I just perfected a Chile Relleno Soup Recipe that stuns with melted cheese, smoky roasted poblanos, and enough attitude to make you cancel dinner plans.

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I’m obsessed with this Chile Relleno Soup Recipe because it hits every savory itch I’ve got. I love how roasted poblano peppers fold into a rich bowl that feels loud and unapologetic.

And the melty Monterey Jack cheese that strings up with every spoon? Yeah, addictive.

This isn’t one of those polite Mexican Soup Recipes that whispers, this one shouts, demands a napkin and a second bowl. I eat it when I’m happy, pissed, exhausted.

It’s messy, cheesy, pepper-forward, and utterly satisfying. No small talk.

Just bold soup that makes me want more, right now. Also, now I crave leftovers tomorrow.

Ingredients

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Roasted poblanos: smoky, slightly sweet heat that makes the soup feel homemade and cozy.
Vegetable oil: helps everything brown; neutral and handy for sautéing or frying.
Yellow onion: sweet base note that softens into comforting, savory background flavor.
Garlic: punchy little flavor pops that keep the soup lively and not flat.
Shredded chicken: protein and body; it’s hearty without being heavy.
Chicken broth: the savory backbone that keeps the soup warm and drinkable.
Diced tomatoes: bright acidity and texture, so it’s not all creamy richness.
Corn kernels: little bursts of sweet crunch; kid-friendly and fun.
Ground cumin: warm, earthy touch that says “Mexican-ish” without overpowering.
Dried oregano: herbal hint that ties the tomatoes and chiles together.
Salt and pepper: basic seasoning that makes everything actually taste like food.
Egg whites: whipped for airy, light fritter bits that float in the broth.
Egg yolks: rich silk that gives the soup a creamier mouthfeel.
Flour: helps the egg coating hold; gives a bit of chew.
Baking powder: little lift so fried bits stay tender, not dense.
Heavy cream: lush, creamy finish; you can swap crema for tang.
Melty cheese: gooey, stretchy goodness that’s comfort-food essential.
Queso fresco: salty crumbly contrast that brightens each spoonful.
Cilantro: fresh, herby hit; use less if you’re not a fan.
Tortilla strips: crunchy topping that adds texture and chip-like fun.
Lime wedges: bright acid that wakes up the whole bowl.

Ingredient Quantities

6 large poblano peppers, roasted, peeled and roughly chopped

2 tablespoons vegetable oil, plus more for frying

1 medium yellow onion, diced

3 cloves garlic, minced

2 cups cooked shredded chicken (rotisserie works great)

4 cups low sodium chicken broth

1 (14 ounce) can diced tomatoes, undrained

1 cup frozen or canned corn kernels, drained

1 teaspoon ground cumin

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

3 large eggs, separated (whites and yolks)

1/2 cup all purpose flour

1 teaspoon baking powder

1/2 cup heavy cream or Mexican crema

1 cup shredded Monterey Jack or Chihuahua cheese

1/2 cup crumbled queso fresco or cotija

1/4 cup fresh cilantro, chopped

Tortilla strips or chips, for serving

Lime wedges, for serving

How to Make this

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1. Roast the poblano peppers over a gas flame or under the broiler until charred all over, place in a bowl covered with plastic wrap for 10 minutes, peel, remove seeds and stems, roughly chop and set aside.

2. Heat 2 tablespoons vegetable oil in a large pot over medium heat, add the diced onion and cook until soft and translucent about 5 minutes, stir in the minced garlic and cook 30 seconds more.

3. Add the chopped poblanos, shredded chicken, diced tomatoes with their juices, corn, cumin and oregano, stir to combine and cook 2 minutes to marry the flavors.

4. Pour in the chicken broth, bring to a gentle simmer, season with salt and pepper to taste and let simmer 10 minutes so the flavors meld; if you want it creamier, stir in the 1/2 cup heavy cream or Mexican crema near the end of simmering.

5. While the soup simmers make the batter: in a clean bowl beat the 3 egg whites with a pinch of salt until stiff peaks form, in a separate bowl whisk together the 3 egg yolks, 1/2 cup flour and 1 teaspoon baking powder until smooth, fold the beaten whites into the yolk mixture gently, you want it airy but not flat.

