Chile Relleno Soup

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Rich, creamy, and loaded with bold Southwestern flavors, this Chile Relleno Soup is everything you love about the classic Mexican dish but in cozy, spoonable form. Roasted poblano peppers bring a gentle smokiness, while melted cheese and spices give the broth a velvety, comforting texture. Every bite warms you from the inside out, perfect for chilly evenings or when you’re craving something satisfying and unique.

Inspired by the traditional chile relleno, this soup delivers all the cheesy, peppery goodness without the deep frying. It comes together in one pot, and the result is a restaurant-quality dish that feels both indulgent and homemade. Whether you’re serving it as a starter or making it the main event, it’s a flavorful way to elevate your weeknight soup game.

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Preparation Phase & Tools to Use

To make a soul-warming bowl of Chile Relleno Soup, you’ll want to set yourself up with the right tools to keep things smooth and stress-free:

• Baking Sheet: Essential for roasting the poblano peppers evenly and achieving that perfect char for maximum flavor.
• Blender or Food Processor: Pureeing the roasted peppers ensures a silky, rich consistency throughout the soup. An immersion blender can also work directly in the pot.
• Dutch Oven or Heavy-Bottomed Pot: This distributes heat evenly and is ideal for building deep flavors while preventing scorching during the simmering stage.
• Whisk: A handy tool for smoothly incorporating cream and cheese into the broth, giving the soup its luxurious texture.
• Knife and Cutting Board: For chopping onions, garlic, and any optional garnishes like cilantro or scallions.

With these tools ready, you’re set to transform simple ingredients into a boldly flavorful, creamy soup your whole table will love.

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Ingredients for the Chile Relleno Soup

Every ingredient in this Chile Relleno Soup plays a key role in layering the flavors:

• Poblano Peppers: The star of the show, roasted poblanos offer a smoky, earthy heat that defines the soup.
• Yellow Onion: Adds a sweet aromatic base that deepens the flavor profile.
• Garlic Cloves: Infuses the soup with bold, savory undertones.
• Butter: Helps create a rich, velvety base and sautés the aromatics.
• All-Purpose Flour: Used to thicken the soup, giving it a smooth, hearty consistency.
• Chicken Broth: Forms the flavorful backbone of the soup, balancing richness with a savory base.
• Heavy Cream: Adds luxurious creaminess, turning this into a true comfort dish.
• Cream Cheese: Melts into the soup for added tang and texture.
• Shredded Cheese (Cheddar or Mexican blend): Creates the signature gooey, cheesy finish.
• Cumin and Oregano: These spices enhance the soup with warmth and subtle herbal notes.
• Salt and Pepper: Essential for balancing all the flavors.

Optional additions: diced tomatoes, green chilies, or even some cooked chicken for extra heartiness.

How To Make the Chile Relleno Soup

Step 1: Roast and Prep the Peppers

Begin by roasting poblano peppers on a baking sheet under a broiler until blistered and charred. Once cooled, peel off the skins, remove seeds, and chop the peppers.

Step 2: Sauté the Aromatics

In a Dutch oven or heavy pot, melt butter and sauté chopped onions until translucent. Add minced garlic and cook for another minute.

Step 3: Build the Base

Sprinkle in flour and whisk continuously to create a roux. Slowly pour in chicken broth, whisking to avoid lumps, and bring to a simmer.

Step 4: Blend in the Peppers

Add roasted poblanos and blend using an immersion blender until smooth. Alternatively, use a standard blender in batches.

Step 5: Make It Creamy

Reduce heat and stir in cream cheese until melted. Follow with heavy cream, shredded cheese, cumin, oregano, salt, and pepper. Let everything melt and meld together, stirring often.

Step 6: Simmer and Serve

Simmer the soup on low heat for 10-15 minutes, stirring occasionally. Taste and adjust seasoning if needed. Serve hot with optional toppings like chopped cilantro, sour cream, or extra cheese.

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How to Serve and Store Chile Relleno Soup

Serve this creamy Chile Relleno Soup piping hot in deep bowls, topped with a sprinkle of shredded cheese, a dollop of sour cream, and freshly chopped cilantro or green onions. Crusty bread or warm tortillas make the perfect companions for soaking up every last drop.

For storing, allow the soup to cool completely before transferring to airtight containers. It will keep well in the refrigerator for up to 4 days. To reheat, warm it gently over medium-low heat, stirring frequently. If it thickens too much, add a splash of broth or cream to loosen it up.

To freeze, portion the cooled soup into freezer-safe containers, leaving room for expansion. It can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat on the stovetop for best results.

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Frequently Asked Questions

How spicy is this soup?

Poblano peppers are generally mild with a subtle kick. If you want more heat, you can add a jalapeño or a pinch of cayenne pepper.

Can I make this soup vegetarian?

Absolutely! Just swap the chicken broth for vegetable broth and skip any meat-based additions.

What cheese works best in this soup?

A blend of sharp cheddar and Monterey Jack or a Mexican cheese blend melts beautifully and enhances the soup’s richness.

Can I use canned peppers instead of fresh?

Yes, though fresh roasted poblanos bring the best flavor. Canned green chilies can work in a pinch for convenience.

How do I prevent the cheese from clumping?

Add shredded cheese slowly and stir continuously over low heat. This ensures smooth melting and prevents separation.

Is this soup gluten-free?

It isn’t by default due to the flour, but you can use a gluten-free flour blend or cornstarch as a thickener instead.

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Want More Soup Ideas with a Kick?

If you’re loving this bold and cheesy Chile Relleno Soup, try these other cozy and flavorful options from Life With Olivia:

• Creamy Alfredo Lasagna Soup for a pasta-loaded comfort classic.
• Hearty Creamy Ditalini Soup perfect for brisk evenings.
• Rich Creamy Mushroom Stroganoff if you’re in the mood for earthy, indulgent flavors.
• Louisiana Seafood Gumbo for a Southern coastal twist.
• Hearty Vegetarian Tortellini Soup loaded with texture and garden flavor.

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Let me know how your version turned out! Did you add chicken or keep it classic? Maybe tried a spicy twist? I love hearing your takes and tweaks—share them in the comments below.

Questions, swaps, or tips are always welcome. Let’s keep cooking deliciously together!

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