Chile Relleno Soup is a cozy, comforting bowl full of warm flavors and satisfying textures. It captures the essence of the classic chile relleno, with tender roasted poblanos, melty cheese, and a flavorful tomato-based broth that’s just a little spicy. This soup is like a gentle hug in a bowl, perfect when you want something filling but not too heavy.
I love making this soup when I want a little taste of Mexican comfort food without the fuss of stuffing and frying peppers. The roasted poblanos bring a smoky flavor, while the cheese adds that gooey, creamy touch we all crave. I usually sprinkle a little cilantro on top or add a squeeze of lime to brighten things up, which makes it feel extra fresh.
My favorite way to enjoy Chile Relleno Soup is with some warm, crusty bread or crispy tortilla chips on the side. It’s a great meal to make on a chilly day or when I want something that feels homemade and satisfying. Whenever I serve this soup, it’s always a hit because it’s cozy, flavorful, and just a little bit special without any extra hassle.
Key Ingredients & Substitutions
Poblano Peppers: They give the soup its signature smoky, mild heat. If you can’t find poblanos, Anaheim or even mild jalapeños work. Roasting them brings out the best flavor, so don’t skip that step!
Cheese: Monterey Jack or mozzarella melt beautifully, making the soup creamy. For the topping, sharp cheddar browns nicely. If you want a different cheese, try mild white cheddar or even queso Oaxaca for a Mexican twist.
Heavy Cream: This adds richness and smoothness. You can swap full-fat coconut milk for a dairy-free option, but the flavor will be slightly different.
Chicken Broth: Use homemade or low-sodium store-bought broth. For a vegetarian version, vegetable broth works great and still gives good depth.
How Do You Roast Poblanos Perfectly and Peel Them Easily?
Roasting poblanos adds smoky flavor and softens their texture, but peeling can be tricky.
- Turn peppers over a gas flame, in the oven broiler, or on a grill. Rotate often to get blackened, blistered skin all over.
- Place the hot peppers in a sealed plastic bag or cover with a bowl to steam for 10 minutes. This loosens the skin, making it easier to remove.
- Gently rub off the charred skin with your fingers or a paper towel. Avoid rinsing under water to keep flavors concentrated.
- Remove stems and seeds before chopping and adding to the soup.
Taking your time here really amps up flavor and makes the soup special.
Equipment You’ll Need
- Gas stove, broiler, or grill – I recommend using these to char the poblanos for the best smoky flavor.
- Sealable plastic bag or covered bowl – makes steaming and peeling the peppers easier.
- Large pot or deep skillet – ideal for simmering all the ingredients together.
- Whisk – helps incorporate the broth and flour smoothly without lumps.
- Baking sheet or ovenproof bowls – for broiling the cheese topping to bubbly perfection.
- Broiler or oven – for browning and melting the cheese topping right before serving.
Flavor Variations & Add-Ins
- Swap the Monterey Jack for queso Oaxaca or Chihuahua cheese for a more authentic, stringy melt.
- Add cooked chorizo or shredded chicken for extra protein and heartiness.
- Mix in roasted corn or a pinch of chipotle powder for smoky heat and sweetness.
- Finish with a squeeze of lime or a dollop of sour cream to brighten the flavors.
How to Make Chile Relleno Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 large poblano peppers
- 1 small red bell pepper, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded Monterey Jack or mozzarella cheese
- 1 cup shredded sharp cheddar cheese (for topping/browning)
Other Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: Lime wedges for serving
Time Needed
This recipe takes about 20 minutes to prepare, including roasting and peeling the peppers, and about 30 minutes to cook the soup and brown the cheese topping. In total, expect to spend around 50 minutes making this delicious soup.
Step-by-Step Instructions:
1. Roast and Prepare the Poblano Peppers:
Roast the poblano peppers over a gas flame, under your oven’s broiler, or on a grill. Turn them often until their skin is fully charred and blistered. Place the hot peppers in a sealed plastic bag or covered bowl for about 10 minutes—this steams them and makes removing the skin easier. Once cooled, peel off the charred skin, then remove the stems and seeds. Roughly chop the peeled peppers and set them aside.
2. Cook the Vegetables and Spices:
Heat the olive oil in a large pot or deep skillet over medium heat. Add the chopped onion and red bell pepper, and sauté until they soften, about 5 minutes. Stir in the minced garlic, ground cumin, and smoked paprika, and cook for another minute until fragrant.
3. Make the Soup Base:
Sprinkle the flour over the cooked vegetables and stir well to coat. Cook this mixture for around 2 minutes to remove the raw flour taste. Gradually whisk in the chicken broth, stirring constantly until the soup is smooth and starts to thicken a bit. Add the chopped roasted poblanos and let the soup simmer gently for 10 to 15 minutes to blend the flavors.
4. Add Cream and Cheese:
Turn the heat down and stir in the heavy cream and the shredded Monterey Jack or mozzarella cheese. Keep stirring until the cheese melts completely, creating a creamy, cheesy soup. Taste and add salt and pepper as needed.
5. Broil and Serve:
Ladle the soup into ovenproof bowls. Sprinkle shredded sharp cheddar cheese on top of each bowl. Place the bowls under a broiler for 2 to 3 minutes until the cheese is bubbly and golden brown. Remove carefully and garnish with chopped fresh cilantro. Serve hot with optional lime wedges for a bright, fresh squeeze of flavor.
Can I Use Frozen Poblano Peppers Instead of Fresh?
Yes, you can use frozen roasted poblanos if fresh ones aren’t available. Just thaw them completely and drain any excess moisture before adding to the soup to avoid watering it down.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before broiling the cheese topping. Refrigerate for up to 2 days and reheat gently on the stove. Add the cheese and broil right before serving for the best texture.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally to avoid scorching.
Can I Make This Soup Vegetarian?
Yes! Simply swap the chicken broth for vegetable broth to keep it vegetarian-friendly without sacrificing flavor.