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Cozy Chile Relleno Soup

This Chile Relleno Soup recipe is a comforting and surprisingly easy-to-make dish, perfect for chilly evenings. It's creamy, slightly spicy, and can be customized with various toppings and additions.
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Cook Time 27 minutes

Equipment

  • Large pot
  • Immersion blender or regular blender Immersion blender recommended for easy cleanup.

Ingredients
  

Ingredients

  • 4 poblano peppers roasted, peeled, and seeded
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 2 cups chicken broth low-sodium
  • 1 cup heavy cream or coconut milk
  • 1 cup shredded cooked chicken optional
  • 0.5 cup shredded Oaxaca or mozzarella cheese
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Optional toppings diced avocado, cilantro, green onions, sour cream

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté for 3–4 minutes until soft.
  • Add roasted poblano peppers and cook for another 3–4 minutes. Stir gently to combine.
  • Pour in chicken broth and simmer for 10–15 minutes.
  • Blend the mixture until smooth (in batches if needed).
  • Return the soup to the pot. Stir in heavy cream (or coconut milk) and shredded chicken (if using). Cook for 5 minutes, or until heated through. Don't boil; gentle simmering is key.
  • Stir in cheese until melted. Season with salt and pepper to taste.
  • Serve warm with your favorite toppings.

Notes

Feel free to experiment! Instead of chicken, try adding black beans or lentils for a vegetarian twist. If you're a spice lover, add a pinch of cayenne pepper or some chopped jalapeños for extra heat. For a richer flavor, use vegetable broth instead of chicken broth. Don't overcook the peppers; they should be tender but not mushy. If you don't have time to roast the peppers, you can use canned chipotle peppers in adobo sauce (just remember to adjust the amount of salt accordingly). This soup can be made ahead of time and reheated. The flavors actually deepen overnight! Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This soup can be frozen for up to 2 months.