Chile Relleno Soup (Printable)

Creamy Mexican-style soup with roasted poblanos, melted cheese blend, and warming spices. A comforting bowl of velvety goodness.

# What You'll Need:

→ Vegetables

01 - 4 large poblano peppers
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 small russet potato, peeled and diced

→ Dairy

05 - 2 cups whole milk
06 - 1 cup shredded Monterey Jack cheese
07 - 1 cup shredded cheddar cheese
08 - 1/2 cup sour cream

→ Broth & Seasonings

09 - 3 cups low-sodium vegetable broth
10 - 1 tablespoon olive oil
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon cayenne pepper (optional)
15 - Salt and black pepper, to taste

→ Garnish

16 - Fresh cilantro, chopped
17 - Crumbled queso fresco (optional)
18 - Tortilla strips (optional)

# How-To Steps:

01 - Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered on all sides. Place in a bowl, cover, and let steam for 10 minutes. Peel off the skins, remove seeds and stems, and chop the flesh.
02 - In a large pot, heat olive oil over medium heat. Add the onion and sauté until softened, about 4 minutes. Add garlic and cook for 1 minute.
03 - Add diced potato, cumin, oregano, smoked paprika, and cayenne (if using). Stir for 1 minute until fragrant.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes, until potatoes are just tender.
05 - Add chopped poblano peppers and simmer for 5 minutes more.
06 - Reduce heat to low. Stir in milk, Monterey Jack, and cheddar cheese until melted and smooth.
07 - Remove from heat and stir in sour cream. Season with salt and black pepper to taste.
08 - Ladle soup into bowls and garnish with cilantro, queso fresco, and tortilla strips, if desired.

# Expert Suggestions:

01 -
  • Its all the comfort of chile rellenos without the messy frying or delicate stuffing
  • The roasted poblano flavor develops into something deeper and more complex than you expect
  • This soup comes together in under an hour but tastes like it simmered all day
02 -
  • Do not rush the steaming step after roasting the peppers, or the skins will refuse to come off
  • Always remove the pot from heat before adding sour cream, or it might separate and ruin the texture
  • The potatoes will continue softening in the hot soup, so do not overcook them during the initial simmer
03 -
  • If you cannot find poblanos, Anaheim peppers make a decent substitute, though the flavor will be milder
  • Wear gloves when handling the peppers if you have sensitive skin, as the oils can linger
  • A splash of lime juice right before serving brightens all the flavors and makes them pop

Go Back