Chile Relleno Soup is a delightful, comforting bowl packed with the flavors of roasted poblano peppers, melty cheese, and a rich tomato broth. It combines the classic taste of chile rellenos in a warm, hearty soup that’s perfect for cooler days or when you want something satisfying but lighter than the traditional fried peppers.
I love how this soup brings together the smoky heat of the poblano peppers and the creamy cheese in every spoonful. It’s like eating a chile relleno but in a smooth, cozy form that’s so easy to enjoy. I usually add a little sprinkle of fresh cilantro and a squeeze of lime to brighten it up, which makes it feel fresh and even more delicious.
One of my favorite ways to serve this soup is with a side of warm, crusty bread or crunchy tortilla chips for dipping. It makes for a simple meal that still feels special and packed with flavor. This soup always reminds me of family dinners where everyone gathers around the table, sharing stories and good food that warms both the heart and the belly.
Key Ingredients & Substitutions
Poblano Peppers: These give the soup its signature smoky flavor. If you can’t find poblanos, Anaheim or even mild green bell peppers can work, but poblanos add the perfect mild heat and smokiness.
Cheese: Monterey Jack or Oaxaca melts beautifully and adds creaminess. If those aren’t available, mozzarella or mild white cheddar are good substitutes. For a sharper taste, try a mix with a little cheddar.
Chicken Broth: It adds richness to the soup base. For a vegetarian option, swap with vegetable broth. Homemade broth always makes soups taste extra fresh, but store-bought works well too.
Milk or Heavy Cream: Heavy cream creates a silky texture, while whole milk keeps it lighter. For dairy-free, try coconut milk, though flavor will shift slightly.
How Do You Roast Poblanos to Bring Out Their Best Flavor?
Roasting poblanos is key for a smoky depth in this soup. Here’s how I do it:
- Place peppers directly over a gas flame, under the broiler, or on a grill and turn them with tongs until the skin blisters and blackens on all sides.
- Transfer peppers to a bowl and cover tightly with plastic wrap or a lid—this steams them, making peeling easier.
- After about 10 minutes, gently rub off all skin with your fingers or a paper towel. Avoid rinsing, or you’ll wash away flavor.
- Remove seeds and stems before chopping. Roasting intensifies flavor and softens the peppers, enhancing the soup.
Equipment You’ll Need
- Large pot or Dutch oven – I like using this because it heats evenly and is easy to stir everything together.
- Vegetable peeler or knife – for peeling roasted peppers easily.
- Blow torch, broiler, or grill – to char and roast the poblano peppers; I find a broiler easiest for most kitchens.
- Wooden spoon or silicone spatula – helps in stirring the roux and soup without scratching the pot.
- Measuring cups and spoons – for accuracy in adding broth, milk, and spices.
- Cheese grater – to shred your cheese fresh for best melting and flavor.
- Soup ladle – makes serving easy and mess-free.
Flavor Variations & Add-Ins
- Use shredded cooked chicken or turkey to make it heartier and add protein.
- Mix in chopped cooked potatoes or sweet potatoes for extra texture and sweetness.
- Add a splash of hot sauce or diced chipotle peppers in adobo for more heat and smoky flavor.
- Top with crushed tortilla chips, sliced avocado, or a dollop of sour cream for extra flavor and creaminess.
How to Make Chile Relleno Soup
Ingredients You’ll Need:
- 6 large poblano peppers
- 4 cups chicken broth
- 2 cups whole milk or heavy cream
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup shredded Monterey Jack or Oaxaca cheese (plus extra for garnish)
- ½ cup shredded mild cheddar cheese (optional, for extra flavor)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- 1 tablespoon vegetable oil or olive oil
How Much Time Will You Need?
This recipe takes about 30 minutes total — 15 minutes for roasting and prepping the peppers, and 15 minutes for cooking the soup. It’s a quick and satisfying way to enjoy the flavors of chile rellenos in a warm, comforting bowl!
Step-by-Step Instructions:
1. Roast and Prepare the Poblanos:
First, roast the poblano peppers over an open flame, under the broiler, or on a grill. Turn them often until their skins are evenly charred and blistered. Place the hot peppers in a sealed plastic bag or covered bowl to steam for about 10 minutes—this makes peeling easier. Then peel the blackened skin off, remove the stems and seeds, and chop the peppers into bite-sized pieces. Set them aside.
2. Cook the Onion and Garlic:
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it’s soft and translucent, about 5 minutes. Then add the minced garlic and cook for 1 more minute, until fragrant.
3. Make the Roux:
Add the butter to the pot and let it melt. Sprinkle in the flour and stir constantly to combine. Cook the mixture for 2 to 3 minutes until it turns a light golden color, which helps thicken the soup and adds a gentle nutty flavor.
4. Add the Broth and Milk:
Slowly whisk in the chicken broth and milk (or cream), stirring continuously to avoid lumps. Bring this mixture to a gentle simmer on medium-low heat.
5. Season and Add Peppers:
Stir in the ground cumin, smoked paprika, salt, and pepper. Then add your chopped roasted poblanos to the pot. Let everything simmer together for about 10 minutes so the flavors blend nicely.
6. Add Cheese and Finish:
Turn the heat to low, and gradually add the shredded cheeses, stirring until melted and the soup becomes creamy and smooth. Taste and adjust the seasoning if needed.
7. Serve and Garnish:
Ladle the soup into bowls and garnish with a sprinkle of extra shredded cheese and fresh chopped cilantro. Enjoy with warm bread or crunchy tortilla chips for a delicious meal!
Can I Use Frozen Poblano Peppers?
Yes! If you use frozen poblano peppers, thaw them completely in the refrigerator overnight and drain any excess moisture before adding to the soup. Roasting fresh poblanos is best for flavor, but frozen works in a pinch.
Can I Make Chile Relleno Soup Ahead of Time?
Absolutely! Prepare the soup fully, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to prevent the cheese from separating.
What Can I Substitute for the Cheese?
If you don’t have Monterey Jack or Oaxaca, mozzarella or mild cheddar are great alternatives. Avoid very sharp or crumbly cheeses, as they won’t melt smoothly.
How Should I Store Leftovers?
Keep leftovers refrigerated in a sealed container for up to 3 days. When reheating, warm the soup slowly on the stove and stir occasionally. You may want to add a splash of milk or broth to loosen it back up.
