Turn the classic chile relleno into a delicious soup! It’s rich, thick, and cheesy, with added chicken making it a satisfying meal. Enjoy it with crushed tortilla chips or homemade corn tortillas and cilantro lime rice on the side. Totally irresistible!
Easy Chile Relleno Soup
Chile Relleno is a yummy Mexican dish with big peppers filled with cheese, coated, and fried. Making it traditionally takes time, but this soup version is a tasty shortcut. It has roasted poblano peppers, lots of cheese, a bit of spice, and chicken, making it a filling meal. The peppers are roasted for a smoky flavor, chopped up for every bite, and the bowls are broiled for a gooey, cheesy top. It’s a big hit in my house!
Why this recipe works
Use the slow cooker for this soup – toss in chicken, peppers, broth, and cream cheese in the morning. When you come back home, stir in grated cheese for a tasty spicy soup. Easy and full of flavor!
- 6 poblano chiles
- 2 tbsp olive oil
- 1 tbsp butter
- ½ cup onion diced
- 4 cloves garlic minced
- ¼ cup cilantro diced
- 2 tbsp flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 tsp salt
CHILE RELLENO TOPPING
- 2 eggs
- 2 tbsp flour
- ½ cup cooking oil
- ½ tsp pepper
- 1 cup jack cheese shredded
- Clean and dry the poblano chiles. Put them on a foil-covered cookie sheet and broil for 5 minutes. Flip them and broil for another 5 minutes until the skin is black. Put the chiles in a sealed plastic bag and set aside.
- In a big saucepan, heat olive oil and butter over medium heat. Add onions and cook for 2 minutes until soft. Add garlic and cilantro, cook another 30 seconds.
- Add flour to the saucepan and stir. Cook for 2-3 minutes. Then add chicken broth, cream, milk, salt, and pepper. Bring to a low simmer.
- Once the chiles are cool, take them out of the bag. Cut off the top, remove seeds, and peel off the skin using a paring knife.
- Set aside two chiles for the topping. Dice the other four and add to the soup. Let it simmer for 15-20 minutes.
- For the topping, slice the remaining chiles in half. Beat egg whites in one bowl and add 2 tablespoons of flour. Beat egg yolks in another bowl.
- Heat cooking oil in a small frying pan. Dip a chile slice into the egg yolk, then into the egg white/flour mix. Fry on each side for 1-2 minutes until golden. Repeat with the other slice.
- Just before serving, add 1/2 cup of shredded Jack cheese to the soup and stir until melted. Serve the soup in bowls, top with the chile relleno, and extra shredded jack cheese. You can melt the cheese on top under the broiler if you want, but it’s optional.
I enjoy serving this Chile Relleno Chicken Soup with crushed tortilla chips or homemade corn tortillas and cilantro lime rice on the side. For dessert, you can finish the meal with some delicious churros!
Serving: 1 | Calories: 627kcal | Carbohydrates: 15g | Protein: 14g | Sugar: 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Store & Reheat Leftovers
To store leftover Chile Relleno Soup, use an airtight container and keep it in the refrigerator, where it will stay fresh for up to 3 days. Avoid freezing this soup, as the cheese may separate and become grainy upon thawing.
When reheating, use the stovetop and be cautious not to bring it to a boil. Boiling can cause the soup to separate, so aim for a low simmer at most during the reheating process.
Tips & Variations
While poblano peppers are preferred for this soup, you can use jalapeno peppers if you’d like. Just keep in mind that jalapenos can add more heat, so adjust according to your spice preference by removing the seeds if you want a milder soup.
For a vegetarian version of Chile Relleno Soup, substitute chicken broth with vegetable broth and skip the cooked chicken. Instead, add black beans and corn to maintain a hearty and filling quality.
When melting the cheese under the broiler, be vigilant to prevent burning. It adds a nice touch, but keeping a close eye on it will ensure that the cheese melts perfectly without getting burnt.
The best time to cook Relleno Soup is when you have the time to enjoy the process and savor the flavors. Whether it’s a cozy weekend afternoon or a relaxed evening, take the opportunity to prepare and savor this delicious soup without rushing. The key is to cook it at a leisurely pace, allowing you to fully appreciate the rich taste and textures of the dish.
Q: Can I cook Relleno Soup on a busy night?
It’s doable, but it’s better when you have time to enjoy cooking.
Q: When is the best time to eat Relleno Soup?
Anytime! It’s great year-round, especially in colder weather.
Q: Can I prepare Relleno Soup ahead of time?
Yes, but assemble and cook it when you’re ready for the best taste.
Q: What kitchen tools do I need?
Just basics like a knife, cutting board, and pot. A blender is handy too.
Q: Can I freeze Relleno Soup?
Not recommended, as cheese might not thaw well.
Q: Can I make it vegetarian?
Absolutely! Use veggie broth, skip chicken, and add beans and corn.
Q: How to avoid burning the cheese?
Keep a close eye and remove it from the broiler once melted.