Chile Relleno Soup (Print Version)

Creamy Mexican-style soup with roasted poblanos, melted cheese blend, and subtle spice. A vegetarian, gluten-free comfort food ready in under an hour.

# What You 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 (optional)
15 - Salt and black pepper, to taste

→ Garnish

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

# Directions:

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 (if using). 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.

# Insider Tips:

01 -
  • It delivers all the cheesy, smoky satisfaction of chile rellenos without the fuss of stuffing and frying individual peppers
  • The soup comes together in under an hour but tastes like it simmered all afternoon
  • Each bowl is creamy, smoky, and just spicy enough to keep you coming back for another spoonful
02 -
  • Never add sour cream while the soup is still over heat or it will separate into unappealing little white flecks
  • Low sodium broth is essential because the cheese and sour cream will add plenty of salt on their own
  • If you want a smoother soup without losing all texture, blend just half of it before adding the dairy
03 -
  • If your gas burners arent working or you prefer not to use them, you can roast poblanos under the broiler on a baking sheet
  • Use a box grater to shred your own cheese instead of buying pre shredded bags for the smoothest melting results

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