This cozy Chile Relleno Soup is a warm hug in a bowl! It features creamy tomatoes, tender peppers, and hints of cheese—just like your favorite stuffed peppers but in soup form!
I love that it’s creamy, cheesy, and bursting with flavor! Pair it with some crunchy tortilla chips, and you’ve got a meal that’ll leave everyone smiling and satisfied!
Key Ingredients & Substitutions
Poblano Peppers: These give the soup its signature flavor. If you can’t find them, try using Anaheim peppers for a milder taste or jalapeños for added heat.
Heavy Cream: I love using heavy cream for richness, but if you’re looking for a lighter option, you can substitute with half-and-half or coconut milk for a dairy-free version.
Cheeses: Monterey Jack and Oaxaca add great melty textures. If they’re unavailable, try shredded cheddar or a cheese blend. Queso fresco can be swapped with feta or goat cheese for a similar tang.
Chicken Broth: Vegetable broth is a fantastic substitute for a vegetarian option. Homemade broth can really elevate the flavors, so consider making it if you have the time!
How Do I Roast Poblano Peppers Perfectly?
Roasting peppers is key for enhancing their flavor. Here’s how to do it well:
- Use a gas flame, broiler, or grill. Turn them often for even charring, about 8-10 minutes.
- Once blackened, place them in a bowl and cover to steam for 10 minutes. This helps to loosen the skin.
- After cooling, peel off the skin under running water if necessary, then chop them up!
This method gives your soup a delicious, smoky depth! Enjoy your cooking adventure!
Chile Relleno Soup
Ingredients You’ll Need:
Main Ingredients:
- 3 large poblano peppers
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 14-ounce can diced tomatoes (do not drain)
Spices:
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
For the Creaminess:
- 1/2 cup heavy cream or Mexican crema
- 1 cup shredded Monterey Jack or Oaxaca cheese
- 1/2 cup crumbled queso fresco or feta cheese
Finishing Touches:
- Fresh cilantro leaves, chopped, for garnish
- Fresh lime wedges, for serving
- Optional: pinch of chili powder or chipotle for heat
How Much Time Will You Need?
This delicious Chile Relleno Soup takes about 15 minutes of prep time and around 30 minutes of cooking time, totaling about 45 minutes from start to finish. Perfect for a cozy meal any day!
Step-by-Step Instructions:
1. Roast the Poblano Peppers:
Start by charring the poblano peppers directly over a gas flame or under the broiler. Turn them occasionally until all sides are blistered and blackened, which should take about 8-10 minutes. Once roasted, transfer the peppers to a bowl, cover with plastic wrap or a kitchen towel, and let them steam for about 10 minutes to loosen the skins.
2. Peel and Seed:
Once the peppers are cool, peel off the charred skin, remove the seeds and stems, and chop the peppers into bite-sized pieces. This is where all that lovely flavor comes from!
3. Sauté Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes soft and translucent, which will take about 5 minutes. Stir in the minced garlic and sauté for another minute until fragrant.
4. Add Peppers and Spices:
Now, stir in the chopped roasted poblanos along with cumin, smoked paprika, oregano, salt, pepper, and the optional pinch of chili powder or chipotle for a kick. Let this mixture cook for about 2 minutes to develop those wonderful flavors.
5. Add Broth and Tomatoes:
Next, pour in the chicken broth and the diced tomatoes with their juices. Bring everything to a gentle simmer and let it cook for about 15 minutes so the flavors can meld beautifully.
6. Blend Soup (Optional):
If you prefer a smoother soup, you can blend a portion of it using a hand blender or in batches in a regular blender. Just make sure to keep some chunks for texture!
7. Add Cream and Cheese:
Stir in the heavy cream and half of the shredded cheese, cooking over low heat until the cheese melts into the soup, around 5 minutes. This is where the soup gets its creamy goodness.
8. Serve:
Ladle the soup into bowls. Top with the remaining shredded cheese and crumbled queso fresco. Finish it off with some chopped cilantro and serve with fresh lime wedges for that extra zest!
Enjoy your comforting Chile Relleno Soup, filled with the luscious flavors of roasted peppers and melty cheese in a creamy, spicy broth!
Can I Use Other Types of Peppers?
Absolutely! While poblano peppers give the soup its signature flavor, you can substitute them with Anaheim peppers for a milder taste or jalapeños if you prefer more heat. Just adjust according to your spice preference!
How Do I Store Leftover Soup?
Store any leftover Chile Relleno Soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Just reheat gently on the stove or in the microwave before serving.
Can I Make This Soup Vegetarian?
Yes! Simply swap out the chicken broth for vegetable broth, and you can also add some cooked beans for extra protein if desired. The rest of the ingredients are already vegetarian-friendly!
What Can I Serve with This Soup?
This soup pairs beautifully with crunchy tortilla chips, warm cornbread, or a simple green salad. You can also top it with avocado slices for added creaminess!
