If you are craving something that perfectly combines comfort with a little kick of daring flavor, this Chile Relleno Soup Recipe is going to steal your heart immediately. Imagine a rich, creamy soup that brings together the smoky sweetness of roasted poblano peppers with the fresh brightness of tomatoes and cilantro, all enriched with melted cheddar and Monterey Jack cheeses. This dish captures the essence of the classic chile relleno in a warm, cozy bowl that’s perfect any time you want to feel nourished and a bit adventurous.
Ingredients You’ll Need
Getting ready to make this Chile Relleno Soup Recipe is delightfully simple because it uses ingredients you can easily find, and each one plays a starring role. From the fragrance of garlic and onions to the creamy touch brought by heavy cream and melted cheeses, every element is essential in building the bright, layered flavors you’ll love.
- 1 tablespoon olive oil: This is the base for sautéing your aromatics and developing flavor.
- 1 medium onion, chopped: Adds sweetness and depth when softened.
- 3 cloves garlic, minced: Infuses the soup with its unmistakable, savory aroma.
- 2 roasted poblano peppers, peeled and chopped: The star ingredient that offers that signature smoky and mild heat.
- 2 medium tomatoes, chopped: Bring fresh acidity and color to balance the creaminess.
- 1 cup chicken broth: Adds body and a gentle savoriness.
- 2 cups vegetable broth: Complements the chicken broth while keeping things light.
- 1/2 teaspoon ground cumin: Provides warm, earthy undertones.
- 1/4 teaspoon chili powder: Enhances the mild spiciness without overpowering.
- 1/4 teaspoon smoked paprika: Boosts the smoky aroma, marrying well with the poblanos.
- 1/2 teaspoon salt: Essential for highlighting all the flavors.
- 1/4 teaspoon black pepper: Adds a subtle, gentle heat and balance.
- 1/2 cup heavy cream: Turns the soup luxuriously smooth.
- 1/2 cup shredded cheddar cheese: Melts into a comforting richness.
- 1/2 cup shredded Monterey Jack cheese: Complements cheddar with its mild creaminess.
- 1/4 cup chopped fresh cilantro: Injects freshness and a pop of green color.
- 1 tablespoon lime juice: Adds bright acidity to tie the whole soup together.
How to Make Chile Relleno Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and fragrant, about 5 minutes. Then stir in the minced garlic and cook for an additional minute to release all that wonderful garlicky aroma. This base layer is where your soup’s flavor truly begins to build.
Step 2: Add the Roasted Poblanos and Tomatoes
Next, toss in the roasted poblano peppers and chopped tomatoes. Cook the tomatoes for 3 to 4 minutes until they soften and release their natural juices, which mingle beautifully with the smoky peppers, creating that classic chile relleno flavor foundation.
Step 3: Incorporate Broths and Spices
Pour in both the chicken and vegetable broths to create a savory, liquid canvas. Season with ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to combine all those bold spices, then bring the soup to a gentle simmer. Let it cook for 10 minutes so every flavor layer can mingle harmoniously.
Step 4: Make It Creamy and Cheesy
Slowly stir in the heavy cream and let the soup simmer for another 5 minutes to get that silky texture. Then, add the shredded cheddar and Monterey Jack cheeses, stirring constantly until the cheeses melt into a smooth, velvety soup that comforts with every spoonful.
Step 5: Final Touches
Remove the pot from heat and mix in the freshly chopped cilantro and lime juice. These last fresh ingredients brighten the soup, balancing the creamy richness and smoky flavors perfectly. Give it a final taste test and adjust the salt, pepper, or lime juice if needed. Your soup is ready to ladle into bowls and enjoy!
How to Serve Chile Relleno Soup Recipe
Garnishes
To elevate your soup presentation and flavor, sprinkle additional chopped fresh cilantro on top. If you like a little extra zing, a few dashes of hot sauce or a dollop of sour cream can complement the earthy poblanos splendidly. For a crunchy texture contrast, try some crushed tortilla chips or toasted pepitas.
Side Dishes
This Chile Relleno Soup Recipe pairs beautifully with warm, crusty bread or a slice of cornbread to sop up the creamy broth. A simple green salad with a zesty vinaigrette can add freshness to your meal, balancing the richness of the soup.
