Chile Relleno Soup Recipe

If you’re craving something cozy, cheesy, and just packed with smoky flavor, you’re going to absolutely adore this Chile Relleno Soup Recipe. It’s everything you love about a classic chile relleno—those beautiful roasted poblano peppers and melty cheeses—but turned into the ultimate comforting soup. Trust me, once you dive into this bowl of goodness, you’ll want to make it again and again.

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Ingredients You’ll Need

I love how these ingredients come together to create layers of flavor without being complicated. The roasting step is key to get that authentic chile relleno vibe, and the cheeses bring the creaminess that makes this soup feel indulgent yet approachable.

• Poblano peppers: These are the star—roasting them adds a smoky depth that’s impossible to fake.
• Salted butter: Adds richness and helps saute the onions to a perfect translucency.
• Olive oil: Balances the butter and prevents burning during sauteing.
• White onion: Gives sweetness and depth once softened.
• Garlic cloves: Minced fresh for that punch of aromatic flavor.
• Ground cumin: Just a dash to bring warmth and a slight earthiness.
• All-purpose flour: Creates the roux to thicken the soup nicely.
• Chicken broth (or vegetable broth): Your flavorful base—homemade or store-bought works wonderfully.
• Heavy cream: Makes the soup creamy and satisfying without overwhelming it.
• Monterey Jack cheese: Melts beautifully for smooth, mild creaminess.
• Extra sharp cheddar cheese: Gives the soup a nice tangy bite that balances everything.
• Optional toppings: Chopped cilantro adds freshness; toasted panko gives a delightful crunch on top.

Variations

I’ve found that this chile relleno soup recipe really invites your own spin—whether you want it super creamy, lighter, or with a bit of a nutritional boost. Don’t hesitate to make it your own!

• Go vegetarian: Substitute the chicken broth with vegetable broth—I do this often and it still shines.
• Add heat: Toss in a diced jalapeño or a splash of chipotle in adobo for a smoky kick my family loves.
• Blend for smooth texture: Blend halfway through cooking before adding cheese for that velvety soup experience.
• Cheese swaps: Using queso Oaxaca instead of Monterey Jack is a great way to keep it authentic and gooey.

How to Make Chile Relleno Soup Recipe

Step 1: Roast the Poblanos Until Beautifully Charred

First things first: pop those poblano peppers on a foil-lined baking sheet under your oven’s broiler. Keep the rack about 4-6 inches away from the heat source and roast them until the skin is blackened and blistering—about 5 minutes per side. This brings out that signature smoky flavor and softens the peppers perfectly. Once out, cover them loosely with foil or plastic wrap to steam for 5 minutes. This makes peeling off the skins a breeze. Don’t worry if a little char stays on—that adds character!

Step 2: Prep the Poblanos

After steaming, peel off as much of the skin as you can—you don’t need to be perfect here. Then slice open each poblano, remove stems and seeds, and dice into small chunks. This is where that smoky, sweet roasted flavor really starts to come into play.

Step 3: Saute the Aromatics

In a large pot or Dutch oven, melt the salted butter with olive oil over medium heat. Add the diced onion and cook until softened and translucent, around 5-7 minutes. This step is so important because it lays a flavorful foundation. Then stir in the minced garlic and cumin, letting the spices bloom for about 30-60 seconds—you’ll know because your kitchen starts to smell incredible.

Step 4: Make the Roux and Start the Soup

Sprinkle in the flour and stir constantly to coat the onions evenly; this will thicken your soup beautifully. Let it cook on low for 2 minutes so the flour taste cooks out. Slowly whisk in the chicken broth and heavy cream, raising the heat slightly. You’ll see the soup begin to thicken, signaling it’s time for the star ingredients.

Step 5: Melt in the Cheeses and Add Poblanos

Turn the heat to medium-high and add the shredded Monterey Jack and sharp cheddar cheese, stirring consistently until completely melted and integrated into the soup. Then stir in the roasted poblano chunks. Bring everything to a gentle simmer, reduce heat to low, cover, and let it cook for about 15 minutes so the flavors marry beautifully.

Step 6: Serve and Garnish

Ladle into bowls and top with extra shredded cheese or toasted panko breadcrumbs for a delightfully crunchy contrast. If you want a splash of freshness, some chopped cilantro brightens it up nicely. I love how everyone can customize their bowl at the table!

How to Serve Chile Relleno Soup Recipe

Garnishes

I personally love topping this soup with a generous sprinkle of extra shredded cheese so it melts into the hot broth. Toasted panko breadcrumbs give a lovely crunch, and a bit of chopped fresh cilantro adds a fresh, herbal brightness that lifts the whole dish. Sometimes I even add a dollop of sour cream or a squeeze of lime for a little tangy zip.

Side Dishes

My go-to sides are simple but satisfying: warm, crusty bread or soft tortillas to soak up every last bit of the soup. A crisp green salad or a light Mexican-style corn salad pairs beautifully for some contrast in texture. For a heartier meal, black beans or Spanish rice round things out perfectly.

Creative Ways to Present

For special occasions, I like serving this soup in mini bread bowls that look so festive and fun. You can also drizzle a bit of chili oil or sprinkle some smoked paprika on top for extra color and flair. When hosting, setting up a garnish bar with cilantro, panko, cheese, and lime wedges lets guests personalize their bowls, adding an interactive touch I know friends go crazy for.

Make Ahead and Storage

Storing Leftovers

I like to store leftover chile relleno soup in an airtight container in the fridge where it stays fresh for up to 5 days. When you’re ready to eat it, just give it a good stir and gently reheat on the stove with a little broth or milk to restore its creamy texture.

Freezing

While I don’t usually freeze this soup because dairy-based soups can separate, if you want to, freeze it before adding cheese and cream. Then thaw fully and add those final ingredients fresh for best flavor and texture.

Reheating

Reheat gently over low to medium heat in a saucepan, stirring often. Adding a splash of broth or milk helps keep things silky and prevents the cheese from clumping. Avoid microwave reheating if you can—it tends to affect the soup’s texture.

FAQs

Final Thoughts

This Chile Relleno Soup Recipe holds a special place in my kitchen because it’s like a warm hug on a chilly day, packed full of smoky, creamy, and cheesy goodness that everyone loves. It’s approachable enough for a weeknight meal but special enough to impress guests, and once you make it, I promise it’ll become your go-to comfort food, just like it did for me. Give it a try—I can’t wait to hear how much you and your family fall for it!

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