Chile Relleno Soup is a cozy, flavorful bowl that brings together roasted poblano peppers, melty cheese, and a rich tomato broth all in one. It has just the right mix of smoky and spicy with creamy textures from the cheese and a little crunch from fresh toppings. This soup feels like a warm hug on a chilly day.
I love making this soup because it reminds me of those classic chile relleno dishes but in a way that’s easy to spoon up for dinner. Sometimes I add a little extra cheese on top or some chopped cilantro for a fresh touch. It’s the kind of meal that’s tasty, satisfying, and pretty quick to throw together when you want something homey but interesting.
My favorite way to enjoy Chile Relleno Soup is with warm tortillas or some crunchy tortilla chips on the side. It’s great for serving to friends and family when you want to impress without a lot of fuss. Every time I make it, it fills the house with those amazing roasted pepper smells that just say “comfort food.”
Key Ingredients & Substitutions
Poblano Peppers: These give that signature smoky, mild heat. If poblanos are hard to find, anaheim peppers work well too but are milder. Roasting them brings out their best flavor.
Ground Beef (Optional): Adds heartiness but you can skip it for a vegetarian version or use cooked shredded chicken instead.
Cheese: Monterey Jack or Chihuahua cheese melt beautifully here. If you can’t find these, mozzarella is a nice substitute but lacks a bit of the flavor depth.
Mexican Crema or Sour Cream: Adds a creamy tang as a topping. Full-fat plain yogurt can be used if you want a tangier option.
How Do You Roast Poblano Peppers Perfectly for This Soup?
Roasting poblanos is key since it brings out the smoky flavor and softens their flesh. Here’s what helps me every time:
- Use the oven’s broiler and place peppers on a baking sheet close to the heat source.
- Turn them every few minutes until all sides are charred and blistered (don’t rush this).
- Immediately cover with plastic wrap or seal in a bowl to steam for 15 minutes—this loosens the skin for easy peeling.
- Peel off the skins gently and remove seeds to keep the soup smooth and mild.
Taking time with roasting makes a big difference in flavor and texture.
Equipment You’ll Need
- Broiler or grill – I use it to char the poblano peppers, which gives the soup its smoky flavor.
- Baking sheet – a simple tray for roasting the peppers evenly.
- Large pot or Dutch oven – perfect for simmering the soup and melding flavors.
- Plastic wrap or bowl with a lid – to steam the peppers after roasting, making peeling easier.
- Immersion blender or regular blender – for achieving your preferred soup texture; I love the immersion for quick blending right in the pot.
- Soup ladle and bowls – for serving up those tasty spoonfuls with toppings.
Flavor Variations & Add-Ins
- Meat options: Swap ground beef for shredded chicken or turkey for a leaner or different flavor.
- Cheeses: Use a mix of Monterey Jack and Queso Fresco for a creamier and tangier taste.
- Vegetable boost: Add diced zucchini, corn, or cooked potatoes to make it more filling and add texture.
- Spice level: Toss in a pinch of cayenne or chipotle powder to turn up the heat and smoky notes.
How to Make Chile Relleno Soup
Ingredients You’ll Need:
Main Ingredients:
- 3 large poblano peppers
- 1 tablespoon olive oil
- 1 pound ground beef (optional)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (14-ounce) can diced tomatoes, drained
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup shredded Monterey Jack or Chihuahua cheese
For Garnish:
- ½ cup Mexican crema or sour cream
- 1 medium avocado, diced
- 1 medium tomato, diced
- Fresh cilantro, chopped
- Optional: pinch of chili powder or smoked paprika for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and roast the peppers, 10 minutes to cook the beef and veggies, 15-20 minutes to simmer, and a few minutes to blend and finish. Total time is roughly 45-50 minutes from start to finish.
Step-by-Step Instructions:
1. Roast the Poblano Peppers:
Set your oven broiler to high. Place the poblano peppers on a baking sheet and broil them, turning every few minutes, until the skins are blackened and blistered all over (about 7-10 minutes). Remove peppers and put them into a bowl covered with plastic wrap. Let them steam for 15 minutes to make peeling easier.
2. Prepare the Peppers and Sauté:
Carefully peel off the charred skins from the peppers, then remove stems and seeds. Roughly chop the roasted peppers and set aside. In a large pot, heat olive oil over medium heat. If using, add ground beef and cook until browned, draining excess fat. Add chopped onion and garlic and cook until soft, about 3-5 minutes.
3. Cook the Soup:
Add the chopped poblano peppers, chicken broth, drained diced tomatoes, cumin, oregano, salt, and pepper to the pot. Stir everything together and bring to a boil. Reduce heat and simmer for 15-20 minutes to blend flavors nicely.
4. Blend and Add Cheese:
Use an immersion blender to puree the soup to your desired texture—either smooth or a bit chunky. Stir in half of the shredded cheese until melted into the soup.
5. Serve and Garnish:
Ladle the soup into bowls. Top with a dollop of Mexican crema or sour cream, diced avocado and tomato, the remaining shredded cheese, and fresh cilantro. Sprinkle on a little chili powder or smoked paprika if you like a bit more spice. Serve hot, alongside warm tortillas or crunchy tortilla chips.
Can I Use Frozen Poblano Peppers for This Soup?
Yes, you can use frozen roasted poblanos if fresh ones aren’t available. Just thaw them completely and chop before adding to the soup. Keep in mind frozen peppers may be a bit softer in texture.
How Can I Make This Soup Vegetarian?
Simply omit the ground beef and use vegetable broth instead of chicken broth. You can add extra veggies like zucchini or beans for more substance.
Can I Make Chile Relleno Soup Ahead of Time?
Absolutely! Prepare the soup, cool it completely, and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving and add fresh garnishes at the last minute.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw frozen soup overnight in the fridge and reheat on the stove over low heat.
