Chile Relleno Soup is a delicious and comforting bowl that brings together the flavors of roasted green chiles, melty cheese, and a touch of smoky spice. It’s like having your favorite stuffed pepper dish in a warm, tasty soup form, with tender roasted peppers, a rich broth, and cheesy goodness all mixed together.
I love making this soup when I want something cozy and a little special without spending too much time in the kitchen. The roasted chiles add a nice smoky flavor that pairs perfectly with the creamy texture from the cheese. Plus, it’s one of those soups that gets better the next day, so I always make extra to enjoy as leftovers.
My favorite way to serve Chile Relleno Soup is with a side of crispy tortilla chips and a squeeze of fresh lime. It adds a bit of crunch and brightness that really brings everything together. I also like to top it with a little cilantro or fresh diced onions for an extra fresh touch.
Key Ingredients & Substitutions
Poblano Peppers: These give the soup its signature smoky flavor. If you can’t find fresh poblanos, mild anaheim peppers work too, but the taste will be a bit different.
Cheese: Monterey Jack or Oaxaca melt beautifully and add creaminess. If unavailable, mozzarella is a good substitute, or try a mild cheddar for a sharper taste.
Broth & Dairy: Chicken broth forms the soup base. Use vegetable broth for a vegetarian version. For milk and cream, whole milk and heavy cream add richness, but lighter milks can work if you prefer.
Spices: Ground cumin, smoked paprika, and chili powder add warmth and depth. Adjust the chili powder amount based on your heat preference.
How Do You Roast Poblanos Perfectly for This Soup?
Roasting poblanos brings out their sweet and smoky flavor, which is key for this dish. Here’s how to do it well:
- Place peppers on a gas stove flame or under the broiler on high.
- Turn often so they blister evenly on all sides.
- Once charred, place in a sealed bag or covered bowl to steam for 10 minutes. This loosens the skin.
- Peel off the skin carefully; it should come off easily. Remove seeds and stems.
- Roughly chop and they’re ready for cooking.
Taking time with roasting and peeling is worth it—it builds the soup’s rich, smoky base.
Equipment You’ll Need
- Gas stove or oven broiler – I recommend roasting peppers directly on the flame or under the broiler for even charring and smoky flavor.
- Sealed plastic bag or covered bowl – helps the peppers steam and makes peeling easier.
- Large pot – perfect for simmering and blending the soup base.
- Immersion blender or regular blender – to puree the soup until smooth.
- Non-stick skillet – for cooking the egg batter and making chile fritters.
- Cooking utensils (spoons, spatula) – to stir and handle ingredients comfortably.
- Measuring cups and spoons – for accuracy in ingredients.
Flavor Variations & Add-Ins
- Use shredded chicken or turkey instead of just cheese for extra protein and heartiness.
- Add chopped cooked bacon or chorizo — they add smoky richness and saltiness.
- Stir in some corn kernels or diced zucchini for more texture and veggies.
- Top with sliced avocado or a drizzle of sour cream for creaminess and cooling contrast.
How to Make Chile Relleno Soup
Ingredients You’ll Need:
For the Soup:
- 4 large poblano peppers
- 2 cups chicken broth
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1 1/2 cups shredded Monterey Jack or Oaxaca cheese
For the Egg-Dipped Chiles:
- 4 eggs
- 1/2 cup all-purpose flour
- 2 tablespoons butter
For Garnishes and Serving:
- 1 medium tomato, diced
- Fresh cilantro, chopped
- 1 lime, cut into wedges
- Guacamole or sliced avocado (optional)
- Sour cream or Mexican crema (optional)
- Tortilla chips (optional)
Time Needed
This soup takes about 30 minutes of prep and cooking time. Roasting the poblanos and letting them steam takes around 15 minutes, while making the soup and frying the chile fritters takes an additional 15 minutes or so. Overall, you can have a warm, tasty soup ready in about half an hour.
Step-by-Step Instructions
1. Roast the Poblanos
Place the poblano peppers directly over a gas flame or under your oven’s broiler. Turn them occasionally until their skins are blackened and blistered all over. Then place the peppers into a sealed plastic bag or a covered bowl for about 10 minutes to steam. This helps loosen the skin. After steaming, peel off the charcoal-like skin, remove the seeds and stems, and roughly chop the peppers. Set these aside for later.
2. Prepare the Soup Base
Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking them gently for about 3-4 minutes until softened. Stir in the chopped roasted poblanos, along with ground cumin, smoked paprika, chili powder, and a pinch of salt and pepper. Cook this mixture for 2 more minutes to let the flavors bloom.
Next, pour in the chicken broth and milk, bringing the soup to a gentle simmer. Let it cook for about 10-15 minutes so the flavors meld together nicely.
3. Blend and Finish the Soup
Use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree.
Return the blended soup to the pot, then stir in the heavy cream and shredded cheese. Keep stirring over low heat until the cheese melts and the soup becomes creamy. Make sure not to boil after adding cream and cheese.
4. Make the Egg-Dipped Chiles
Separate the egg whites and yolks into two bowls. Beat the egg whites until stiff peaks form. Gently fold in the egg yolks without deflating the whites.
Heat the butter in a non-stick skillet over medium heat. Lightly dust some chopped roasted poblano pieces with flour, then fold them carefully into the egg batter. Spoon small portions of this batter into the hot skillet, cooking each fritter until they are golden brown on both sides and cooked through. Drain them on paper towels.
5. Serve the Soup
Ladle the creamy chile soup into bowls. Add a few chile fritters to each bowl for that true chile relleno experience. Top with fresh diced tomato and chopped cilantro. Add a dollop of guacamole or sliced avocado if you like. Don’t forget a lime wedge on the side for squeezing over.
For an extra touch, garnish with sour cream or Mexican crema and serve with crunchy tortilla chips on the side.
Enjoy your delicious and comforting Chile Relleno Soup full of smoky flavors, creamy cheese, and a little crispy bite!
Can I Use Frozen Poblanos for This Soup?
Yes, you can use frozen roasted poblanos if fresh ones aren’t available. Just thaw them completely before chopping and adding to the soup. Using frozen peppers may slightly reduce the smoky flavor compared to roasting fresh ones yourself.
Can I Make Chile Relleno Soup Ahead of Time?
Absolutely! The soup can be made a day or two in advance. Store it in an airtight container in the fridge and gently reheat on the stove. Add the egg fritters just before serving to keep them crispy.
What Can I Substitute for Monterey Jack Cheese?
Try using Oaxaca cheese for a similar flavor and melting quality. Mozzarella or mild cheddar can also work well in a pinch, though the taste will vary slightly.
How Should I Store Leftovers?
Keep leftovers refrigerated in an airtight container for up to 3 days. Reheat gently on the stove over low heat and add a splash of milk or broth if the soup thickens too much.