Chile Relleno Soup

The rich, smoky aroma of roasted poblano peppers mingles with the comforting warmth of melted cheese in this exceptional Chile Relleno Soup. Inspired by the classic Mexican dish, this soup transforms the beloved stuffed pepper experience into a creamy, spoonable delight that delivers all the authentic flavors in each satisfying spoonful. Perfect for chilly evenings or whenever you’re craving something with a gentle kick, this Chile Relleno Soup brings restaurant-quality flavors right to your dining table. You’ll learn how to create a silky, flavorful broth loaded with tender peppers, cheese, and just the right amount of spice.

Why You’ll Love This Recipe

This Chile Relleno Soup recipe combines the iconic flavors of traditional chile rellenos with the comforting appeal of a hearty soup. The deep, smoky flavor of charred poblano peppers forms the foundation, while the velvety cheese creates an irresistible creaminess that clings to each spoonful. What makes this soup truly special is the beautiful contrast between the slight heat from the peppers and the soothing quality of the cheesy broth.

Unlike traditional chile rellenos, which require stuffing and frying whole peppers, this soup delivers all those magnificent flavors with significantly less effort. The peppers are roasted to bring out their natural sweetness, then combined with a savory broth that melds all the flavors together perfectly. It’s a one-pot wonder that tastes like you spent hours in the kitchen, though it comes together in just about 45 minutes. Whether you’re a seasoned fan of Mexican cuisine or new to these flavors, this Chile Relleno Soup offers a comforting, accessible take on a beloved classic.

Ingredients

For this delicious Chile Relleno Soup, you’ll need:

• 6 large poblano peppers (about 1½ pounds)
• 2 tablespoons olive oil
• 1 large white onion, diced (about 1½ cups)
• 4 garlic cloves, minced (about 2 tablespoons)
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano (preferably Mexican)
• 4 cups chicken broth (32 oz)
• 1 cup heavy cream
• 8 oz Monterey Jack cheese, shredded (plus extra for garnish)
• 4 oz cream cheese, softened and cubed
• ¼ cup all-purpose flour
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 1 tablespoon lime juice (from about 1 lime)

The poblano peppers are the star of this soup, offering a mild to medium heat level with a distinct earthy flavor. For authentic taste, use Mexican oregano if available, as it has citrus notes that complement the peppers beautifully. The combination of Monterey Jack and cream cheese creates the perfect melty, creamy base that mimics the filling of traditional chile rellenos.

Pro Tips

Roasting the Poblanos Perfectly
The key to exceptional Chile Relleno Soup lies in properly roasting your poblano peppers. For the best flavor, char them directly over a gas flame, under a broiler, or on a hot grill until the skin blisters and blackens on all sides. Don’t rush this step – properly charred peppers develop a sweet, smoky flavor that defines this soup. Once charred, immediately place them in a paper bag or bowl covered with plastic wrap for 10-15 minutes. This steaming process makes the skins slip off easily while keeping the flesh juicy and tender.

Creating a Silky Smooth Texture
To achieve that luxurious, restaurant-quality consistency, gradually whisk the flour into a small amount of room-temperature broth before adding it to the pot. This prevents lumps and creates a perfectly thickened soup. When adding the cheeses, remove the pot from heat first and stir in small handfuls, allowing each addition to melt completely before adding more. This gradual process ensures a smooth, velvety texture without any graininess or separation.

Balancing the Flavors
The final seasoning adjustments make all the difference in your Chile Relleno Soup. Taste before serving and adjust with lime juice to brighten the flavors and cut through the richness. If your poblanos are particularly mild, you might want to add a pinch of cayenne or a diced jalapeño for extra heat. Remember that the soup will continue to develop flavor as it sits, so if made ahead, you may need less additional seasoning when reheating.

Instructions

Step 1: Roast the Poblano Peppers
Place your poblano peppers on a baking sheet and position under a hot broiler. Roast for 5-7 minutes, turning occasionally until all sides are charred and blistered. Transfer the hot peppers to a paper bag or bowl covered with plastic wrap and seal to trap the steam. Let them rest for 10-15 minutes – this will make peeling much easier. Once cooled, remove the charred skin, stems, and seeds. Chop the roasted peppers into ½-inch pieces and set aside.

Step 2: Build the Flavor Base
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until soft and translucent. Add the minced garlic, cumin, and oregano, then cook for another 30 seconds until fragrant, being careful not to burn the garlic. The aroma should fill your kitchen as these ingredients bloom in the oil.

Step 3: Create the Soup Base
In a small bowl, whisk together ¼ cup of room temperature chicken broth with the flour until smooth. Pour the remaining chicken broth into the pot with the onion mixture and bring to a gentle simmer. Slowly whisk in the flour mixture and continue to simmer for about 5 minutes until the broth begins to thicken slightly. Add the chopped roasted poblanos and simmer for another 5 minutes to allow the flavors to meld.

