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Creamy Chile Relleno Soup with Roasted Poblanos and Melted Cheeses Recipe

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3.8 from 42 reviews

Chile Relleno Soup is a creamy and comforting Mexican-inspired dish featuring roasted poblano peppers, a rich blend of Monterey Jack and sharp cheddar cheeses, and traditional spices. This warm soup offers a velvety texture with a slightly smoky flavor from the roasted poblanos, perfect for a cozy dinner.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Peppers

  • 6 poblano peppers

Soup Base

  • 2 tablespoons salted butter
  • 1 tablespoon olive oil
  • 1 white onion, diced
  • 6 garlic cloves, minced
  • 1 teaspoon ground cumin
  • ¼ cup all-purpose flour
  • 3 cups chicken broth (or vegetable broth)
  • 1 cup heavy cream

Cheese

  • 1 cup shredded Monterey Jack cheese, plus more for garnish
  • 1 cup extra sharp cheddar cheese, plus more for garnish

Optional Toppings

  • Chopped cilantro
  • Toasted panko breadcrumbs

Instructions

  1. Roast the Poblano Peppers: Line a baking sheet with aluminum foil for easy cleanup if desired, and place the poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on high. Broil poblanos in the oven for 5 minutes or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes or until the skin is blackened and blistered on all sides.
  2. Steam and Peel Peppers: Remove the peppers from the oven, loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam, and let them sit for 5 minutes. Pull and rub off as much of the loose skin on the peppers as possible. Slice open, discard stems and seeds, then dice into small chunks and set aside.
  3. Sauté Onion and Garlic: In a large pot or Dutch oven, add the butter and olive oil over medium heat. When the butter has melted, add diced onions and sauté for 5-7 minutes until soft and translucent. Add minced garlic and ground cumin, cooking for 30-60 seconds until fragrant.
  4. Add Flour to Make Roux: Stir in the all-purpose flour, coating the onions evenly. Reduce heat to low and cook for an additional 2 minutes, stirring occasionally to form a light roux.
  5. Add Liquids and Thicken: Slowly stir in chicken broth and heavy cream, continuing to stir until the soup begins to thicken. Then gradually add shredded Monterey Jack and sharp cheddar cheeses, stirring constantly until the cheese is fully melted and incorporated into the soup.
  6. Simmer with Roasted Poblanos: Raise heat to medium-high and add the roasted, chopped poblano peppers. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 15 minutes to let the flavors meld.
  7. Serve and Garnish: Ladle the soup into bowls and garnish with extra shredded cheese, toasted panko breadcrumbs, or chopped cilantro as desired for added texture and freshness.

Notes

  • If the soup is too thick, add more broth or milk to thin it out to your desired consistency.
  • For a velvety smooth texture, blend the soup before adding the cheese.
  • Use Monterey Jack cheese for a mild flavor similar to traditional chile rellenos; queso Oaxaca is a great alternative for authentic taste.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop with added broth or milk to prevent curdling. Freezing is not recommended as it may affect texture.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://recipesvibe.com/creamy-chile-relleno-soup-with-roasted-poblanos-and-melted-cheeses-recipe/