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This creamy chile relleno soup has all the flavors of the traditional Mexican dish – roasted poblanos and melted cheese – in a warm, rich, and comforting broth. It’s perfect for chilly nights or when you’re just craving something ridiculously delicious!
If you haven’t noticed, I love chiles rellenos and all its variations (hello chile relleno casserole, chile relleno dip, and of course, traditional chile relleno).
This soup is no exception!
Why I Love This Recipe
- All the flavor of traditional chiles rellenos, minus the work. No need to stuff or fry anything!
- Super creamy and cheesy. Perfect for dipping a warm flour tortilla or a masa harina biscuit.
- Smoky, roasted poblanos. The real star of the show. They’re fairly mild but add a ton of smoky, deep flavor.
- Easy to make. One pot, simple ingredients, and cooks in about 40 minutes.
Ingredients You’ll Need
This is just an overview of some of the ingredients I used and why. For the full printable instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Poblano peppers: This pepper is what’s traditionally used to make authentic chile rellenos. They’re earthy and have a rich, smoky flavor that is so good when roasted.
- Salted butter and olive oil: Salted butter adds rich flavor, and mixing it with olive oil helps prevent it from browning too quickly when sauteing the vegetables.
- Onion and garlic: Aside from poblanos, the main vegetables in the soup are onions and garlic, so be generous!
- Cumin: Adds some warmth and compliments the smokiness of the poblano peppers, especially when toasted with the onions and garlic.
- All-purpose flour: The thickening agent for this soup that’s used to create a roux with the butter and oil.
- Broth: You can use chicken or vegetable broth for this recipe.
- Heavy cream: Adds creaminess, richness, and a luscious texture.
- Shredded cheese: To mimic the mild cheeses used in traditional chile rellenos, I opted for Monterey Jack, but you could also use Oaxaca to keep it super authentic. And I couldn’t help myself, so I added some extra sharp cheddar for a bit of tanginess.
- Toppings: A little extra cheese and some toasted panko breadcrumbs for some crunch and texture.
How to Make Chile Relleno Soup
Roast the poblano peppers. Broil the poblanos directly under the broiler for 5 minutes on each side until charred and blackened. Peel off the skin, remove the stems and seeds, and dice into small chunks.
Sauté the vegetables. Cook the onions in the melted butter and oil, then add in the garlic, cumin, and flour.
Add the broth, heavy cream, and cheese. Stir in the broth and heavy cream, and continue stirring until the soup begins to thicken, then slowly add the shredded cheese and stir until it has fully melted.
Add the poblanos and cook. Raise the heat to medium-high and add the roasted poblanos. Simmer on low for about 15 minutes, then serve.
Recipe Tips
- Adjust the consistency. This chile relleno soup is rich, creamy, and indulgent. For a thinner consistency, add more broth or even milk to loosen it up.
- Char the poblanos really well. The blacker the skins, the smokier the flavor.
- For an extra toasted and golden brown topping, top the soup bowls with more cheese and place under the broiler to get it all melted and bubbly.
- Blend it smooth. If you want a velvety texture, blend the soup before adding the cheese.
Variations
- Add protein. You can add shredded chicken, crumbled chorizo, or even cannellini beans to make it heartier and more filling.
- Add veggies. Corn or spinach leaves would add some extra flavor and texture.
- Make it spicy. Stir in some diced jalapeños, serranos, or a pinch of cayenne for more heat.
- Add cheese. You can add cubed panela cheese for extra cheesy flavor and texture to mimic the filling of traditional chile rellenos. Queso panela is not a melting cheese and will retain its shape while giving a creamy and mild flavor.
Serving Suggestions
This soup is amazing on its own, but if you want to dress it up, here are some topping ideas:
- Tortilla strips or crushed tortilla chips – for crunch!
- Cilantro and lime juice – adds freshness and brightness.
- Cotija cheese – a little salty, crumbly goodness on top.
You can also pair it with a side of flour tortillas or bolillo bread.
Frequently Asked Questions
You can use Anaheim or bell peppers instead of poblanos; just note that they won’t have the same earthy and smoky flavor.
The easiest way to adjust the spice is to discard the poblano seeds to keep things mild. You can make it spicier by adding a jalapeño or serrano pepper with the onions and garlic.
Storing Leftovers
To store: Transfer to an airtight container and refrigerate for up to 5 days.
To reheat: Warm in a pot or saucepan with an additional splash of broth or milk over medium heat until hot.
To freeze: I don’t recommend freezing this soup as the cheese and cream can sometimes get grainy when frozen. If you do freeze it, add in a splash of milk or cream to try to get that smooth consistency back.
More Soup Recipes
Did you make this chile relleno soup recipe? Be sure to leave a rating and a comment below! I love hearing about your experience, and it also helps others.
Chile Relleno Soup
Ingredients
- 6 poblano peppers
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 1 white onion, diced
- 6 garlic cloves, minced
- 1 teaspoon ground cumin
- ¼ cup all-purpose flour
- 3 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese, plus more for garnish
- 1 cup extra sharp cheddar cheese, plus more for garnish
- Toppings (optional): chopped cilantro, toasted panko breadcrumbs
Instructions
- Line a baking sheet with aluminum foil for easy cleanup if desired, and place the poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on high.
- Broil poblanos in the oven for 5 minutes or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes or until the skin is blackened and blistered on all sides.
- Remove them from the oven, loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat to help them steam, and let them sit for 5 minutes.
- Pull and rub off as much of the loose skin on the peppers as possible. It doesn’t have to be perfect. (View some step-by-step photos on how to roast poblano peppers.)
- Transfer poblanos to a cutting board, slice open, and discard the stems and seeds. Dice into small chunks and set aside.
- Add the butter and oil to a large pot or Dutch oven over medium heat. When the butter has melted, add the onions and saute for 5-7 minutes until soft and translucent.
- Add the garlic and cumin and cook for 30-60 seconds until fragrant.
- Add the flour and stir until the onions are evenly coated. Reduce the heat to low and cook for an additional 2 minutes, stirring occasionally.
- Stir in the chicken broth and heavy cream. Continue stirring until the soup begins to thicken, then slowly add the Monterey jack and sharp cheddar cheese, stirring constantly until the cheese is fully melted and incorporated.
- Raise the heat to medium-high and add in the roasted and chopped poblano peppers. Bring the soup to a simmer, reduce heat to low, cover, and cook for 15 minutes.
- Serve in bowls with more shredded cheese or toasted panko breadcrumbs if desired.
Notes
- Too thick? For a thinner consistency, add more broth or even milk to loosen it up.
- Blend it smooth. If you want a velvety texture, blend the soup before adding the cheese.
- Cheese: To mimic the mild cheeses used in traditional chile rellenos, I opted for Monterey Jack, but you could also use queso Oaxaca to keep it super authentic.
- Storing and reheating: Refrigerate for up to 5 days in an airtight container. To reheat, warm in a pot or saucepan with an additional splash of broth or milk over medium heat until hot. I don’t recommend freezing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
