I remember the first time I tasted anything remotely resembling chile relleno soup. It wasn’t soup at all, actually, but my aunt’s attempt at deconstructing the classic dish for a family potluck. It was a hit, and that smoky, cheesy flavor stuck with me.
Ever since then, I’ve been on a mission to recreate that comforting experience. After many tries, I finally landed on a recipe that captures the essence of chile rellenos in a warm, satisfying bowl. This chile relleno soup is now a regular in my rotation.
This recipe is more than just a meal; it’s a hug in a bowl. It’s a taste of home, a reminder of family, and a celebration of flavor. I hope it brings as much joy to your table as it has to mine. For another delicious soup recipe, try this creamy steak and potato soup.
Why you’ll love this Chile Relleno Soup
- It’s a delicious and comforting twist on the classic chile relleno, perfect for a cozy night in.
- The creamy and cheesy broth is incredibly satisfying, making it a hearty and fulfilling meal.
- This chile relleno soup recipe is surprisingly easy to make, requiring minimal prep time.
- The combination of roasted poblano peppers, seasoned ground beef, and creamy cheese creates a delightful symphony of flavors.
- Customize your bowl with your favorite toppings, such as sour cream, cilantro, or avocado, to create a truly unique experience.
- This soup is a great way to use up leftover roasted poblano peppers, making it a sustainable and flavorful option.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4 poblano peppers, roasted, peeled, and diced
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup heavy cream
- 8 ounces Monterey Jack cheese, shredded
- Salt and pepper to taste
- Optional toppings: sour cream, chopped cilantro, avocado slices, tortilla strips
Directions
Step 1
Chile relleno soup makes every moment feel uplifting. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Step 2
Add chopped onion and minced garlic to the pot. Cook until softened, about 5 minutes. Stir in cumin, chili powder, smoked paprika, and cayenne pepper (if using).
Step 3
Add diced roasted poblano peppers, chicken broth, diced tomatoes, and kidney beans to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, allowing the flavors to meld.
Step 4
Stir in heavy cream and Monterey Jack cheese. Continue stirring until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
Step 5
Serve hot, garnished with your favorite toppings such as sour cream, chopped cilantro, avocado slices, and tortilla strips. For an extra touch, warm your serving bowls before ladling in the soup.
Variations, pairings, and serving ideas
Variations
Want to spice things up? Add a pinch of red pepper flakes or an extra dash of cayenne pepper for an extra kick. You could also swap out the ground beef for ground turkey or shredded chicken for a lighter version.
For a vegetarian option, omit the ground beef entirely and add an extra can of kidney beans or black beans. You can also add other vegetables like corn, zucchini, or bell peppers for added nutrients and flavor.
If you prefer a smoother soup, use an immersion blender to partially blend the soup before adding the cream and cheese. This will create a creamier texture without completely pureeing all the ingredients.
Pairings
This chile relleno soup pairs perfectly with a side of warm cornbread or crusty bread for dipping. The sweetness of the cornbread complements the savory flavors of the soup.
A fresh side salad with a light vinaigrette provides a refreshing contrast to the richness of the soup. Consider a simple green salad with tomatoes, cucumbers, and a lemon vinaigrette.
For a complete Mexican-inspired meal, serve this soup with a side of Mexican rice or a small quesadilla. Looking for another delicious Mexican-inspired dish? Check out these incredible enchilada recipes at Cook Reel. The possibilities are endless! The tangy flavors of the enchiladas provide a delightful contrast to the creamy soup.
Serving ideas
Ladle the soup into bowls and garnish with a dollop of sour cream, a sprinkle of chopped cilantro, and a few slices of ripe avocado. A sprinkle of tortilla strips adds a satisfying crunch.
For a more festive presentation, serve the soup in hollowed-out bread bowls. This adds a rustic touch and makes the meal even more filling.
Garnish with a drizzle of hot sauce for those who like a little extra heat. This chile relleno soup is delicious on its own but also shines when topped with a variety of ingredients.
Storage and make-ahead tips
Storage
Store leftover chile relleno soup in an airtight container in the refrigerator for up to 3 days. Ensure the soup has cooled completely before refrigerating to prevent bacterial growth.
To freeze the soup, allow it to cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
When reheating, add a splash of chicken broth or water if the soup has thickened too much. This will help restore its original consistency.
Make-ahead
You can roast the poblano peppers and cook the ground beef up to 2 days in advance. Store them separately in the refrigerator until ready to use. This will save you time when assembling the soup.
The entire soup can be made a day ahead of time and stored in the refrigerator. The flavors will meld together even more overnight, making it even more delicious. Simply reheat before serving.
If making ahead, wait to add the heavy cream and Monterey Jack cheese until just before serving. This will prevent the cheese from clumping and ensure a creamy texture.
Common mistakes when making Chile Relleno Soup
- Not roasting the poblano peppers properly: Roasting the peppers until the skin is blackened is crucial for developing their signature smoky flavor. Make sure to char the peppers evenly on all sides before peeling.
- Skipping the draining step after browning the ground beef: Excess grease can make the soup oily and unappetizing. Always drain off any excess grease after browning the ground beef.
- Adding the cheese before the soup has simmered long enough: Adding the cheese too early can cause it to melt unevenly and become stringy. Wait until the soup has simmered for at least 20 minutes to allow the flavors to meld before adding the cheese.
- Overcooking the soup after adding the cream and cheese: Overcooking can cause the cream to curdle and the cheese to separate. Stir the soup gently while the cheese melts, and remove from heat as soon as it’s creamy.
- Forgetting to season: Taste the soup throughout the cooking process and adjust the seasoning as needed. Salt, pepper, and a touch of cayenne pepper can make a big difference in the overall flavor.
Final notes
This chile relleno soup is a guaranteed crowd-pleaser, perfect for a chilly evening or a casual gathering. Don’t be afraid to experiment with different toppings and variations to make it your own.
I hope this recipe inspires you to create a warm and comforting meal that your family and friends will love. Remember to adjust the spices to your preference.
Enjoy the process of cooking and savor every spoonful of this delicious soup! Don’t hesitate to get creative with your garnishes.
Loved this Chile Relleno Soup? Try these next
Chile Relleno Soup
Enjoy the comforting flavors of chile rellenos in a warm and satisfying soup! This creamy and cheesy soup is packed with roasted poblano peppers, seasoned ground beef, and a hint of spice. Perfect for a cozy night in.
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4 poblano peppers, roasted, peeled, and diced
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup heavy cream
- 8 ounces Monterey Jack cheese, shredded
- Salt and pepper to taste
- Optional toppings: sour cream, chopped cilantro, avocado slices, tortilla strips
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add chopped onion and minced garlic to the pot. Cook until softened, about 5 minutes. Stir in cumin, chili powder, smoked paprika, and cayenne pepper (if using).
- Add diced roasted poblano peppers, chicken broth, diced tomatoes, and kidney beans to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, allowing the flavors to meld.
- Stir in heavy cream and Monterey Jack cheese. Continue stirring until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings such as sour cream, chopped cilantro, avocado slices, and tortilla strips.
Notes
For a thicker soup, you can blend a portion of it with an immersion blender before adding the cream and cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg