Chile Relleno Soup Recipe

There’s nothing quite like the comforting, cheesy, and slightly spicy flavors of Chile Relleno Soup. This recipe captures all the joy of traditional chile rellenos but in a warm, cozy soup that’s perfect for weeknight dinners or casual gatherings. Using roasted poblano peppers, tender chicken, melted cheese, and a rich tomato broth, this soup is both hearty and satisfying. The Chile Relleno Soup is packed with flavor while being surprisingly simple to prepare.

Whether you’re a fan of Mexican cuisine or just looking for a new soup to add to your rotation, this recipe brings all the familiar tastes of stuffed chiles without the fuss of frying. In about 45 minutes, you can serve up a bowl that’s creamy, savory, and slightly smoky, with just the right amount of heat. It’s an excellent way to warm up during cooler months or to impress friends with a comforting, homemade meal.

Prep time is minimal, and with a few clever tips, you can have this Chile Relleno Soup ready without spending hours in the kitchen. Let’s dive into what makes this soup special and how you can make it yourself.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Difficulty: Easy
Yield: 4 servings

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What Makes This Chile Relleno Soup Special?

• Roasted Poblano Peppers: Roasting brings out a smoky sweetness that’s key to authentic flavor.

• Cheesy Goodness: Melting cheese into the soup creates a creamy, indulgent texture that mimics traditional chile rellenos.

• Quick & Easy: Ready in under 45 minutes without sacrificing flavor.

• Family-Friendly: Mild enough for kids but easily spiced up for adults.

• Versatile: Can be made vegetarian or with chicken for added protein.

This recipe is perfect for anyone wanting the taste of traditional Mexican stuffed chiles in a convenient, hearty soup form. A few quick tips, like roasting peppers in advance and using pre-cooked chicken, save time without compromising flavor.

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Ingredient Notes

• Poblano Peppers: These provide a mild heat and rich, smoky flavor. Substitute with Anaheim peppers for a slightly different taste.

• Cheese: Oaxaca, Monterey Jack, or mozzarella melts beautifully into the soup. For a lighter version, use part-skim cheese.

• Chicken: Cooked, shredded chicken adds protein and texture. Tofu can be used for a vegetarian option.

• Tomatoes & Broth: Use fire-roasted canned tomatoes for added depth. Chicken or vegetable broth gives the soup its base.

• Onion & Garlic: Essential aromatics that build flavor. Quick tip: sauté before adding liquids to enhance taste.

• Corn or Masa: Optional, but adds thickness and authenticity. Can substitute with a small potato or flour slurry.

Equipment: Blender (for smooth soup base), roasting pan (for peppers), large pot (for cooking soup).

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How To Make Chile Relleno Soup

1. Roast the Peppers: Preheat your oven to 425°F (220°C). Roast 4 poblano peppers until the skin is blistered and blackened, about 15 minutes. Place in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off the skins and remove seeds.
   (Tip: Roasting over a gas flame works too.)

2. Prepare the Soup Base: In a large pot, sauté 1 diced onion and 3 minced garlic cloves in 2 tablespoons of olive oil until softened. Add 2 cups of fire-roasted tomatoes and 4 cups chicken or vegetable broth. Simmer for 10 minutes.

3. Blend for Smoothness: Carefully transfer the mixture to a blender and blend until smooth. Return to pot.

4. Add Peppers & Chicken: Chop the roasted peppers and add them to the soup along with 2 cups shredded cooked chicken. Simmer for 10 minutes.

5. Incorporate Cheese: Stir in 1 cup shredded cheese until melted. For a creamier texture, add ½ cup heavy cream or sour cream.

6. Season & Serve: Season with salt, pepper, and optional cumin or smoked paprika to taste. Serve hot with fresh cilantro and lime wedges.

(Tip: For extra flavor, toast a few corn tortillas, cut into strips, and add on top as garnish.)

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Storage Options

• Room Temperature: Best consumed immediately; can sit out for 2 hours safely.

• Refrigeration: Store in an airtight container for up to 4 days. Reheat gently on stovetop.

• Freezing: Freeze in portions for up to 3 months. Thaw overnight in fridge, then reheat.

• Reheating: Simmer gently to prevent cheese from separating; stir occasionally.

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Variations and Substitutions

• Vegetarian: Skip chicken and add extra beans or roasted vegetables.

• Spicy Version: Add chopped jalapeños or a few dashes of hot sauce.

• Cheese Lovers: Top with additional cheese or a dollop of crema.

• Seasonal Twist: Swap poblano for roasted red or yellow peppers.

• Low-Carb Option: Skip the optional corn/masa and add cauliflower rice for a hearty texture.

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Frequently Asked Questions

1. Can I make this soup ahead of time?
   Yes, it tastes even better the next day as flavors meld. Reheat gently on stove.

2. What cheese works best in Chile Relleno Soup?
   Oaxaca or Monterey Jack are ideal. Mozzarella is a good substitute.

3. Can I use canned peppers instead of roasting?
   Fresh roasted peppers give the best flavor, but canned roasted peppers can be used in a pinch.

4. Is this soup spicy?
   Mild by default. Adjust heat with jalapeños or hot sauce to taste.

5. Can I make it vegetarian?
   Yes, skip chicken and use vegetable broth with extra beans or vegetables.

6. How do I thicken the soup if it’s too thin?
   Stir in a tablespoon of cornstarch or masa harina mixed with water and simmer until thickened.

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Conclusion

Chile Relleno Soup is a comforting, flavorful, and versatile dish that brings the magic of Mexican cuisine straight to your bowl. Easy to prepare and packed with smoky roasted peppers, melty cheese, and tender chicken, this soup is perfect for any occasion. Gather your ingredients, follow the steps, and enjoy a warm bowl of happiness. Don’t forget to share your creations with friends and family—this soup is sure to impress!

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