When you think of comfort food, few dishes can match the warmth and heartiness of a bowl of Chili Relleno Soup. It’s a perfect blend of smoky, spicy, cheesy, and savory flavors. This soup is a playful twist on the classic Chili Relleno, a beloved Mexican dish where poblano peppers are stuffed with cheese, battered, and fried.
However, this version combines the rich flavors of Chili Relleno into a deliciously creamy and filling soup that’s ideal for cooler evenings or whenever you’re craving something with a little kick. It’s cozy, versatile, and surprisingly easy to make.
Imagine a rich, velvety broth with chunks of tender peppers, seasoned ground meat, and all the gooey cheese you love from the original dish. It’s one of those soups that’ll make your kitchen smell like heaven and leave everyone asking for seconds.
Chili Relleno Soup Recipe
This recipe is designed to bring the essence of Chili Relleno into a bowl of soup. It combines layers of flavor, texture, and spice, making it a crowd-pleaser for any occasion. With fresh ingredients and a mix of simple techniques, this recipe delivers a satisfying, filling meal that’ll warm you up from the inside out. Whether you’re cooking for your family or hosting friends for a casual dinner, this soup is sure to impress.
Ingredients Needed
Here’s a rundown of the ingredients you’ll need to make this spicy, cheesy goodness:
- Poblano Peppers (2-3 large): These are the star of the show! Their smoky flavor and mild heat make them perfect for this dish.
- Ground Beef or Chicken (1 lb): Ground beef adds a rich, savory flavor, but ground chicken works well if you want a leaner option.
- Onion (1 medium, diced): For that classic aromatic base that brings everything together.
- Garlic (3 cloves, minced): Because, really, what’s a Mexican dish without garlic? It adds depth to the soup’s flavor.
- Diced Tomatoes (1 can, 14.5 oz): These bring a juicy, tangy contrast to the smoky heat of the peppers.
- Chicken Broth (4 cups): A good quality broth is essential for a flavorful base. You can use vegetable broth for a vegetarian version.
- Heavy Cream (1 cup): For richness and that creamy texture that makes the soup comforting and indulgent.
- Cheese (Cheddar and Monterey Jack, 1 cup each, shredded): These two cheeses melt beautifully and provide the right balance of sharpness and creaminess.
- Cumin (1 tsp): Adds warmth and earthiness that compliments the peppers and meat.
- Chili Powder (1 tbsp): To give it that signature chili flavor with a bit of heat.
- Paprika (1 tsp): Smoked paprika works best here to amplify the smokiness of the poblano peppers.
- Salt & Pepper (to taste): Season to your preference.
- Cilantro (optional, for garnish): Adds a fresh, herbal touch that brightens the overall flavor.
Cooking Instructions
Now, let’s dive into the cooking process. This recipe is straightforward but delivers big, bold flavors. Here’s how to make it:
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Roast The Poblano Peppers
- Preheat your oven to 400°F (200°C).
- Place the poblano peppers on a baking sheet and roast them for about 20 minutes, turning occasionally, until the skin is charred and blistered.
- Once roasted, transfer the peppers to a bowl, cover with a kitchen towel, and let them steam for about 10 minutes.
- Peel off the skin, remove the seeds, and dice the peppers into bite-sized pieces. Set aside.
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Cook The Ground Meat
- In a large pot or Dutch oven, heat a bit of oil over medium heat.
- Add the ground beef (or chicken) and cook until browned, breaking it up with a spoon as it cooks.
- Once the meat is cooked, drain any excess fat, if necessary, and set aside.
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Sauté The Aromatics
- In the same pot, add the diced onion and cook for about 5 minutes, until softened.
- Add the minced garlic and cook for another 1-2 minutes, just until fragrant.
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Simmer The Soup
- Add the roasted, diced poblanos, diced tomatoes (with juice), and chicken broth to the pot.
- Stir in the cumin, chili powder, smoked paprika, salt, and pepper.
- Bring the soup to a simmer, reduce the heat, and cook for about 15 minutes, allowing all the flavors to meld together.
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Finish The Soup
- Stir in the heavy cream and bring the soup back to a gentle simmer.
- Add in the shredded cheeses, stirring until they are melted and the soup becomes creamy and smooth.
- Taste and adjust the seasoning with more salt, pepper, or chili powder if desired.
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Serve
- Ladle the soup into bowls and garnish with freshly chopped cilantro.
- You can also top with a few extra shreds of cheese or even a dollop of sour cream for extra indulgence.
Ingredient Insights
- Poblano Peppers: These are mild in heat but packed with smoky flavor. Roasting them brings out their natural sweetness, adding a layer of depth to the soup.
- Ground Meat: The choice between beef and chicken will affect the flavor profile. Beef is rich and hearty, while chicken offers a lighter, leaner option that allows the peppers and broth to shine.
- Cheese Blend: Using both Cheddar and Monterey Jack creates a perfect balance. The Cheddar provides sharpness and tang, while the Monterey Jack adds that creamy, gooey texture we all crave in a good soup.
- Heavy Cream: Adds luxurious creaminess, making the soup decadent and smooth. It also helps to balance the heat from the peppers and chili powder.
Expert Tips
- Roasting Peppers Over the Stove: If you don’t have an oven, you can roast your poblano peppers directly over a gas flame. Just hold them with tongs and char them until the skin blackens. Then, place them in a plastic bag to steam.
- Texture Preference: If you prefer a thicker soup, blend a portion of the soup before adding the cream and cheese. This will make the texture more velvety.
- Make Ahead: This soup actually improves with time. Make it a day ahead, let the flavors meld in the fridge, and reheat it when you’re ready to serve.
- For Extra Heat: Add a couple of sliced jalapeños or a splash of hot sauce to the soup for an extra kick.
Recipe Variations
- Vegetarian Version: Skip the ground meat and add beans (black beans or pinto beans work well), corn, and extra veggies like zucchini or carrots. You can also replace the chicken broth with vegetable broth for a fully vegetarian dish.
- Vegan Option: For a completely dairy-free and meat-free version, use plant-based ground meat, coconut milk instead of cream, and dairy-free cheese.
- Spicy Southwest Twist: Add a teaspoon of chipotle chili powder or a bit of diced chipotle peppers in adobo sauce for a smokier, spicier kick.
- Cheese Lovers’ Delight: If you want even more cheesy goodness, add cream cheese or sour cream for extra creaminess, or top with crumbled queso fresco before serving.
Final Words
Chili Relleno Soup is one of those dishes that feels like a warm hug in a bowl. It’s not just a soup-it’s an experience that envelops your senses with rich flavors and comforting textures. Whether you’re serving it as a meal on a chilly evening or making it for a gathering, this dish has a way of making everything feel just a little more special. The balance of smoky, cheesy, and spicy flavors is a true celebration of Mexican cuisine.