Chili Relleno Soup

Chili relleno soup is a rich, creamy soup loaded with the flavor and kick of poblano peppers, cheese, and classic Mexican spices.

Prep Time20

Cook Time30

Total Time50

Servings:

Calories: 517kcal

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.

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.