Step 4: Add Creaminess
Reduce the heat to low and stir in the heavy cream. Allow the mixture to heat through without boiling. Remove the pot from the heat and gradually add the shredded Monterey Jack and cubed cream cheese, stirring constantly until completely melted and the soup is smooth. This gradual addition prevents the cheese from clumping or the soup from breaking.

Step 5: Final Touches
Return the pot to low heat and season with salt and black pepper to taste. Stir in the fresh lime juice just before serving to brighten all the flavors. If the soup seems too thick, thin it with additional warm broth until you reach your desired consistency. Simmer for a final 2-3 minutes to ensure all flavors are fully incorporated.

Variations

Vegetarian Chile Relleno Soup
Create a delicious vegetarian version of this Chile Relleno Soup by substituting vegetable broth for the chicken broth. For additional flavor depth, add a tablespoon of vegetarian Worcestershire sauce or a teaspoon of smoked paprika. You can also enhance the heartiness by adding black beans or corn kernels during the final simmer. This variation maintains all the cheesy, pepper-forward flavors while being completely meat-free.

Meat Lover’s Chile Relleno Soup
Transform this Chile Relleno Soup into a more substantial meal by adding protein. Brown 1 pound of ground beef, chorizo, or chicken before cooking the onions, draining excess fat if necessary. The meat adds a savory dimension that complements the roasted poblanos perfectly. For an extra authentic touch, garnish with crispy tortilla strips and a dollop of sour cream to mimic the textural contrast of traditional chile rellenos.

Dairy-Free Option
For those avoiding dairy, this soup can be adapted by using coconut cream instead of heavy cream and dairy-free cheese alternatives specifically designed for melting. Add 1 tablespoon of nutritional yeast to enhance the cheesy flavor and a half teaspoon of cornstarch to help with thickening. The roasted poblanos remain the star ingredient, ensuring you still enjoy the authentic flavor profile of Chile Relleno Soup without the dairy.

Storage and Serving

This Chile Relleno Soup can be refrigerated in an airtight container for up to 3 days. When reheating, do so gently over low heat, stirring frequently to prevent separation. Avoid microwaving if possible, as this can cause the cheese to become grainy. If the soup thickens too much in storage, thin it with a splash of warm broth or milk until you reach the desired consistency.

For a complete meal, serve this soup with warm corn tortillas or a crusty bread for dipping. Create a beautiful presentation by garnishing each bowl with additional shredded Monterey Jack cheese, thinly sliced green onions, and a sprinkle of chopped cilantro. For an extra special touch, top with crispy tortilla strips, a dollop of Mexican crema, or even a small scoop of fresh guacamole. This Chile Relleno Soup pairs wonderfully with a simple side salad dressed with lime vinaigrette or as a starter before enchiladas or tacos for a Mexican-themed dinner.

FAQs

Can I use different peppers if I can’t find poblanos?
Yes! While poblanos provide the authentic flavor for Chile Relleno Soup, you can substitute with Anaheim peppers for a milder version or a mix of bell peppers and a jalapeño (seeds removed) for a similar flavor profile. Just adjust the quantities based on your heat preference.

Why did my cheese soup become grainy?
This typically happens when the soup is heated too quickly or at too high a temperature. Always remove the pot from heat before adding cheese, add it gradually while stirring constantly, and never let the soup boil after adding cheese. Pre-shredded cheese contains anti-caking agents that can also affect texture, so grating your own is recommended.

Can I make this soup ahead of time for a party?
Absolutely! You can prepare the soup up to the point of adding the cheese and cream, then refrigerate. When ready to serve, gently reheat the base and add the dairy ingredients just before serving. This ensures the smoothest texture and freshest flavor.

Is there a way to make this soup less spicy?
Poblanos are generally mild, but heat can vary. To reduce spiciness, make sure to remove all seeds and membranes from the peppers before adding them to the soup. You can also reduce the amount of poblanos and substitute with bell peppers for a milder version of Chile Relleno Soup.

Can I freeze this soup?
Cream-based soups generally don’t freeze well as they can separate and become grainy when thawed. If you must freeze it, do so before adding the dairy components, then add cream and cheese after thawing and reheating the base.

Conclusion

This Chile Relleno Soup is comfort food at its finest — a velvety, cheese-laden embrace with the gentle warmth of roasted poblanos in every spoonful. It’s the kind of dish that transforms a regular weeknight into something special, bringing the beloved flavors of a classic Mexican dish into a soul-warming soup. Whether you’re sharing it with family, serving it to friends, or simply treating yourself to a bowl of pure comfort, this soup delivers all the satisfaction of traditional chile rellenos with the added bonus of being spoonable, shareable, and utterly irresistible. Enjoy the way each ladle-full brings together the smoky depth of charred peppers with the rich creaminess of melted cheese, creating a moment of culinary bliss that will have everyone asking for your secret recipe.

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