Chile Relleno Soup

Save this article on:

If you’ve ever had a classic chile relleno, you know how magical the combination of roasted peppers, creamy cheese, and subtle spice can be. That inspired me to take all those comforting flavors and transform them into something spoonable. Enter this rich, velvety Chile Relleno Soup—it’s bold, cheesy, and deeply satisfying. I love making this when I want something cozy that also brings a little excitement to the table.

This soup is all about layers of flavor. You’ve got fire-roasted green chiles, melted cheese, tender chicken (optional), and a luscious creamy base. It’s the kind of dish that feels like it simmered for hours, yet it comes together quickly enough for a weeknight dinner. Add some warm tortillas or tortilla chips on the side, and you’ve got a full-on comfort meal.

---

Why You’ll Love This Chile Relleno Soup

• It captures the essence of chile rellenos in a one-pot meal.
• Perfect balance of creamy, cheesy, and slightly spicy.
• Easily adaptable to be vegetarian or meat-lovers.
• Comes together in under an hour.
• Great for make-ahead meals or next-day lunches.

---

What Kind of Peppers Should I Use?

Traditional chile rellenos use poblano peppers, so they’re a great base for this soup. They offer a smoky flavor without too much heat. But I also like adding canned or roasted Hatch green chiles for extra depth. If you’re in a pinch, even mild green chiles in a can will work. For a spicier version, throw in a diced jalapeño or two.

---

Options for Substitutions

• Cheese: While I prefer a combo of Monterey Jack and cheddar for that creamy melt, you can also use pepper jack for a little heat or mozzarella for a milder version.
• Milk/Cream: Swap heavy cream with half-and-half or evaporated milk for a lighter version.
• Protein: Shredded rotisserie chicken is a great addition, but feel free to skip it for a vegetarian soup.
• Thickener: Instead of flour, you can use cornstarch to make this gluten-free.
• Broth: Vegetable broth can be used instead of chicken broth for a meatless option.

---

Ingredients for this Chile Relleno Soup

• Poblano Peppers – The soul of the soup, giving it a smoky, mildly spicy flavor.
• Green Chiles – Add tang and a slight kick; canned or fire-roasted are both great.
• Onion – For savory depth; yellow or white onion works best.
• Garlic – Adds aromatic warmth and brings everything together.
• Butter – Used to sauté and as part of the roux base.
• Flour – Helps thicken the soup for that rich, creamy texture.
• Chicken Broth – The flavorful liquid foundation of the soup.
• Heavy Cream – Creates that luxurious, silky texture.
• Monterey Jack Cheese – Melts smoothly and brings mild creaminess.
• Sharp Cheddar Cheese – For bold cheesy flavor and a beautiful golden top.
• Salt & Pepper – Essential for seasoning and balancing flavors.
• Optional Chicken – Shredded chicken makes this soup heartier.
• Cilantro or Green Onion – Fresh herbs for garnish and brightness.

---

Step 1: Roast the Poblano Peppers

Preheat your broiler or gas burner. Roast the poblano peppers until the skins are blistered and blackened on all sides. This adds smoky flavor. Transfer to a bowl, cover with plastic wrap or a towel, and let steam for 10 minutes. Then peel off the charred skins, remove seeds and stems, and chop the peppers.

---

Step 2: Sauté the Aromatics

In a large pot over medium heat, melt the butter. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

---

Step 3: Make the Roux

Sprinkle the flour over the sautéed onions and garlic. Stir continuously for 2-3 minutes to cook out the raw flour taste. This will form a thick paste that helps thicken the soup.

---

Step 4: Add the Broth and Peppers

Gradually whisk in the chicken broth, making sure to smooth out any lumps. Stir in the chopped roasted poblanos and green chiles. Simmer the soup for about 10-15 minutes so the flavors can meld.

---

Step 5: Stir in Cream and Cheese

Reduce the heat to low and slowly stir in the heavy cream. Once combined, add the shredded cheeses in batches, stirring constantly to melt without curdling. Don’t let the soup boil at this stage.

---

Step 6: Add Chicken (Optional)

If using, stir in the shredded chicken now and let it heat through for 5-10 minutes. This turns the soup into a more filling main dish.

