the poblano peppers. Hold them over an open flame or place under a broiler, turning often until all sides are charred and blistered. Put them in a covered bowl or wrap tightly to steam for 10 minutes – this makes peeling easy. Peel off the skin, remove seeds and stems, then chop the peppers roughly.
2. Sauté Onions and Garlic:
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. Stir in the minced garlic and cook another minute until fragrant.
3. Cook Soup Base:
Add the chopped roasted poblanos to your pot. Pour in the broth and stir in cumin, oregano, salt, and pepper. Bring the soup to a boil, then reduce heat and let it simmer gently for 10 minutes to combine the flavors.
4. Blend the Soup:
Use an immersion or countertop blender to carefully blend the soup until mostly smooth but still a bit chunky for texture. This helps keep some of that fresh pepper character in the soup.
5. Add Creaminess and Cheese:
Return the pot to low heat and stir in the milk or half-and-half and shredded cheese. Let the cheese melt completely, stirring occasionally. Taste and adjust seasoning with salt and pepper as needed.
6. Serve with Fresh Toppings:
Ladle the warm soup into bowls. Garnish with diced avocado, halved or diced tomatoes, sliced jalapeños if you love a bit of heat, and sprinkle with fresh cilantro. Add a dollop of sour cream or Mexican crema on top for extra creaminess.
7. Brighten with Lime:
Serve with lime wedges on the side so everyone can squeeze a little fresh lime juice over their soup. It adds a wonderful burst of freshness that balances the creaminess beautifully.
Can I Use Frozen Poblano Peppers for This Soup?
Yes, you can use frozen roasted poblano peppers if fresh ones aren’t available. Just thaw them completely before adding to the soup. Keep in mind the fresh roasting adds extra smoky flavor, so you might want to boost the seasoning a bit.
Can I Make Chile Relleno Soup Ahead of Time?
Absolutely! Prepare the soup up to the blending step, then cool and refrigerate for up to 2 days. Reheat gently on the stove before adding the milk and cheese, which is best added fresh to keep the creaminess smooth.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally. If the soup is too thick, add a splash of broth or milk to loosen it up.
What Can I Use If I Don’t Have an Immersion Blender?
No immersion blender? No problem! Carefully blend the soup in batches in a regular countertop blender. Just be sure to let it cool slightly and hold the lid tight to avoid splatters.