Description
Creamy, cheesy, and smoky, this Chile Relleno Soup is the ultimate easy dinner that transforms your favorite Mexican dish into spoonable comfort. It’s a one-pot wonder perfect for weeknights, chilly weekends, or anytime you crave bold, satisfying flavor. With roasted poblanos, melted cheese, and a velvety texture, this cozy soup makes an easy recipe for dinner ideas, hearty food ideas, or even a healthy snack when portioned light.
Ingredients
3 poblano peppers
1 small onion, diced
3 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups chicken broth
1 cup whole milk
1/2 cup heavy cream
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
2 tablespoons chopped fresh cilantro (for garnish)
Instructions
1. Char poblano peppers over an open flame or under a broiler until skins blacken. Cover and let steam for 10 minutes, then peel, deseed, and dice them.
2. In a soup pot over medium heat, melt butter. Add diced onion and cook for 5 minutes until translucent. Add garlic and cook for 1 more minute.
3. Sprinkle flour over onion mixture, stirring constantly for 1–2 minutes to form a roux.
4. Gradually whisk in chicken broth until smooth. Bring to a gentle simmer and let thicken slightly.
5. Stir in milk and heavy cream. Let simmer gently for 5 minutes to develop flavor.
6. Add diced poblanos and both cheeses. Stir until cheese is fully melted and incorporated.
7. Season with salt, pepper, and smoked paprika. Simmer for another 2–3 minutes.
8. Serve hot, garnished with chopped cilantro.
Notes
For a smokier flavor, roast your poblanos directly over gas or on the grill.
Use freshly shredded cheese for the best melt and texture—pre-shredded often contains anti-caking agents.
Add cooked corn, shredded chicken, or black beans for extra protein and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 95mg
Keywords: chile relleno soup, creamy poblano soup, cheesy soup recipe, easy dinner, comforting soup