Description
This Chile Relleno Soup is rich, cheesy, and deeply flavorful, inspired by the beloved Mexican chile relleno dish. With roasted poblano peppers, creamy cheese, and a velvety broth, it’s the perfect comforting bowl for any night of the week.
Ingredients
4 medium poblano peppers, roasted and chopped
1 small onion, chopped
3 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
4 cups chicken or vegetable broth
1 cup half & half or heavy cream
4 ounces cream cheese, softened
1 ½ cups shredded cheddar or Monterey Jack cheese
1 teaspoon ground cumin
¾ teaspoon salt (or to taste)
½ teaspoon black pepper
Optional toppings: cilantro, sour cream, tortilla chips, lime wedges
Instructions
1. Roast the poblano peppers under a broiler or over an open flame until charred on all sides. Place in a bowl, cover, and steam for 10 minutes. Peel skins, remove seeds and stems, then chop.
2. In a large pot, melt butter over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in garlic and cook 30 seconds.
3. Sprinkle in flour and stir to form a roux. Cook 1–2 minutes, then slowly whisk in broth. Bring to a gentle simmer.
4. Add chopped poblanos, cumin, salt, and pepper. Simmer for 10–15 minutes to develop flavor.
5. Blend some or all of the soup for a smoother texture using an immersion blender or by transferring carefully to a blender in batches.
6. Reduce heat and stir in cream cheese until melted. Pour in half & half or cream, then add shredded cheese. Stir until melted and creamy.
7. Taste and adjust seasoning. Serve hot with desired toppings.
Notes
For more heat, add a chopped jalapeño or a pinch of cayenne when sautéing the garlic.
Blending the soup is optional but creates a smoother, more restaurant-style texture.
You can prep the peppers and aromatics in advance to save time on busy evenings.
Nutrition
- Serving Size: 1.5 cups
- Calories: 365
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 85mg
Keywords: chile relleno soup, creamy poblano soup, cheesy pepper soup