Can I make Chile Relleno Soup vegetarian?

Yes, just swap the chicken broth for vegetable broth and skip the meat add-ins. To boost flavor, add extra roasted poblanos or stir in black beans for protein.

What peppers work best besides poblanos?

Anaheim peppers are a great substitute since they’re mild and smoky. If you want more heat, roasted jalapeños or serranos bring a spicier kick.

How do I make it less spicy?

Remove the seeds and membranes from the peppers before roasting. You can also mellow the heat by adding more cream or serving it with sides like Tuscan Artichoke Tomato Salad to balance the richness.

Can I add protein like chicken or beef?

Definitely. Shredded chicken, ground turkey, or even beef can be stirred in during the simmering step. For more inspiration on meat prep, check out these thin cut chicken breast recipes .

Is it freezer-friendly?

Yes, but freeze the soup before adding cheese and cream. Reheat it gently, then stir in the dairy just before serving for the best texture.

How can I serve it for a party?

Set up a toppings bar with shredded cheese, tortilla strips, crema, and cilantro so guests can build their own bowls. It’s as customizable and fun as serving finger foods like Chicken Avocado Burritos .

Chile Relleno Soup: 5 Irresistible Secrets for Creamy Comfort

Name: Chile Relleno Soup: 5 Irresistible Secrets for Creamy Comfort
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 4 cups chicken or vegetable broth; 5 large poblano peppers, roasted, peeled, chopped; 1 jalapeño (optional), diced; 1 cup shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 1 cup heavy cream; 1 tsp cumin; 1 tsp salt; ½ tsp black pepper; 2 cups cooked shredded chicken (optional); 1 cup corn kernels; 1 can black beans, rinsed

Description

Chile Relleno Soup combines roasted poblano peppers, melted cheese, and a creamy broth for the ultimate Mexican comfort dish. It’s hearty, flavorful, and customizable for any taste.

Ingredients

2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups chicken or vegetable broth
5 large poblano peppers, roasted, peeled, chopped
1 jalapeño (optional), diced
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 cup heavy cream
1 tsp cumin
1 tsp salt
½ tsp black pepper
2 cups cooked shredded chicken (optional)
1 cup corn kernels

1 can black beans, rinsed

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Instructions

1️⃣ Roast the Peppers
• Roast poblanos at 450°F until charred, steam in a covered bowl, peel, and chop.

2️⃣ Sauté the Base
• Heat oil in a pot, cook onion until soft, add garlic, cumin, salt, and pepper.

3️⃣ Simmer the Soup
• Add broth, poblano pieces, and jalapeño. Simmer for 15 minutes.

4️⃣ Add Cream and Cheese
• Lower heat, stir in cream. Slowly add cheeses until melted and smooth.

5️⃣ Finish and Serve
• Stir in chicken, corn, and beans if using. Adjust seasoning. Garnish with cilantro, tortilla strips, and crema.

Notes

For less spice, remove seeds from peppers.
For a smokier taste, roast peppers over an open flame.
Add cheese slowly over low heat to prevent curdling.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner, Soup, Mexican
Method: Stovetop
Cuisine: Mexican