Chile Relleno Soup is a warm and cozy dish that combines tender peppers filled with cheese in a flavorful broth. It’s rich, a little spicy, and oh-so-comforting!
This soup is like a big hug in a bowl. I love enjoying it with some crunchy tortilla chips on the side. They just make everything better, right? 😄
Making this soup is super simple. Just toss everything in a pot and let it simmer while you relax. Perfect for a chilly day or when you need a quick, tasty meal!
Key Ingredients & Substitutions
Poblano Peppers: These are the stars of the soup! For less heat, you can use bell peppers instead, or for more spice, try jalapeños. I love the smoky flavor of roasted poblanos, especially when added to soups!
Heavy Cream: If you prefer lighter options, substitute with half-and-half or even coconut milk for a dairy-free twist. Remember, this affects the richness, so adjust seasonings accordingly.
Cheddar Cheese: I often mix cheddar with Monterey Jack for a creamy texture. If you’re looking for a sharper taste, go for white cheddar. For a dairy-free option, try nutritional yeast mixed with unsweetened almond milk.
Broth: Chicken broth adds deep flavor, but vegetable broth works great for vegetarians. Homemade broth makes a big difference, so consider simmering some veggies and herbs for extra richness.
How Do I Roast Poblano Peppers Properly?
Roasting poblanos enhances their flavor and sweetness, making your soup even better. Here’s how to do it:
- Preheat your broiler or gas flame to a medium heat.
- Place whole poblano peppers under the broiler or directly on the flame, turning them with tongs until the skin is charred and blackened on all sides.
- Transfer them to a plastic bag or covered bowl to steam for about 10 minutes. This makes peeling easier.
- Once cooled, peel off the skins, remove the stems and seeds, and chop roughly. They’re now ready to add to your soup!
Taking your time with this step pays off with a richer, deeper flavor in your final dish!
How to Make Chile Relleno Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 poblano peppers, roasted, peeled, seeded, and chopped
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup heavy cream or half-and-half
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 ½ cups shredded cheddar cheese (or Mexican blend cheese)
- 4 ounces cream cheese, cubed
- 1/2 cup fresh cilantro, chopped (plus extra for garnish)
- 1/2 cup cotija cheese or queso fresco, crumbed, for garnish
- Sour cream, for garnish
How Much Time Will You Need?
This delicious Chile Relleno Soup takes about 15 minutes to prepare and 20 minutes to cook, making a total of approximately 35 minutes. Perfect for a quick dinner on a chilly evening!
Step-by-Step Instructions:
1. Roast the Poblanos:
If your poblano peppers are not pre-roasted, start by placing them under the broiler or directly over a gas flame until the skin is charred all over. This usually takes about 5-10 minutes. Once charred, place the peppers in a plastic bag or covered bowl to steam for about 10 minutes. This makes peeling easier. When they’re cool enough to handle, peel off the skin, remove the stems and seeds, and roughly chop the peppers.
2. Sauté Aromatics:
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, which should take about 5 minutes. Add the minced garlic and cook for an additional minute until it’s fragrant. This is where your kitchen will start smelling amazing!
3. Add Peppers and Spices:
Now it’s time to stir in the chopped roasted poblano peppers, cumin, smoked paprika, salt, and pepper. Cook this mixture together for about 2 minutes, allowing the flavors to blend beautifully.
4. Add Broth and Simmer:
Pour in your chicken or vegetable broth, raise the heat, and bring the soup to a simmer. Let it cook gently for about 10 minutes. This will give the flavors time to meld and come together.
5. Add Cream and Cheeses:
Lower the heat again and stir in the heavy cream, shredded cheddar cheese, and cubed cream cheese. Keep stirring until all the cheeses are melted and the soup has a creamy texture. You’ll want to take a taste here—delicious!
6. Finish with Cilantro:
Stir in the chopped fresh cilantro and adjust the seasoning, adding more salt and pepper if needed. This little green addition will brighten up the flavors!
7. Serve:
Now it’s time to serve! Ladle the hot soup into bowls and add a dollop of sour cream on top of each serving. Sprinkle with crumbled cotija or queso fresco cheese and a bit more cilantro for garnish. And voilà! Your hearty Chile Relleno Soup is ready to enjoy!
This comforting soup is perfect for warming up on a cold day – enjoy every spoonful!
Can I Use Different Peppers in This Soup?
Yes, you can substitute poblano peppers with other types like Anaheim or even bell peppers for a milder flavor. If you want extra heat, try using jalapeños. Just keep in mind that the taste and heat level will vary based on your choice!
How Can I Make This Soup Vegan?
To make this soup vegan, replace the chicken broth with vegetable broth and use coconut cream instead of heavy cream. Additionally, swap out the cheeses for vegan cheese alternatives, and omit the sour cream, or use a dairy-free version!
Can I Freeze Leftover Soup?
Absolutely! Let the soup cool down completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave. Just be aware that cream-based sauces may change slightly in texture upon freezing.
What Can I Serve with Chile Relleno Soup?
This soup pairs wonderfully with tortilla chips, crusty bread, or a fresh green salad. You can also serve it with a side of Mexican rice to soak up those delicious flavors!