Relleno Soup Recipe

Relleno Soup is a delicious twist on the classic chile relleno, transformed into a hearty, comforting bowl of soup. Packed with roasted poblano peppers, creamy broth, cheese, and a hint of spice, this soup delivers all the flavors of the beloved Mexican dish in a one-pot wonder. It’s perfect for weeknight dinners, family gatherings, or when you’re craving something warm and satisfying.

Ingredients

For the Soup:

• 4–5 large poblano peppers
• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional)
• 4 cups chicken or vegetable broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 medium potatoes, peeled and diced (optional, for a heartier soup)
• Salt and pepper to taste

For Toppings (Optional):

• Crumbled queso fresco or cotija cheese
• Chopped fresh cilantro
• Sliced jalapeños (for extra heat)
• Tortilla strips or crushed tortilla chips
• Sour cream

Step-by-Step Directions

Step 1: Roast the Poblanos

1. Preheat your oven’s broiler to high.
2. Place the poblano peppers on a baking sheet and broil for 5–7 minutes per side, until the skins are blistered and charred.
3. Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap or a plate to trap the steam for 10 minutes—this makes peeling the skins easier.
4. Once cooled, peel off the charred 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 4–5 minutes, until softened.
3. Stir in the garlic, cumin, and smoked paprika. Cook for another 1–2 minutes until fragrant.

Step 3: Add the Broth and Potatoes

1. Pour the chicken or vegetable broth into the pot and stir to combine with the aromatics.
2. Add the diced potatoes (if using) and bring the soup to a boil.
3. Reduce the heat to low, cover, and simmer for 15–20 minutes, or until the potatoes are tender.

Step 4: Add the Poblanos and Cream

1. Stir the roasted poblano peppers into the soup.
2. Pour in the heavy cream and gently mix to combine.

Step 5: Add the Cheese

1. Gradually stir in the shredded cheddar and Monterey Jack cheeses. Stir until the cheese is fully melted and the soup is smooth.
2. Taste and adjust the seasoning with salt and pepper as needed.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and top with your favorite garnishes like cilantro, tortilla strips, or crumbled queso fresco.
2. Serve hot and enjoy the bold, cheesy flavors!

Serving and Storage Tips

Serving:

• Pair this soup with warm corn tortillas or a side of Mexican rice for a complete meal.
• For a zesty touch, serve with lime wedges on the side.

Storage:

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Relleno Soup can be frozen, but the texture may change slightly due to the dairy. Allow the soup to cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat on the stovetop over low heat, stirring frequently, or in the microwave in short intervals. Add a splash of broth if the soup thickens too much.

Helpful Notes

• Spice Level: Poblanos are mild, but if you like extra heat, toss in a diced jalapeño or a pinch of cayenne.
• Thicker Soup: For a thicker consistency, blend half of the soup with an immersion blender or a regular blender, then stir it back into the pot.
• Cheese Substitutions: Feel free to use pepper jack for more spice or cream cheese for extra creaminess.
• No Poblanos? If poblanos aren’t available, substitute with Anaheim peppers or canned green chiles.

Tips from Well-Known Chefs

1. Chef Rick Bayless: Char and roast peppers over an open flame for an even deeper, smoky flavor.
2. Chef Marcela Valladolid: Garnish with crumbled queso fresco and a drizzle of crema Mexicana for an authentic finish.
3. Chef Pati Jinich: Add a splash of Mexican crema or sour cream at the end for extra richness and a silky texture.
4. Chef Aarón Sánchez: Use homemade chicken broth for a flavor-packed base that elevates the soup.

Frequently Asked Questions

1. Can I make this soup vegetarian?

Yes! Use vegetable broth instead of chicken broth and skip the cheese for a dairy-free option. You can also add roasted vegetables like zucchini or corn for more substance.

2. Can I substitute heavy cream?

You can use half-and-half, coconut milk, or even Greek yogurt for a lighter alternative.

3. How do I make it spicier?

Add a diced jalapeño or serrano pepper when sautéing the onions, or stir in a pinch of cayenne pepper.

4. What if I don’t have an immersion blender?

A regular blender works fine. Blend half the soup in batches, being careful not to overfill the blender with hot liquid.

5. Can I skip roasting the peppers?

Roasting enhances the flavor, but you can use canned green chiles as a shortcut.

6. How can I make it lower-carb?

Skip the potatoes and add more leafy greens like spinach or kale.

7. What type of cheese is best?

Cheddar and Monterey Jack melt beautifully, but you can experiment with Oaxaca or a Mexican cheese blend.

8. Can I make this soup ahead of time?

Yes! The flavors deepen as the soup sits. Prepare it a day in advance and reheat before serving.

9. Is this soup gluten-free?

Yes, as long as the broth and spices are gluten-free.

10. Can I add meat to this soup?

Certainly! Diced cooked chicken, ground beef, or even shredded pork make great additions.