Chile Relleno Soup

The warmth of the broth gently embraces the roasted peppers, allowing their smoky, slightly sweet flavor to infuse every spoonful. As you ladle the soup into bowls, you’ll notice the perfect balance between the tender, earthy chiles and the creamy richness of the cheese. Each bite offers a comforting contrast: the smooth, savory heat of the chiles mingling with the slight tang of the tomatoes and the hint of garlic that lingers in the background. It’s like taking a bite of your favorite chile relleno, but in a cozy, slurpable form. The broth, thickened just enough to coat the spoon, brings together these hearty elements, creating a velvety texture that feels indulgent without being overwhelming. A squeeze of lime or a dash of cilantro just before serving adds that final touch of freshness, cutting through the richness and highlighting the deep, roasted flavors. This soup is a celebration of simple ingredients coming together in a way that feels both nostalgic and new—like revisiting an old favorite but with a twist.

Key Ingredients for Chile Relleno Soup

Chile Relleno Soup brings together an array of ingredients that work harmoniously to create a rich and comforting dish. From the smokiness of roasted peppers to the creamy, cheesy finish, each ingredient plays a vital role in enhancing the flavor and texture. Let’s break down what makes this soup so special:

• Olive oil A subtle, smooth fat that forms the base for sautéing the onions and garlic, infusing the soup with a delicate richness.
• Onion Adds sweetness and depth to the soup. As it softens, it contributes to the overall savory flavor profile that serves as a foundation for the roasted peppers and spices.
• Garlic A kitchen staple that brings in a fragrant, aromatic depth to the soup, enhancing the savory notes while also providing a hint of earthiness.
• Roasted poblano peppers These mild yet smoky peppers lend their rich, roasted flavor, creating the signature taste of chile relleno in the soup. Their sweetness balances the heat and adds complexity to every bite.
• Tomatoes Juicy and slightly tangy, tomatoes provide a fresh burst of flavor that brightens the soup, cutting through the richness of the cheese and cream.
• Chicken broth The base of the soup, chicken broth adds a savory, umami depth that enhances the flavors of the vegetables and spices while helping to create the perfect consistency.
• Vegetable broth A lighter, vegetal counterpart to the chicken broth, offering balance and ensuring the soup remains rich but not overpowering.
• Ground cumin Adds an earthy, slightly nutty warmth to the soup, complementing the peppers and spices with its signature aromatic flavor.
• Chili powder A touch of heat and smokiness, bringing a depth of flavor that intensifies as the soup simmers.
• Smoked paprika This spice introduces a smoky, almost woodsy flavor that echoes the roasted poblanos, tying the soup’s flavor profile together with a bit of warmth.
• Salt Enhances and amplifies all the flavors, bringing everything into balance while making the soup’s flavors pop.
• Black pepper Adds a subtle, pungent heat that elevates the overall taste, helping to round out the seasoning in the soup.
• Heavy cream A rich, luxurious addition that brings creaminess and smoothness to the soup, making each bite velvety and indulgent without being too heavy.
• Shredded cheddar cheese This sharp, slightly tangy cheese melts beautifully into the soup, adding an extra layer of richness and flavor that is unmistakably comforting.
• Shredded Monterey Jack cheese Creamy and mild, this cheese melts wonderfully and adds a smooth, mellow texture that balances the sharper cheddar.
• Fresh cilantro Bright and fresh, cilantro brings a burst of color and a fresh herbal flavor that cuts through the richness of the soup, adding balance and complexity.
• Lime juice A touch of zesty lime juice at the end brightens the soup with a refreshing acidity, enhancing the roasted flavors and giving the dish a lively finish.

How to Make Chile Relleno Soup

Serving Suggestions for Chile Relleno Soup

1. With a Side of Warm Cornbread
Nothing pairs quite like a slice of buttery, slightly sweet cornbread alongside this rich soup. The fluffy texture and subtle sweetness of cornbread contrast beautifully with the smoky, creamy chile relleno flavors, and that first dip into the soup—heavenly.

