If you have a craving for a comforting bowl that bursts with smoky, cheesy, and creamy flavors, this Chile Relleno Soup Recipe is about to become your new go-to. Combining the roasted depth of poblano peppers with melty cheeses and a smooth, savory broth, this soup feels like a warm hug in every spoonful. It captures all the joy of the classic chile relleno dish in a hearty, easy-to-make soup form that is perfect for cooler days or anytime you want a flavorful, satisfying meal made from scratch.
Ingredients You’ll Need
Gathering the right ingredients for this Chile Relleno Soup Recipe is surprisingly straightforward, yet each one plays an essential role in building layers of flavor and texture. From smoky roasted poblanos to creamy cheeses and fragrant spices, these ingredients come together to create a soulful, rich soup that’s both comforting and exciting.
- 4 medium poblano peppers: Roasting imparts that distinctive smoky flavor crucial to the dish.
- 1 small onion: Adds sweetness and depth when sautéed.
- 3 cloves garlic: Provides a sharp, aromatic punch.
- 3 tablespoons butter: The fat base that enriches the soup and helps with sautéing.
- 3 tablespoons all-purpose flour: Creates a roux that thickens the soup for perfect consistency.
- 4 cups chicken or vegetable broth: The flavorful liquid foundation.
- 1 cup half & half or heavy cream: Brings luscious creaminess.
- 4 ounces cream cheese: For an extra velvety, tangy layer.
- 1 ½ cups shredded cheddar or Monterey Jack cheese: Melts smoothly and adds cheesy richness.
- 1 teaspoon ground cumin: Introduces earthiness and subtle warmth.
- ¾ teaspoon salt (or to taste): Enhances and balances all flavors.
- ½ teaspoon black pepper: Adds mild heat and depth.
- Optional toppings: Fresh cilantro, sour cream, crispy tortilla chips, and lime wedges elevate the final presentation and taste.
How to Make Chile Relleno Soup Recipe
Step 1: Roast and Prepare Poblanos
Start by charring your poblano peppers to get that irresistible smoky flavor that defines the soup. You can roast them under your broiler or directly over an open flame until the skins blacken evenly. Then, trap the steam by covering them in a bowl for about 10 minutes—this makes peeling off the skins so much easier. Finally, peel away the skins, remove the seeds and stems, and chop the peppers into bite-sized pieces. This step sets the flavor foundation for the entire soup.
Step 2: Build Your Flavor Base
In a large pot over medium heat, melt the butter, then sauté chopped onion until it becomes translucent and sweet, about five minutes. Add the minced garlic and cook briefly to release its fragrance without browning it. This combination of butter, onion, and garlic creates a rich and aromatic base that will color your soup with depth and warmth.
Step 3: Make a Roux and Add Broth
Sprinkle in the flour and stir constantly to form a roux that’s lightly golden but not browned. This cooking process helps thicken the soup without any lumps. Once your roux is ready, slowly whisk in the chicken or vegetable broth to maintain a smooth texture. Bring the mixture to a gentle simmer to let it start thickening and melding flavors together.
Step 4: Simmer with Poblanos and Spices
Add the chopped roasted poblanos to your pot along with ground cumin, salt, and black pepper. Allow the soup to simmer for 10 to 15 minutes. This interval gives the flavors a chance to deepen and marry, enhancing the soup’s smokiness and spice in every spoonful.
Step 5: Blend for Creamier Texture
For a smoother soup, partially or fully blend it using an immersion blender right in the pot or carefully transfer it in batches to a blender. This step is optional but transforms the texture into something luxuriously velvety, mimicking the silky cheese filling of the classic chile relleno.
Step 6: Stir in Cream Cheese and Dairy
Lower the heat and introduce softened cream cheese, stirring until it melts seamlessly into the soup. Following this, pour in the half & half or heavy cream and add the shredded cheddar or Monterey Jack cheese. Stir constantly until all the cheese has melted, leaving you with a rich, creamy, and cheesy broth that defines this Chile Relleno Soup Recipe.
Step 7: Final Seasoning and Serve
Taste the soup and adjust salt and pepper as you like. Serve it hot, and don’t forget to pile on your favorite toppings. Each bite delivers layers of smoky, cheesy heaven that will have you coming back for more.
How to Serve Chile Relleno Soup Recipe
Garnishes
Adding fresh garnishes like chopped cilantro, a dollop of sour cream, crunchy tortilla chips, or a squeeze of lime juice can brighten and balance the rich soup beautifully. These toppings contribute extra texture, zest, and freshness that make every mouthful more exciting.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or a simple side salad to keep things light. You could also serve it alongside homemade cornbread or Mexican rice for a heartier meal that anyone looking for comfort food will adore.