6. Heat a shallow layer of vegetable oil in a skillet over medium-high heat until shimmering, drop spoonfuls of the batter into the oil and fry until golden and puffed on both sides, transfer to paper towel to drain; you can also spoon batter directly into the simmering soup in small dollops if you prefer not to fry.

7. Once the soup is ready, stir in 1 cup shredded Monterey Jack or Chihuahua cheese so it melts into the broth, adjust salt and pepper, remove from heat.

8. Ladle soup into bowls, top each bowl with a few of the fried batter puffs or the poached batter dollops, sprinkle with the 1/2 cup crumbled queso fresco or cotija and chopped cilantro.

9. Serve immediately with tortilla strips or chips on top for crunch and lime wedges on the side for squeezing over; enjoy it while hot, it tastes best fresh.

Equipment Needed

1. Gas stove or oven broiler for charring the poblanos
2. Large bowl plus plastic wrap to steam and sweat the peppers
3. Cutting board and a sharp chef knife for chopping peppers and onion
4. Large soup pot for cooking the broth and simmering everything
5. Frying skillet or shallow sauté pan for making the batter puffs (or for spooning batter into the soup)
6. Two mixing bowls (one for egg whites, one for yolk/flour mix) and a rubber spatula for folding
7. Whisk and handheld electric mixer or beaters for whipping the egg whites
8. Slotted spoon or tongs to retrieve fried puffs and a ladle for serving the soup
9. Measuring cups and spoons for the flour, baking powder, spices and liquids

FAQ

Q: Can I skip roasting the poblano peppers?

A: You can, but roasted poblanos give the soup its smoky depth. If you skip roasting the flavor will be milder and more vegetal. If you’re short on time, use a jarred roasted poblano or fire-roast canned green chiles.

Q: How do I get a light, fluffy egg batter that sticks to the soup pieces?

A: Whip the egg whites to stiff peaks then gently fold in the yolks mixed with flour, baking powder and a little cream. Be gentle so the foam stays airy. Fry quickly in hot oil till golden then drop into the simmering soup.

Q: Can I make this vegetarian?

A: Yes. Swap the chicken for extra roasted veggies like zucchini and mushrooms or use cooked black beans. Use vegetable broth instead of chicken broth and skip the shredded cheese if you want it fully vegan, but you may want a vegan cream alternative for richness.

Q: How far ahead can I make the soup?

A: The base soup stores well in the fridge for up to 3 days and freezes for 2 to 3 months. Don’t fry the egg fritters until just before serving, they get soggy if added early.

Q: Can I use different cheeses?

A: Monterey Jack or Chihuahua give great melt and mild flavor. Queso fresco or cotija add salt and crumbly texture. You can swap for pepper jack if you want spice, or for a milder mozzarella if needed.

Q: Any tips for serving and garnishes?

A: Serve with tortilla strips or crunchy chips, a squeeze of lime and chopped cilantro. If you like it creamier drizzle extra crema or a splash of heavy cream. Add avocado slices for extra richness.

Chile Relleno Soup Recipe Substitutions and Variations

6 large poblano peppers: swap for anaheim peppers for milder heat, pasilla for deeper, smokier flavor, or use 3 green bell peppers if you want almost no heat.
2 cups cooked shredded chicken: use shredded rotisserie turkey, pulled pork, or make it vegetarian with 2 cups cooked black beans or pinto beans.
1/2 cup heavy cream or Mexican crema: replace with half and half, or stir 1/2 cup plain Greek yogurt with 1 to 2 tablespoons warm broth so it won’t curdle.
1 cup shredded Monterey Jack or Chihuahua cheese: sub mild cheddar, pepper jack for a little kick, or a blend of mozzarella and queso fresco if you want creaminess without too much salt.

Pro Tips

1. Roast poblanos until they’re really charred, then don’t rinse them or you’ll wash away flavor, just sweat them in a covered bowl for 10 minutes before peeling; that steam makes the skins slip off easier and keeps the peppers sweet, but don’t oversteam or they get soggy.

