Chile Relleno Soup

There’s something magical about a recipe that transforms a beloved, labor-intensive classic into a simple, soul-warming soup you can make any night of the week. For me, that recipe is Chile Relleno Soup. I’ve always adored the deep, smoky flavor of roasted poblanos and the gooey, cheesy comfort of a traditional chile relleno, but let’s be honest—stuffing and frying individual peppers is a project. This soup captures every bit of that iconic flavor in a single, spoonable bowl. It’s the cozy, cheesy comfort food you crave, without the fuss. Whether you’re a seasoned home cook or just starting out, this creamy poblano soup is here to become a new favorite in your rotation. It’s the kind of meal that feels like a warm hug, perfect for a busy Tuesday or a lazy Sunday.

Chile Relleno Soup Ingredients

This easy Mexican soup recipe comes together with a mix of fresh and pantry staples. Here’s what you’ll need:

• Poblano Peppers: The star of the show! Their mild heat and smoky flavor are essential.
• Yellow Onion & Garlic: For a savory, aromatic base.
• Vegetable Broth: Creates the liquid foundation. Chicken broth works too.
• Diced Tomatoes: Use canned fire-roasted tomatoes for a deeper, smokier flavor.
• Corn: Frozen, canned, or fresh-off-the-cob kernels add a touch of sweetness.
• Heavy Cream & Monterey Jack Cheese: For that signature, luxurious, cheesy soup texture.
• Spices: Ground cumin, dried oregano, and a pinch of salt and pepper.
• Optional Garnishes: Fresh cilantro, a dollop of sour cream, and extra shredded cheese.

Smart Substitutions:

• Dairy-Free: Swap the heavy cream for full-fat coconut milk and use a vegan cheese alternative.
• Spice Level: For a milder soup, remove all the seeds and ribs from the poblanos. For more heat, add a diced jalapeño.
• Add Protein: Stir in 1-2 cups of shredded rotisserie chicken or black beans at the end for a heartier meal.

Chile Relleno Soup Timing

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

This recipe is about 30% faster than making traditional, fried chiles rellenos from scratch, making it the ultimate weeknight win.

Step-by-Step Chile Relleno Soup Instructions

Making this creamy poblano soup is a straightforward process. Follow these simple steps for a perfect result every time.

1. 
   

   Char the Poblanos. Place the whole poblano peppers directly over the flame of a gas burner, or under your oven’s broiler. Turn them occasionally until the skin is blackened and blistered on all sides. Immediately transfer them to a bowl and cover it with plastic wrap—the steam will help loosen the skin. Once cool enough to handle, peel off the skin, remove the stem and seeds, and dice the flesh.

   
   
2. 
   

   Sauté the Aromatics. In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the diced onion and cook until soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for one more minute until fragrant.

   
   
3. 
   

   Build the Soup Base. Add the diced poblanos, diced tomatoes, corn, cumin, and oregano to the pot. Pour in the vegetable broth and bring everything to a gentle boil. Then, reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld together beautifully.

   
   
4. 
   

   Create the Creamy Finish. Reduce the heat to low. Slowly stir in the heavy cream. Then, gradually add the shredded Monterey Jack cheese, stirring constantly until it’s completely melted and the soup is smooth and creamy. Be careful not to let the soup boil after adding the dairy, as this can cause it to separate. Season with salt and pepper to taste.

   
   
5. 
   

   Serve and Garnish. Ladle the hot soup into bowls and top with your favorite garnishes like fresh cilantro, a sprinkle of extra cheese, or a spoonful of sour cream. It’s fantastic with a side of warm tortillas or crusty bread for dipping.

   
   

Chile Relleno Soup Nutritional Information

This information is per serving and is an estimate.

• Calories: ~380
• Protein: 12g
• Carbohydrates: 18g
• Fat: 30g
• Key Vitamins: Rich in Vitamin C from the poblanos and Vitamin A from the cream and cheese.

