This warm and cozy Chile Relleno Soup brings all the flavors of the classic dish into a comforting bowl. It’s loaded with tender peppers, creamy cheese, and spices to warm your heart!
You won’t believe how easy it is to whip up! I love enjoying it with a sprinkle of fresh cilantro and a dollop of sour cream on top. Perfect for a chilly day! 😊
Key Ingredients & Substitutions
Poblano Chiles: These peppers bring a rich, smoky flavor to the soup. If you can’t find them, use green bell peppers for a milder taste or Anaheim peppers for a similar experience.
Onion: A small onion adds depth and sweetness. You can substitute with shallots or even green onions if you prefer a milder flavor.
Chicken Broth: Homemade is great, but store-bought works too! For a vegetarian option, use vegetable broth instead to keep the flavors vibrant.
Shredded Chicken: This is optional, and you could skip it for a vegetarian soup. Alternatively, leftover turkey or any cooked meat can work well here!
Mild Melting Cheese: Monterey Jack is perfect for this soup. You can substitute with mozzarella or even cheddar, but be mindful of the flavor differences.
How Do You Roast Poblano Chiles Perfectly?
Roasting poblanos is key to achieving their rich flavor. Here’s how to do it right:
- Use an open flame on your stove or broiler to char the skin. Turn the peppers until all sides are blistered.
- Once roasted, place them in a bowl and cover to steam for about 10 minutes. This helps loosen the skins!
- After cooling, peel off the skin, and remember to remove the seeds for less heat.
Taking time here enhances both flavor and texture, making them a standout ingredient in your soup!
How to Make Chile Relleno Soup
Ingredients You’ll Need:
For The Soup:
- 4 large poblano chiles
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 medium tomato, diced
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 1 cup cooked, shredded chicken (optional)
- 1 cup shredded mild melting cheese (like Monterey Jack or mozzarella)
- 1/2 cup fresh cilantro, chopped
- Sour cream or Mexican crema, for garnish
How Much Time Will You Need?
This delightful Chile Relleno Soup takes about 30 minutes to prepare and cook. Roasting the chiles and cooking the soup develops rich flavors, but it’s straightforward and quick enough for a weeknight meal!
Step-by-Step Instructions:
1. Roast the Poblano Chiles:
Begin by roasting the poblano chiles. You can do this over an open flame on your stovetop or under the broiler in your oven until the skins are all blackened and blistered. Once browned, place the chiles in a bowl and cover with plastic wrap or a kitchen towel to steam for about 10 minutes.
2. Prepare the Chiles:
After the chiles have steamed and cooled a bit, carefully peel off the skins, discard the seeds and stems, and chop the roasted chiles into small pieces. Set them aside for later.
3. Start Cooking the Base:
In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent. Then, add the minced garlic and jalapeño (if you like some extra heat) and cook for another 1-2 minutes until it’s fragrant.
4. Add Tomato and Spices:
Next, stir in the diced tomato along with the ground cumin and dried oregano. Allow this mixture to cook for 3-4 minutes until the tomato softens and releases its juices.
5. Combine Everything:
Add the chopped roasted poblanos and the chicken broth to the pot. Bring everything to a gentle simmer and let it cook for about 10 minutes so all the flavors can meld together.
6. Blend for Texture:
Using an immersion blender, or by carefully transferring to a blender, purée the soup slightly. You want to keep some texture, so don’t over-blend it! Just blitz it a few times until it’s a bit creamy but still has chunks.
7. Finish the Soup:
Stir in the shredded chicken, if you’re using it, and heat through until everything is hot. This step is quick, so just give it a minute or two.
8. Serve and Enjoy!
Ladle the warm soup into bowls, topping each one with a generous sprinkle of shredded cheese. The heat from the soup will start melting the cheese beautifully! Garnish with fresh cilantro and a dollop of sour cream or crema for that perfect finishing touch.
Enjoy this savory, creamy soup inspired by classic chile rellenos, capturing their smoky pepper flavor and cheesy goodness in every spoonful! Serve it with warm tortillas or crusty bread to round out the meal. Enjoy! 😊
Can I Use Different Types of Chiles?
Absolutely! While poblanos are traditional for this recipe, you can use Anaheim peppers for a milder flavor or even jalapeños for extra spice if you want a kick. Just adjust the heat level according to your taste!
Can I Make This Soup Vegetarian?
Yes! Simply omit the shredded chicken and substitute the chicken broth with vegetable broth. You can add more vegetables to enhance the flavor, such as corn or zucchini.
How to Store Leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, just warm it gently on the stove or in the microwave, stirring occasionally. You may want to add a splash of broth or water to loosen it up as it thickens when stored.
Can I Freeze Chile Relleno Soup?
You can freeze the soup for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. When ready to enjoy, thaw it overnight in the fridge and reheat on the stove. Note that the texture of the cheese may change slightly after freezing, but it will still be delicious!