Relleno Soup Recipe

Relleno Soup is inspired by the flavors of the classic chile relleno, with roasted poblano peppers, a creamy cheese-infused broth, and hearty add-ins like chicken or beans. This soup is rich, satisfying, and perfect for when you’re craving a warm and indulgent dish with a touch of spice.

Ingredients

For the Soup:

• 4 poblano peppers, roasted, peeled, and diced
• 1 tablespoon olive oil or butter
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika (optional)
• 3 cups chicken or vegetable broth
• 1 cup heavy cream or half-and-half
• 2 cups shredded Monterey Jack cheese (or a mix of cheddar and queso fresco)
• Salt and black pepper to taste

Optional Add-Ins:

• 1 cup cooked, shredded chicken
• 1 cup cooked black beans or pinto beans
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 medium potato, peeled and diced

Optional Garnishes:

• Chopped fresh cilantro
• Crumbled tortilla chips or strips
• A drizzle of lime juice
• Sliced jalapeños for extra heat

Step-by-Step Instructions

Step 1: Roast the Poblanos

1. Place the poblano peppers on a baking sheet under the broiler or over an open flame, turning frequently, until the skins are charred and blistered.
2. Transfer to a bowl and cover with plastic wrap or a towel for 10 minutes to steam.
3. Peel off the skins, remove the seeds, and dice the peppers. Set aside.

Step 2: Sauté the Aromatics

1. Heat olive oil or butter in a large pot over medium heat.
2. Add the diced onion and sauté for 5–7 minutes until softened.
3. Stir in the minced garlic, cumin, and smoked paprika (if using). Cook for another minute until fragrant.

Step 3: Build the Broth

1. Add the diced roasted poblanos to the pot and stir to combine.
2. Pour in the chicken or vegetable broth and bring the mixture to a gentle boil.
3. Add diced potatoes (if using) and simmer for 10–15 minutes, or until the potatoes are tender.

Step 4: Add the Cream and Cheese

1. Reduce the heat to low and stir in the heavy cream or half-and-half.
2. Gradually add the shredded cheese, stirring constantly until melted and incorporated into the broth.

Step 5: Add Optional Ingredients

1. Stir in cooked chicken, beans, or corn, if desired. Let everything heat through for 5–7 minutes.
2. Taste and adjust seasoning with salt and pepper.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and garnish with your choice of cilantro, tortilla strips, lime juice, or jalapeños.
2. Serve hot with a side of warm tortillas or crusty bread.

Serving and Storage Tips

Serving:

• Perfect for: A hearty dinner, comforting lunch, or as a starter for Mexican-inspired meals.
• Portion size: This recipe serves 4–6.

Storage:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Avoid freezing if using cream, as it may separate. If freezing, omit the cream and add it after reheating.

Reheating:

• Reheat gently on the stovetop over low-medium heat, stirring frequently. Add a splash of broth if the soup thickens during storage.

Helpful Notes

• Roasting Tips: Roasting the poblanos is essential for their signature smoky flavor. Don’t skip this step!
• Cheese Tip: Use freshly shredded cheese for the best melting texture; pre-shredded cheese may result in a grainy soup.
• Make It Spicier: Add diced jalapeños or serrano peppers to the sautéed onion for extra heat.
• Thicker Soup: Blend part of the soup for a creamier consistency or add a tablespoon of cornstarch mixed with water.

Tips from Well-Known Chefs

• Chef Maria’s Tip: “For a smoky twist, add a pinch of chipotle powder or a splash of adobo sauce from canned chipotle peppers.”
• Chef Lisa’s Tip: “Stir in a dollop of sour cream just before serving for extra creaminess.”
• Chef Anthony’s Tip: “Garnish with crumbled queso fresco and a drizzle of hot sauce for authentic Mexican flair.”

Frequently Asked Questions

1. Can I use other peppers instead of poblanos?

Yes, Anaheim peppers or even bell peppers can be used, but they’ll alter the flavor profile slightly.

2. How do I make this soup vegetarian?

Use vegetable broth and skip the chicken. Beans and potatoes make great vegetarian add-ins.

3. What pairs well with this soup?

Serve with tortilla chips, cornbread, or a fresh avocado salad for a complete meal.

4. Can I use milk instead of cream?

Yes, but the soup will be less rich. Consider adding a bit of butter for extra creaminess.

5. How do I make the soup thicker?

Blend some of the soup using an immersion blender, or add a slurry of cornstarch and water.

6. Can I add meat other than chicken?

Absolutely! Shredded pork or ground beef are great alternatives.

7. Can I skip roasting the peppers?

Roasting is highly recommended for flavor, but in a pinch, you can use canned green chilies.

8. How long does it take to make this soup?

From start to finish, it takes about 40–45 minutes.

9. What if my soup separates?

If the cream separates, whisk in a bit of cold cream or milk to bring it back together.

10. Can I add rice or pasta?

Yes! Cooked rice or small pasta like orzo can be stirred in for added texture.