Chile Relleno Soup

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Rich, creamy, and undeniably comforting, Chile Relleno Soup brings the bold flavors of roasted green chiles and gooey melted cheese into a soul-warming bowl that tastes like a hug from your favorite Mexican restaurant. Inspired by the classic chile relleno dish, this soup delivers everything you love about the original — without the need to fry anything. It’s the perfect blend of fire-roasted depth and velvety creaminess.

Whether you’re looking to impress dinner guests or just craving a cozy night in, this soup is an easy winner. It comes together quickly, is freezer-friendly, and pairs beautifully with crusty bread or a fresh green salad. Plus, it’s endlessly adaptable — make it spicier, meatier, or even vegetarian. Either way, you’ll find yourself going back for seconds.

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What Kind of Peppers Should I Use?

Authentic chile relleno flavor starts with poblano peppers. Their earthy, slightly smoky heat is mild enough for most palates, yet bold enough to stand out. If you can’t find fresh poblanos, canned green chiles work in a pinch, especially fire-roasted ones for an extra flavor punch. Want it spicier? Add diced jalapeños or hot Hatch chiles.

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Ingredients for the Chile Relleno Soup

Poblano Peppers: These are the star of the show. Roasting them brings out their smoky depth and softens their bite, essential for the soup’s signature flavor.

Onion & Garlic: Aromatics that create a savory base and enhance every bite.

Butter & Flour: The classic roux duo to thicken the soup and add richness.

Chicken or Vegetable Broth: Adds savory depth. Use low-sodium to better control salt levels.

Half & Half or Heavy Cream: For that indulgent, creamy texture that mirrors the richness of a real chile relleno.

Cream Cheese: Adds tang and silkiness while helping to thicken the soup.

Shredded Cheese (Cheddar or Monterey Jack): Melts into the soup for gooey, cheesy goodness.

Salt, Pepper, Cumin: To season the soup and enhance the warmth of the chiles.

Optional Toppings: Cilantro, sour cream, crushed tortilla chips, or even a drizzle of hot sauce for extra flair.

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How To Make the Chile Relleno Soup

Step 1: Roast the Poblanos

If using fresh poblano peppers, place them under the broiler or directly over a gas flame, turning occasionally until all sides are charred and blistered. Transfer them to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove seeds and stems, and roughly chop the flesh.

Step 2: Sauté the Aromatics

In a large pot or Dutch oven, melt butter over medium heat. Add chopped onions and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Build the Roux

Sprinkle the flour over the onion-garlic mixture and stir to form a paste. Cook for 1-2 minutes to remove the raw flour taste. Slowly whisk in the broth, making sure there are no lumps. Bring the mixture to a gentle simmer.

Step 4: Add the Peppers and Simmer

Stir in the chopped roasted poblanos (or canned green chiles, if using), cumin, salt, and pepper. Let the soup simmer for 10-15 minutes, allowing the flavors to meld and the soup to slightly thicken.

Step 5: Blend (Optional for Smoother Texture)

For a smoother, creamier consistency, use an immersion blender to puree some or all of the soup directly in the pot. Alternatively, transfer part of the soup to a blender and blend carefully in batches.

Step 6: Add the Creamy Elements

Lower the heat and stir in the cream cheese until melted and smooth. Slowly pour in the half & half or heavy cream, then add shredded cheese. Stir constantly until the cheese melts and the soup is creamy and luscious.

Step 7: Taste and Finish

Adjust seasonings with more salt, pepper, or heat (like cayenne or hot sauce) to taste. Ladle into bowls and top with your favorite garnishes: fresh cilantro, crushed tortilla chips, sour cream, or extra cheese.

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Serving and Storing Chile Relleno Soup

Chile Relleno Soup is at its best served piping hot with all the toppings you love. Crushed tortilla chips add crunch, a dollop of sour cream lends coolness, and chopped cilantro brings a fresh herbaceous lift. Serve it in bowls with a wedge of lime on the side or pair it with cheesy quesadillas or a simple avocado salad.

To store leftovers, let the soup cool completely, then transfer it to airtight containers. It will keep well in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over low heat or in the microwave, stirring often. You can also freeze it for up to 2 months—just note that the texture may change slightly due to the dairy content. Stir well after thawing.

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Frequently Asked Questions

Can I use canned chiles instead of fresh poblanos?

Yes! Fire-roasted canned green chiles are a great substitute when fresh poblanos aren’t available or you’re short on time. Use about one 7-ounce can for every two medium poblano peppers.

How spicy is this soup?

Poblanos are generally mild, but spice can vary. For more heat, you can add diced jalapeños or a pinch of cayenne pepper. To keep it kid-friendly, stick with just the poblanos or mild green chiles.

Can I make it vegetarian?

Absolutely. Just use vegetable broth instead of chicken broth and double-check your cheese and cream products are vegetarian-friendly. This soup is naturally meatless but full of flavor.

What cheese melts best in this soup?

Shredded cheddar or Monterey Jack are both ideal. They melt smoothly and complement the smoky peppers. You can also use a Mexican cheese blend.

Can I make this in advance?

Yes! In fact, the flavors deepen and improve after sitting overnight. Just reheat gently and stir well to bring it back to its creamy best.

What can I serve with it?

Cornbread, quesadillas, a crisp salad, or even Mexican rice make great sides. Or keep it light with fresh fruit and a squeeze of lime over the soup.

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Want More Cozy Soup Ideas?

If this Chile Relleno Soup hit the spot, you might love diving into more rich, satisfying dishes from the blog. Here are a few that keep the comfort coming:

• Creamy Garlic Parmesan Tortellini with Chicken and Broccoli – A hearty bowl of creamy indulgence packed with cheesy tortellini.

• Creamy Shrimp Chowder – Velvety and brimming with shrimp and sweet corn.

• Crockpot Thai Coconut Chicken Soup – Light, bright, and creamy with Thai flavors.

• Zesty Tuscan Artichoke Soup – A Mediterranean twist with briny artichokes and sun-dried tomatoes.

• Creamy Parmesan Italian Sausage Soup – Sausage, greens, and richness all in one spoonful.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest soup board so you can come back to it whenever that cozy craving strikes.

And let me know in the comments how it turned out for you. Did you blend it silky smooth or leave it chunky and rustic? Did you top it with hot sauce or go extra with more cheese?

I love hearing how you make these recipes your own. Questions, swaps, or tips — don’t be shy!

Looking for more comfort food ideas? Check out my daily shares on Pinterest: Life with Nina for new cozy favorites.

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