Name: Chile Relleno Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 poblano peppers, roasted and peeled; 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 3 cups chicken broth; 1 cup heavy cream; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 cups shredded Monterey Jack cheese

Chile Relleno Soup takes all the cheesy, roasted pepper goodness of the classic Mexican dish and turns it into a comforting, creamy bowl of bliss. With layers of charred poblano flavor, melted cheese, and a smooth, rich base, this soup is perfect for when you want bold flavor with minimal effort.

This version is incredibly satisfying, made with real roasted peppers, a touch of spice, and plenty of creaminess without being too heavy. It’s great for cozy nights, easy meal-prep lunches, or impressing your guests with something a little different.

What Kind of Peppers Should I Use for Chile Relleno Soup?

Traditionally, poblano peppers are used for their mild heat and deep flavor. You can roast them yourself or buy pre-roasted if you’re short on time. If you’re looking for a spicier kick, mix in a jalapeño or two. Anaheim peppers also make a nice substitute.

Ingredients for the Chile Relleno Soup

4 poblano peppers, roasted and peeled
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon smoked paprika
3 cups chicken broth
1 cup heavy cream
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
1 ½ cups shredded Monterey Jack cheese
Optional toppings: cilantro, sour cream, tortilla strips, extra cheese

How To Make the Chile Relleno Soup

Step 1: Roast the Peppers

Place poblano peppers under a broiler or over an open flame, turning until charred on all sides. Place them in a covered bowl or sealed bag for 10 minutes to steam, then peel and remove seeds.

Step 2: Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add chopped onions and sauté for 3-4 minutes until soft. Add minced garlic, cumin, and smoked paprika, stirring for 1 minute.

Step 3: Add Peppers and Broth

Roughly chop the peeled poblano peppers and add them to the pot. Pour in the chicken broth and bring to a gentle simmer for 10 minutes.

Step 4: Blend the Soup

Use an immersion blender (or transfer to a regular blender) to puree the soup until smooth. Return to pot if needed.

Step 5: Add Cream and Cheese

Stir in the heavy cream and shredded Monterey Jack cheese. Continue stirring over low heat until the cheese is melted and the soup is creamy. Season with salt and black pepper to taste.

Step 6: Serve and Garnish

Ladle into bowls and garnish with sour cream, cilantro, tortilla strips, or more cheese.

How to Serve and Store Chile Relleno Soup

Serve this soup piping hot with your favorite toppings and a side of crusty bread or a warm tortilla. It’s a great first course or main dish, especially paired with a fresh salad or grilled protein.

To store, let the soup cool completely and transfer to an airtight container. It keeps well in the refrigerator for up to 4 days and can be frozen for up to 2 months. Reheat gently on the stovetop or in the microwave.

Frequently Asked Questions

Can I use other types of cheese?

Absolutely! Try Pepper Jack for extra spice, or even a mix of cheddar and mozzarella.

Is this soup vegetarian?

Not by default, but you can use vegetable broth and skip the cheese or use a plant-based alternative to make it vegetarian.

Can I make it dairy-free?

Yes. Use full-fat coconut milk or a dairy-free cream alternative and a vegan cheese.

How do I thicken the soup more?

Add a slurry of cornstarch and water or blend in a cooked potato with the peppers.

What can I serve with this soup?

It pairs wonderfully with quesadillas, grilled chicken, or a fresh avocado salad.

Want More Soup Ideas?

If you’re into creamy, comforting soups, check out these next:

Creamy Garlic Chicken Breasts for a silky, rich main course.
Cozy Chicken Vegetable Soup when you’re feeling under the weather.
Thick and Creamy Seafood Chowder for a coastal spin.
Creamy Crab and Shrimp Bisque for something indulgent.
Cajun White Chicken Chili when you want a kick of heat.

📌 Save this recipe to your Pinterest soup board so you can make it again and again.

Let me know how your Chile Relleno Soup turned out. Did you go full spice or keep it mild? Add a smoky chipotle? I’d love to hear your twist in the comments.

And for more cozy, bold-flavored recipes, follow me on Pinterest @NinaDishes

Chile Relleno Soup

Author: Nina Klatten
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

Chile Relleno Soup is a creamy, comforting spin on the classic roasted pepper dish. With rich poblano flavor, melty cheese, and a smooth texture, this cozy soup is perfect for chilly nights or flavorful lunch prep.

Instructions

1. Place poblano peppers under a broiler or over an open flame, turning until charred. Steam in a bowl covered with plastic wrap for 10 minutes, then peel and deseed.

2. In a pot, heat olive oil over medium. Sauté onion for 3–4 minutes until soft. Add garlic, cumin, and paprika; cook 1 minute.

3. Chop poblano peppers and add to the pot with broth. Simmer for 10 minutes.

4. Blend soup using immersion or regular blender until smooth.

5. Stir in heavy cream and shredded cheese. Let melt over low heat. Season to taste.

6. Serve hot with toppings like sour cream, cilantro, or tortilla strips.