Chile Relleno Soup is a wonderful soup that blends the flavors of a classic chile relleno with the comfort of a warm and hearty soup. Featuring a rich and creamy base, this recipe showcases roasted poblano chiles and an assortment of delicious seasonings to create a satisfying and savory meal.
This was inspired by my other Mexican-inspired recipe on this site and pairs well with this amazing cornbread recipe.
Why You Will Love This Recipe
- The Chile Relleno Soup is full of flavor with a wonderful creamy texture and is super easy to prepare weeknight dinner.
- If you prefer hands-off cooking, you can prepare this soup using a slow cooker instead.
Ingredients
You'll only need simple, basic ingredients to make this delicious recipe. Even the poblanos are readily available at almost all grocery stores.
- Poblano Chile Peppers - The star of Chili Relleno Soup, poblano peppers impart a mild to medium heat and an earthy flavor.
- Butter - Used to sauté the onion and garlic which helps release their flavors adding richness to the soup.
- Onion - White or yellow onions will work well.
- Garlic - Fresh or pre-minced Minced garlic cloves also add a nice flavor.
- All-Purpose Flour This ingredient is used to thicken the soup.
- Low-Sodium Chicken Broth - Acts as the main liquid base for the soup, providing flavor and depth. Vegetable broth works well too if preferred.
- Milk and Heavy Cream - Adds an amazing creamy touch.
- Salt - Brings out the flavors of the other ingredients.
- Cumin - Provides a warm, earthy flavor.
- Monterrey Jack Cheese and Pepper Jack Cheese - Adds rich, creamy flavor and a touch of heat. Add 2-4 oz of cream cheese, queso fresco or queso blanco if desired.
- Cilantro: Fresh, chopped cilantro adds so much flavor.
Poblano Topping:
- Vegetable Oil
- Large Eggs
- All-Purpose Flour
- Baking Soda
- Monterrey Jack Cheese
All the ingredients are listed here but check the recipe card at the end of the post for the exact amounts.
Substitutions and Variations
- Protein Options: Try adding shredded chicken, beef or pork. Vegetarian protein options like black or pinto beans can also be used.
- Dairy Substitutes: Use dairy-free options like coconut, cashew, or almond milk if needed.
- Spice Level Adjustments: Use jalapeños or serrano peppers instead depending on your desired heat level. Add some of our homemade hot pepper sauce, our jalapeno powder, smoked jalapeno powder, or chipotle powder to the soup mixture for more heat and flavor.
- Toppings and Garnishes: Add diced tomatoes, diced or sliced avocado, chopped cilantro, a squeeze of lime, crushed tortilla chips or a dollop of sour cream.
Instructions
This soup isn't a difficult one to make, and even beginners should have no problems with it. It's a relatively straightforward dish that will have you in and out of the kitchen in no time.
The recipe highlights are listed here, but you can find the exact instructions in the recipe card at the end of the post.
1: Char the poblanos under the broiler or over an open flame.
2: Steam the charred peppers in a bag, then rub off the skins and remove the seeds and stems.
3: Reserve 2 chilis and chop the remaining chilis.
4: Sauté the onions and garlic and add flour.
5: Add the broth, milk, and cream and cook until thickened and season with salt and cumin.
6: Add Monterey Jack cheese, pepper Jack cheese, chopped poblanos, and chicken and stir until melted.
7: Add cilantro and cook while you fry the poblanos.
8: Make the egg coating to fry the poblanos.
9: Cut the chilis in half, dredge in the egg coating, and fry over medium-high heat until crispy.
10: Fill bowls with soup and top with fried chili and more cheese.
11: Place bowls on a cookie sheet and broil until the cheese is melted.
Hint: Always wash your hands and NEVER touch your face when working with hot peppers.
If you love recipes like this, you may also enjoy this Pollo En Crema Chipotle or this Slow Cooker Tomato Soup!
Storage
Refrigerator:
Store cooled leftover soup in the refrigerator for up to 3 days. Store the fried chilis separately and reheat before adding to the soup.
Freezer:
Make sure to leave some space at the top of the container to allow for expansion during freezing. Properly stored, your soup can last up to 3 months in the freezer.
Reheat:
Slowly thaw the soup if it was frozen in the refrigerator or use the defrost function on your microwave.
Reheating on the stovetop: Transfer the soup to a pot and gently reheat it over low to medium heat. Make sure to stir it occasionally to ensure even heating and prevent scorching.
Reheating in the oven: Preheat your oven to 350°F (175°C) and transfer the soup to an oven-safe dish. Cover the dish with aluminum foil and place it in the oven for about 20-30 minutes, or until the soup is heated through.
