Relleno Soup Recipe

Introduction
If you love the rich, smoky flavors of chile rellenos, you’ll adore this Relleno Soup! Inspired by the classic Mexican dish of roasted poblano peppers stuffed with cheese, this soup is a creamy, hearty blend of poblano peppers, cheese, and savory seasonings. It’s an irresistible bowl of comfort that’s perfect for chilly evenings or when you’re craving something bold and satisfying. This recipe is simple to make and captures all the flavors of chile rellenos in an easy-to-eat, soul-warming soup.

Ingredients

For the Soup Base:

• 4 large poblano peppers
• 2 tablespoons olive oil (or butter)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth (or vegetable broth for vegetarian)
• 1 cup heavy cream (or milk for a lighter version)
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika (optional)
• Salt and black pepper, to taste

For the Toppings:

• 1½ cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• ½ cup cooked and crumbled chorizo or bacon (optional)
• 1 cup diced tomatoes (optional)
• Fresh cilantro, chopped
• Tortilla strips or crushed tortilla chips

Instructions

Step 1: Roast the Poblano Peppers

1. Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet lined with foil.
2. Roast for 15–20 minutes, turning occasionally, until the skin is blistered and charred.
3. Transfer the peppers to a bowl and cover with a plate or plastic wrap. Let them steam for 10 minutes to loosen the skin.
4. Once cool enough to handle, peel off the charred skin, remove the seeds, and dice the peppers. Set aside.

Step 2: Sauté the Aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion and garlic, cooking for 3–4 minutes until softened and fragrant.

Step 3: Build the Soup Base

1. Stir in the diced poblano peppers, cumin, smoked paprika (if using), salt, and black pepper. Cook for 2 minutes to combine the flavors.
2. Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low and simmer for 10 minutes.

Step 4: Blend the Soup

1. Use an immersion blender to puree the soup until smooth, or transfer it to a countertop blender in batches. Be careful when blending hot liquids.
2. Return the soup to the pot and stir in the heavy cream. Simmer for another 5 minutes over low heat.

Step 5: Add the Cheese

1. Stir in 1 cup of shredded cheese, a handful at a time, until melted and incorporated into the soup. Save the remaining cheese for topping.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and top with additional shredded cheese, crumbled chorizo or bacon (if using), diced tomatoes, tortilla strips, and fresh cilantro.

Serving and Storage Tips

Serving Suggestions:

• Serve with warm flour or corn tortillas on the side for dipping.
• Pair the soup with a simple salad or Mexican rice for a complete meal.

Storage:

• Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave, stirring frequently.
• Freezer: Freeze the soup (without the cheese) in portions for up to 3 months. Add the cheese after reheating for a fresh, creamy texture.

Helpful Notes

• Adjust the Heat: If you like a spicier soup, add diced jalapeños or a pinch of cayenne pepper during Step 3.
• Vegan Option: Use vegetable broth, coconut milk, and a dairy-free cheese substitute. Skip the chorizo topping or use plant-based crumbles.
• Chunky Version: If you prefer a chunkier soup, blend only half the soup and leave the rest with diced peppers and onions intact.
• Thicker Soup: Add 1 tablespoon of cornstarch or flour mixed with water to thicken the soup. Simmer for 5 more minutes.

Tips from Well-Known Chefs

• Chef Rick Bayless: Always roast poblano peppers for maximum flavor. Their smoky depth is the backbone of this dish.
• Chef Pati Jinich: Use fresh Mexican crema as a garnish for a luxurious, tangy finish.
• Chef Marcela Valladolid: Incorporate a splash of lime juice at the end to brighten the flavors.

Frequently Asked Questions

1. Can I use canned peppers instead of fresh poblano peppers?

Yes, canned green chilies or jarred roasted poblano peppers can be a convenient substitute. However, fresh-roasted poblanos provide the best flavor.

2. Can I add protein to the soup?

Absolutely! Add shredded chicken, cooked shrimp, or even black beans for added protein.

3. What if I don’t have heavy cream?

You can substitute milk, half-and-half, or even coconut milk for a lighter version.

4. How do I prevent the cheese from clumping?

Stir the cheese in gradually over low heat, and avoid boiling the soup once the cheese is added.

5. Is this soup spicy?

Poblano peppers are mild, but if you want more spice, add a serrano or jalapeño to the mix.

6. Can I make this soup dairy-free?

Yes! Use a dairy-free cheese substitute and coconut milk instead of heavy cream.

7. What can I serve with this soup?

Tortilla chips, a dollop of guacamole, or a side of rice and beans complement this soup beautifully.

8. Can I make this soup ahead of time?

Yes! The flavors develop even more after sitting. Prepare the soup up to 2 days ahead, and reheat gently before serving.

9. Can I freeze leftovers?

Yes, but it’s best to freeze the soup without the cheese or cream. Add those after reheating for the best texture.

10. How can I make this soup thicker?

You can blend more of the vegetables or add a cornstarch slurry to thicken the soup to your liking.