This Chile Relleno Soup is warm, creamy, and full of flavor! With tender chiles, melted cheese, and a rich broth, it’s a cozy dish that warms you from the inside out.
I love how it lets you enjoy all the goodness of Chile Rellenos without the fuss. Plus, who can resist that cheesy goodness? I say top it with avocado for extra yum! 🥑
Key Ingredients & Substitutions
Poblano chiles: These are essential for that classic flavor. If you’re looking for something milder, consider using Anaheim peppers instead. For an extra kick, jalapeños work too!
Monterey Jack cheese: This gives a nice creaminess to the soup. If you prefer, use pepper jack for added spice, or even mozzarella for a milder taste.
Chicken broth: Homemade is wonderful, but store-bought works just fine. For a vegetarian option, use vegetable broth instead.
Cream cheese: This adds a rich, creamy texture. You could swap it with sour cream for a tangy twist, or omit it for a lighter version, and just increase the milk or broth slightly.
Chorizo: If you’re seeking a meat-free dish, you can skip it or add some black beans for protein and texture.
How Do I Roast and Peel Poblano Peppers Properly?
Roasting poblano peppers is key for a deep flavor. Here’s how to do it:
- Use a broiler or grill. Place the whole peppers on the rack and roast until the skin is charred on all sides. This usually takes 8-10 minutes.
- Carefully place the hot peppers in a bowl and cover with plastic wrap. Let them steam for about 10 minutes. This makes peeling easier.
- Once cooled, the skin should easily peel off. Remove the stem and seeds, and chop them up as directed.
This method enhances the flavor significantly, making your soup even better!
What’s the Best Way to Blend the Cheese Mixture?
To get that smooth, creamy blend:
- Use a blender or an immersion blender to combine the cheese with a cup of the broth. This ensures even mixing and prevents clumps in your soup.
- Start blending on low speed, then gradually increase to get a smooth result.
Remember to return it to the pot and stir well for a completely creamy texture in every bowl!
Chile Relleno Soup
Ingredients You’ll Need:
For the Soup:
- 4 large poblano chiles, roasted, peeled, and chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk or half-and-half
- 1 cup shredded Monterey Jack cheese (plus extra for topping)
- 4 oz cream cheese, softened
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
For Garnishing:
- Fresh cilantro, chopped
- Crumble queso fresco or cotija cheese
- Optional: diced cooked chorizo or sausage for added flavor
- Optional: lime wedges for serving
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and around 30 minutes of cooking time. You’ll have a delicious, hearty soup ready in about 45 minutes!
Step-by-Step Instructions:
1. Roasting the Poblano Peppers:
Preheat your oven’s broiler or set up your grill to char the poblano peppers. Roast them until the skins are charred and blistered all over (about 8-10 minutes). After roasting, place them in a bowl and cover with plastic wrap for about 10 minutes to steam. This will make peeling easier. Once cooled, remove the charred skins, seeds, and chop the peppers roughly.
2. Sautéing the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Then, toss in the minced garlic and cook for an additional minute until fragrant.
3. Adding the Chopped Peppers and Spices:
Add the chopped poblano peppers to the pot along with the ground cumin, smoked paprika, salt, and black pepper. Stir everything together and let it cook for about 2-3 minutes to warm up and release those delicious flavors.
4. Simmering the Soup:
Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to allow the flavors to blend beautifully.
5. Blending the Cheese Mixture:
While the soup is simmering, scoop out about 1 cup of the soup broth and place it in a blender with the softened cream cheese and Monterey Jack cheese. Blend until the mixture is smooth and creamy.
6. Combining Everything:
Return the blended cheese mixture back into the pot with the remaining soup. Stir in the milk or half-and-half and heat gently over low heat. Be careful not to let it boil, as that can curdle the cream. Taste your soup and adjust the salt and pepper as needed.
7. Adding Optional Meats:
If you’re using diced cooked chorizo or sausage, stir it in at this point for a heartier version. Let it warm through for a couple of minutes.
8. Serving the Soup:
Ladle the soup into bowls. Top with extra shredded cheese, crumbled queso fresco or cotija, and sprinkle fresh chopped cilantro on top for brightness.
9. Enjoy with Lime:
Serve your delicious soup with lime wedges on the side for a fresh, citrusy kick!
Enjoy this creamy, cheesy, and mildly spicy chile relleno soup that beautifully captures the comforting flavors of the classic stuffed pepper in soup form! 🥄🌶️
Can I Use Different Types of Peppers?
Absolutely! If poblano peppers are unavailable, you can use Anaheim peppers for a milder flavor or jalapeños if you want to add more heat. Just adjust based on your spice preference!
Can I Make This Soup Vegan?
Yes, you can! Substitute the chicken broth with vegetable broth, use a plant-based cream cheese, and replace the Monterey Jack cheese with a vegan cheese alternative. Don’t add chorizo, or use a plant-based sausage to keep it vegan.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally to ensure even heating. You can also add a splash of milk or broth to bring back the creaminess!
Can I Freeze Chile Relleno Soup?
While it’s possible to freeze this soup, the cream may separate upon thawing. Cool the soup completely before transferring it to a freezer-safe container, and be sure to leave room for expansion. Thaw in the fridge overnight, then reheat on the stove, stirring well. You may need to adjust the creaminess with a bit of milk.