Creative Ways to Present
If you want to impress guests, serve the soup in small, individual ramekins topped with a sprinkle of cheese and fresh herbs. You could also offer build-your-own topping stations with avocado slices, jalapeño rings, or crispy bacon bits for fun customization.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup into an airtight container and refrigerate for up to 3 days. The flavors deepen and meld wonderfully after sitting overnight.
Freezing
This Chile Relleno Soup Recipe freezes well for up to 2 months. Just be mindful that the texture of the cream and cheese may change slightly, but a good stir after reheating will bring it back to life.
Reheating
Warm leftovers gently on the stove over low heat to prevent curdling. Stir frequently, adding a splash of broth or water if the soup thickens too much. Avoid microwaving at too high a temperature to keep the creamy texture intact.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken broth with an equal amount of vegetable broth, and you’ll have a delicious, meat-free version that’s just as satisfying.
How spicy is this Chile Relleno Soup Recipe?
The heat level is mild due to the roasted poblanos and careful use of chili powder, making it approachable for most palates while still delivering a gentle kick.
Can I use fresh poblanos instead of roasted?
While you can use fresh poblanos, roasting them adds a smoky depth that is iconic to this soup. If you use fresh, consider adding smoked paprika or briefly charring them to mimic that flavor.
What cheese works best if I don’t have cheddar or Monterey Jack?
Cheeses like mozzarella or fontina can work as good substitutes because they melt smoothly, but they may alter the flavor slightly. Experiment to find your favorite combination!
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as you double-check your broths and spices for any hidden gluten-containing ingredients.
Final Thoughts
There is just something incredibly comforting about a bowl of this Chile Relleno Soup Recipe—warm, creamy, and full of delightful smoky notes. Whether you’re warming up on a chilly evening or craving a taste of something rich yet vibrant, this soup fits the bill beautifully. Give it a try, and soon it might just become your go-to cozy meal that friends and family ask for time and again!
Print
Chile Relleno Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Chile Relleno Soup is a creamy, flavorful dish inspired by the classic Mexican chile relleno. It combines roasted poblano peppers, tomatoes, aromatic spices, and a blend of cheddar and Monterey Jack cheeses to create a comforting, rich soup perfect for any meal.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 roasted poblano peppers, peeled and chopped
- 2 medium tomatoes, chopped
- 1 cup chicken broth
- 2 cups vegetable broth
Spices
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Ingredients
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
Instructions
- Heat Olive Oil: Heat olive oil in a large pot over medium heat, ensuring it coats the bottom evenly to prepare for sautéing the vegetables.
- Sauté Onion: Add the chopped onion and cook, stirring occasionally, for about 5 minutes until the onion softens and becomes translucent, releasing its natural sweetness.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to let it burn.
- Add Poblano Peppers: Incorporate the chopped roasted poblano peppers, stirring well to combine with the onion and garlic mixture.
- Add Tomatoes: Add the chopped tomatoes and cook for 3 to 4 minutes until they soften and start to release their juices, creating a flavorful base.
- Add Broths: Pour in the chicken broth and vegetable broth, stirring to blend all the ingredients thoroughly.
- Season Soup: Add ground cumin, chili powder, smoked paprika, salt, and black pepper, stirring to evenly distribute the spices throughout the soup.
- Simmer Soup: Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld together beautifully.
- Add Cream: Stir in the heavy cream and continue simmering for another 5 minutes, which will give the soup its creamy texture and rich flavor.
- Add Cheeses: Add the shredded cheddar cheese and Monterey Jack cheese, stirring continuously until the cheese melts completely and the soup becomes smooth and velvety.
- Finish Soup: Remove the pot from heat and stir in the chopped fresh cilantro and lime juice to brighten the flavors.
- Adjust Seasoning: Taste the soup and adjust seasoning if needed, adding more salt, pepper, or lime juice according to your preference.
- Serve: Ladle the hot soup into bowls and garnish with additional fresh cilantro if desired for an extra pop of color and freshness.
Notes
- Roasting the poblano peppers before adding them enhances their smoky flavor and reduces bitterness.
- If you prefer a vegetarian version, substitute the chicken broth with vegetable broth.
- For a spicier soup, add a pinch of cayenne pepper or include some diced jalapeños.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- This soup pairs wonderfully with warm tortilla chips or a side of crusty bread.
