If you’ve ever craved a warm, comforting bowl that marries smoky, cheesy goodness with a lively hint of spice, then this Chile Relleno Soup Recipe is about to become your new favorite. It’s a wonderful twist inspired by the classic chile relleno but transformed into a creamy, savory soup that delivers layers of vibrant flavor in every spoonful. The combination of roasted poblano peppers, melty cheeses, and optional tender chicken creates a deeply satisfying meal that feels both indulgent and homey—all perfect for cozy nights or anytime you want a little Mexican-inspired magic in your bowl.
Ingredients You’ll Need
This Chile Relleno Soup Recipe relies on simple yet essential ingredients that build a rich and balanced flavor profile. Each component adds its own charm, from the smoky roasted poblanos to the creamy cheeses and the subtle depth from garlic and onions.
- 3 large poblano peppers, roasted and chopped: Roasting them brings out a smoky sweetness that’s the star of the soup.
- 1 (4 oz) can diced green chiles: Adds a subtle heat and depth without overpowering the flavor.
- 1 medium yellow onion, diced: Provides a savory base that becomes tender and sweet when sautéed.
- 3 cloves garlic, minced: Infuses aromatic warmth that awakens the senses.
- 3 tablespoons unsalted butter: Creates a luscious richness and helps cook the aromatics perfectly.
- 3 tablespoons all-purpose flour: Thickens the soup into a creamy, comforting texture.
- 4 cups chicken broth: The heart of the soup’s liquid base, enhancing savory notes.
- 1 cup heavy cream: Adds smooth, velvety richness for that indulgent finish.
- 1 ½ cups shredded Monterey Jack cheese: Melts beautifully for mild, creamy goodness.
- 1 cup shredded sharp cheddar cheese: Brings a punch of sharp flavor that balances the creaminess.
- 2 cups cooked shredded chicken (optional): Makes it a hearty meal with protein.
- 1 teaspoon salt (adjust to taste): Enhances every flavor component perfectly.
- ½ teaspoon black pepper: Adds a subtle kick of spice to round out the taste.
- Fresh cilantro or green onions, for garnish: Brings vibrant freshness and a pop of color.
How to Make Chile Relleno Soup Recipe
Step 1: Roast and Prepare Poblanos
Start by roasting the poblano peppers under your broiler or directly over a flame until the skin blackens. This charred layer traps in smoky flavor. Cover them tightly to steam for about 10 minutes—this step will make peeling easier while keeping the flesh tender. Remove the skin, seed the peppers, and chop them finely to be ready for the pot.
Step 2: Sauté Onions and Garlic
In a large pot, melt the unsalted butter over medium heat until it’s shimmering. Toss in the diced onion and cook until they soften and turn translucent, releasing their natural sweetness. Add the minced garlic, stirring it in for about a minute until it fills your kitchen with its irresistible aroma.
Step 3: Create the Roux
Sprinkle the all-purpose flour evenly over your cooked onions and garlic, stirring constantly for 2 to 3 minutes. This roux will thicken your soup later, giving it that creamy texture that’s so satisfying in every spoonful.
Step 4: Add Broth and Chilies
Gradually whisk in the chicken broth to the roux, ensuring there are no lumps. When the liquid is smooth, stir in the chopped roasted poblanos along with the canned diced green chiles. This combination layers smoky and subtle heat flavors to make the soup stand out.
Step 5: Simmer to Blend Flavors
Allow the soup to simmer gently for 10 to 15 minutes so all those wonderful flavors get to know each other and blend into a harmonious bowl of comfort. You’ll start noticing the aroma deepen as it cooks.
Step 6: Add Cream and Cheese
Reduce the heat to low and carefully stir in the heavy cream. Then, slowly add the Monterey Jack and sharp cheddar cheeses, stirring continuously so the cheese melts smoothly into a luscious, velvety broth.
Step 7: Finish with Chicken and Seasoning
If you’re adding the cooked shredded chicken, fold it in now, warming it through without overcooking. Finally, sprinkle in salt and black pepper, adjusting to your taste preference. Your Chile Relleno Soup Recipe is now ready to delight your taste buds.
How to Serve Chile Relleno Soup Recipe
Garnishes
Fresh cilantro leaves or finely chopped green onions add a crisp, herbaceous brightness that balances the rich creaminess and smoky heat perfectly. These garnishes are also a simple way to add color and texture, making each bowl feel inviting and festive.
Side Dishes
A warm, crusty piece of cornbread or a few crispy tortilla chips can be fantastic companions to this soup, offering a crunchy contrast to the soft, cheesy texture. A light Mexican-style salad or pickled jalapeños can also brighten the meal and add a fresh, tangy element.
Creative Ways to Present
For a fun twist, serve this soup in mini edible bread bowls or hollowed-out bell peppers. You can also top it with a swirl of sour cream, a sprinkle of smoked paprika, or even a few roasted pepitas (pumpkin seeds) for a nutty crunch. Serving it family-style in a large, rustic pot encourages everyone to dig in and enjoy.
