Chili Relleno Soup - Real Taste

A Comforting Bowl of Cheesy Goodness!

Chili Relleno Soup is the ultimate comfort food for those who crave the rich, smoky flavors of roasted poblano peppers combined with creamy, cheesy goodness. This soup takes the essence of the classic Mexican dish, Chili Relleno, and transforms it into a hearty, soul-warming bowl of deliciousness. Whether you’re looking for a quick dinner option or something to serve at a family gathering, this recipe delivers bold flavors and a satisfying texture that will leave everyone wanting more.

Table of Contents

Ingredients You’ll Need

Before diving into the cooking process, let’s take a look at the simple yet flavorful ingredients that make this Chili Relleno Soup so irresistible.

4 fresh poblano peppers – Roasting these peppers brings out their smoky flavor.
1 tablespoon olive oil – Essential for sautéing and bringing depth to the soup.
1 small onion, finely chopped – Adds a subtle sweetness and balances the spice of the peppers.
3 garlic cloves, minced – Garlic enhances the overall taste with its rich, aromatic flavor.
4 cups chicken broth (or vegetable broth for a vegetarian option) – The foundation of the soup, providing a savory base.
1 cup half-and-half or heavy cream – For a luscious, creamy texture.
2 cups shredded Monterey Jack cheese – This cheese melts perfectly, adding smoothness to the soup.
1 cup shredded cheddar cheese – Topped at the end for a crispy, golden layer.
2 tablespoons cornstarch (optional, for thickening) – Ideal if you prefer a thicker soup.
Salt and pepper to taste – For seasoning the soup to perfection.
Optional: Tortilla chips for serving – A crunchy topping that adds texture to every spoonful.

Step-by-Step Recipe Guide

Step 1: Roast the Poblano Peppers

Roasting poblano peppers is a crucial step that infuses the soup with a smoky depth of flavor.

Preheat your oven to 400°F (200°C).
Place the poblano peppers on a baking sheet and roast for 10-15 minutes, turning halfway through until the skins are charred and blistered.
Once roasted, remove the peppers from the oven and transfer them to a sealed plastic bag or cover them with foil for 10 minutes. This allows the steam to loosen the skin, making it easy to peel.
Peel the charred skins off, remove the seeds, and chop the peppers into bite-sized pieces.

Step 2: Prepare the Soup Base

Now that your peppers are ready, it’s time to start building the base of your Chili Relleno Soup.

Heat olive oil in a large pot over medium heat.
Add the chopped onion and garlic, sautéing for 3-4 minutes until they are softened and fragrant.
Pour in the chicken broth (or vegetable broth for a vegetarian version) and bring the mixture to a gentle simmer.
Stir in the roasted poblano peppers, allowing the flavors to meld together.

Step 3: Incorporate the Cream and Cheese

This step is where the soup transforms into a creamy, cheesy masterpiece.

Reduce the heat to low and stir in the half-and-half or heavy cream. The richness of the cream is what makes the soup velvety and smooth.
If you prefer a thicker consistency, dissolve the cornstarch in a small amount of cold water and stir it into the soup. This will give the soup a heartier texture.
Gradually add the shredded Monterey Jack cheese, stirring constantly to ensure it melts completely. The cheese should blend smoothly into the soup, creating a creamy consistency.
Season with salt and pepper to taste.

Step 4: Broil the Cheese Topping

One of the highlights of this Chili Relleno Soup is its cheesy topping, which mimics the crispy cheese layer of a traditional chili relleno.

Preheat your broiler.
Ladle the soup into oven-safe bowls or ramekins, filling each one nearly to the top.
Sprinkle a generous amount of shredded cheddar cheese over each bowl.
Place the bowls under the broiler for 2-3 minutes or until the cheese is bubbly and golden brown. This gives the soup a crispy, cheesy finish that perfectly complements the creamy broth.

Serving Suggestions

Chili Relleno Soup is best enjoyed piping hot, with a side of crunchy tortilla chips or warm tortillas. The combination of the crispy cheese layer and the creamy soup underneath is a match made in heaven. Here are a few additional ways to enhance your dining experience:

Tortilla Chips: Use tortilla chips to scoop up the cheesy goodness or crumble them on top for added crunch.
Sour Cream: A dollop of sour cream can bring a tangy contrast to the richness of the soup.
Cilantro and Lime: Garnish with fresh cilantro and a squeeze of lime for a burst of freshness.
Avocado Slices: Add a few slices of avocado for a creamy, cooling element that pairs well with the warm soup.

Why This Recipe Stands Out

This Chili Relleno Soup is not just another soup recipe—it’s an homage to the classic Mexican dish, reimagined in a way that makes it accessible and comforting for any occasion. Here’s why this recipe is a winner:

Smoky and Creamy: The roasted poblano peppers bring a smoky flavor that is balanced by the creamy cheese and broth.
Cheesy Goodness: Both Monterey Jack and cheddar cheeses make this soup irresistibly cheesy, with a crispy topping that elevates it to the next level.
Easy to Make: While it delivers complex flavors, the steps are straightforward, making it accessible even for beginner cooks.
Versatile: The recipe can easily be adapted for a vegetarian diet by using vegetable broth, and you can adjust the heat level by adding or reducing the amount of poblano peppers or incorporating spicier peppers like jalapeños.

Tips for Customizing the Recipe

If you’d like to put your own spin on this Chili Relleno Soup, here are a few ideas for customizing the recipe:

Spice it up: For those who love heat, try adding diced jalapeños or a pinch of cayenne pepper.
Make it heartier: Add shredded chicken or cooked ground beef to the soup for a more substantial meal.
Go vegetarian: Substitute the chicken broth with vegetable broth and ensure all your cheeses are vegetarian-friendly.
Add a smoky touch: Try using smoked paprika or chipotle powder for an extra layer of smokiness.
Top with extras: Fresh diced tomatoes, pickled jalapeños, or a sprinkle of cotija cheese can add extra flavor and texture to the dish.

Conclusion

This Chili Relleno Soup is a comforting, cheesy delight that captures the essence of the traditional Mexican chili relleno in every spoonful. Perfect for cozy nights or casual gatherings, this soup is bound to become a favorite in your recipe rotation. Its combination of roasted poblano peppers, creamy broth, and crispy cheese topping makes it a satisfying meal on its own or alongside crunchy tortilla chips.