Chile relleno soup brings all the comforting, savory flavors of classic chile rellenos into a warm, creamy bowl of soup. This dish is inspired by the Mexican favorite, which traditionally features roasted poblano peppers stuffed with cheese, battered, and fried. In this soup version, the roasted poblano flavors shine through, and creamy broth, melted cheese, and a hint of spice create a beautifully rich base.
The roasted poblano adds a smoky depth, while the cheese gives it a gooey, satisfying texture reminiscent of the original dish. This soup is a perfect way to enjoy the essence of chile rellenos in an easy, spoonable form.
My mom’s recipe for chille relleno is deal for cozy dinners or family gatherings, it is a crowd-pleaser that’s both unique and familiar. It’s a simple one-pot dish, making it accessible for any home cook, and it is easily adaptable to various tastes.
Whether you’re craving traditional flavors or looking to explore Mexican-inspired comfort food, this soup will be a standout addition to your repertoire.
Why do I love this recipe?
It has the rich, comforting flavors of chile rellenos in an easy-to-make, creamy soup perfect for chilly days.
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Variations on the recipe?
Add corn, diced tomatoes, or ground beef for extra texture. For a milder version, use Anaheim peppers instead of poblanos.
Serving suggestions?
Top with fresh cilantro and a dollop of sour cream, and sprinkle with extra cheese. Serve with warm tortillas or crusty bread.
Storage and freezing:
Store in an airtight container in the fridge for up to 3 days. The soup can also be frozen for up to 2 months. Reheat gently on the stove, adding extra broth if needed for consistency.
Chile Relleno Soup
Ingredients
- 5 Poblano peppers
- Queso fresco fresh mexican cheese
- Egg whites
- Corn starch we use Maizena
- Tomatoes
- Onion
- Garlic
- Chicken bouillon
- Salt
- Oil we use vegetable
- White Rice
- Water
Instructions
- Grill roast the poblano peppers on the stovetop until they are very well roasted, they will look kind of burned.
- Put them in a plastic bag or large ziploc for about 10-15 minutes (this makes them easier to peel) peel the top layer of the pepper (the burnt part) off.
- Cut the peppers open from one side and take out all the seeds.
- Cut the queso fresco and stuff the peppers.
- Coat the peppers with a bit of maizena (corn starch).
- In a big bowl batter up some egg whites until it’s very fluffy and dip the peppers in the batter oneby one and placing them in hot cooking oil until golden.
- Once you fry all the peppers set them aside to make the broth.
For the broth:
- You are going to blend tomatoes (my mom does about 5 for a pot of 6 peppers) a small piece if onion she said less than 1/4, 2 garlic cloves and blend with about two cups of water.
- In your pot you are going to warm up a bit of oil with a very small piece of onion and heat up until the onion burns, remove onion piece and sauté your tomate blend on high.
- Add salt to taste and chicken bouillon.
- Sauté blend for about 6 minutes until it boils.
- Add more water to your pot once tomato blend boils (she does not measure the water so possibly about 4-5 cups of water).
- Once the broth boils add your peppers in and leave for about 3 minutes and that is all!
- We usually like to make a separate small pot of white rice that we add into our broth separately after we serve our own bowl so that the broth doesn’t get absorbed by the rice.
- Good luck guys and let me know if you have any questions!! I hope this recipe made sense.