Equipment Needed for Chile Relleno Soup

You don’t need any fancy gadgets for this healthy soup recipe. A few basics will do the job perfectly:

• A large soup pot or Dutch oven
• A sharp knife and cutting board
• Measuring cups and spoons
• A wooden spoon or spatula for stirring

Why You’ll Love This Chile Relleno Soup

This easy Mexican soup recipe is a guaranteed hit for so many reasons.

• Maximum Flavor, Minimal Effort: It delivers all the complex, smoky taste of the classic dish without the tedious stuffing and frying.
• Incredibly Comforting: The creamy, cheesy broth is the very definition of comfort food.
• Highly Customizable: Easily adjust the spice level, add protein, or make it dairy-free to suit your dietary needs.
• Crowd-Pleasing: It’s a family-friendly meal that appeals to both kids and adults. If your family loves this, they’ll also adore our The Best Creamy Vegetable Soup for another cozy option.

Healthier Alternatives for Chile Relleno Soup

You can easily adapt this cheesy soup to fit various dietary preferences without sacrificing flavor.

• Lighter & Lower-Calorie: Substitute the heavy cream with half-and-half or whole milk, and use a reduced-fat cheese. The soup will be slightly less rich but still delicious.
• Dairy-Free: Use full-fat canned coconut milk for creaminess and a brand of vegan cheese that melts well, like those made from cashews or coconut oil.
• Keto/Low-Carb: This soup is naturally fairly low in carbs! Just be sure to omit the corn to make it fully keto-friendly.
• Higher Protein: Stir in two cups of shredded cooked chicken or a can of rinsed black beans during the last 5 minutes of cooking to warm through.

Serving Suggestions for Chile Relleno Soup

A great bowl of soup is made even better with the right accompaniments. Here are a few ideas:

• Toppings Galore: Set up a topping bar with diced avocado, sliced radishes, fresh cilantro, a squeeze of lime juice, and crunchy tortilla strips.
• Perfect Sides: Serve with warm flour or corn tortillas, a side of Mexican rice, or a simple green salad with a bright lime vinaigrette to cut through the richness.
• For a Heartier Meal: Pair it with a Easy Chipotle Ranch Grilled Chicken Burrito for a full Southwestern-inspired feast.

Common Mistakes to Avoid with Chile Relleno Soup

Avoid these simple pitfalls for the best possible creamy poblano soup.

1. Skipping the Pepper Charring: Don’t be tempted to just dice raw poblanos and add them in. Charring and peeling them is crucial for that authentic, deep, smoky flavor.
2. Boiling the Dairy: Once you add the cream and cheese, keep the heat on low. Bringing the soup to a boil can cause the dairy to curdle or separate, giving it a grainy texture.
3. Using Pre-Shredded Cheese: Pre-shredded cheese is coated with anti-caking agents that can prevent it from melting smoothly into the soup. For the creamiest results, always shred your own cheese from a block.

Storing Tips for Chile Relleno Soup

This soup makes for fantastic leftovers, and the flavors often deepen overnight.

• Refrigeration: Let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for 3-4 days.
• Freezing: You can freeze this soup, but be aware that the creamy base may separate slightly upon thawing. To fix this, reheat it gently on the stove and whisk vigorously to re-emulsify. It will keep frozen for up to 2 months.
• Reheating: Gently reheat on the stovetop over low heat, stirring often. If it has thickened too much, add a splash of broth or cream to thin it to your desired consistency.

Chile Relleno Soup Conclusion

This Chile Relleno Soup is more than just a meal; it’s a big, warm, cheesy embrace in a bowl. It proves that you don’t need to spend hours in the kitchen to create something truly special and satisfying. It’s the perfect answer to a chilly evening, a busy schedule, or simply a craving for something deeply comforting. If you’re looking for more one-pot wonders, be sure to check out our Creamy Chicken Gnocchi Soup and our Crockpot Taco Casserole for other easy, family-friendly ideas.

I truly hope this recipe brings as much joy to your table as it does to mine. Let me know how your Chile Relleno Soup turned out in the comments below, and don’t forget to tag @Harmonymeal on Pinterest so I can see your beautiful creations

FAQs about Chile Relleno Soup

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