Looking for a cozy twist on a classic Mexican favorite? This Chile Relleno Soup brings all the bold, roasted flavors of the traditional stuffed pepper into one creamy, comforting bowl. Whether you’re a longtime fan of chile rellenos or trying this dish for the first time, this easy soup version is packed with flavor, family tradition, and just the right amount of heat. In this post, I’ll walk you through how to make it step-by-step, share my favorite tips for extra creaminess, and answer the most common questions about the recipe. Let’s dive into the story behind this flavorful comfort food.
The Comfort of Chile Relleno in a Bowl
When I was little, I used to watch Grandma stand by the stove, turning peppers slowly over the open flame. Her chile rellenos were the kind of dish that made everyone come running to the kitchen. I loved the smell of the roasted poblanos, the gentle crackle of the skin blistering, and the way she always snuck me a taste of the cheese filling before stuffing the peppers.
Now, as a wife, mom, and home cook, I don’t always have the time to make the full chile relleno dish on a busy weeknight. But what I do have time for is a pot of rich, creamy Chile Relleno Soup that captures all those comforting flavors in less than an hour.
This soup is everything I love about our family’s cooking—bold, warm, cheesy, and simple. It’s perfect for chilly nights, sick days, or when you’re craving a hug in a bowl. The roasted poblano peppers give it that signature smoky taste, while the creamy broth and melty Monterey Jack cheese turn it into something completely crave-worthy.
And just like Grandma taught me, the key is in the little things: roasting the peppers until perfectly blistered, sautéing onions until sweet, and not skimping on the cheese. Whether you serve it with fresh tortillas or crusty bread, Chile Relleno Soup is one of those recipes that makes everyone at the table feel taken care of.
What You’ll Need for This Chile Relleno Soup
Bringing the flavors of Chile Relleno Soup to life starts with simple ingredients you likely already have on hand. The star of the dish is the poblano pepper—a mildly spicy, smoky pepper that creates the base of the soup’s signature flavor. Once roasted and blended with aromatics, broth, and cheese, the result is a creamy, comforting bowl that feels both rustic and gourmet.
If you’re new to working with poblanos or want to make a vegetarian or lighter version, I’ve included some helpful swaps below to make this soup suit your kitchen and lifestyle.
Ingredients List:
- 6 large poblano peppers
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt (or to taste)
- 2 tablespoons all-purpose flour
- 3 cups chicken broth (or vegetable broth for vegetarian version)
- 1 cup half-and-half (or use whole milk for a lighter option)
- 1½ cups shredded Monterey Jack cheese
- Optional toppings: chopped cilantro, sour cream, tortilla strips, diced avocado
Ingredient Swaps and Flavor Tips
Can’t find poblanos? Try Anaheim peppers or even green bell peppers for a super mild version, though you’ll miss some of that signature smokiness.
Want to make it vegetarian? Use vegetable broth instead of chicken broth and check that your cheese is vegetarian-friendly. For a richer plant-based version, coconut cream can replace the dairy—but start with half the amount.
Need a lighter option? Use whole milk instead of half-and-half and reduce the cheese slightly. The soup will still be creamy and full of flavor.
How to Make Chile Relleno Soup Step-by-Step
Making Chile Relleno Soup at home might sound fancy, but it’s truly beginner-friendly. The process breaks down into four key stages: roasting, sautéing, simmering, and blending. Each step builds layers of flavor, and the final touch of cream and cheese ties it all together in a silky, rich finish.
Don’t rush the roasting—it’s what gives this soup its soul. And if you like your soups extra smooth or chunky, I’ll show you how to adjust the texture too.
Roasting, Sautéing & Blending for Bold Flavor
Step 1: Roast the Poblano Peppers
Preheat your oven broiler to high.
Place whole poblano peppers on a baking sheet and broil for 5–7 minutes per side, turning occasionally, until the skins are charred and blistered on all sides.
Transfer peppers to a bowl and cover with a plate or plastic wrap. Let steam for 10–15 minutes.
Step 2: Peel and Chop the Peppers
Once cool, peel off the skins using your hands or a paper towel.
Remove the stems and seeds, then dice the peppers. Set aside.
Step 3: Sauté the Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat.
Add diced onion and cook 4–5 minutes, until soft.
Add garlic and cook 30 seconds, until fragrant.
Step 4: Add Spices and Flour
Stir in cumin, oregano, black pepper, and salt.
Sprinkle in the flour and stir constantly for 1–2 minutes to create a light roux.
Step 5: Add Broth and Simmer
Slowly pour in chicken broth, stirring to avoid lumps.
Add diced poblano peppers and bring to a boil.
Reduce heat to low and simmer for 10 minutes to let the flavors meld.
Step 6: Blend the Soup (Optional)
Use an immersion blender to partially blend the soup directly in the pot for a smoother texture.
If you like a chunky texture, blend just a portion or skip blending.
Step 7: Add Dairy and Cheese
Stir in half-and-half (or milk).
Slowly add shredded Monterey Jack cheese, stirring until melted and smooth.
