If you love the bold flavors of traditional chile rellenos—but want something easier, creamier, and even more comforting—this Chile Relleno Soup is your next must-try recipe.
It’s warm, cheesy, richly seasoned, and filled with roasted peppers that bring depth without overwhelming heat.
Fast, satisfying, and always crowd-pleasing—this soup transforms simple ingredients into a restaurant-quality dish.

What Is Chile Relleno Soup?

Chile Relleno Soup takes everything people adore about classic chile rellenos—roasted peppers, melted cheese, aromatic spices, and silky egg batter—and turns it into a warm, hearty bowl of comfort.
This version blends roasted poblano or Hatch chiles with a creamy broth base, tender chunks of potato or chicken (optional), and a luxurious cheese finish. It’s a fusion of Mexican flavors and American-style comfort food.

Whether you’re preparing it for weeknight dinner or a cozy gathering, this soup delivers deep flavor with minimal effort.

Ingredients for Chile Relleno Soup

Below is a detailed list of everything you need, including optional add-ins that elevate the soup even more.

✅ Roasted Peppers

• 4 large poblano peppers, roasted, peeled, and chopped
  (or substitute Hatch chiles or Anaheim peppers for milder heat)

• 1–2 jalapeños, roasted and chopped (optional for extra heat)

Soup Base

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• ½ teaspoon oregano

• ¼ cup all-purpose flour (for thickening)

• 4 cups chicken broth or vegetable broth

• 1 cup heavy cream (or half-and-half)

• Salt and black pepper to taste

Cheese & Texture

• 2 cups shredded Monterey Jack cheese
  (melts beautifully and gives classic chile relleno flavor)

• 1 cup cheddar cheese or Mexican cheese blend

• 2–3 cups diced potatoes (optional but recommended for heartiness)

Protein (Optional)

• 2 cups shredded chicken (rotisserie or cooked)

• OR 1 lb ground chicken or turkey, cooked and seasoned

Toppings

• Fresh cilantro, chopped

• Extra shredded cheese

• Diced avocado

• Lime wedges

• Crushed tortilla chips

Required Kitchen Tools

To make the perfect Chile Relleno Soup, you’ll need:

• Large soup pot or Dutch oven

• Wooden spoon

• Sharp knife & cutting board

• Baking sheet for roasting peppers

• Tongs

• Whisk

• Blender or immersion blender (optional for smoother texture)

These simple tools make the cooking experience faster, cleaner, and more efficient.

How to Make Chile Relleno Soup (Step-by-Step Guide)

Follow these clear and simple steps to create a creamy, irresistible bowl of Chile Relleno Soup.

1: Roast the Peppers

Roasting peppers is what gives the soup its deep, smoky flavor.

1. Preheat your oven to 450°F (230°C).

2. Place poblano peppers (and jalapeños, if using) on a baking sheet.

3. Roast for 15–20 minutes, turning halfway, until charred and blistered.

4. Transfer peppers to a bowl and cover with foil for 10 minutes to steam.

5. Peel off the skin, remove seeds, and chop into small pieces.

Chef’s Tip:
For a more authentic flavor, roast peppers directly over a gas flame or grill.

2: Sauté the Aromatics

1. In a large pot, heat butter + olive oil over medium heat.

2. Add onions and sauté for 5 minutes until soft.

3. Add garlic and cook for another 30 seconds.

4. Stir in cumin, smoked paprika, and oregano.

This creates a deeply flavorful base that carries the entire soup.

3: Create the Thickened Broth

1. Sprinkle the flour over the onions and stir to form a thick paste.

2. Cook for 1–2 minutes to remove raw flour taste.

3. Slowly whisk in chicken broth, stirring until smooth.

4. Add the diced potatoes (if using) and bring to a simmer.

Let the potatoes soften for about 15 minutes.

4: Add Peppers & Cream

Once the potatoes are tender:

1. Add the roasted chopped peppers into the pot.

2. Stir in heavy cream.

3. Reduce heat to low and simmer gently.

5: Melt in the Cheese

Turn the heat to low, then:

1. Add Monterey Jack and cheddar cheese, one handful at a time.

2. Stir continuously until fully melted and the soup becomes velvety.

Do NOT boil after adding cheese—this prevents separation.

