Chile Relleno Soup (Printable Version)

Creamy soup with roasted poblanos, melted cheese blend, and warming spices

# What You'll Need:

→ Vegetables

01 - 4 large poblano peppers
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 small russet potato, peeled and diced

→ Dairy

05 - 2 cups whole milk
06 - 1 cup shredded Monterey Jack cheese
07 - 1 cup shredded cheddar cheese
08 - 1/2 cup sour cream

→ Broth & Seasonings

09 - 3 cups low-sodium vegetable broth
10 - 1 tablespoon olive oil
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon cayenne pepper
15 - Salt and black pepper to taste

→ Garnish

16 - Fresh cilantro, chopped
17 - Crumbled queso fresco
18 - Tortilla strips

# Step-by-Step:

01 - Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered on all sides. Place in a bowl, cover, and let steam for 10 minutes. Peel off the skins, remove seeds and stems, and chop the flesh.
02 - In a large pot, heat olive oil over medium heat. Add the onion and sauté until softened, about 4 minutes. Add garlic and cook for 1 minute.
03 - Add diced potato, cumin, oregano, smoked paprika, and cayenne. Stir for 1 minute until fragrant.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes, until potatoes are just tender.
05 - Add chopped poblano peppers and simmer for 5 minutes more.
06 - Reduce heat to low. Stir in milk, Monterey Jack, and cheddar cheese until melted and smooth.
07 - Remove from heat and stir in sour cream. Season with salt and black pepper to taste.
08 - Ladle soup into bowls and garnish with cilantro, queso fresco, and tortilla strips, if desired.

# Expert Advice:

01 -
  • It captures everything you love about chile rellenos but in a cozy, spoonable format that feels like a warm hug
  • The roasted poblanos bring this incredible smoky depth that balances perfectly with creamy cheese
  • Ready in under an hour but tastes like it simmered all day
02 -
  • If you want a perfectly smooth restaurant style texture, blend about half the soup after step five but save some potato chunks for texture
  • The sour cream will curdle if you add it while the soup is still boiling, so patience during that final step really pays off
  • This soup actually tastes better the next day as the flavors have more time to meld together
03 -
  • If your roasted poblanos taste too mild, you can always add a second can of diced green chilies or increase the cayenne
  • Use a box grater to shred your own cheese instead of buying pre shredded which has anti caking agents that make sauces grainy

Go Back