Chile Relleno Soup is a warm and cheesy delight packed with flavors. Imagine big chunks of mild peppers swimming in a tasty broth with cheese and spices—yum!
I love how easy it is to whip up this cozy soup. It’s perfect for chilly days, and the cheese just makes everything better. Plus, who can resist a cheesy bowl of happiness? 😄
Key Ingredients & Substitutions
Poblano Peppers: These mild peppers are the star of the show. They bring a smoky flavor when roasted. If you’re looking for less heat, try bell peppers instead, although they will change the flavor a bit.
Onion: A medium onion adds sweetness and depth. If you’re in a pinch, shallots or green onions work too!
Half-and-Half or Heavy Cream: Both deliver creaminess. If you prefer a lighter option, use whole milk or a plant-based milk like unsweetened almond milk, though it may change the texture slightly.
Cheddar Cheese: I like shredded cheddar for its melting qualities. You can swap in Monterey Jack or Gouda for a twist. Always use freshly grated cheese for the best melt!
Queso Fresco or Cotija: These add a creamy, crumbly texture on top. Feta can be a good substitute but will have a different flavor profile.
What’s the Best Way to Roast Poblano Peppers?
Roasting poblano peppers brings out their natural sweetness and smokiness. Here’s how to do it perfectly!
- Using a gas burner is quick—just hold the pepper with tongs over the flame. For an oven, place them on a baking sheet under the broiler.
- Rotate them every few minutes until the skin is blackened and blistered all over. This typically takes about 10-15 minutes.
- Once done, place the peppers in a bowl and cover with plastic wrap or a towel for about 10 minutes. This steaming helps loosen the skin.
- After steaming, peel off the charred skin, then slice and deseed them.
The roasted peppers will enhance the flavor of the soup tremendously, so don’t skip this step!
How to Make Chile Relleno Soup
Ingredients You’ll Need:
For the Soup:
- 4 large poblano peppers
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup half-and-half or heavy cream
- 1 cup shredded cheddar cheese (plus extra for garnish)
- 1 cup cooked chicken, shredded (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
For Garnishing:
- 4 oz. queso fresco or cotija cheese, crumbled
- Fresh cilantro, chopped
- Sour cream
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and cooking. Roasting the peppers might add a wee bit of time, but it’s well worth it for the flavor! Allow about 10 minutes for the poblanos to steam after roasting. So, set aside a cozy 30 minutes to enjoy a delightful bowl of soup.
Step-by-Step Instructions:
1. Roast the Poblano Peppers:
Place the poblano peppers directly over a gas burner flame or under a broiler. Keep turning them occasionally until all sides are charred and blistered. Once roasted, put the peppers into a bowl and cover it with plastic wrap or a kitchen towel. Let them steam for about 10 minutes. This helps loosen the skin.
2. Peel and Seed the Peppers:
After steaming, peel the charred skins off the peppers. It’s easier to do once they’re a bit cooler! Cut them open, remove the seeds and membranes, and chop them into bite-sized pieces for the soup.
3. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and cook until it’s soft and translucent, about 4-5 minutes. Then, add the minced garlic and cook for another 1-2 minutes until it’s beautifully fragrant.
4. Add the Spices and Peppers:
Stir in the chopped roasted poblano peppers, along with the ground cumin and chili powder. Cook for another 2 minutes to let those flavors really shine through!
5. Incorporate Broth and Chicken:
Pour in the chicken broth and stir well. Bring the mixture to a lovely simmer. If you’d like your soup to be a bit heartier, add the shredded cooked chicken now. Let it all simmer together for about 10 minutes so those flavors can meld.
6. Cream and Cheese Time:
Now, lower the heat a little and stir in the half-and-half (or heavy cream) and the shredded cheddar cheese. Keep stirring until everything is melted and creamy. Taste and season with salt and pepper to suit your palate!
7. Serve and Garnish:
It’s time to enjoy your creation! Ladle the piping hot soup into bowls. Top each bowl with a dollop of sour cream, a sprinkle of extra shredded cheddar cheese, crumbled queso fresco, and a fresh garnish of chopped cilantro. Enjoy your cozy, creamy Chile Relleno Soup!
This soup is packed with smoky flavors and creamy goodness. Perfect for sharing with friends or savoring solo. Happy cooking!
Can I Use Different Types of Peppers?
Absolutely! While poblano peppers are traditional for this soup, you can try other mild peppers, like Anaheim or even bell peppers, though the flavor will differ slightly.
Can I Make This Soup Vegetarian?
Yes, you can easily make this soup vegetarian by substituting the chicken broth with vegetable broth and omitting the cooked chicken. It will still be delicious and hearty!
How Do I Store Leftovers?
Cool the soup completely, then store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months—just be sure to thaw it in the fridge before reheating!
Can I Adjust the Spice Level?
Definitely! If you prefer a milder soup, remove all the seeds from the poblano peppers. To add more heat, consider including some diced jalapeños or a dash of hot sauce when cooking.
