This Chile Relleno Soup is a cozy twist on a classic dish! It’s got soft, roasted peppers, creamy cheese, and lots of flavors that make it super comforting.
If you’re like me, you’ll love how easy this is to whip up on a chilly day. Just stir it all together and enjoy a warm bowl of happiness. Perfect for sharing (or not)! 😄
Key Ingredients & Substitutions
Poblano Peppers: These peppers give the soup a distinct flavor. If you can’t find them, try using Anaheim peppers for a milder taste or jalapeños for a kick!
Broth: Chicken broth adds richness, but vegetable broth works just as well for a vegetarian version. Homemade broth is great if you have it!
Half-and-Half or Heavy Cream: I prefer half-and-half for a lighter soup, but you can use coconut milk for a dairy-free option. It’ll add a unique creaminess.
Cheese: Monterey Jack adds great meltiness, while queso fresco provides a nice topping. If you’re looking for a lactose-free alternative, consider using plant-based cheese.
How Do You Roast Poblano Peppers Perfectly?
Roasting poblano peppers is key for enhancing their flavor by adding smokiness. Here’s how to do it right:
- Place them directly over an open flame on a gas stove or under a broiler. Rotate until the skin is charred on all sides.
- Transfer the peppers to a bowl, cover with plastic wrap, or seal in a plastic bag. This steams them, making peeling easier.
- After about 10 minutes, peel off the charred skin under running water if needed, then remove the seeds and chop!
This simple technique elevates your soup’s flavor and adds that signature roasted taste. Don’t rush; taking your time makes a difference!
How to Make Chile Relleno Soup
Ingredients You’ll Need:
For the Soup:
- 3 large poblano peppers
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup half-and-half or heavy cream
- 1 cup diced cooked chicken (optional)
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup shredded Monterey Jack or Chihuahua cheese (plus extra for topping)
- 1/2 cup crumbled queso fresco or cotija cheese
- Fresh cilantro leaves for garnish
- Lime wedges for serving
How Much Time Will You Need?
This delicious soup will take about 15 minutes for prep and about 30 minutes to cook, making the total time around 45 minutes. It’s quick enough for a weeknight dinner yet comforting enough for a cozy weekend meal!
Step-by-Step Instructions:
1. Roast the Poblano Peppers:
First, roast your poblano peppers to bring out their smoky flavor. Place them over an open flame or under the broiler until the skins are charred and blistered on all sides, which should take about 5-7 minutes. Once roasted, put the peppers in a covered bowl or a plastic bag to steam for about 10 minutes. This makes peeling much easier. After steaming, peel off the charred skin, remove the seeds, and chop the peppers into bite-sized pieces.
2. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, for about 5 minutes. Then add the minced garlic and cook for just another minute until it’s fragrant.
3. Combine Ingredients:
Now, add the chopped roasted poblanos to the pot, stirring well to combine everything. Next, pour in the chicken broth and bring it to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld together beautifully.
4. Add Chicken and Seasonings:
Stir in the corn kernels, cooked chicken (if you’re using it), cumin, smoked paprika, salt, and black pepper. Allow this to simmer for an extra 5 minutes, letting all those wonderful flavors mix.
5. Make It Creamy:
Lower the heat and stir in the half-and-half or heavy cream. Be careful not to let it boil as you want the soup to heat through gently. Then, mix in the shredded cheese, stirring until it melts into the soup and creates a nice creamy texture.
6. Taste and Adjust:
Give your soup a taste and adjust the seasoning if needed. You can add more salt or pepper according to your preference.
7. Serve and Enjoy:
Ladle the warm soup into bowls and top with crumbled queso fresco or cotija cheese and fresh cilantro leaves for a burst of flavor. Don’t forget to serve it with lime wedges on the side for a zesty kick, and perhaps some crusty bread or tortilla chips for dipping!
Enjoy your comforting bowl of Chile Relleno Soup, rich in smoky, creamy, and cheesy flavors! Perfect for any occasion or just to warm your soul on a chilly day.
Can I Use Different Types of Peppers?
Absolutely! While poblano peppers are traditional for this soup, you can substitute with Anaheim peppers for a milder taste, or jalapeños if you prefer a spicier kick!
Can I Make This Soup Vegan?
Yes, you can! Use vegetable broth instead of chicken broth, replace the half-and-half or heavy cream with coconut milk or a non-dairy cream alternative, and omit the cheese or use plant-based cheese for a vegan version.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of broth or cream if the soup has thickened.
Can I Freeze Chile Relleno Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer to a freezer-safe container. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating on the stove.