Chile Relleno Soup is a comforting bowl filled with tender roasted peppers, melted cheese, and a rich tomato broth that feels like a warm hug on a chilly day. The soup captures the spirit of the classic Mexican dish, with roasted poblano peppers and a mix of savory spices melding perfectly together.
I love making this soup because it’s so cozy and satisfying, but also super easy to whip up on a weeknight. The roasted peppers add that gentle smoky flavor that makes the whole dish feel special, while the melted cheese brings a touch of gooey happiness in every spoonful. I usually add a little extra cheese on top just to make sure there’s plenty to go around!
This is definitely one of those soups that tastes even better the next day, so I always try to make enough to have leftovers. I like serving it with warm tortillas or some crunchy tortilla chips for dipping. It’s the kind of meal that feels like a little fiesta in a bowl, perfect for sharing with family or friends. I hope you enjoy it as much as I do!
Key Ingredients & Substitutions
Poblano Peppers: These mild peppers give the soup its signature smoky flavor. If you can’t find poblanos, Anaheim or mild green bell peppers work as a substitute but with less smoky depth.
Cheese: Monterey Jack or mozzarella melts beautifully inside the peppers. For a sharper taste, try Oaxaca or mild cheddar. Use dairy-free cheese for a vegan twist.
Chicken/Vegetable Broth: This adds richness to the soup base. You can swap with homemade broth or use water with added seasonings for a lighter version.
Heavy Cream: It makes the soup creamy and smooth. For a lighter option, try half-and-half or coconut milk (adds a subtle sweetness).
How Can I Roast and Peel Poblanos Easily Without Losing Their Shape?
Roasting lets you build deep, smoky flavor but peeling can be tricky. Here’s my method:
- Broil peppers until charred and blistered evenly, about 8-10 minutes, turning often.
- Cover them in a bowl tightly with plastic wrap or a kitchen towel to steam for 10-15 minutes. This loosens the skin.
- Peel gently with your fingers or a paper towel to rub off skins—avoid rinsing or using water to keep flavors intact.
- Remove stems and seeds carefully to keep the peppers whole for stuffing.
Taking your time here means peppers stay intact and add smoky depth to your soup without becoming mushy!
Equipment You’ll Need
- Broiler or oven with a roasting setting – I use it to char the poblanos evenly and quickly.
- Mixing bowl and plastic wrap or a kitchen towel – helpful for steaming and peeling the peppers easily.
- Knife and cutting board – for peeling, seeding, and stuffing the peppers.
- Large pot or Dutch oven – the main container for cooking the soup and simmering flavors.
- Soup ladle and stirring spoon – essential for serving and mixing the ingredients smoothly.
- Optional: Blender or immersion blender – if you want a creamier, more blended soup base.
Flavor Variations & Add-Ins
- Use different cheeses like Oaxaca or sharp cheddar to change the flavor profile.
- Add cooked shredded chicken or chorizo for extra protein and heartiness.
- Stir in diced corn or black beans for more texture and added sweetness or earthiness.
- Sprinkle with sliced green onions or slices of avocado on top before serving for extra freshness.
How to Make Chile Relleno Soup?
Ingredients You’ll Need:
For the Peppers and Stuffing:
- 4 large poblano peppers
- 1 cup shredded Monterey Jack or mozzarella cheese (for stuffing)
- 1/2 cup shredded cheese (for topping, optional)
For the Soup Base:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup canned diced tomatoes (drained)
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Optional: pinch of cayenne pepper or chili powder for heat
Time Needed:
This recipe will take about 40 minutes from start to finish, including roasting and peeling the poblanos, making the soup, and assembling the bowls. It’s a cozy meal you can have ready in under an hour!
Step-by-Step Instructions:
1. Roast and Prepare the Poblanos:
Set your oven’s broiler to high. Place the poblano peppers whole on a baking sheet. Broil them, turning every few minutes, until the skins are blackened and blistered all over (about 8-10 minutes). Then put the hot peppers in a bowl and cover it with plastic wrap or a clean kitchen towel. Let them steam for about 10-15 minutes to loosen the skins. Carefully peel off the charred skins, then cut away the stems and remove the seeds, keeping the peppers whole for stuffing.
2. Stuff the Peppers with Cheese:
Fill each roasted poblano with a generous handful of shredded Monterey Jack or mozzarella cheese. Set them aside while you prepare the soup.
3. Make the Soup Base:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. Stir in the minced garlic, cumin, oregano, smoked paprika, and if you like a bit of spice, add cayenne or chili powder. Cook for another minute until fragrant. Sprinkle the flour evenly over the mixture and stir for 1-2 minutes to make a roux.
4. Finish the Soup:
Gradually whisk in the chicken or vegetable broth, making sure no lumps form. Add the drained diced tomatoes. Bring the soup to a gentle simmer and let it cook for about 10 minutes, allowing it to thicken slightly. Stir in the heavy cream and season with salt and pepper to your taste. Keep the soup warm on low heat.
5. Assemble and Serve:
Ladle the warm soup into bowls. Gently place one cheese-stuffed poblano pepper into each bowl. Sprinkle extra shredded cheese on top if you like. For a melty, golden topping, carefully place the bowls under the broiler for 1-2 minutes or use a kitchen torch until the cheese bubbles and browns slightly.
6. Garnish and Enjoy:
Sprinkle freshly chopped cilantro over the soup and serve immediately. This soup tastes great with warm tortillas or crunchy tortilla chips on the side to scoop up all the cheesy, smoky goodness.
Can I Use Frozen Poblano Peppers for This Soup?
Fresh roasted poblanos work best because of their smoky flavor and texture, but if you have frozen roasted poblanos, thaw and drain them well before stuffing. Just note the flavor might be a bit milder.
How Can I Make This Soup Dairy-Free?
Swap the heavy cream for coconut milk or a cashew cream, and use dairy-free cheese or omit the cheese stuffing altogether for a vegan-friendly version.
Can I Prepare This Soup Ahead of Time?
Yes! You can roast and peel the peppers, and make the soup base in advance. Store components separately in the fridge for up to 2 days, then assemble and melt the cheese right before serving for best texture.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling, and add a splash of broth or cream if it’s too thick.
