Chile Relleno Soup is a comforting bowl full of all the flavors you love in a classic chile relleno, but in a warm, easy-to-eat soup form. It usually features roasted poblano peppers, melted cheese, tender corn, and a rich tomato broth that brings it all together. The mix of smoky peppers and savory broth makes this soup endlessly satisfying and perfect for chilly days.
I love making this soup when I want something hearty but not too heavy. The roasted poblanos give it a great smoky flavor, and the cheese adds a gooey, comforting touch that feels like a little bit of a treat. It’s such a fun way to enjoy the taste of chile rellenos without all the frying and fuss.
My favorite way to eat this soup is with a big scoop of warm tortillas or crunchy tortilla chips on the side for dipping. It’s a meal that feels cozy and special but is still simple enough to make any night of the week. Plus, leftovers taste even better the next day, which is always a bonus in my book!
Key Ingredients & Substitutions
Poblano Peppers: These are the star of the soup, giving it a nice smoky and mild heat. If you can’t find poblanos, use Anaheim or bell peppers for less heat but still good flavor.
Cheese: Sharp cheddar and Monterey Jack melt smoothly and add richness. For a different twist, try mozzarella or pepper jack for a bit more spice.
Heavy Cream: This makes the soup creamy and luscious. You can substitute with half-and-half or a non-dairy cream like coconut milk for a lighter or dairy-free version.
Broth: Chicken broth adds depth but vegetable broth works well for vegetarians. Homemade broth makes it even better but store-bought is fine.
Corn: Adds a touch of sweetness and texture. Fresh or frozen works great, and you can even use canned if drained well.
How Do You Roast Poblano Peppers Perfectly for This Soup?
Roasting poblanos is key for that smoky flavor. Here’s how:
- Place the peppers on a baking sheet under the broiler or directly on a gas flame.
- Turn often until the skin is blackened and blistered all over.
- Put them in a covered bowl or wrap in a towel to steam for 10 minutes. This loosens the skin.
- Peel off skins carefully – the smoky layer is underneath! Remove seeds and veins too.
Pro tip: Don’t skip steaming—it makes peeling easier and prevents bitter black bits in your soup. Roasting adds the essential smoky flavor that sets this soup apart!
Equipment You’ll Need
- Broiler or gas stove – I recommend this for roasting the poblanos easily and quickly.
- Bowl or plastic wrap – helps steam the peppers after roasting for easy peeling.
- Large pot – perfect for cooking the soup and blending ingredients.
- Immersion blender or regular blender – for pureeing part of the soup to get the right texture.
- Measuring cups and spoons – keep your ingredients organized for perfect seasoning.
Flavor Variations & Add-Ins
- Use shredded cooked chicken for a heartier, protein-packed soup.
- Replace cheddar and Monterey Jack with pepper jack for a spicier kick.
- Add diced tomatoes or green chilies for extra tang and heat.
- Stir in a dash of cumin or chili powder for more smoky spice flavor.
How to Make Chile Relleno Soup?
Ingredients You’ll Need:
- 6 large poblano peppers
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1-2 jalapeño peppers, thinly sliced for garnish
- Optional: 1 cup cooked, shredded chicken for a heartier soup
How Much Time Will You Need?
This chile relleno soup takes about 15 minutes of prep plus 30 minutes of cooking time. Roasting the peppers and letting them steam to peel properly is key, so plan around 10-15 minutes for that step. Overall, you can have a warm, cheesy bowl ready in about 45 minutes.
Step-by-Step Instructions:
1. Roast the Poblanos:
Place the poblano peppers on a baking sheet under your broiler or directly on a gas flame. Turn them often until the skin is blackened and blistered all over. Transfer the hot peppers to a bowl and cover tightly with plastic wrap or a clean towel. Let them steam for about 10 minutes, which makes peeling easier. Then peel off the skins, remove seeds and veins, and chop them roughly.
2. Sauté the Aromatics:
In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for one more minute until fragrant.
3. Cook Spices and Peppers:
Stir in the ground cumin, smoked paprika, and roasted poblano peppers. Cook the mixture for 2 more minutes, allowing the flavors to blend beautifully.
4. Add Broth and Corn:
Pour in the chicken broth and add corn kernels. Bring the soup to a gentle simmer and cook for 10-15 minutes to let the flavors fully develop.
5. Blend Part (Optional):
For a creamier texture, use an immersion blender to purée half the soup, leaving some chunks of pepper and corn for texture. You can also transfer half the soup to a blender, purée, and return it to the pot.
6. Stir in Cream and Cheese:
Reduce the heat to medium-low. Add heavy cream, cheddar, and Monterey Jack cheeses. Stir constantly until the cheese melts and the soup becomes creamy and smooth. Season with salt and pepper to taste.
7. Add Chicken (Optional):
If you want a more filling soup, stir in cooked shredded chicken and warm it through for 3-5 minutes.
8. Serve and Garnish:
Spoon the soup into bowls. Garnish with sliced jalapeños and fresh cilantro. For a fun touch, sprinkle extra cheese on top and broil just until golden and bubbly to mimic the melty cheese topping of traditional chile rellos.
Enjoy your delicious Chile Relleno Soup with warm tortillas or crunchy tortilla chips for a perfect cozy meal!
Can I Use Frozen Poblano Peppers for This Soup?
Fresh poblanos are best for roasting and getting that smoky flavor, but if you have frozen peppers, thaw them completely and pat dry before cooking. You won’t get the same charred skin, but the soup will still taste great!
How Do I Store Leftover Chile Relleno Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep the cheese from separating.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the heavy cream with coconut milk or a creamy plant-based milk, and swap the cheeses for dairy-free alternatives. The flavors will still be rich and delicious!
Is It Possible to Prepare This Soup Ahead of Time?
Yes, you can prepare the roasted peppers and broth base a day ahead and refrigerate them separately. When ready, combine, add cream and cheese, and warm through before serving to keep the cheese texture perfect.