Chili Relleno Soup Recipe

If you love the cheesy, smoky goodness of chili rellenos, you’ll adore this Chili Relleno Soup! This dish takes the classic Mexican stuffed poblano peppers and transforms them into a warm, creamy soup that’s perfect for cozy evenings. Loaded with roasted poblano peppers, melty cheese, and a hint of spice, this soup is hearty enough to serve as a main dish and simple enough for weeknight cooking.

Let’s break down how to make this delicious soup step by step.

Ingredients

For the Roasted Peppers:

• 4-5 large poblano peppers
• 1 tablespoon olive oil

For the Soup Base:

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or half-and-half

For the Toppings:

• 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican cheese blend)
• 2 cups cooked, shredded chicken (optional)
• Salt and black pepper, to taste

For Garnish:

• Fresh cilantro, chopped
• Diced avocado
• Sour cream
• Tortilla strips or crushed tortilla chips

Step-by-Step Instructions

Step 1: Roast the Poblanos

1. Preheat your oven broiler.
2. Place the poblano peppers on a baking sheet and brush with olive oil. Broil for 6-8 minutes, turning occasionally, until the skins are blackened and blistered.
3. Transfer the peppers to a bowl and cover with plastic wrap or a lid. Let them steam for 10 minutes, which makes the skins easier to peel.
4. Peel the skins off the peppers, remove the seeds, and chop them into small pieces.

Step 2: Sauté the Aromatics

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and sauté until softened, about 5 minutes.
3. Stir in the minced garlic, cumin, and chili powder, cooking for another 1-2 minutes until fragrant.

Step 3: Build the Broth

1. Add the roasted poblanos to the pot and stir to coat them with the spices.
2. Pour in the chicken or vegetable broth and bring the soup to a gentle simmer. Let it cook for 15 minutes to develop flavor.

Step 4: Blend the Soup

1. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender and process in batches.
2. Stir in the heavy cream or half-and-half to add richness.

Step 5: Add Cheese and Chicken

1. Lower the heat and gradually stir in the shredded cheese until fully melted.
2. If using, add the shredded chicken and cook for another 5 minutes until warmed through.

Step 6: Season and Serve

1. Taste the soup and adjust with salt and pepper as needed.
2. Ladle into bowls and top with your favorite garnishes like sour cream, cilantro, or tortilla strips.

Serving Tips

• Serve the soup with warm tortillas or cornbread for a complete meal.
• Add a side of fresh guacamole or pico de gallo for extra flavor.

Storage Tips

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: This soup freezes well, but leave out the cream and cheese until reheating to prevent separation.

Helpful Notes

• Pepper Substitutions: If poblanos aren’t available, use Anaheim peppers or green bell peppers for a milder flavor.
• Make It Spicier: Add diced jalapeños or a pinch of cayenne pepper for extra heat.
• Vegetarian Option: Skip the chicken and use vegetable broth. Add black beans or corn for added texture.

Tips from Well-Known Chefs

• Rick Bayless: Roast an extra poblano and dice it finely as a garnish for added texture and flavor.
• Marcela Valladolid: For a smoky depth, stir in a teaspoon of chipotle in adobo sauce.
• Bobby Flay: Finish the soup with a drizzle of lime crema (sour cream mixed with lime juice) for a tangy contrast.

Frequently Asked Questions

1. Can I use canned green chilies instead of roasting fresh poblanos?

Yes, but fresh poblanos offer a deeper, smokier flavor. Use canned as a time-saving alternative.

2. What’s the best cheese for this soup?

A combination of Monterey Jack and cheddar provides creaminess and sharpness. Oaxaca or Queso Chihuahua are great authentic options.

3. Can I make this soup dairy-free?

Yes! Substitute coconut milk or almond milk for the cream, and use dairy-free cheese.

4. How can I thicken the soup?

Add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water, or stir in mashed potatoes for a natural thickener.

5. Can I make this soup in a slow cooker?

Absolutely. Combine all ingredients except cream and cheese, and cook on low for 6-8 hours. Blend, then stir in cream and cheese before serving.

6. How do I roast peppers without a broiler?

Use a gas stovetop flame, charring the peppers directly over the burner. Rotate with tongs until evenly blackened.

7. Can I use milk instead of cream?

Yes, but the soup will be slightly less rich. Whole milk works best.

8. What pairs well with this soup?

Cornbread, Mexican rice, or a crisp green salad complement the soup beautifully.

9. How do I make it gluten-free?

This soup is naturally gluten-free if no thickeners are added.

10. Can I freeze this soup?

Yes! Freeze without the cheese and cream, then add those when reheating for best results.