Name: Chile Relleno Soup
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Ingredients: 4 large poblano peppers, roasted and diced; 2 tablespoons olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 4 cups chicken broth (or vegetable broth for a vegetarian option); 1 cup heavy cream; 2 cups shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 1 tablespoon cornstarch (optional, for thickening); 1 teaspoon cumin; Salt and pepper to taste; Fresh cilantro for garnish; Tools:; Baking sheet (for roasting the peppers); Large pot or Dutch oven; Immersion blender or regular blender (optional, for a smoother texture)

Chile Relleno Soup

There’s something magical about a warm bowl of soup that brings everyone together. This Chile Relleno Soup has become a staple in our home—it’s hearty, comforting, and packed with the smoky, cheesy flavors we all crave. It started as a fun experiment on a chilly evening. I was reminiscing about a trip to Mexico where I first fell in love with the smoky poblano peppers and gooey melted cheese of a classic chile relleno. I wanted to recreate that magic but with a twist—a soup version that was easier to whip up on a busy weeknight.

The first time I made this, I remember my kids peeking over the pot, curious about the bubbling cheesy goodness. And when we finally sat down to eat, it was silence—the good kind. Every spoonful felt like a warm hug. My husband even went back for seconds (and thirds!). This recipe has everything: a rich, creamy broth, fire-roasted poblano peppers, and just the right amount of spice. It’s become a go-to for game nights, chilly weekends, or when we’re just craving comfort food.

What I love most about this soup is how adaptable it is. You can easily tweak it based on what you have in your pantry. Plus, it’s a one-pot wonder, which means fewer dishes to clean up. Trust me, this is one recipe you’ll keep coming back to. Whether you’re serving it as a starter or a main dish, it’s sure to impress and satisfy.

Questions I Often Get Asked About This Recipe

Can I make this soup ahead of time?
Yes! This soup tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge and reheat gently on the stove.

What if I can’t find poblano peppers?
If poblano peppers are unavailable, you can substitute them with Anaheim peppers or even green bell peppers for a milder flavor.

Can I make it vegetarian?
Absolutely! Swap out the chicken broth for vegetable broth and omit any meat toppings. The soup will still be rich and flavorful.

How spicy is this soup?
This soup has a mild kick from the poblanos, but it’s not overly spicy. If you love heat, you can add diced jalapeños or a pinch of cayenne pepper.

Can I freeze leftovers?
Yes! This soup freezes beautifully. Just let it cool completely before transferring it to a freezer-safe container. It’ll keep well for up to 3 months.

What You Need to Make Chile Relleno Soup

Ingredients:

4 large poblano peppers, roasted and diced

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups chicken broth (or vegetable broth for a vegetarian option)

1 cup heavy cream

2 cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1 tablespoon cornstarch (optional, for thickening)

1 teaspoon cumin

Salt and pepper to taste

Fresh cilantro for garnish

Tools:

Baking sheet (for roasting the peppers)

Large pot or Dutch oven

Immersion blender or regular blender (optional, for a smoother texture)

How to Make Chile Relleno Soup

Roast the Poblano Peppers: Preheat your oven to 450°F. Place the poblanos on a baking sheet and roast for 10-12 minutes, turning occasionally, until the skins are blistered. Transfer to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and dice the peppers.

Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 5 minutes.

Simmer the Soup Base: Stir in the roasted peppers, chicken broth, heavy cream, cumin, salt, and pepper. Bring to a simmer and let it cook for 10 minutes.

Blend (Optional): For a smoother soup, use an immersion blender to puree some or all of the mixture. Alternatively, transfer a portion to a blender and blend until smooth.

Add Cheese: Reduce the heat to low and gradually stir in the Monterey Jack and cheddar cheese until melted and incorporated. If you prefer a thicker soup, mix the cornstarch with 2 tablespoons of water and stir it in. Cook for an additional 5 minutes.

Serve: Ladle the soup into bowls, garnish with fresh cilantro, and enjoy!

Tips for Making the Best Chile Relleno Soup

Roast the peppers properly: Don’t skip the steaming step after roasting. It makes peeling the skins much easier.

Adjust the texture: For a chunkier soup, skip blending altogether. For a creamier consistency, blend more.

Use fresh cheese: Pre-shredded cheese often contains anti-caking agents that can affect melting. Grate your own for the best results.

Customize the toppings: Add crumbled tortilla chips, diced avocado, or a dollop of sour cream for extra flair.

Reader Reviews

⭐⭐⭐⭐⭐ “Absolutely delicious! My family couldn’t get enough. I’ll definitely be making this again.” – Jessica M.

⭐⭐⭐⭐⭐ “So easy to make and packed with flavor. Perfect for a cozy night in!” – Rachel T.

⭐⭐⭐⭐ “Great recipe, but I’d add more spice next time. Maybe some jalapeños?” – Mike L.

⭐⭐⭐⭐⭐ “A hit with the kids! They loved the cheesy goodness.” – Sarah K.

⭐⭐⭐⭐ “I liked it, but it was a bit rich for my taste. I’ll try using half-and-half instead of cream next time.” – Emily J.

Printable Recipe

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