2. If you want extra depth brown the shredded chicken briefly with the onions and spices so it picks up color and flavor; use rotisserie chicken but tear it into uneven pieces so every spoonful has texture, and taste for salt before adding the cheese because pre-salted chicken can make it too salty.

3. When you fold the beaten egg whites into the yolk and flour mix be gentle and stop folding as soon as it’s mixed; overworking will deflate the batter and you’ll get dense dumplings, underwork and you’ll have streaks of flour — aim for a light, slightly lumpy batter.

4. For the fried puffs, keep oil temperature steady; too hot and they brown outside before puffing, too cool and they absorb oil. Use a thermometer if you can, or test with a small drop first. If you want less oil, spoon the batter directly into the simmering soup to poach them, but lower the heat so they cook through without breaking apart.

Chile Relleno Soup Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I just perfected a Chile Relleno Soup Recipe that stuns with melted cheese, smoky roasted poblanos, and enough attitude to make you cancel dinner plans.

Servings

servings

Calories

445

kcal

Equipment: 1. Gas stove or oven broiler for charring the poblanos
2. Large bowl plus plastic wrap to steam and sweat the peppers
3. Cutting board and a sharp chef knife for chopping peppers and onion
4. Large soup pot for cooking the broth and simmering everything
5. Frying skillet or shallow sauté pan for making the batter puffs (or for spooning batter into the soup)
6. Two mixing bowls (one for egg whites, one for yolk/flour mix) and a rubber spatula for folding
7. Whisk and handheld electric mixer or beaters for whipping the egg whites
8. Slotted spoon or tongs to retrieve fried puffs and a ladle for serving the soup
9. Measuring cups and spoons for the flour, baking powder, spices and liquids

Ingredients

6 large poblano peppers, roasted, peeled and roughly chopped
2 tablespoons vegetable oil, plus more for frying
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups cooked shredded chicken (rotisserie works great)
4 cups low sodium chicken broth
1 (14 ounce) can diced tomatoes, undrained
1 cup frozen or canned corn kernels, drained
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
3 large eggs, separated (whites and yolks)
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 cup heavy cream or Mexican crema
1 cup shredded Monterey Jack or Chihuahua cheese
1/2 cup crumbled queso fresco or cotija
1/4 cup fresh cilantro, chopped
Tortilla strips or chips, for serving
Lime wedges, for serving

Directions

Roast the poblano peppers over a gas flame or under the broiler until charred all over, place in a bowl covered with plastic wrap for 10 minutes, peel, remove seeds and stems, roughly chop and set aside.
Heat 2 tablespoons vegetable oil in a large pot over medium heat, add the diced onion and cook until soft and translucent about 5 minutes, stir in the minced garlic and cook 30 seconds more.
Add the chopped poblanos, shredded chicken, diced tomatoes with their juices, corn, cumin and oregano, stir to combine and cook 2 minutes to marry the flavors.
Pour in the chicken broth, bring to a gentle simmer, season with salt and pepper to taste and let simmer 10 minutes so the flavors meld; if you want it creamier, stir in the 1/2 cup heavy cream or Mexican crema near the end of simmering.
While the soup simmers make the batter: in a clean bowl beat the 3 egg whites with a pinch of salt until stiff peaks form, in a separate bowl whisk together the 3 egg yolks, 1/2 cup flour and 1 teaspoon baking powder until smooth, fold the beaten whites into the yolk mixture gently, you want it airy but not flat.
Heat a shallow layer of vegetable oil in a skillet over medium-high heat until shimmering, drop spoonfuls of the batter into the oil and fry until golden and puffed on both sides, transfer to paper towel to drain; you can also spoon batter directly into the simmering soup in small dollops if you prefer not to fry.
Once the soup is ready, stir in 1 cup shredded Monterey Jack or Chihuahua cheese so it melts into the broth, adjust salt and pepper, remove from heat.
Ladle soup into bowls, top each bowl with a few of the fried batter puffs or the poached batter dollops, sprinkle with the 1/2 cup crumbled queso fresco or cotija and chopped cilantro.
Serve immediately with tortilla strips or chips on top for crunch and lime wedges on the side for squeezing over; enjoy it while hot, it tastes best fresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.