Make Ahead and Storage
Storing Leftovers
Chile Relleno Soup Recipe stores beautifully in airtight containers in the refrigerator for up to three days. The flavors actually deepen overnight, so leftovers can be even more delicious the next day.
Freezing
If you want to freeze the soup, allow it to cool completely before transferring to freezer-safe containers. Keep in mind that the texture of cream and cheese-based soups may change slightly upon thawing, but a good stir and gentle reheating will bring it back close to its original glory. Freeze for up to two months for the best quality.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring frequently to prevent sticking and encourage even warmth. Adding a splash of broth or cream during reheating can help restore the soup’s silky consistency if it has thickened too much after refrigeration.
FAQs
Can I make this Chile Relleno Soup Recipe vegetarian?
Absolutely! Simply omit the cooked chicken and use vegetable broth instead of chicken broth. The cheeses and roasted poblanos make the soup flavorful enough to enjoy without meat.
What can I substitute if I don’t have poblano peppers?
You can substitute roasted green bell peppers or Anaheim peppers for a milder version. Keep in mind that the distinctive smoky flavor comes mainly from the poblanos, so roasting the substitute peppers well will help maintain depth.
Is this soup spicy?
It has a gentle kick thanks to the roasted poblano peppers and green chilies, but it’s not overwhelmingly spicy. You can always add a pinch of cayenne or chopped jalapeño if you like more heat.
Can I use pre-shredded cheese?
Pre-shredded cheese works fine for convenience, but freshly shredded cheese tends to melt better and results in a smoother soup texture.
How do I roast poblano peppers without a broiler?
If you don’t have a broiler, you can roast poblano peppers directly over a gas burner flame by turning them with tongs until all sides are charred, or use a grill for a similar smoky effect.
Final Thoughts
There’s something truly special about this Chile Relleno Soup Recipe—it feels like a warm hug from the inside out, perfect on a chilly day or whenever you want a bowlful of comfort that’s bursting with flavor. Give it a try, and you might just find yourself making it your go-to for weeks to come. Trust me, once those smoky poblanos and creamy cheeses come together, you’ll understand why this recipe feels like a celebration in every spoonful.
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Chile Relleno Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
Chile Relleno Soup is a rich, creamy, and flavorful Mexican-inspired soup featuring roasted poblano peppers, green chiles, cheeses, and optional shredded chicken. This comforting dish combines a velvety roux-based broth with the smoky heat of roasted peppers, perfect for a cozy meal.
Ingredients
Peppers and Aromatics
- 3 large poblano peppers, roasted and chopped
- 1 (4 oz) can diced green chiles
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Soup Base
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
Cheeses and Protein
- 1 ½ cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 2 cups cooked shredded chicken (optional)
Seasonings and Garnish
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Fresh cilantro or green onions, for garnish
Instructions
- Roast Poblanos: Roast the poblano peppers under the broiler or over an open flame until they are blackened on all sides. Then cover them to let steam, which makes peeling easier. Peel off the skins, remove the seeds, and chop the peppers.
- Sauté Onion: In a large pot, melt the unsalted butter over medium heat. Add the diced onion and sauté until the onion becomes soft and translucent.
- Add Garlic: Stir in the minced garlic and cook until fragrant, about 1 minute, taking care not to burn the garlic.
- Create Roux: Sprinkle the all-purpose flour over the onion and garlic mixture and stir continuously for 2-3 minutes. This forms a roux which will thicken the soup.
- Add Broth and Peppers: Gradually whisk in the chicken broth to avoid lumps. Then add the chopped roasted poblanos and the canned diced green chiles to the pot.
- Simmer Soup: Allow the soup to simmer gently for 10-15 minutes so the flavors meld together and the soup thickens slightly.
- Add Cream: Reduce the heat to low and stir in the heavy cream, blending it smoothly into the soup base.
- Melt Cheeses: Slowly add the shredded Monterey Jack and sharp cheddar cheeses while stirring continuously until the cheeses melt completely into the soup, creating a creamy texture.
- Add Chicken (Optional): If using, stir in the cooked shredded chicken and heat through until warm throughout.
- Season and Garnish: Taste and season the soup with salt and black pepper as needed. Serve hot, garnished with fresh cilantro or chopped green onions for brightness and extra flavor.
Notes
- Roasting poblanos over an open flame gives the soup its signature smoky flavor.
- The cheese blend provides both creamy and sharp notes, but feel free to adjust cheese types to your preference.
- Using cooked shredded chicken is optional but adds protein for a more filling meal.
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- Adjust salt and pepper according to taste, especially if using pre-seasoned chicken broth.
- Serve with warm crusty bread or tortilla chips for a complete dining experience.
