Chile Relleno Soup Recipe

If you’ve ever had a craving for comfort food with a little bit of a kick, Chile Relleno Soup should definitely be on your radar. Inspired by the classic Mexican dish Chile Relleno, which typically involves a stuffed chili pepper, this soup version turns all those rich, smoky flavors into a warm, satisfying bowl of goodness. Think of it as a hearty, spicy twist on traditional soup, full of roasted chiles, melted cheese, tender veggies, and tender meat – all mingling together in a rich broth.

Chile Relleno is already beloved for its combination of heat, tang, and creaminess, and turning it into a soup just takes things to another level. Whether you’re looking for a cozy meal for a chilly day or you want to impress your friends at a gathering, this soup hits all the right notes. It’s a wonderful balance of comforting, bold, and savory, with just the right amount of spice to make it exciting without being overpowering.

So, let’s dive into how you can make this delicious Chile Relleno Soup, so you can have this rich, smoky dish in your own kitchen, in no time.

Chile Relleno Soup Recipe

This Chile Relleno Soup combines the flavors of roasted poblano peppers, tomatoes, cheese, and a variety of spices. It’s a bit smoky, a little spicy, and deeply savory, giving you all the goodness of a classic Chile Relleno in soup form. Here’s a recipe that serves about 6 people, with a wonderful balance of textures and flavors.

Ingredients Needed

For the Chile Relleno Soup, you’ll need the following ingredients to bring everything together:

For The Soup Base

• 6 medium-sized poblano peppers (fresh and green – these are the key to that signature smoky flavor)
• 2 tbsp olive oil (for sautéing)
• 1 medium yellow onion, diced (adds depth and sweetness)
• 3 cloves garlic, minced (garlic is a must for flavor!)
• 4 cups chicken or vegetable broth (the base of your soup – you can go for low-sodium if preferred)
• 2 medium tomatoes, peeled and chopped (for acidity and richness)
• 1-2 tsp ground cumin (for warmth and earthiness)
• 1 tsp chili powder (for a little kick)
• Salt and pepper to taste (the basic seasonings)

For The Creamy Texture

• 1 cup heavy cream (for that smooth, luscious finish)
• 1 cup shredded Monterey Jack cheese (the gooey, melty goodness)

Optional Garnishes

• Cilantro leaves, chopped (for a fresh, herby touch)
• Sour cream (for extra creaminess and tang)
• Lime wedges (to squeeze for added acidity and freshness)
• Avocado slices (for a creamy, refreshing contrast)

Cooking Instructions

Follow these steps to get that perfect Chile Relleno Soup:

1. Roast The Poblanos

   • Start by roasting the poblano peppers. You can do this by either placing them on a grill, over a gas flame, or under a broiler. You want to char the skin until it’s blackened and blistered (about 5-7 minutes per side).
   • Once charred, place the peppers in a plastic bag or a bowl and cover them with a towel. Let them steam for about 10-15 minutes. This will make peeling off the skin much easier.
   • After they’ve cooled, peel off the charred skin, remove the seeds, and slice the peppers into strips. Set aside.

2. Sauté The Onion And Garlic

   • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened and translucent.
   • Add the minced garlic and cook for another minute, until fragrant.

3. Add The Tomatoes And Spices

   • Stir in the chopped tomatoes, cumin, chili powder, and a pinch of salt and pepper. Let this cook for another 3-4 minutes, until the tomatoes soften and release their juices.

4. Add The Broth

   • Pour in the chicken or vegetable broth, bring to a boil, then reduce to a simmer. Let this simmer for about 10 minutes, allowing the flavors to meld together.

5. Combine With Poblanos

   • Add the roasted poblano pepper strips into the pot and stir to incorporate.

6. Blend The Soup

   • For a smoother texture, you can use an immersion blender to purée the soup to your desired consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just make sure it’s not too hot when you blend!

7. Add Cream And Cheese

   • Stir in the heavy cream and shredded Monterey Jack cheese. Continue to stir until the cheese melts completely, leaving you with a rich, creamy texture.

8. Final Seasoning

   • Taste the soup and adjust seasoning with more salt, pepper, or chili powder if needed.

9. Serve And Garnish

   • Ladle the soup into bowls. Top with fresh cilantro, a dollop of sour cream, lime wedges, and avocado slices. Serve with tortilla chips or warm crusty bread on the side to soak up all that goodness.

Ingredient Insights

Here’s a breakdown of why each ingredient is essential for this soup and how it contributes to the overall dish:

• Poblano Peppers: These peppers are key for that signature smoky flavor. They’re mild in heat, which means they add warmth without overwhelming the soup. Roasting them brings out their deep, smoky essence.
• Monterey Jack Cheese: This cheese is mild and creamy, which balances the heat from the chilies and adds that velvety texture that makes this soup so satisfying. You could substitute it with queso fresco for a lighter version or cheddar for more of a tangy bite.
• Heavy Cream: To turn this into a rich and comforting soup, the heavy cream is crucial. It smooths out the flavors and creates that luxurious texture. You could substitute with coconut cream or a non-dairy option for a lighter version, but the richness will be less.
• Tomatoes: Fresh tomatoes help cut through the richness, providing some acidity that balances the deep flavors of the roasted peppers.

Expert Tips

• Roast the Peppers Well: Don’t rush the roasting process. The more you char the peppers, the deeper the flavor. The smokiness from the charred skins infuses the soup and gives it that authentic Chile Relleno taste.
• Adjust the Heat: If you’re sensitive to spice, start with just one poblano pepper and taste-test the soup before adding more. Alternatively, you can add a small amount of dried chipotle powder for an extra smoky kick without too much heat.
• Use an Immersion Blender: Blending the soup gives it that creamy consistency. An immersion blender allows you to do this directly in the pot, saving you the hassle of transferring hot liquids to a regular blender.
• Play with Cheese: Monterey Jack is a classic choice, but you can experiment with other cheeses. For a sharper bite, try a bit of sharp cheddar or a smoky gouda. Blend in some cream cheese for an even creamier texture.

Recipe Variations

This recipe is incredibly versatile. You can customize it to fit your preferences or dietary needs:

• Vegetarian Version: Simply leave out the chicken broth and use vegetable broth. You can also skip the shredded chicken (if using) and make this a fully vegetarian meal.
• Add Meat: For a meatier version, you can add shredded rotisserie chicken, ground beef, or pork. These proteins can either be mixed into the soup or added as a topping.
• Spicy Kick: If you like it hot, add some chopped jalapeños, serrano peppers, or even a dash of hot sauce when you’re sautéing the onions and garlic.
• Dairy-Free Version: For a dairy-free twist, use coconut cream instead of heavy cream and skip the cheese or use a dairy-free cheese alternative.

Final Words

Chile Relleno Soup is one of those dishes that’s as cozy as it is exciting. The layers of smoky heat from the roasted poblano peppers, the creamy richness from the cheese and heavy cream, and the savory goodness from the broth and spices come together to create a bowl of comfort that’s anything but boring. Plus, it’s easily customizable to suit your taste, dietary needs, and the ingredients you have on hand.