This Chile Relleno Soup is a warm and hearty dish bursting with flavor! It combines tender peppers, creamy cheese, and savory spices in a delicious broth that you’ll love.
It’s like a cozy hug in a bowl! I like to sprinkle a bit of extra cheese on top because, let’s be real, more cheese is always better. Happy slurping! 🥣
Key Ingredients & Substitutions
Poblano Peppers: These peppers add a nice smokiness to the soup. If you can’t find them, anaheim or bell peppers are great alternatives, though less spicy.
Cheese: Monterey Jack melts beautifully here, but feel free to use cheddar for a sharper flavor. Cream cheese is also a yummy substitute if you want an extra creamy texture!
Chicken Broth: I recommend low-sodium chicken broth to control the salt level better. For a vegetarian option, vegetable broth works wonderfully too!
Whole Milk or Cream: While I love using cream for richness, you can swap it with half-and-half or a dairy-free milk like oat or almond milk for a lighter touch.
How Do I Roast and Prepare the Poblano Peppers?
Roasting poblano peppers is key to unlocking their flavor. Here’s a quick guide:
- Char the peppers: Hold them directly over a flame or broil them until blackened on all sides, about 8-10 minutes.
- Steam: Immediately place the roasted peppers in a bowl, cover with plastic wrap. Let them steam for 10 minutes to loosen the skin.
- Peel: Once cooled, peel off the charred skin with your fingers or a paper towel.
- Remove seeds: Cut open the peppers, remove the seeds, and chop them.
This method enhances the soup’s flavor, making every spoonful delightful!
How to Make Chile Relleno Soup
Ingredients You’ll Need:
For the Soup:
- 4 large poblano peppers
- 4 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk or cream
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup shredded Monterey Jack or cheddar cheese (plus extra for garnish)
For Toppings:
- Fresh cilantro leaves for garnish
- Sour cream for topping
- Red pepper flakes (optional for heat)
How Much Time Will You Need?
You’ll need about 25 minutes for prep and cooking, plus an additional 10 minutes for roasting the peppers. Overall, you can have this warming soup ready in just under 40 minutes!
Step-by-Step Instructions:
1. Roast the Poblano Peppers:
Start by roasting the poblano peppers. Place them over a gas flame or under the broiler until they are charred all over, roughly 8-10 minutes. Once done, place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes to loosen the skin. After steaming, peel off the charred skin, remove the seeds, and chop the peppers into small pieces. Set aside for later!
2. Sauté Onions and Garlic:
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until they become soft and translucent—this should take about 5 minutes. Enjoy the wonderful aroma!
3. Make the Roux:
Next, sprinkle the flour over the sautéed onions and garlic, stirring constantly to form a roux. Cook this mixture for 1-2 minutes, but be careful not to let it brown as we want a light flavor.
4. Add the Broth and Cream:
Slowly whisk in the chicken broth, ensuring that no lumps form. Then, add in the whole milk or cream along with the diced tomatoes, stirring everything to combine.
5. Incorporate the Seasonings:
Add the chopped roasted poblanos, ground cumin, chili powder, salt, and pepper to the pot. Bring the soup to a simmer and let it cook for about 10-15 minutes, stirring occasionally, until the soup slightly thickens and all the flavors meld together.
6. Stir in the Cheese:
Finally, toss in the shredded cheese and stir until it melts into the soup, making it creamy and delightful. Taste and adjust any seasoning if necessary.
7. Serve and Garnish:
Serve the soup hot! Top each bowl with a dollop of sour cream, extra shredded cheese, fresh cilantro leaves, and a sprinkle of red pepper flakes if you like a bit of heat.
8. Pair with Dipping Options:
This soup is fantastic with toasted bread or crispy tortilla chips for dipping. Feel free to enjoy it your way!
Enjoy your delicious, creamy Chile Relleno Soup, and share it with friends and family! 😊
Can I Use Different Types of Peppers?
Absolutely! If you can’t find poblano peppers, you can use anaheim or even bell peppers. Just keep in mind that bell peppers will be milder in flavor.
How Can I Adjust the Spice Level?
If you prefer a milder soup, you can remove the seeds and membranes from the poblano peppers or skip the red pepper flakes. For added heat, consider incorporating a chopped jalapeño or using pepper jack cheese instead!
Can I Make This Soup Vegetarian?
Yes! Simply substitute the chicken broth with vegetable broth and omit any meat additions to keep it fully vegetarian while still maintaining all the delicious flavors!
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove, adding a splash of broth or milk if the soup thickens too much in the fridge.
