Last winter, on one of those cold, misty Saturdays that just begged for comfort food, we visited the little town fair just outside our neighborhood. It’s the kind of place where everyone knows someone, and you’re bound to run into your kid’s teacher or your neighbor’s cousin selling tamales.
Among all the usual carnival smells, something new caught my nose—smoky, cheesy, a little spicy. It led me straight to an old man stirring a giant pot under a striped tent. I asked him what it was, and he just smiled and said, “Try it.” One bite, and I knew I had to recreate it at home.
The next day, I stood in my own kitchen, still thinking about that velvety bowl of warmth. It wasn’t just soup, it was like a big, cozy hug with just enough kick to make it interesting. That’s how this Chile Relleno Soup made its way into our family’s meal rotation. I’ve adapted it with leaner proteins and pantry-friendly ingredients, so it fits right into a weeknight dinner plan for my family of four. And let me tell you, even my picky teenager went back for seconds.
If you’re a fan of bold, roasted flavors and soups that actually fill you up, you’re going to love this one.
Short Description
A rich, creamy soup made with roasted poblano peppers, lean meats, tomatoes, spices, and cheese—Chile Relleno Soup brings the comfort of the classic dish into a hearty bowl perfect for cozy weeknights.
Key Ingredients
- 4–5 fresh poblano peppers
- 4 slices turkey bacon, diced
- ½ cup chicken ham, diced
- ¾ pound ground beef (lean)
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup shredded cheese (Monterey Jack or cheddar)
- 1 tsp cumin
- ½ tsp chili powder
- Salt and black pepper to taste
Tools Needed
- Large soup pot
- Baking sheet or stovetop burner for roasting peppers
- Plastic wrap or a bowl cover
- Immersion blender or regular blender
- Cutting board and knife
Cooking Instructions
Step 1: Roast the Poblano Peppers
Place the peppers over a stovetop flame or under the broiler. Turn until skin is blackened and blistered all over. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove stems and seeds, then dice the flesh.
Step 2: Sauté the Aromatics
Heat 1 tablespoon oil in a large soup pot over medium heat. Add diced onion and cook until soft (about 5 minutes). Stir in garlic and cook for 1 more minute, until fragrant.
Step 3: Brown the Meats
Add turkey bacon, chicken ham, and ground beef to the pot. Cook until the beef is browned and fully cooked, breaking it up as you go. Drain excess grease if needed.
Step 4: Add Tomatoes and Spices
Pour in the diced tomatoes (with juices), cumin, chili powder, salt, and pepper. Stir to combine.
Step 5: Add Broth and Roasted Peppers
Stir in the vegetable broth and diced poblano peppers. Bring to a simmer and let cook for 15–20 minutes so the flavors blend together.
Step 6: Blend to Desired Texture
Use an immersion blender to blend some (or all) of the soup for a creamier texture. Or transfer a portion to a blender and pulse in batches. Leave it chunky if you like more texture.
Step 7: Stir in Cheese and Serve
Turn off the heat and stir in the shredded cheese until melted and smooth. Taste and adjust seasoning if needed. Serve hot with toppings of your choice.
Why You’ll Love This Recipe
Flavor Explosion: Roasted poblanos, smoky meats, and gooey cheese make every bite rich and satisfying.
Budget-Friendly: Uses simple ingredients that stretch well for a full family meal.
Customizable: Easy to adapt with different proteins or make vegetarian.
Comforting Yet Light: Creamy taste without heavy cream. Great for those watching fat or dairy intake.
Meal Prep Ready: Makes a big batch that reheats beautifully through the week.
Mistakes to Avoid & Solutions
Not roasting the peppers enough
Solution: Make sure the skins are charred and blistered—this adds essential smoky flavor.
Blending too much or too little
Solution: Taste as you go! Blend half the soup for creaminess while keeping some chunks for texture.
Over-salting after the cheese
Solution: Always taste after adding cheese since some are salty enough on their own.
Using raw onion or garlic
Solution: Don’t skip the sauté step. Raw aromatics can make the soup taste sharp instead of savory.
Letting the cheese clump
Solution: Turn off the heat before adding cheese and stir constantly to help it melt smoothly.
