Chile Relleno Soup is a comforting bowl full of roasted poblano peppers, melty cheese, tender rice, and a flavorful tomato broth that feels like a warm hug on a chilly day. It captures the essence of the classic chile relleno dish but in an easy, spoonable form that everyone in the family can enjoy.
I love making this soup when I want something cozy and satisfying without all the fuss of frying stuffed peppers. The roasted poblanos add just the right amount of smoky heat, and the cheese that melts throughout the soup gives it a creamy, rich touch that keeps me coming back for more. It’s one of those recipes that feels like a special treat but is surprisingly simple to put together.
My favorite way to serve Chile Relleno Soup is with a handful of crunchy tortilla chips on top and a squeeze of fresh lime to brighten up the flavors. It makes a perfect weeknight dinner that warms you up and leaves you feeling full and happy. Plus, it’s great for sharing with friends who appreciate a little spice and a lot of heart in their meals.
Key Ingredients & Substitutions
Poblano Peppers: These add a smoky, mild heat and are the star of this soup. If you can’t find poblano, you can use Anaheim peppers or roasted green bell peppers for less heat.
Cheese: Monterey Jack melts beautifully here, giving a creamy texture. For a sharper flavor, mild cheddar or a mix of both works well. Queso fresco is great as a topping for a fresh, crumbly contrast.
Sour Cream or Mexican Crema: This adds richness and smoothness. Regular sour cream works fine, but Mexican crema is lighter and more authentic if you can find it.
Rice: White or brown rice both work. Brown rice offers a nuttier flavor and a bit more texture, while white rice is softer and quicker to cook.
How Do You Roast and Peel Poblano Peppers Perfectly?
Roasting poblanos correctly gives you that classic smoky flavor and makes peeling easy. Here’s how:
- Broil or grill the peppers, turning them often, until skins are charred and blistered all over (about 8-10 mins).
- Immediately place them in a bowl and cover with plastic wrap or a towel to trap steam. After 10 mins, the skins loosen and peel off easily.
- Use your fingers or a damp paper towel to rub off the charred skin. Don’t rinse under water—you’ll lose flavor.
- Remove stems and seeds, then dice the flesh as your recipe requires.
This method keeps the smoky flavor while making the peppers tender and ready to blend into your soup perfectly!
Equipment You’ll Need
- Broiler or grill – I love using the broiler to get the peppers evenly charred without much fuss.
- Mixing bowls – Great for steaming and peeling the roasted peppers.
- Large pot – Perfect for simmering the soup and blending the ingredients.
- Chef’s knife & cutting board – For chopping onions, garlic, and peeling peppers easily.
- Sauté pan – Useful if you want to sauté the onions and garlic separately for extra flavor.
- Soup ladle – Makes serving the hot soup straightforward and mess-free.
Flavor Variations & Add-Ins
- Spicy kick – Add diced jalapeños or a dash of hot sauce if you like more heat in your soup.
- Protein boost – Stir in cooked shredded chicken or crumbled chorizo for heartier servings.
- Veggie swap – Include diced zucchini or chopped spinach to add more freshness and greens.
- Cheese variety – Try pepper jack or queso fresco for different cheesy flavors and textures.
How to Make Chile Relleno Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup cooked rice (white or brown)
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded Monterey Jack or mild cheddar cheese
- ½ cup sour cream or Mexican crema
- 1 cup diced tomatoes (canned or fresh)
- Salt and black pepper, to taste
For Garnishing:
- 1 avocado, sliced
- Fresh cilantro, chopped
- Lime wedges
- Optional: crumbled queso fresco or additional shredded cheese
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 10-15 minutes to roast and steam the peppers, and around 20 minutes to cook the soup, making it roughly 45 minutes from start to finish. It’s a quick and satisfying meal perfect for any day.
Step-by-Step Instructions:
1. Roast and Prepare the Poblano Peppers:
Place your oven broiler or grill on high. Roast the poblanos, turning them now and then, until their skins are fully charred and blistered—this should take about 8-10 minutes. Then, transfer the peppers to a bowl and cover tightly with plastic wrap or a towel. Let them steam for 10 minutes; this makes peeling easier. When cool, peel off the skins, remove stems, seeds, and membranes. Dice the peppers and set aside.
2. Cook the Soup Base:
In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes. Stir in minced garlic, cumin, oregano, and smoked paprika. Cook for about 1 minute to bring out their aromas.
3. Combine Ingredients and Simmer:
Add the diced roasted poblanos, chicken broth, and cooked rice to the pot. Bring everything to a simmer, letting it cook for 10 minutes to blend flavors. Then add the corn and diced tomatoes and simmer for another 5 minutes.
4. Finish the Soup:
Turn heat to low and stir in the sour cream and shredded cheese. Mix gently until the cheese melts and the soup is creamy. Season with salt and pepper to your taste.
5. Serve and Garnish:
Dish the soup into bowls and top each serving with sliced avocado, fresh cilantro, and optional crumbled queso fresco or extra shredded cheese. Serve with lime wedges on the side for squeezing over the top, adding a tangy brightness.
Enjoy this cozy, flavorful Chile Relleno Soup that’s packed with smoky, cheesy goodness and just the right touch of spice!
Can I Use Frozen Poblano Peppers for This Soup?
Yes, you can! Just make sure to thaw them completely before roasting or sautéing. Frozen peppers may release extra moisture, so adjust your cooking time slightly to avoid a watery soup.
How Long Can I Store Leftover Chile Relleno Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove to prevent curdling of the sour cream or crema.
Can I Make This Soup Vegetarian?
Absolutely! Use vegetable broth instead of chicken broth, and double-check your cheese is vegetarian if that’s important to you. This swap keeps the soup just as delicious and comforting.
Is There a Good Substitute for Sour Cream in This Recipe?
Yes, plain Greek yogurt or Mexican crema works well as substitutes. They add creaminess without overpowering the soup’s flavors. Add them at the end of cooking and stir gently.