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Chile Relleno Soup Recipe

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A creamy, cheesy Chile Relleno Soup filled with roasted poblano peppers, onions, garlic, and melty cheese. A cozy Tex-Mex–inspired soup with all the flavors of classic chile rellenos in a comforting bowl.

Ingredients

Scale

4 poblano peppers, roasted, peeled, and chopped

1 tbsp olive oil

1 small onion, diced

3 garlic cloves, minced

2 tbsp butter

  • 2 tbsp all-purpose flour
  • 3 cups chicken or vegetable broth
  • 1 cup heavy cream (or half-and-half)
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Optional toppings: cilantro, tortilla strips, lime wedges

Instructions

  • 1. Roast poblanos over an open flame or in the oven under the broiler until charred on all sides. Peel, remove seeds, and chop.
  • 2. Heat olive oil in a pot and sauté onion until soft. Add garlic and cook 30 seconds.
  • 3. Add butter, melt, then stir in flour to form a roux.
  • 4. Gradually whisk in chicken or vegetable broth.
  • 5. Stir in heavy cream, cumin, chili powder, salt, and pepper.
  • 6. Add chopped roasted poblanos.
  • 7. Simmer 10–15 minutes to thicken.
  • 8. Turn heat to low and add Monterey Jack and cheddar cheese, stirring until melted and smooth.
  • 9. Taste and adjust seasoning if needed.
  • 10. Serve hot with tortilla strips, cilantro, or a squeeze of lime.

Notes

  • Add cooked shredded chicken to make it a full meal.
  • Use Anaheim peppers for a milder flavor.
  • Blend half the soup for an extra creamy texture.
  • Top with roasted corn for extra sweetness.

Nutrition

Keywords: chile relleno soup, roasted poblano soup, Mexican soup recipe

Find it online: https://dishfoody.com/chile-relleno-soup-recipe/