Serving and Pairing Suggestions
Serve with:
Crusty sourdough bread or warm flour tortillas
A dollop of sour cream or plain Greek yogurt
Fresh cilantro or chopped scallions on top
Pair with:
Crisp green salad with lime vinaigrette
Grilled corn on the cob
Spicy cucumber agua fresca or a cold beer
Storage and Reheating Tips
Storage:
Let soup cool to room temperature before storing.
Store in airtight containers for up to 4 days in the fridge.
Freeze in portions for up to 2 months.
Reheating:
For stovetop: Reheat over medium heat, stirring occasionally.
For microwave: Heat in 1-minute intervals, stirring in between.
Add a splash of broth or water if it thickens too much.
FAQs
1. Can I make this soup vegetarian?
Yes! Just skip the meats and use black beans or corn for texture. You can also add extra vegetables like zucchini or mushrooms.
2. What cheese works best for chile relleno soup?
Monterey Jack is my favorite, but cheddar, pepper jack, or a Mexican cheese blend all work great.
3. Is this soup spicy?
Poblano peppers are mild, but you can add jalapeños or hot sauce if you want more heat.
4. Can I use canned roasted peppers instead?
You can, but fresh roasted poblanos give a better texture and smokier taste. If using canned, rinse them well and chop before adding.
5. How do I make it thicker?
Blend more of the soup or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) while simmering.
Tips & Tricks
Roast extra peppers and freeze them for quick future batches.
Add ¼ cup cream cheese for a richer, silkier finish.
Don’t skip the steam step after roasting, makes peeling way easier.
If you love crunch, top with tortilla strips or crushed crackers.
Use a splash of lime juice to brighten the final flavor right before serving.
Recipe Variations
Creamy Chile Relleno Soup
Add ½ cup heavy cream or ¾ cup half-and-half after blending. It gives a luxurious texture that’s super comforting.
Chicken Chile Relleno Soup
Substitute ground beef with shredded rotisserie chicken. Stir it in during the last 5 minutes of cooking.
Vegetarian Black Bean Version
Skip the meats entirely. Add 1 can of black beans (drained) and 1 diced zucchini. Boost the spices a little for more depth.
Low-Carb Option
Leave out the tomatoes and use bone broth. Skip the beans or corn and top with avocado slices and sour cream.
Final Thoughts
Making this soup always brings a bit of calm to my otherwise chaotic weekday evenings. As a working mom, I don’t always have the luxury of slow cooking all day, but this recipe feels like it was made with hours of love, even though it’s done in under an hour. The kids love the cheesiness, my husband adds hot sauce to his, and I get the satisfaction of knowing dinner is hearty, nutritious, and honestly, just delicious.
It’s the kind of recipe you’ll come back to when you’re craving something warm but not heavy, something savory but still bright. It checks all the boxes for my family, and I hope it does for yours too. If you’re planning to meal prep for the week or looking for a new soup to serve on a cozy Saturday night, try this one. It’s a keeper. And if you’re like me and always cook with leftovers in mind, this soup tastes even better the next day.
Chile Relleno Soup
Ingredients
- 4 –5 fresh poblano peppers
- 4 slices turkey bacon diced
- ½ cup chicken ham diced
- ¾ pound ground beef lean
- 4 cups vegetable broth
- 1 can 14.5 oz diced tomatoes
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup shredded cheese Monterey Jack or cheddar
- 1 tsp cumin
- ½ tsp chili powder
- Salt and black pepper to taste
Instructions
- Roast poblano peppers over a flame or under the broiler until the skin is blackened. Let them steam in a covered bowl for 10 minutes, then peel, deseed, and dice.
- Heat oil in a large soup pot. Sauté diced onion until soft, then add garlic and cook until fragrant.
- Add turkey bacon, chicken ham, and ground beef. Cook until browned and fully done. Drain excess grease if needed.
- Stir in diced tomatoes with their juices, cumin, chili powder, salt, and pepper.
- Add broth and diced roasted poblanos. Simmer for 15–20 minutes to let flavors meld.
- Blend some or all of the soup until you reach your preferred texture. Add a splash of cream if desired.
- Stir in shredded cheese until melted. Taste, adjust seasoning, and serve hot with your favorite toppings.
