Chile Relleno Soup Recipe

Here’s a flavorful, comforting recipe for Chile Relleno Soup — inspired by the classic stuffed pepper dish but in a warm, hearty bowl form. It’s smoky, cheesy, and packed with all the flavors you love from chile rellenos!

🌶️🍲 Chile Relleno Soup

🕒 Prep Time: 15 minutes

🕒 Cook Time: 30 minutes
🍽️ Serves: 4-6

🧂 Ingredients

4 poblano peppers
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 lb ground beef or shredded cooked chicken (optional)
4 cups chicken broth
1 (14.5 oz) can diced tomatoes (with juice)
1 cup corn kernels (fresh, frozen, or canned)
1 cup black beans, drained and rinsed
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper, to taste
1 cup shredded Monterey Jack or Chihuahua cheese
1/2 cup sour cream (for garnish)
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

🔥 Instructions

1. Roast and peel poblanos:

Roast poblano peppers over a gas flame, under the broiler, or on a grill until skin is blackened and blistered.
Place in a plastic bag or covered bowl to steam for 10 minutes.
Peel off charred skin, remove seeds, and chop peppers roughly.

2. Cook aromatics and meat:

Heat olive oil in a large pot over medium heat.
Add onion and cook until translucent, about 5 minutes.
Add garlic and cook 1 minute more.
If using, add ground beef or chicken, cooking until browned and cooked through. Drain excess fat if needed.

3. Build the soup:

Add chopped roasted poblanos, chicken broth, diced tomatoes, corn, black beans, cumin, smoked paprika, salt, and pepper.
Bring to a simmer and cook for 15 minutes.

4. Finish with cheese:

Stir in shredded cheese until melted and creamy.

5. Serve:

Ladle soup into bowls.
Top with a dollop of sour cream and sprinkle with fresh cilantro.
Serve with lime wedges on the side.

💡 Tips & Variations

For a vegetarian version, omit meat and use vegetable broth.
Add cooked rice or quinoa for extra heartiness.
Spice it up with diced jalapeños or hot sauce.
Garnish with crushed tortilla chips or avocado slices.