Is this soup very spicy?

Not at all—chile relleno soup is traditionally made with poblano peppers, which have a mild, smoky heat. If you're heat-sensitive, simply remove all seeds and membranes after roasting. Want to turn it up a notch? Add a roasted jalapeño or stir in some chipotle sauce during simmering.

Can I freeze chile relleno soup?

Yes, this soup freezes well! Just make sure to let it cool completely first. Store it in an airtight container and freeze for up to 2 months. When reheating, stir well to restore the creamy texture. Avoid freezing with added toppings like avocado or tortilla strips—add those fresh when serving.

What cheese is best for this soup?

For meltiness and flavor, I recommend Monterey Jack or pepper jack. To add an authentic touch, sprinkle crumbled queso fresco on top just before serving. The combination creates a creamy base with layered Tex-Mex flavor.

How can I make this soup low-carb?

This chile relleno soup recipe is already fairly low in carbs, especially if you skip corn or starchy sides. To keep it keto-friendly, use heavy cream or coconut milk, skip the flour or roux, and top with healthy fats like avocado or shredded chicken breast. Try pairing it with my stuffed mushroom chicken or a crunchy side like taco ranch bites.

What’s the difference between chile relleno soup and stuffed pepper soup?

Stuffed pepper soup usually uses bell peppers, rice, and ground meat in a tomato base. Chile relleno soup, on the other hand, focuses on roasted poblano peppers, creamy cheese, and a Tex-Mex flavor profile. It's smoother, richer, and feels more like comfort food with a twist.

Can I make this soup dairy-free?

Absolutely. Swap out the cheese and cream for dairy-free options like coconut milk or cashew cream. The soup still gets great body from blended poblanos and onions. You can even stir in nutritional yeast for that cheesy vibe—without any actual cheese.

Easy Chile Relleno Soup Recipe – Cheesy Twist You’ll Crave!

Name: Chile Relleno Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 4 large poblano peppers; 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon pink salt (or to taste); 4 cups homemade chicken broth; 1/2 cup heavy cream (or full-fat coconut milk); 1 cup shredded Monterey Jack cheese; 1/4 cup sour cream (optional); Juice of 1/2 lime; Toppings: sliced avocado, crumbled queso fresco, cilantro, tortilla strips

Description

A creamy, smoky chile relleno soup made with fire-roasted poblano peppers, melted cheese, and a velvety broth base. This Tex-Mex comfort bowl delivers all the flavor of traditional chile rellenos without the frying—perfect for weeknight dinners or cozy weekend meals.

Ingredients

Scale

4 large poblano peppers
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon pink salt (or to taste)
4 cups homemade chicken broth
1/2 cup heavy cream (or full-fat coconut milk)
1 cup shredded Monterey Jack cheese
1/4 cup sour cream (optional)
Juice of 1/2 lime
Toppings: sliced avocado, crumbled queso fresco, cilantro, tortilla strips

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Instructions

Roast poblano peppers over a gas flame or under a broiler until skins are blackened. Place in a bowl, cover, and let steam for 10 minutes. Peel, deseed, and chop.
In a large soup pot, heat olive oil over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute more.
Stir in chopped poblanos, cumin, paprika, and pink salt. Cook for 2 minutes to bloom the spices.
Pour in the broth. Bring to a simmer and cook uncovered for 15 minutes.
Use an immersion blender to puree the soup until smooth. (Or blend in batches.)
Stir in heavy cream, cheese, and sour cream (if using). Simmer gently until melted and creamy.
Add lime juice, taste, and adjust seasoning.
Serve hot with avocado slices, queso fresco, cilantro, and crispy tortilla strips.

Notes

For a vegetarian version, substitute vegetable broth and add a can of white beans.

Want extra heat? Add a roasted jalapeño or splash of chipotle sauce with the poblanos.

Leftovers freeze well—just reheat gently to avoid breaking the cream.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 1/2 cups
Calories: 320 kcal
Sugar: 4g
Sodium: 620mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 12g
Cholesterol: 60mg