Cook for 2–3 more minutes, until heated through and slightly thickened.
Step 8: Serve
Ladle into bowls and garnish with your favorite toppings like sour cream, cilantro, avocado, or crunchy tortilla strips.
Tips to Adjust the Texture and Spice
Want it spicier? Add a roasted jalapeño with the poblanos or a dash of cayenne during simmering.
Prefer it thinner? Add more broth during the blending stage.
Need a chunkier soup? Skip the blender and enjoy every roasted bite.
Serving, Variations, and Storing Chile Relleno Soup
Once your Chile Relleno Soup is creamy and steaming, the fun really begins—toppings, sides, and ways to customize it to your family’s taste. Whether you’re serving it for a quiet lunch or doubling it for a weeknight dinner, this soup is flexible, filling, and easy to make your own.
Let’s talk serving ideas, simple substitutions, and the best way to store leftovers (hint: it reheats beautifully).
Topping Ideas to Elevate Every Bowl
The base of this soup is rich and cheesy, but toppings bring freshness, crunch, and contrast. Here are our go-to favorites:
- Chopped fresh cilantro for brightness
- Sour cream for cool tang
- Diced avocado for creamy texture
- Crispy tortilla strips or crushed tortilla chips for crunch
- Cotija cheese or extra shredded Jack for more cheesy goodness
- A squeeze of lime to add acidity and balance the richness
How to Store, Freeze, or Make Ahead
Refrigerator: Store in an airtight container for up to 4 days. The flavor gets better after a day!
Freezer: While the soup freezes well, it’s best to freeze it before adding the cheese and dairy. To freeze, cool completely, store in freezer-safe containers, and freeze for up to 2 months. Reheat gently and stir in cream and cheese before serving.
Reheating: Warm slowly over medium heat, stirring occasionally. If it thickens too much, add a splash of broth or milk to loosen it up.
Make-Ahead Tip: You can roast and prep the poblanos ahead of time, store them in the fridge, and cut your cook time in half. This also makes a great prep-ahead option for weekend meal plans.
Frequently Asked Questions About Chile Relleno Soup
What is Chile Relleno Soup made of?
Chile Relleno Soup is made from roasted poblano peppers, onions, garlic, broth, cream, and cheese. It captures all the signature flavors of a traditional chile relleno in a creamy, spoonable form. The soup is typically thickened with flour and enriched with half-and-half and Monterey Jack cheese for a smooth, velvety texture.
Can I freeze Chile Relleno Soup?
Yes—but for best results, freeze the soup before adding dairy or cheese. Let it cool, transfer to freezer-safe containers, and freeze for up to two months. When ready to serve, reheat slowly and add the cream and cheese after thawing.
Is this recipe spicy?
Not overly. Poblano peppers have a mild heat level and become sweeter when roasted. If you want to make it spicier, you can add a roasted jalapeño, a dash of cayenne, or hot sauce. For an ultra-mild version, swap in green bell peppers.
What goes well with Chile Relleno Soup?
This soup pairs perfectly with warm tortillas, crusty bread, or a light salad. Top with sour cream, avocado, tortilla strips, or cilantro for extra flavor.
Conclusion
Chile Relleno Soup is everything I love about our kitchen: comforting, simple, and rooted in family tradition. From the first whiff of roasted poblanos to the last spoonful of cheesy, creamy broth, this recipe wraps you in warmth.
Whether you’re trying it for the first time or it’s already one of your go-to soups, I hope this version brings as much joy to your table as it does to ours. And if your family is like mine, don’t be surprised if Grandma asks for seconds.
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Chile Relleno Soup Recipe That Warms the Soul
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Description
A creamy, comforting twist on a classic Mexican dish, this Chile Relleno Soup is filled with smoky roasted poblanos, melty cheese, and bold flavor.
Ingredients
6 large poblano peppers
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ teaspoon salt (or to taste)
2 tablespoons all-purpose flour
3 cups chicken broth (or vegetable broth for vegetarian version)
1 cup half-and-half (or use whole milk for a lighter option)
1½ cups shredded Monterey Jack cheese
Optional toppings: chopped cilantro, sour cream, tortilla strips, diced avocado
Instructions
1. Preheat broiler and roast poblano peppers until blistered.
2. Steam peppers covered for 10–15 minutes to loosen skins.
3. Peel, seed, and dice the peppers. Set aside.
4. Sauté onion in olive oil until translucent.
5. Add garlic and cook for 30 seconds.
6. Add cumin, oregano, salt, pepper; stir in flour to form roux.
7. Gradually add broth while stirring. Bring to a boil.
8. Add chopped poblanos and simmer for 10 minutes.
9. Blend partially for a smoother texture if desired.
10. Stir in half-and-half and shredded cheese until melted.
11. Cook 2–3 minutes more until soup thickens slightly.
12. Serve hot with desired toppings.
Notes
For a spicier version, add a roasted jalapeño or cayenne.
Make vegetarian by using vegetable broth and omitting dairy.
Soup thickens as it cools—add broth when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 490mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg