Chile Relleno Soup is a comforting bowl full of bold flavors and hearty textures, inspired by the classic Mexican dish. It features roasted poblano peppers, tender chunks of cheese, ground meat, and a rich tomato-based broth that’s both warming and satisfying. You get the smoky, spicy kick from the chiles along with a creamy, cheesy surprise in every bite.
I love making this soup when I want something cozy but with a bit of a kick. One of my favorite parts is roasting the peppers at home—it really brings out their deep flavor and adds a lovely touch of smokiness to the soup. I usually add extra cheese on top just because who can say no to melted cheese, right? It’s easy to make on a weeknight yet feels special enough to share with friends or family.
For serving, I like to pair this soup with warm corn tortillas or some crunchy tortilla chips on the side. It’s perfect for spooning up each layer of flavors and textures. This soup always reminds me of cool evenings where a hearty meal makes everything feel a bit cozier. If you love a little spice and a lot of comfort, Chile Relleno Soup is a great choice to keep in your recipe box.
Key Ingredients & Substitutions
Poblano Peppers: These are the star here for their mild heat and smoky flavor. Roasting them brings out a deep, earthy taste. If poblanos aren’t available, you can try anaheim peppers for a similar mild heat.
Cheese: Monterey Jack or Chihuahua cheese melts beautifully, creating a creamy texture. For a vegetarian option, try queso fresco or farmer’s cheese to add a mild, crumbly contrast.
Broth: Chicken broth adds richness, but vegetable broth is a good swap to keep this recipe vegetarian without losing flavor.
Spices: Ground cumin, smoked paprika, and chili powder add warmth and complexity. Feel free to adjust chili powder up or down depending on your heat preference.
How Do You Get Perfect Roasted Poblanos Without Mess?
Roasting poblanos is key to this soup’s flavor but can be tricky. Here’s what I do:
- Set your broiler on high and use a rimmed baking sheet to catch drips.
- Turn the peppers often to get even charred skin on all sides. It should be blistered and blackened but not burned.
- Once roasted, seal them in a plastic bag or cover with a bowl for 10 minutes. This steaming loosens the skin and makes peeling easy.
- Use a paper towel to rub off the skin gently. Avoid rinsing with water; you want to keep the smoky flavor.
Following these steps will give you soft, smoky poblanos perfect for blending in the soup without extra bitterness or sogginess.
Equipment You’ll Need
- Broiler or grill – I use this to char the poblanos evenly and develop that smoky flavor.
- Baking sheet – holds the peppers while they roast under the broiler.
- Sealed plastic bag or covered bowl – helps steam the peppers for easy peeling.
- Large pot – perfect for sautéing the aromatics and simmering the soup.
- Immersion blender or regular blender – blends the soup to the desired texture, making it smooth or slightly chunky.
- Measuring cups and spoons – for accurate ingredients like broth, cream, and spices.
- Soup ladle – for serving the soup easily into bowls.
Flavor Variations & Add-Ins
- Spicy kick: Add chopped jalapeños or a dash of hot sauce for more heat.
- Protein boost: Stir in cooked chicken, chorizo, or shrimp for extra heartiness.
- Cheese options: Use pepper jack or shredded mozzarella for a different cheesy flavor.
- Herb swap: Top with chopped scallions or fresh oregano instead of cilantro for variation.
How to Make Chile Relleno Soup
Ingredients You’ll Need:
- 4 large poblano peppers
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 3 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream
- ½ cup milk
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup shredded Monterey Jack or Chihuahua cheese (plus more for topping)
- ½ cup fresh cilantro, chopped (plus extra for garnish)
- 1 jalapeño, thinly sliced (optional, for garnish)
- 1 cup queso fresco or fresh farmer’s cheese, crumbled or in chunks (for serving)
- Paprika or chili powder, for dusting on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the peppers and chop ingredients, plus 25 minutes cooking time. Overall, you’ll need around 40 minutes before you can enjoy your warm, delicious soup.
Step-by-Step Instructions:
1. Roast and Prepare the Poblanos:
Turn on your oven’s broiler. Place the whole poblano peppers on a baking sheet and broil them, turning every few minutes, until their skins are blistered and charred all over (about 10 minutes). Remove them from the oven, then put them in a sealed plastic bag or cover with a bowl to steam for 10 minutes. This helps loosen the skins. Carefully peel off the charred skins, remove the stems and seeds, then roughly chop the peppers and set aside.
2. Sauté the Aromatics and Toast Spices:
In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and cook another minute until you can smell its fragrance. Add ground cumin, smoked paprika, and chili powder; stir and cook briefly to release their flavor.
3. Simmer the Soup Base:
Add the chopped roasted poblanos and chicken broth to the pot. Bring everything to a simmer and cook for 10 minutes to blend flavors well.
4. Blend the Soup:
Using an immersion blender, puree the soup until it reaches your preferred texture—smooth or with a little bit of chunkiness. If you don’t have an immersion blender, you can carefully blend in batches using a regular blender.
5. Finish with Cream & Cheese:
Return the blended soup to medium heat. Stir in the heavy cream, milk, salt, and black pepper. Warm gently; don’t let it boil. Add the shredded Monterey Jack cheese and chopped cilantro, stirring continuously until the cheese melts and the soup turns creamy and rich.
6. Serve and Garnish:
Ladle the soup into bowls. Top each serving with a spoonful or chunk of queso fresco or fresh farmer’s cheese. Garnish with sliced jalapeño, extra chopped cilantro, and a light sprinkle of paprika or chili powder for a pop of color and extra flavor. Serve immediately with warm tortillas or tortilla chips if you like.
Enjoy your comforting bowl of Chile Relleno Soup—a perfect blend of smoky, cheesy, and spicy goodness in every bite!
Can I Use Roasted Poblanos from a Jar Instead of Fresh?
Yes, you can save time by using jarred roasted poblanos. Just drain them well to avoid extra liquid in the soup, and chop roughly before adding. The smoky flavor might be milder, so consider adding a pinch of smoked paprika to boost it.
Can I Make Chile Relleno Soup Ahead of Time?
Absolutely! Prepare the soup as directed but hold off on adding the cheese topping until serving. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
How Do I Store Leftovers?
Keep leftover soup in a sealed container in the refrigerator for up to 3 days. Reheat over low heat on the stove to prevent curdling. Add a splash of milk or cream when reheating if it seems too thick.
Can I Make This Soup Vegan or Dairy-Free?
Yes! Use vegetable broth instead of chicken broth and substitute the cream and cheeses with coconut milk or cashew cream and vegan cheese alternatives. The flavor won’t be exactly the same but still delicious and creamy.