6: Optional Protein

If adding chicken or turkey:

• Stir in cooked shredded chicken
  OR

• Add cooked ground poultry and mix well

Simmer an additional 5 minutes so flavors combine.

Topping & Serving Suggestions

The finishing touches elevate this soup from delicious to unforgettable.

 Recommended Toppings:

• Fresh cilantro

• Extra shredded cheese

• A squeeze of lime

• Diced avocado

• Sour cream

• Crispy tortilla strips

• Sliced jalapeños

 Ideal Side Dishes:

• Warm flour tortillas

• Mexican rice

• Grilled corn

• Fresh green salad

• Air-fried taquitos

Expert Tips for the Best Chile Relleno Soup

1. Roast Your Peppers Properly

Charring the skin gives depth and smoky aroma—don’t skip it.

2. Use Melting Cheeses

Monterey Jack and cheddar create a smooth, creamy consistency.

3. Control Heat Levels

• Mild: Use poblanos only

• Medium: Add 1 jalapeño

• Hot: Add roasted serranos or hatch chiles

4. Don’t Let the Cheese Break

Always melt cheese on low heat after removing pot from direct boiling.

5. Add Freshness at the End

Cilantro and lime finish the soup with bright, lifted flavors.

6. Adjust Creaminess

Too thick? Add broth.
Too thin? Simmer uncovered for 5 minutes.

Approximate Nutritional Value (Per Serving)

(Based on 6 servings and standard ingredients)

This soup is naturally gluten-friendly (if using gluten-free flour) and can be adapted for low-carb diets by removing potatoes.

Why This Chile Relleno Soup Is the Perfect Comfort Food

This Chile Relleno Soup stands out because it combines the nostalgic flavors of Mexican cuisine with the rich, velvety comfort of a creamy soup.
It’s versatile, customizable, meal-prep friendly, and incredibly satisfying whether served as a cozy dinner or at a family gathering.

The roasted peppers bring warmth and depth, the cheese adds luxurious texture, and the spices tie everything together in a harmonious blend.

Conclusion: Try This Chile Relleno Soup Tonight

If you’re craving something comforting, flavorful, and unforgettable, this Chile Relleno Soup is the recipe you need.
It’s easy to make, rich without being heavy, packed with satisfying proteins and vegetables, and perfectly seasoned to warm your soul.

Chile Relleno Soup

Below is a detailed list of everything you need, including optional add-ins that elevate the soup even more.

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Ingredients Notes

Ingredients

  

• ✅ Roasted Peppers
• 4 large poblano peppers roasted, peeled, and chopped
• or substitute Hatch chiles or Anaheim peppers for milder heat
• 1 –2 jalapeños roasted and chopped (optional for extra heat)
• ✅ Soup Base
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion diced
• 3 cloves garlic minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon oregano
• ¼ cup all-purpose flour for thickening
• 4 cups chicken broth or vegetable broth
• 1 cup heavy cream or half-and-half
• Salt and black pepper to taste
• ✅ Cheese & Texture
• 2 cups shredded Monterey Jack cheese
• melts beautifully and gives classic chile relleno flavor
• 1 cup cheddar cheese or Mexican cheese blend
• 2 –3 cups diced potatoes optional but recommended for heartiness
• ✅ Protein Optional
• 2 cups shredded chicken rotisserie or cooked
• OR 1 lb ground chicken or turkey cooked and seasoned
• ✅ Toppings
• Fresh cilantro chopped
• Extra shredded cheese
• Diced avocado
• Lime wedges
• Crushed tortilla chips

Notes

🔪 Required Kitchen Tools

To make the perfect Chile Relleno Soup, you’ll need:

Large soup pot or Dutch oven

Wooden spoon

Sharp knife & cutting board

Baking sheet for roasting peppers

Tongs

Whisk

Blender or immersion blender (optional for smoother texture)