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Chile Relleno Soup

Creamy Chile Relleno Soup with poblano peppers and cheese.
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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.

Ingredients

  • 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.

Instructions

  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.

Notes

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.

Nutrition

Find it online: https://harmonymeal.com/chile-relleno-soup/