---

Step 7: Season and Serve

Taste and adjust the salt and pepper. Ladle the soup into bowls and garnish with chopped cilantro or green onion. Serve with warm tortillas, tortilla chips, or crusty bread.

---

How Long to Prepare the Chile Relleno Soup

Prep Time:

Roasting and peeling the poblano peppers takes the most time during prep—around 15 to 20 minutes. Chopping veggies, gathering ingredients, and shredding cheese or chicken (if using) adds another 10-15 minutes. So, expect a total prep time of about 30-35 minutes.

Cook Time:

The soup itself simmers and comes together pretty quickly. From sautéing aromatics to melting the cheese and letting the flavors blend, the cook time is approximately 25-30 minutes. That means you can go from raw ingredients to a steamy bowl in about an hour.

---

Tips for Perfect Chile Relleno Soup

• Char the peppers well: Don’t rush the roasting process—getting a good char gives the soup its signature smoky flavor.
• Melt cheese slowly: Add cheese in batches on low heat to prevent clumping or curdling.
• Use block cheese: Pre-shredded cheese has anti-caking agents that can affect the smooth texture of the soup.
• Stir constantly during the roux step: This ensures even cooking and prevents burning.
• Finish with fresh herbs: A sprinkle of cilantro or green onion just before serving adds freshness and color.

---

Watch Out for These Mistakes While Cooking

• Overheating after adding dairy: High heat can cause cream or cheese to separate.
• Skipping the roasting step: Raw poblanos lack the depth needed for this soup.
• Not seasoning in layers: Season as you go, especially after adding broth and cream.
• Using watery broth: A rich chicken or vegetable broth makes a noticeable difference.
• Overcrowding with too much cheese: It can overpower the flavor; balance is key.

---

What to Serve With Chile Relleno Soup?

1. Warm Flour Tortillas

Soft and perfect for dipping into the creamy soup or wrapping around a scoop for a handheld bite.

2. Tortilla Chips

Crispy and salty, they add great texture—serve on the side or crumble on top.

3. Mexican Rice

Adds some bulk to the meal and soaks up the soup beautifully.

4. Simple Side Salad

A light, crunchy salad with lime vinaigrette balances out the richness.

5. Grilled Corn on the Cob

Seasoned with chili-lime butter, this makes an excellent complement to the soup.

---

Storage Instructions

Refrigeration:

Let the soup cool completely before storing. Transfer to airtight containers and refrigerate for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally.

Freezing:

Because of the dairy, freezing can cause separation. If you want to freeze, do so before adding cream and cheese. When reheating, add the dairy fresh for better texture.

---

Estimated Nutrition

Based on a serving size of 1 cup (with cheese and chicken):

• Calories: ~375
• Protein: 18g
• Carbohydrates: 10g
• Fat: 28g
• Saturated Fat: 16g
• Sodium: 680mg
• Fiber: 2g
• Sugar: 3g

---

Frequently Asked Questions

How spicy is this soup?

It’s mild to moderately spicy, depending on the peppers used. You can control the heat by choosing milder chiles or adding jalapeños if you prefer more spice.

Can I make it vegetarian?

Absolutely! Just skip the chicken and use vegetable broth instead of chicken broth.

Can I make it ahead of time?

Yes, this soup actually tastes even better the next day as the flavors develop more. Store it in the fridge and reheat gently.

What’s the best cheese for this soup?

Monterey Jack and sharp cheddar are ideal. They melt smoothly and add flavor without being overpowering.

How do I thicken the soup without flour?

You can use cornstarch mixed with a bit of cold broth, or even pureed cooked potatoes or cauliflower for a gluten-free thickener.

---

Conclusion

Chile Relleno Soup is the ultimate comfort food that brings the bold, smoky, cheesy flavors of traditional chile rellenos into a cozy, creamy bowl. It’s perfect for a chilly evening or when you want a meal that’s both satisfying and exciting. Whether you make it as a meatless dinner or bulk it up with chicken, this soup is guaranteed to earn a spot in your rotation. With just the right touch of spice and richness, it’s a soul-warming favorite that’s hard to beat.

---

Print