This cozy Chile Relleno Soup is like a warm hug in a bowl! Packed with tender roasted peppers, creamy cheese, and a tasty broth, it’s sure to hit the spot.
Honestly, who doesn’t love cheese melting into a delicious soup? I like to top mine with a sprinkle of cilantro for an extra pop of flavor. Pure joy in every scoop! 🌶️
Key Ingredients & Substitutions
Poblano Peppers: These give the soup its signature flavor. If you can’t find them, you can use green bell peppers, but they won’t have the same mild heat. I love using poblanos because they’re both smoky and sweet.
Heavy Cream: This makes the soup luxuriously creamy. If you’re looking for a lighter option, you could substitute half-and-half or whole milk, but it won’t be as rich. For dairy-free, try coconut milk or cashew cream.
Cheese: Sharp cheddar and Monterey Jack create a fantastic cheesy base. If you want to mix it up, pepper jack adds a nice kick. For a lactose-free version, there are great non-dairy cheese alternatives available now.
Cilantro: This fresh herb brightens up the soup. If you’re not a fan, parsley works well as a substitute. I find the cilantro adds a wonderful flavor that complements the poblanos beautifully!
How Can You Roast Peppers Perfectly?
Roasting the poblanos is crucial for developing their flavor. Here’s how to get it just right:
- Set your oven’s broiler or grill to high.
- Place the poblanos directly under the heat source, turning them every few minutes until the skins are completely blackened and blistered. This should take about 10 minutes.
- Once roasted, steam them in a covered bowl for about 10 minutes to make peeling easier. Then, simply peel off the charred skin, cut them open, and remove seeds.
Taking the time to properly roast and peel enhances the overall flavor of your soup, so don’t skip this step!
Chile Relleno Soup
Ingredients You’ll Need:
For the Soup:
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 1 jalapeño pepper, sliced (for garnish)
- 1/4 cup crumbled cotija or queso fresco cheese (optional, for garnish)
- Sour cream (optional, for garnish)
How Much Time Will You Need?
This wonderful soup takes about 20 minutes of preparation time and an additional 30 minutes of cooking. You’ll be enjoying this creamy, cheesy delight in less than an hour!
Step-by-Step Instructions:
1. Roast the Poblanos:
First, preheat your broiler or grill. Place the poblano peppers underneath and roast them, turning them occasionally, until their skins are blackened and blistered all over. This should take around 10 minutes. Don’t rush this step; it adds fantastic flavor!
2. Peel and Seed Poblanos:
Once roasted, transfer the peppers to a bowl and cover with plastic wrap or a lid to steam for about 10 minutes. This steaming process makes it easier to peel off the burnt skins. Afterward, remove the skins, cut open the peppers to remove the seeds and membranes, and chop them roughly.
3. Sauté Aromatics:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, which should take about 5 minutes. Then, add the minced garlic and cook for an additional minute until it’s nicely fragrant.
4. Add Poblanos and Spices:
Mix in the chopped roasted poblanos and ground cumin. Give them a good stir and cook for about 2 minutes. This step helps to enhance all the flavors together.
5. Add Broth and Simmer:
Pour in 4 cups of chicken broth and bring the soup to a simmer. Allow it to cook for around 10 minutes, letting the flavors blend beautifully.
6. Blend Soup *(optional)*:
If you prefer a smoother texture, carefully transfer the soup to a blender and puree until smooth. You can also use an immersion blender right in the pot. If you like some chunkiness, feel free to leave it as is!
7. Add Cream and Cheese:
Return the pot to low heat. Stir in the heavy cream, then begin adding the shredded cheddar and Monterey Jack cheese, a handful at a time. Stir constantly until the cheese melts and the soup is nice and smooth. Season with salt and pepper to taste.
8. Add Fresh Cilantro:
Stir in the chopped cilantro, but keep some aside for garnishing your bowls later.
9. Serve:
Now it’s time to serve! Ladle the soup into bowls and garnish with sliced jalapeños, crumbled cotija or queso fresco, extra cilantro, and if you like, a dollop of sour cream. Enjoy your delicious Chile Relleno Soup!
Your wonderfully creamy, cheesy Chile Relleno Soup is ready to warm you up, bringing a bit of spicy comfort and joy to your meal!🌶️
Can I Use Frozen Poblano Peppers?
Yes, you can use frozen poblano peppers! Just thaw them in the refrigerator overnight or soak them in a sealed bag in cold water for a quicker thaw. Keep in mind that fresh peppers may have a slightly different texture, but the flavor will still be excellent!
What If I Can’t Find Monterey Jack Cheese?
No worries! If you can’t find Monterey Jack, you can substitute it with any mild cheese that melts well, such as fontina or even gouda. These will still give you that creamy consistency you’re looking for in the soup.
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 to ensure even heating. If the soup thickens, you can stir in a splash of chicken broth or water to get it back to your desired consistency.
Can This Soup Be Made Vegetarian?
Absolutely! You can easily make this soup vegetarian by substituting the chicken broth with vegetable broth. For a creamier texture, you can choose to add extra cream or even a splash of plant-based milk.
