This cozy Chile Relleno Soup packs all the flavors of the classic dish into a warm bowl. It’s filled with tender peppers, cheesy goodness, and delicious spices!
Nothing says comfort food like this soup! I love how it warms you up on chilly days, plus it’s a fun twist on the traditional recipe. Perfect with some crusty bread for dipping! 🍞
Key Ingredients & Substitutions
Poblano Peppers: Roasted poblanos give this soup its unique flavor. If you can’t find them, jalapeños add a spicy kick, or you could use green bell peppers for a milder taste.
Monterey Jack Cheese: This cheese melts beautifully and adds creaminess. If you’re looking for a substitute, try Colby Jack or mozzarella. Both will work well in this recipe!
Chicken Broth: Use low-sodium chicken broth for better control over the saltiness. For a vegetarian option, vegetable broth can easily replace chicken broth without losing richness.
Onion and Garlic: These add depth to the flavor. If you’re sensitive to these ingredients, shallots or leeks could be good alternatives for a subtle taste.
How Do You Roast Poblano Peppers Perfectly?
Roasting poblano peppers enhances their flavor and adds a smoky note to the soup. Here’s how to do it:
- Preheat your oven to 400°F (200°C).
- Place whole poblano peppers on a baking sheet. You can lightly coat them with oil for extra crispness.
- Bake for about 20-25 minutes, turning them halfway through, until the skin is blistered and charred.
- Once removed from the oven, cover the peppers with a towel to steam for 10 minutes. This helps with peeling.
- When cool, peel off the skin, slice, and remove the seeds before dicing.
This technique brings out the best of the poblanos, giving your soup a delicious boost of flavor!
Chile Relleno Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 roasted poblano peppers, peeled, seeded, and diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup shredded Monterey Jack cheese (or melting cheese of choice)
- 1/2 cup sour cream, for garnish
- Fresh cilantro or parsley, chopped for garnish
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 20 minutes to cook, making it a quick and delicious meal that you can enjoy in about 30 minutes!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion. Sauté the onion, stirring occasionally, until it becomes translucent and fragrant, which should take about 5 minutes.
2. Add Garlic and Peppers:
Next, add the minced garlic to the pot and cook for an additional 30 seconds, stirring to prevent burning. Then, stir in the roasted and diced poblano peppers. Let’s add a burst of color and flavor!
3. Combine with Tomatoes and Broth:
Now, it’s time to add the diced tomatoes (including their juice), chicken broth, ground cumin, and dried oregano to the pot. Stir everything together and bring the mixture to a boil. This will create a lovely aromatic base for your soup!
4. Let It Simmer:
Once boiling, reduce the heat to low and let the soup simmer for about 15-20 minutes. This allows all the flavors to meld together beautifully. Give it a taste and add salt and black pepper as needed to enhance the flavors.
5. Add the Cheese:
When you’re ready to serve, ladle the hot soup into bowls. Sprinkle a generous amount of shredded Monterey Jack cheese on top of each serving—everyone loves that melty goodness!
6. Garnish and Serve:
Finish by adding a dollop of sour cream over the cheese and sprinkle with fresh cilantro or parsley for a touch of brightness. Serve immediately while the cheese is warm and slightly melted.
This soup captures the smoky spice of roasted poblanos with a rich, cheesy finish, just like traditional chile rellenos. Enjoy it with warm tortilla chips or slices of crusty bread for the perfect meal!
Can I Use Substitute Peppers for Poblano?
Absolutely! While poblano peppers are recommended for their smoky flavor, you can use jalapeños for more heat, or green bell peppers for a milder taste. Just roast them the same way!
What If I Don’t Have Chicken Broth?
No problem! You can substitute chicken broth with vegetable broth for a vegetarian option, or even water if you need. Just be aware that the flavor might be a little lighter.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over medium heat, adding a splash of broth or water if it thickens too much.
Can I Freeze This Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer to freezer-safe containers. It will keep well for up to 3 months. Thaw in the fridge overnight before reheating!