2. Top with Crispy Tortilla Strips
For an added crunch and a burst of texture, sprinkle crispy tortilla strips over the soup just before serving. They’ll give each spoonful a satisfying crunch, while the fried corn flavor complements the smokiness of the roasted poblanos. If you’re feeling extra, toss a few lime wedges on the side for that zesty squeeze!

3. Pair with a Simple Green Salad
For a lighter contrast, serve the soup with a crisp green salad dressed with a tangy vinaigrette. The freshness of the greens will cut through the richness of the soup, giving your meal a refreshing balance that leaves you feeling perfectly satisfied.

What’s your favorite way to enjoy this soup? I’d love to hear any fun twists you’ve tried!

How to Store Chile Relleno Soup

This soup is the gift that keeps on giving! If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the soup in a pot over medium heat, stirring occasionally until warmed through. For longer storage, you can freeze the soup for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat as directed. This way, you can always have a cozy bowl of Chile Relleno Soup ready to warm you up on those chilly nights.

Conclusion

And there you have it! Chile Relleno Soup is one of those dishes that feels like a warm hug in a bowl—comforting, indulgent, and packed with layers of flavor that are impossible to resist. From the smoky roasted poblanos to the creamy, cheesy finish, every spoonful is a celebration of simple ingredients coming together in the most satisfying way. Whether you’re making it for a cozy weeknight dinner or serving it up at your next gathering, this soup is sure to impress.

I’d love to hear how you make it your own! Maybe you add a little extra spice or swap out the cheeses—whatever your twist, I’m all for it. If you’ve tried the recipe, or if you have any questions along the way, drop me a comment! Let’s keep the conversation going. I’m always here to chat about food and share tips, so don’t hesitate to reach out if you need a little help in the kitchen!

Print Recipe

Chile Relleno Soup

Author: Emily Roberts Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins

Calories: 350

Description

A rich comforting roasted brings together poblano ch, melted cheese tender vegetables, a broth, all perfectly blended a smoky, z, experience Chile spoonfulth in is! explosion in every spoonful. Topped with melty cheese and a sprinkle of fresh cilantro, it’s the ultimate cozy treat.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 2 roasted poblano peppers, peeled and chopped

• 2 medium tomatoes, chopped

• 1 cup chicken broth

• 2 cups vegetable broth

• ¹⁄₂ teaspoon ground cumin

• ¹⁄₄ teaspoon chili powder

• ¹⁄₄ teaspoon smoked paprika

• ¹⁄₂ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• ¹⁄₂ cup heavy cream

• ¹⁄₂ cup shredded cheddar cheese

• ¹⁄₂ cup shredded Monterey Jack cheese

• ¹⁄₄ cup chopped fresh cilantro

• 1 tablespoon lime juice

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion to the pot and cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in the minced garlic and cook for another 1 minute until fragrant.
4. Add the chopped roasted poblano peppers to the pot and stir to combine with the onion and garlic.
5. Add the chopped tomatoes and cook for 3-4 minutes, allowing them to soften and release their juices.
6. Pour in the chicken broth and vegetable broth, stirring to combine all ingredients.
7. Add the ground cumin, chili powder, smoked paprika, salt, and black pepper, stirring to evenly distribute the spices.
8. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld together.
9. Stir in the heavy cream and continue to simmer for an additional 5 minutes, making the soup creamy.
10. Add the shredded cheddar cheese and Monterey Jack cheese to the pot, stirring until the cheese has melted and the soup is smooth.
11. Remove the soup from heat and stir in the chopped fresh cilantro and lime juice.
12. Taste the soup and adjust seasoning if necessary, adding more salt, pepper, or lime juice to suit your preference.
13. Ladle the soup into bowls and serve hot, garnished with additional cilantro if desired.

Note

• Roasting the poblano peppers adds depth to the flavor; if you prefer more heat, leave some seeds in.
• For a richer soup, substitute half-and-half for the heavy cream.
• If you want a thicker soup, use an immersion blender to purée part of the mixture before adding the cream and cheese.
• Feel free to swap the cilantro with parsley if you're not a fan of cilantro.
• For added texture, top with crispy tortilla strips or a dollop of sour cream before serving.

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