Chile Relleno Soup Recipe

If you love bold, cheesy, and comforting flavors wrapped up in a warm bowl of goodness, you’re going to fall head over heels for this Chile Relleno Soup Recipe. It’s like cozy meets fiesta in every spoonful, blending smoky roasted poblanos with creamy cheeses in a way that keeps me coming back for more. Whether you’re new to chile relleno or just looking for a delicious twist on classic Mexican flavors, this soup is absolutely fan-freaking-tastic and surprisingly simple to pull off. Stick with me, and I’ll walk you through everything you need to succeed!

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Ingredients You’ll Need

To get this Chile Relleno Soup Recipe just right, you want fresh poblanos for that smoky base, plus a couple of cheeses that melt beautifully and add richness. You’ll notice we keep things simple with common pantry staples too, so grabbing ingredients is easy even on a busy day.

• Poblano Peppers: The star of the dish, roasted until blistered for maximum flavor.
• Salted Butter: Adds richness and helps build that silky soup base.
• Olive Oil: Used alongside butter for sautéing onions—it adds a subtle fruity note.
• White Onion: Provides sweetness and depth when sautéed.
• Garlic Cloves: Minced to infuse the broth with fragrant warmth.
• Ground Cumin: A touch of earthiness that deepens the flavor profile.
• All-Purpose Flour: Helps thicken the soup to a luscious consistency.
• Chicken Broth (or Vegetable Broth): The flavorful liquid base—homemade or store-bought both work.
• Heavy Cream: For that creamy texture and smooth finish.
• Monterey Jack Cheese: Melts beautifully and has a mild, creamy flavor that pairs perfectly with poblano.
• Extra Sharp Cheddar Cheese: Adds a little sharpness to balance out the creaminess.
• Toppings (optional): Chopped cilantro or toasted panko breadcrumbs for crunch and freshness.

Variations

I love how versatile this Chile Relleno Soup Recipe is—you can swap in different cheeses or broth types, and even add protein if you’re feeling adventurous. Adjusting the spice level or texture is a breeze, so don’t be afraid to make it your own!

• Vegetarian Version: Use vegetable broth instead of chicken broth and skip any meat additions for a wholesome veggie-friendly meal—I find it just as satisfying this way.
• Extra Heat: Toss in a diced jalapeño or a pinch of cayenne if you want to kick up the spice—my family loves it with a little extra zing!
• Smooth & Velvety: Blend the soup before adding cheese for a silky texture that’s perfect if you’re serving it to kids or want something more refined.
• Cheese Alternatives: I’ve experimented swapping Monterey Jack for queso Oaxaca or even mozzarella, depending on what’s available, and it’s always delicious.

How to Make Chile Relleno Soup Recipe

Step 1: Roast Those Poblanos to Smoky Perfection

First things first: roasting the poblano peppers. Line a baking sheet with foil for easy cleanup, then place the peppers directly under the broiler. Keep an eye on them and broil for about 5 minutes on one side until the skin blisters and blacks, then carefully flip and repeat on the other side. This blistered skin is where so much of the smoky magic happens. After removing from the oven, cover them loosely so the peppers steam and the skins loosen up—this makes peeling a breeze. Don’t worry about getting every bit of skin off; a little char adds character.

Step 2: Prepare and Dice Roasted Poblanos

Once your poblanos have cooled slightly, pull off the charred skin, then slice open each pepper. Toss out the stems and seeds—unless you like more heat, in which case feel free to leave some seeds in. Dice the peppers into small pieces and set them aside; this smoky roasted chunkiness is key to the texture and flavor of our soup.

Step 3: Build Your Flavor Base

In a large pot or Dutch oven, melt butter with olive oil over medium heat. I love this combo for the buttery richness with a slight fruity edge. Toss in the diced onion and sauté for 5-7 minutes until soft and translucent—you’ll notice the kitchen filling with that sweet onion aroma that hints at good things ahead! Then add the garlic and cumin, cooking just long enough (30 to 60 seconds) for them to release their fragrance but not burn.

Step 4: Thicken and Add the Broth

Sprinkle the flour over the onions and garlic, stirring to coat everything evenly. Keep the heat low and cook for about 2 minutes to take away any raw flour taste while stirring occasionally. Then, slowly pour in the chicken broth and heavy cream, stirring constantly so the mixture starts to thicken nicely. This part is a bit like watching magic happen—the base transforms into a rich, velvety canvas.

Step 5: Melt the Cheese and Simmer with Poblanos

Now the best part: slowly add the Monterey Jack and sharp cheddar cheese while stirring constantly. This ensures a smooth, cheesy texture without clumps—patience here pays off big time. Once the cheese is fully melted and incorporated, raise the heat to medium-high, add the roasted poblano pieces, and bring the soup to a gentle simmer. Then reduce to low, cover, and let it cook for 15 minutes to allow the flavors to marry beautifully.

Step 6: Serve It Up and Garnish

Ladle your chile relleno soup into bowls and garnish with extra shredded cheese or toasted panko breadcrumbs for a delightful crunch. I also love a sprinkle of fresh cilantro for brightness. This is where you can get creative and tailor the final look and flavor just to your liking.

How to Serve Chile Relleno Soup Recipe

Garnishes

I swear by a little extra shredded Monterey Jack right on top—melting into the hot soup is so inviting. For a little crunch, toasted panko breadcrumbs add texture without overpowering the flavor. Fresh cilantro chopped over the bowl brightens each bite and gives that classic Mexican flair I adore.

Side Dishes

My go-to sides are warm crusty bread or tortillas, which help scoop up every last drop. Also, a simple Mexican street corn salad or a fresh avocado and tomato salad rounds out the meal perfectly and balances the richness.

Creative Ways to Present

Hosting a casual dinner? Serve this soup in mini bread bowls for a charming touch. For a fiesta vibe, garnish with sliced radishes and a few drops of lime juice on top—adds a zesty, colorful surprise that impresses every time.

Make Ahead and Storage

Storing Leftovers

I like to cool the soup completely, then store it in an airtight container in the fridge. It keeps well for up to 5 days—perfect if you want leftovers for lunches or a quick dinner later in the week. Just give it a good stir before storing to keep a smooth texture.

Freezing

Personally, I don’t recommend freezing this Chile Relleno Soup Recipe because the cream and cheese don’t always freeze well together and can separate after thawing. If freezing is necessary, freeze before adding cheese and cream, then stir them in fresh when reheating.

Reheating

To reheat, I gently warm the soup on the stovetop over medium heat with a splash of broth or milk to bring it back to a creamy consistency. Stir frequently to avoid sticking or scorching on the bottom—it comes back tasting just like freshly made.

FAQs

Final Thoughts

This Chile Relleno Soup Recipe has become one of my all-time favorites because it manages to feel indulgent and comforting without being intimidating to make. When I first tried it, I was surprised at how approachable the roasting, sautéing, and gentle simmering all came together into such a cozy, flavorful bowl. Whether you’re cooking for your family on a chilly night or hosting friends who love bold flavors, this soup never fails to impress. Give it a go—you’ll be so glad you did, and I bet it’ll become a fast favorite in your kitchen too!

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