This Chile Relleno Soup is a warm and cozy dish, packed with delicious flavors. You’ll enjoy the taste of roasted peppers, cheese, and spices in every spoonful!
It’s like your favorite Chile Relleno turned into a soup! I love serving it with warm tortillas for dipping. Delicious comfort food at its best! 🌶️🧀
Key Ingredients & Substitutions
Poblano Peppers: These are the stars of the show with their mild heat and smoky flavor. If you can’t find poblanos, try using green bell peppers or Anaheim peppers for a similar effect, albeit with less heat.
Chicken or Vegetable Broth: This adds depth to the soup. If you’re looking for a lighter option, you could use low-sodium broth or even water. I like adding a bit of chicken bouillon for extra flavor if using water.
Heavy Cream: This gives the soup a rich texture. You can substitute with half-and-half or even coconut milk for a dairy-free version. Just remember, the consistency might change slightly.
Cheese: Monterey Jack is perfect for melting, but you can swap it for cheddar or pepper jack for more spice. If you don’t have queso fresco, cotija or even feta makes a nice topping.
What’s the Best Way to Roast Poblano Peppers?
Roasting poblanos is a crucial step to enhance their flavor. Here’s how you can do it easily:
- Use direct flame on a gas stove or place the peppers under a broiler, turning them until the skin is charred and blistered.
- Once roasted, transfer them to a bowl and cover with plastic wrap to steam. This makes peeling easier.
- After about 10 minutes, peel off the charred skin, then cut open and remove the seeds before dicing.
Taking time with this process brings out the best flavors in your soup!
Chile Relleno Soup
Ingredients You’ll Need:
For the Soup:
- 4 large poblano peppers
- 4 cups chicken broth or vegetable broth
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups diced tomatoes (canned or fresh)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup heavy cream or half-and-half
- 1 to 1 1/2 cups shredded Monterey Jack or Oaxaca cheese
- 1 cup crumbled queso fresco or cotija cheese (optional)
- Fresh cilantro leaves, chopped, for garnish
- Optional: 1-2 diced green chilies or jalapeños for extra heat
- Lime wedges, for serving
How Much Time Will You Need?
This recipe will take about 10 minutes for prep and around 30 minutes for cooking. After that, all you need is a little time for the flavors to blend together — so in total, you’ll spend about 40 minutes to enjoy this delightful soup!
Step-by-Step Instructions:
1. Roast the Poblanos:
Begin by roasting the poblano peppers. You can do this by placing them over an open flame on a gas stove or placing them under a broiler. Keep turning them until the skin is evenly charred and blistered. Once done, transfer the peppers to a bowl and cover it with plastic wrap or a kitchen towel for about 10 minutes to steam. This helps in peeling off the charred skin easier. Peel, remove the seeds, and then dice the peppers. Set them aside.
2. Sauté Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Add the diced onion and cook it until it becomes translucent, which should take about 5 minutes. Then, add the minced garlic and let it cook for another 30 seconds until it smells fragrant. Your kitchen will start to fill with wonderful aromas!
3. Add Spices and Tomatoes:
Now, stir in the ground cumin, smoked paprika, chili powder, salt, and pepper. Then add the diced tomatoes and let them cook for about 5 minutes. This helps to meld the flavors together nicely.
4. Add Broth and Poblano:
Pour in your choice of chicken or vegetable broth along with the roasted diced poblano peppers. Raise the heat to bring it to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15 minutes to let all the flavors blend.
5. Blend Soup (Optional):
If you prefer a smoother texture, this step is for you! Use an immersion blender to puree the soup slightly—you can leave some chunks for texture. Alternatively, transfer half of the soup to a blender, blend it, and then return it to the pot.
6. Add Cream and Cheese:
Next, stir in the heavy cream and shredded Monterey Jack cheese. Keep stirring until the cheese has melted and the soup turns creamy. You’re almost there!
7. Prepare Cheese Topping (Optional):
To give a nod to the traditional chile relleno, you can place a spoonful of queso fresco or cotija cheese on top of each bowl of soup. If you like, melt a bit more Monterey Jack or Oaxaca cheese under the broiler until it’s bubbly and golden, and add it on top for that cheesy crust!
8. Garnish and Serve:
Ladle the warm soup into bowls, sprinkle fresh cilantro on top, and serve with lime wedges on the side for that zesty kick. Warm tortillas or crispy tortilla strips will perfectly complement your soup!
Enjoy this creamy, cheesy soup that brings the delicious flavor of roasted chilies right to your table—what a fantastic twist on the classic Chile Relleno! 🌶️🥣
Can I Use Different Types of Peppers?
Absolutely! While poblano peppers are traditional for their mild heat and flavor, you can substitute with green bell peppers or Anaheim peppers. Just note that the flavor will differ slightly, and you may want to taste a bit first to adjust seasoning accordingly.
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup a day in advance and store it in the fridge. Just make sure to reheat it gently on the stove, adding a splash of cream if it thickens too much. Topping it with freshly melted cheese right before serving is a great way to refresh the flavors!
How Should I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave, stirring occasionally for even heating. You may want to add a little extra cream or broth for a creamier consistency when reheating.
Can I Make This Soup Spicy?
Definitely! If you enjoy a spicier kick, simply add diced green chilies or jalapeños when you sauté the onions. You can also increase the amount of chili powder for extra heat. Adjust the spices to your taste for the perfect level of spice!
