This warm and cozy Chile Relleno Soup is full of flavor! It’s made with roasted peppers, creamy cheese, and spices for a delightful kick in every spoonful.
I love enjoying this soup with some crunchy tortilla chips on the side—perfect for dipping! Plus, it’s a warm hug in a bowl on chilly days. Yum!
Key Ingredients & Substitutions
Poblano Peppers: These peppers give the soup its signature flavor. If you can’t find them, try using Anaheim peppers or even bell peppers for a milder taste.
Olive Oil: This is great for sautéing. You can substitute it with vegetable oil, canola oil, or even butter if you prefer a richer flavor.
Onion: A small onion adds sweetness. You could use shallots or even green onions if that’s what you have on hand. Each brings its own subtle flavor profile.
Chicken Broth: This gives depth to the soup. If you want a vegetarian version, use vegetable broth, and for a lighter option, consider low-sodium broth to control salt levels.
Heavy Cream: This makes the soup rich and creamy. If you’re looking for a lighter alternative, half-and-half or coconut milk can do the trick, but they may alter the flavor a bit.
How Do I Roast Poblano Peppers Perfectly?
Roasting poblanos helps unlock their rich flavor. Here’s a simple way to do it. First, ensure they’re fresh with smooth skin. Next, you can roast them over an open flame or broiler.
- Hold the peppers with tongs and rotate until the skin is blistered and charred, around 8-10 minutes.
- Transfer them to a bowl and cover for about 10 minutes. This steaming allows the skin to come off easily.
- Once cooled, peel off the skin, remove seeds, and chop.
Don’t rush this step. Properly roasted peppers make a big difference in flavor!
How to Make Chile Relleno Soup
Ingredients You’ll Need:
For the Soup:
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked, shredded chicken breast
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
For the Toppings:
- 1 cup crumbled queso fresco or mild white cheese
- 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
- Fresh cilantro, chopped, for garnish
- Sour cream, for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and cook. Start by roasting the peppers, then mix everything together and let it simmer. The result is a savory soup that’s ready to warm you up!
Step-by-Step Instructions:
1. Roast the Poblano Peppers:
To bring out the best flavor in the poblanos, roast them over an open flame or under your oven’s broiler. Keep turning them until the skin is blistered and blackened. Once they’re done, place them in a bowl and cover tightly with plastic wrap or a clean kitchen towel to steam for around 10 minutes. This will make peeling them easier.
2. Prepare the Peppers:
After steaming, peel off the blackened skin from the poblanos. Cut off the stems and remove the seeds. Chop the roasted peppers into small pieces and set them aside.
3. Sauté the Base Flavors:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it’s soft and translucent, around 3-4 minutes. Add the minced garlic and cook for another 30 seconds until it’s fragrant.
4. Combine and Flavor:
Next, stir in the chopped roasted poblano peppers along with the ground cumin, chili powder, salt, and pepper. Cook for about 2 minutes to let the flavors marry.
5. Add Broth and Simmer:
Pour in the chicken broth and bring the mixture to a simmer. Let it cook for approximately 10 minutes. This simmer time allows all the delicious flavors to blend together beautifully.
6. Creamy Finish:
Add in the shredded chicken, heavy cream, and milk, stirring well. Allow it to heat through gently, but be careful not to let it boil after adding the cream to keep it smooth and creamy.
7. Taste and Adjust:
Give your soup a taste and adjust the seasoning with more salt or pepper if needed.
8. Serve with Garnishes:
Ladle the soup into serving bowls. Top with crumbled queso fresco, optional shredded cheese, a dollop of sour cream, and fresh cilantro for a burst of flavor and color!
9. Enjoy!
Serve hot with some crunchy tortilla chips or warm cornbread on the side for dipping. You’re ready to enjoy a comforting bowl of Chile Relleno Soup!
Can I Use Different Peppers for This Soup?
Absolutely! While poblano peppers are traditional, you can substitute them with Anaheim peppers for a milder taste or even bell peppers for a sweeter flavor. Just keep in mind that the spice level will vary.
Can I Make This Soup Vegetarian?
Yes! Simply replace the chicken broth with vegetable broth and omit the shredded chicken. You can still enjoy the rich flavors of the roasted peppers and creamy base. You might add beans for protein!
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, stirring occasionally. If it thickens up, add a little extra milk or broth to bring it back to your desired consistency.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating, and stir well as it heats to combine any settled ingredients.
