This Chile Relleno Soup is a warm, comforting dish loaded with flavor! It features roasted poblano peppers, rich cheese, and a tasty broth that’s hard to resist.
Every spoonful feels like a hug in a bowl! I love pairing it with crusty bread for a cozy meal that warms me right up—nothing beats that cheesy goodness! 😊
Key Ingredients & Substitutions
Poblano Peppers: These provide a mild heat and a deep flavor. If you can’t find them, try using anaheim peppers for a similar taste or even bell peppers for less heat.
Ground Meat: While I love using beef or pork for heartiness, feel free to skip it for a vegetarian version, or substitute with turkey or chicken for a leaner option.
Oaxaca Cheese: This cheese melts beautifully, but if it’s unavailable, mozzarella is a great substitute. For a stronger flavor, try using Monterey Jack instead.
Milk or Half-and-Half: You can substitute with almond milk or coconut milk for a dairy-free option. Keep in mind that this might change the flavor slightly!
How Do I Roast and Peel Poblano Peppers Perfectly?
Roasting peppers is the key to unlock their flavor! Here’s how to do it right:
- Preheat your broiler or heat an open flame.
- Place the poblano peppers on a baking sheet or directly on the flame, turning them until the skin is blackened and blistered all around (about 10-15 minutes).
- Transfer to a bowl, cover tightly with plastic wrap or a towel, and let them steam for 10 minutes. This helps the skin come off easily.
- Once cooled, gently peel the skin off, slice, and remove the seeds.
Don’t rush the roasting process; it really makes the soup richer and more flavorful!
Chile Relleno Soup
Ingredients You’ll Need:
For the Soup:
- 4 large poblano peppers
- 1 lb ground beef or pork (optional, for added heartiness)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups whole milk or half-and-half
- 1 cup shredded Oaxaca cheese or mozzarella cheese
- 1/2 cup shredded cheddar cheese (for topping)
- 2 tablespoons vegetable oil
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped, for garnish
How Much Time Will You Need?
This delicious Chile Relleno Soup will take about 30 minutes to prepare and cook. In no time, you’ll have a warm and creamy soup to share with family and friends!
Step-by-Step Instructions:
1. Roast the Poblanos:
Start by placing the poblano peppers on a baking sheet under the broiler or directly on an open flame, turning them occasionally. Roast until the skins are blistered and charred all over. Once done, transfer to a bowl and cover it tightly with plastic wrap or a clean kitchen towel for about 10 minutes. This helps steam the skin off!
2. Peel and Seed:
Once the poblanos are cool, peel off the charred skin gently, being careful to keep the pepper’s shape intact. Cut a slit down the side of each pepper to remove the seeds and membranes. After that, chop the peppers into small pieces and set them aside.
3. Cook Meat Filling (if using):
In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add the finely chopped onion and sauté until it’s translucent. Then, add the minced garlic and cook for an additional minute. If you’re using meat, add the ground beef or pork next, breaking it up as it cooks, until browned. Season with salt, pepper, cumin, and oregano.
4. Add Peppers and Tomatoes:
Mix in the chopped roasted poblano peppers and the drained diced tomatoes. Let everything cook together for about 3-4 minutes so the flavors blend in nicely.
5. Make the Soup Base:
Sprinkle the flour over the mixture and stir well to combine. Slowly pour in the chicken broth while stirring continuously to keep the mixture smooth and lump-free. Bring the soup to a gentle simmer and let it cook for about 10 minutes to thicken slightly.
6. Add Milk and Cheese:
Lower the heat and stir in the whole milk or half-and-half. Add the shredded Oaxaca or mozzarella cheese, stirring continuously until the cheese is melted and the soup is creamy. Don’t forget to check and adjust the seasoning with salt and pepper!
7. Serve:
Next, ladle the soup into bowls. Top each serving with a sprinkle of shredded cheddar cheese. Feel free to add some chopped cilantro or parsley for a fresh touch.
8. Optional:
If you want to take your soup to the next level, add a small chunk of roasted poblano stuffed with cheese into each bowl before pouring the soup over it. This step gives you that authentic chile relleno experience!
Enjoy this rich, cheesy, and smoky Chile Relleno Soup that beautifully captures the flavors of traditional chile rellenos in a comforting bowl! 🍲
Can I Use Different Peppers for This Soup?
Yes! If you can’t find poblano peppers, try using anaheim peppers for similar flavor or bell peppers for a milder option. Each will give the soup a slightly different taste, but it will still be delicious!
How Can I Make This Dish Vegetarian?
To make this Chile Relleno Soup vegetarian, simply omit the ground meat and add more vegetables, such as corn, mushrooms, or zucchini. You may also want to increase the amount of cheese for added creaminess and flavor.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can prepare the soup a day in advance. Just cool it down completely before storing in an airtight container in the refrigerator. Reheat on the stove over low heat, adding a little more milk if needed for consistency.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally. If the soup has thickened, add a splash of broth or milk to loosen it up before serving.
