Chile Relleno Soup is a comforting bowl filled with the bold flavors of roasted green chilies, melty cheese, tender ground meat, and a rich tomato broth that warms you from the inside out. It’s like having your favorite stuffed pepper dish in a cozy, spoonable form, perfect for chilly days or when you need a little spicy pick-me-up.
I love making this soup when I want something hearty but not too heavy. The combination of roasted peppers and melted cheese always gets a thumbs-up from everyone around the table. I like to add a squeeze of fresh lime and a sprinkle of cilantro on top to brighten the flavors and give it that fresh, lively finish.
This soup feels like a hug in a bowl – it’s simple to make, but full of personality. Whenever I serve it, it sparks great conversation about favorite comfort foods and the best ways to enjoy a little heat without overwhelming the taste buds. It’s definitely a recipe I keep coming back to when I want a homemade dinner that feels special but stays easy.
Key Ingredients & Substitutions
Poblano Peppers: These bring mild heat and a smoky flavor. Roasting is key to develop their rich taste. If you want less spice, Anaheim peppers work well. You can also use canned roasted green chilies for convenience.
Ground Beef: Adds heartiness and depth. For a lighter version, shredded chicken is a great swap. Vegetarian? Try cooked black beans or lentils instead.
Chihuahua or Monterey Jack Cheese: Melts beautifully to create creaminess. Mozzarella can be a substitute if you can’t find these. To keep it dairy-free, omit cheese or use a vegan melting cheese.
Chicken Broth: Builds the soup’s savory base. Vegetable broth works if you want a meat-free option.
Flour and Milk: These thicken the soup and give it body. For gluten-free, use cornstarch as a thickener. Substitute milk with any plant-based milk for a dairy-free choice.
How Do You Roast Poblanos Perfectly for This Soup?
Roasting poblanos develops their smoky, rich flavor and makes peeling easy. Here’s how I do it:
- Place peppers under the broiler or on a grill over high heat.
- Turn often until the skin is blackened and blistered on all sides (about 7-10 minutes).
- Transfer to a covered bowl or sealed plastic bag to steam for 10 mins—this loosens the skin for easy peeling.
- Once cooled, peel off the charred skin, remove seeds and stems, then chop.
Quick tip: Use a damp paper towel to rub off stubborn bits of skin instead of risking peeling too much flesh off.
Equipment You’ll Need
- Oven or gas stove – I recommend roasting peppers directly over the flame or under the broiler for even charring and smoky flavor.
- Large pot or Dutch oven – perfect for simmering the soup and combining all ingredients efficiently.
- Peel brush or paper towels – handy for removing charred skins from peppers without losing too much flesh.
- Chopping board and knives – for prepping peppers, onions, garlic, and herbs.
- Whisk and measuring cups/spoons – to create the thickening mixture and measure ingredients accurately.
Flavor Variations & Add-Ins
- Use shredded cooked chicken or turkey instead of beef for a leaner, milder taste.
- Swirl in a spoonful of sour cream or Mexican crema just before serving for extra creaminess.
- Add chopped zucchini or spinach during the last few minutes for more vegetables and color.
- Mix in crumbled chorizo or cooked bacon for a smoky, savory boost.
Chile Relleno Soup
Ingredients You’ll Need:
For the Soup:
- 4 large poblano peppers
- 1 lb ground beef (or optionally shredded chicken)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes with green chilies
- 1 cup shredded Chihuahua cheese (or Monterey Jack)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 cup milk (or half and half for richer soup)
- 1/2 cup sour cream or Mexican crema (optional)
- Crumbled queso fresco for garnish
- Lime wedges for serving
How Much Time Will You Need?
This recipe takes about 45 minutes from start to finish. You’ll spend around 15 minutes roasting and prepping peppers, 20 minutes cooking the soup, and a few more minutes for finishing touches and garnishes. It’s a fairly quick soup with all that delicious, layered flavor!
Step-by-Step Instructions:
1. Roast the Poblanos:
Preheat your oven’s broiler or use a gas stove flame to roast the poblano peppers. Turn them often until their skin is charred and blistered all over. Place roasted peppers in a covered bowl or plastic bag to steam for about 10 minutes. After steaming, peel off the skins, remove the stems and seeds, then chop the peppers into bite-sized pieces.
2. Cook the Meat and Veggies:
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add ground beef, chopped onion, and minced garlic. Cook until the meat is browned and onions are translucent, about 5-7 minutes. Drain any excess fat if needed.
3. Add Spices and Poblanos:
Stir in the chopped poblanos, ground cumin, dried oregano, salt, and pepper. Cook for another 2 minutes, mixing well to combine the flavors.
4. Build the Soup Base:
Pour in the chicken broth and the can of diced tomatoes with green chilies. Stir to combine, then bring the soup to a simmer. Let it simmer about 10 minutes to let the flavors blend.
5. Thicken the Soup:
In a small bowl, whisk together the flour and milk until smooth. Slowly add this mixture to the simmering soup while stirring continuously. Allow the soup to cook for another 5-7 minutes until it thickens slightly.
6. Add Cheese and Cream:
Reduce the heat to low. Stir in shredded cheese until melted and fully incorporated. If you like, add sour cream or Mexican crema for extra creaminess and richness. Stir just until combined, making sure not to boil after adding dairy.
7. Serve and Garnish:
Ladle the soup into bowls. Sprinkle chopped cilantro and crumbled queso fresco on top. Serve with lime wedges on the side to squeeze fresh lime juice over the soup just before eating.
Optional:
For an added traditional touch, you can prepare small pieces of stuffed chile rellenos (poblano peppers stuffed with cheese, battered, and fried or baked) and add them to the soup just before serving. This adds a fun nod to classic chile relleno flavors!
Can I Use Frozen Poblanos for This Soup?
Yes, you can! Just make sure to fully thaw them before cooking. Pat them dry with paper towels to avoid extra moisture in the soup, and you can skip the roasting step since they’re usually pre-roasted.
What’s a Good Substitute for Ground Beef?
Shredded chicken is an excellent alternative if you prefer a lighter option. You can also use turkey, or for a vegetarian twist, swap the meat with cooked beans or lentils for added protein.
Can I Make Chile Relleno Soup Ahead of Time?
Absolutely! Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, stirring occasionally. You might want to add a splash of milk or broth while reheating if it’s too thick.
How Should I Store Leftovers?
Keep leftovers in the fridge in a sealed container. This soup freezes well too—just cool completely before freezing and thaw overnight in the fridge before reheating.