ou love the rich, comforting flavors of classic chile rellenos, you’ll love this cozy Chile Relleno Soup. This hearty soup transforms the familiar combination of roasted green chiles, melted cheese, tomatoes, onions, and warm Mexican spices into a satisfying bowl that is perfect for lunch or dinner.
Traditional chile rellenos are made by stuffing roasted peppers with cheese, coating them in egg batter, and frying them until golden. This soup captures those same delicious flavors without the extra work of stuffing and frying individual peppers. Roasted chiles provide a gentle smoky flavor, while melted cheese adds richness and creaminess.
Serve this soup with warm tortillas, crusty bread, or tortilla chips for an easy meal the whole family can enjoy.
Ingredients
For the Soup
- 6 large poblano peppers
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 cup frozen or canned corn
- 1 cup cooked shredded chicken, optional
- 1 cup half-and-half or heavy cream
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
For Garnishing
- Fresh cilantro, chopped
- Diced avocado
- Sliced green onions
- Crumbled queso fresco
- Sour cream
- Lime wedges
- Tortilla strips or tortilla chips
- Extra shredded cheese
Instructions
1.Roast the Poblanos
Start by roasting the poblano peppers. Preheat your oven to 450°F (230°C).
Place the whole poblanos on a baking sheet and roast for approximately 20–25 minutes, turning them once or twice, until the skins become blistered, charred, and softened.
You can also roast the peppers directly over a gas flame or under the broiler, turning frequently until the skins are blackened.
Once roasted, transfer the peppers to a bowl and cover them with plastic wrap or place them in a sealed container. Let them steam for about 10 minutes.
This makes the skins much easier to remove.
2.Peel and Chop the Peppers
Carefully peel the charred skin from the cooled poblanos. Cut off the stems and remove the seeds and membranes.
Don’t worry if a few small pieces of charred skin remain. They add a pleasant smoky flavor.
Chop the roasted peppers into bite-sized pieces and set them aside.
If you prefer a completely smooth soup, you can blend the peppers instead.
3.Sauté the Aromatics
eat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the chopped onion and cook for approximately 5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for another 30–60 seconds, just until fragrant.
Be careful not to burn the garlic, as it can become bitter.
4.Build the Soup
Add the roasted poblano peppers and diced tomatoes to the pot.
Stir in the cumin, oregano, smoked paprika, salt, and black pepper.
Pour in the chicken broth and stir well.
If you’re making a vegetarian version, simply substitute vegetable broth for chicken broth.
Bring the soup to a gentle boil, then reduce the heat to low.
Cover partially and simmer for approximately 15–20 minutes. This allows the roasted pepper and tomato flavors to blend together.
5. Add Corn and Chicken
Stir in the corn and cooked shredded chicken, if using.
Continue simmering for another 5 minutes, or until everything is heated through.
The chicken is optional, but it turns the soup into a more substantial main course. For a vegetarian version, leave it out and add extra corn, black beans, or white beans instead.
6. Add the Cream
Reduce the heat to low.
Slowly stir in the half-and-half or heavy cream.
Allow the soup to heat gently for another 3–5 minutes, but do not let it come to a vigorous boil after adding the dairy. Boiling can cause the cream to separate.
Taste the soup and adjust the salt and pepper as needed.
7. Add the Cheese
Gradually sprinkle in the Monterey Jack and cheddar cheeses, stirring continuously.
Add the cheese in small handfuls rather than all at once. This helps it melt smoothly into the soup.
Continue stirring until the cheese has completely melted and the soup is creamy and rich.
If the soup becomes thicker than you prefer, add a little extra chicken or vegetable broth.
8. Serve
Ladle the hot Chile Relleno Soup into bowls.
Top each serving with fresh cilantro, diced avocado, crumbled queso fresco, sliced green onions, or a spoonful of sour cream.
For extra flavor, squeeze fresh lime juice over the top just before eating.
Serve with tortilla chips or warm tortillas for dipping.
Tips for the Best Chile Relleno Soup
Roast the poblanos well: Deeply blistered skins give the soup its signature smoky flavor.
Control the heat: Poblano peppers are generally mild, but their heat can vary. For a spicier soup, leave some of the pepper membranes intact or add a diced jalapeño.
Use good melting cheese: Monterey Jack melts smoothly and gives the soup a creamy texture. Oaxaca cheese or mild cheddar can also work well.
Don’t boil after adding dairy: Keep the heat low once the cream is added to help prevent curdling.
Make it vegetarian: Replace chicken broth with vegetable broth and omit the chicken. Add black beans or extra corn for more substance.
Blend for a creamy soup: For a smoother texture, use an immersion blender to partially or completely blend the soup before adding the cheese.
Storage and Reheating
Allow leftover soup to cool before transferring it to an airtight container. Refrigerate for up to 4 days.
Reheat gently in a saucepan over low to medium heat, stirring occasionally. Avoid boiling the soup because the dairy and cheese may separate.
If the soup thickens in the refrigerator, add a splash of broth or milk while reheating.