Creative Ways to Present
For a fun twist, serve the Chile Relleno Soup Recipe in mini bread bowls or garnish with crispy fried jalapeño slices to add visual appeal and an extra kick. Layering with colorful diced avocado or roasted corn kernels can bring more vibrancy to your bowl, making the eating experience both tasty and joyful.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. It keeps well in the refrigerator for up to 3 days, allowing you to enjoy the thoughtful flavors just as much the next day.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers and store for up to 2 months. Just remember that after thawing, the texture might benefit from a quick stir or light whisk to reincorporate any separated cream or cheese.
Reheating
Reheat the soup gently over low to medium heat on the stove, stirring frequently to prevent scorching and to restore that creamy smoothness. You can also microwave individual servings, stirring halfway through heating.
FAQs
Can I use a different type of pepper?
While poblano peppers are traditional and give the best flavor for this Chile Relleno Soup Recipe, you could experiment with roasted green bell peppers for a milder taste or Anaheim peppers for a bit more heat. Just keep in mind the smoky depth comes from those roasted poblanos.
Is this soup spicy?
The soup has a gentle warmth from the poblano peppers and cumin, but it’s not overwhelmingly spicy. You can always add extra jalapeños or a dash of hot sauce if you prefer more heat.
Can I make this soup vegetarian?
Absolutely! Use vegetable broth instead of chicken broth, and the soup remains rich and flavorful. The cheeses and cream add plenty of satisfying creaminess for a hearty vegetarian meal.
What can I substitute for cream cheese?
If you don’t have cream cheese on hand, mascarpone or a mild goat cheese can work as alternatives to maintain the soup’s smooth, creamy texture. Just adjust quantities to taste, as these cheeses have different consistencies and tanginess.
Can I skip blending the soup?
Yes! Blending is optional depending on your texture preference. Leaving it chunky preserves the delightful roasted poblano bits for a rustic, hearty feel. Blending gives a smoother, more uniform creaminess, but both ways are delicious and true to the Chile Relleno Soup Recipe.
Final Thoughts
There’s something truly special about this Chile Relleno Soup Recipe that turns simple ingredients into a soulful, comforting experience. It’s perfect for cozy evenings or impressing friends with warm, bold flavors that don’t require hours in the kitchen. I hope you give it a try soon and find it as irresistible and heartwarming as I do!
Print
Chile Relleno Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
Chile Relleno Soup is a creamy, flavorful Mexican-inspired dish featuring roasted poblano peppers simmered in a rich, cheesy broth. Perfect for a comforting meal, this soup balances smoky, spicy notes with smooth textures and is topped with fresh garnishes like cilantro, sour cream, and crunchy tortilla chips.
Ingredients
Main Ingredients
- 4 medium poblano peppers, roasted and chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup half & half or heavy cream
- 4 ounces cream cheese, softened
- 1 ½ cups shredded cheddar or Monterey Jack cheese
- 1 teaspoon ground cumin
- ¾ teaspoon salt (or to taste)
- ½ teaspoon black pepper
Optional Toppings
- Cilantro
- Sour cream
- Tortilla chips
- Lime wedges
Instructions
- Roast Poblanos: Roast the poblano peppers under a broiler or over an open flame until charred on all sides. Place them in a bowl, cover, and steam for 10 minutes. Peel off the skins, then remove seeds and stems before chopping the peppers.
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Make Roux and Add Broth: Sprinkle the flour into the pot and stir to form a roux. Cook for 1 to 2 minutes to remove the raw flour taste, then slowly whisk in the chicken or vegetable broth. Bring the mixture to a gentle simmer.
- Add Poblanos and Seasonings: Add the chopped roasted poblano peppers, ground cumin, salt, and black pepper to the soup. Let it simmer for 10 to 15 minutes to blend and deepen the flavors.
- Blend the Soup: For a smoother consistency, use an immersion blender directly in the pot or carefully transfer portions to a blender and blend until desired texture is reached. You can blend all or part of the soup, depending on preference.
- Add Cream and Cheese: Reduce the heat to low and stir in the softened cream cheese until completely melted. Pour in the half & half or heavy cream, then add shredded cheddar or Monterey Jack cheese. Stir continuously until the cheese is melted and the soup is creamy.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with additional salt or pepper if needed. Serve the soup hot, garnished with optional toppings like cilantro, sour cream, tortilla chips, and lime wedges for extra flavor and texture.
Notes
- Roasting the poblanos adds smoky flavor; don’t skip this step.
- Steaming the peppers after roasting helps loosen the skins for easy peeling.
- Adjust the cream and cheese quantities to make the soup richer or lighter as preferred.
- For a spicier version, add diced jalapeños or cayenne pepper.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
