Chile relleno soup captures all the beloved flavors of the classic Mexican dish in a cozy, spoon-friendly form that’s perfect for any season. This hearty soup transforms the traditional stuffed pepper into a creamy, satisfying bowl filled with tender roasted poblano peppers, melted cheese, and aromatic spices. Unlike the labor-intensive original dish that requires battering and frying individual peppers, this soup version delivers the same authentic taste with much simpler preparation. Whether you’re craving comfort food on a chilly evening, looking to feed a crowd, or wanting to introduce friends to Mexican flavors, this chile relleno soup offers all the warmth and richness of the original in an approachable, family-friendly format.
Serves: 6-8 people
Prep Time: 25 minutes
Cooking Time: 35 minutes
Roasting Time: 15 minutes
Total Time: 1 hour 15 minutes
Ingredients
- 6 large poblano peppers
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 8 ounces Monterey Jack cheese, shredded
- 4 ounces cream cheese, cubed
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons all-purpose flour
- Fresh cilantro for garnish
- Lime wedges for serving
Roasting the Poblano Peppers
Preheat your oven broiler and position the rack 4 inches from the heat source. Place the whole poblano peppers on a baking sheet lined with aluminum foil. Broil the peppers for 12-15 minutes, turning them every 4-5 minutes until the skin is charred and blistered on all sides. The peppers should look blackened but not completely burned through. Remove from oven and immediately transfer the hot peppers to a plastic bag or covered bowl, allowing them to steam for 10 minutes. This steaming process makes the skin easy to remove.
Preparing the Peppers
Once the peppers have cooled enough to handle, carefully peel away the charred skin using your fingers or a knife. Remove the stems and slice the peppers open lengthwise to remove all seeds and white membranes, which can add unwanted bitterness. Cut the cleaned poblano peppers into strips about ½ inch wide, then chop into bite-sized pieces. Set the prepared peppers aside, reserving any accumulated juices.
Building the Soup Base
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the onion mixture and stir constantly for 2 minutes to create a light roux that will help thicken the soup.
Creating the Creamy Foundation
Gradually pour in the chicken broth while whisking continuously to prevent lumps from forming. Add the prepared poblano peppers along with any reserved juices, cumin, smoked paprika, salt, and black pepper. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 15 minutes, allowing the flavors to meld together and the soup to thicken slightly.
Adding the Dairy and Cheese
Slowly stir in the whole milk and heavy cream, being careful not to let the soup boil which could cause curdling. Heat the soup until it’s steaming hot but not bubbling. Remove the pot from heat and gradually add the shredded Monterey Jack cheese in small handfuls, stirring after each addition until completely melted. Add the cubed cream cheese and stir until smooth and fully incorporated, creating a rich, velvety texture.
Final Seasoning and Serving
Taste the soup and adjust seasoning with additional salt, pepper, or cumin as needed. The soup should have a mild heat from the poblanos with creamy richness throughout. Ladle the hot soup into bowls and garnish with fresh chopped cilantro and a lime wedge on the side. For extra authenticity, serve with warm tortillas or crispy tortilla strips for dipping.
Nutritional Information
Each serving of this chile relleno soup contains approximately 320-350 calories, making it a satisfying yet reasonable meal option. The dish provides about 15-18 grams of protein from the cheese and dairy, 12-15 grams of carbohydrates, and 25-28 grams of fat. The combination of protein and healthy fats creates a filling soup that can serve as a complete meal when paired with bread or tortillas.
Health Benefits
This nourishing soup offers several health advantages beyond its comforting properties. Poblano peppers are rich in vitamin C, providing about 40% of daily needs per serving, which supports immune function and iron absorption. They also contain vitamin A for eye health and capsaicin compounds that may boost metabolism and reduce inflammation. The dairy ingredients contribute significant calcium for bone health and high-quality protein for muscle maintenance. The soup’s high fluid content aids hydration, while the warming spices like cumin provide antioxidants and may aid digestion. The moderate heat from the peppers can help clear sinuses and provide natural pain relief.
Tips for the Best Results
Choose poblano peppers that are firm, glossy, and deep green in color for the best flavor and texture. If poblanos aren’t available, substitute with Anaheim or New Mexico green chiles. The soup can be made up to 2 days ahead and actually improves in flavor as it sits, just reheat gently and avoid boiling. For a lighter version, substitute half-and-half for the heavy cream and use reduced-fat cheese. If you prefer more heat, leave some seeds in the peppers or add a diced jalapeño with the onions. The soup freezes well for up to 3 months, though the texture may be slightly less smooth after thawing.