What to Serve with Chili Relleno Soup
- Garnish Soup: Add fresh, chopped cilantro, sliced or diced avocado, a dollop of sour cream, crushed tortilla chips or diced tomatoes when serving.
- Warm Bread: Soft, warm bread from our fall bread recipes, rolls, corn bread, corn muffins or air fryer flatbread pair perfectly with this soup.
- Rice: A side of easy coconut ginger rice adds an extra layer of flavor.
- Fresh salad: A simple mixed green salad, Amish broccoli salad, bell pepper salad or cold asparagus salad also works well with this soup.
Tips
- Choose fresh poblanos: Look for firm, dark green peppers with smooth skin.
- Roast the peppers: Roasting poblanos enhances their flavor and makes peeling easier. You can roast them under the broiler or directly on the flame of a gas burner.
- Cook the Protein before adding it to the soup: Cook the boneless, skinless chicken breasts or thighs, then add it to the soup. If adding shredded beef or pork make sure it's cooked first too.
- Taste as you go: Adjust the seasoning throughout the cooking process. This will help you achieve the perfect balance of flavors in your soup.
FAQ
Do you have questions about chili relleno soup? Here are some of the most commonly asked questions about this chili relleno soup recipe.
Roast your peppers at 500 degrees under the broiler, turning occasionally until the skin is blistered on all sides.
Alternately, place the peppers over an open flame, rotating until the skin is blistered on all sides.
Then, place the peppers in a sealed container for a few minutes to steam. Finally, rub the skins off and remove the stems and seeds.
Place uncooked chicken breasts on bottom of greased slow cooker and season with salt and pepper. Combine all ingredients in a bowl and pour over your chicken or whichever protein you're using cook on LOW for 6-8 hours or HIGH for 4 hours. The slow cooker will meld the flavors together, creating an amazing soup.
Yes, you can. Simply omit the animal protein and use vegetable broth, nut milks, and vegan cheese.
More Spicy Recipes
Do you like spicy food? Here some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Chili Relleno Soup
Equipment
Ingredients
- 6 poblano chile peppers divided
- 2 tablespoon butter
- 1 onion chopped
- 1 tablespoon minced garlic
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ cup shredded Monterrey Jack cheese
- ½ cup pepper jack cheese
- ¼ cup chopped cilantro
Poblano Topping
- ½ cup vegetable oil
- 2 large eggs separated
- 1 tablespoon all-purpose flour
- 1 teaspoon baking soda
- ½ cup Monterrey jack cheese
Instructions
- Char the poblano peppers. Oven method: turn on the broiler to 500° and line a pan with tinfoil. Place the chilis on the highest rack under the broiler and broil each side until blackened. Stove top: Place the chilis directly over open flame or on a cast iron pan. Blacken each side of the chili. Place the charred chilis in a resealable bag and steam for 10 minutes, then rub the skins off and remove the seeds and stems. Reserve 2 chilis for frying, then chop the remaining chilis.
- Melt the butter in a large saute pan, add the onions and garlic and cook for 4 minutes. Stir in the flour and brown for another minute.
- Whisk in the broth, milk and cream. Cook until it thickens slightly, then season with salt and cumin.
- Add ½ cup Monterrey Jack cheese and pepper jack and stir until melted.
- Cook over medium-low while you make the fried poblano.
- Heat the oil in a pan over medium-high heat.
- Beat the egg white until stiff peaks form, then sprinkle in the flour and combine.
- Beat the egg yolks and baking soda together, then combine with the egg whites.
- Cut the chili in half and dredge the chili in the egg coating covering all sides.
- Fry the chili in the hot oil for 1 minute, turning halfway through. Place on a paper towel-lined plate. Repeat with the remaining chilis.
- Fill an oven bowl with soup, top it with a fried chili. Sprinkle with some cheese.
- Place the bowls of soup on a cookie sheet and place under the broiler until the cheese is melted, about 2 to 3 minutes.
Notes
- You don’t have to fry the poblanos for the top of the soup, but I highly recommend it. The fried poblano is my favorite part!
- You can fry up some extra poblanos to serve on the side.
- After topping with cheese, you can place under the broiler to melt and brown the cheese.
- Look for firm, dark green peppers with smooth skin.
- Roasting poblanos enhances their flavor and makes peeling easier. You can roast them under the broiler or directly on the flame of a gas burner.
- Cook the boneless, skinless chicken breasts or thighs, then add it to the soup. If adding shredded beef or pork make sure it's cooked first too.
- Adjust the seasoning throughout the cooking process. This will help you achieve the perfect balance of flavors in your soup.
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