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Chile Relleno Soup

This soup is hands down my favorite soup any time of the year. It's easy to make, and there are some swaps that can make the recipe even easier than it already is — I'll outline those in the ingredients below. I found a recipe similar to this on Facebook a couple of years ago, which I've tweaked a lot of the ingredients to make this my own. Every time I make this soup, it turns out different because I like to eyeball the ingredients based on what I'm feeling — more jalapeno for a spicier soup or adding blended cottage cheese for added protein. Check out the Recipe Notes for more information on ways you can play around with this recipe. Other than that, I hope you enjoy my favorite soup!
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings: 4 people
Course: Soup
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 Poblano Peppers
  • 2 Tbsp Butter
  • 1 Small to Medium Yellow Onion, Diced
  • 4 Cloves Garlic, Minced
  • 1/2 Tsp Ground Cumin
  • 2 Tbsp Flour
  • 1 Corona Beer
  • 3 Cups Chicken Broth
  • 2 (Raw) Chicken Breasts, Diced in Small Pieces
  • 4 Oz Jalapeno Cream Cheese
  • 1 Cup Shredded Cheddar Cheese
  • Seasonings, To Taste salt, pepper, smoked paprika, lemon pepper, garlic powder, onion powder
  • 4 Slices Pepper Jack Cheese

Method
 

Prepare the Ingredients.
  1. Wash and dry the poblano peppers. We're going to be charring these to be able to peel off the skin, so there are a few ways you can do this based on what equipment you have:
    1. Over an open flame. (preferred) If you have a gas stove, turn the flame on and place your peppers on the grate directly above the flame. Turn the peppers with tongs every so often until the skin is black and charred.
    2. On a grill. Turn your grill on high. Place the peppers over the grill flames and turn with tongs until charred.
    3. Broil in the oven. Turn the oven on Broil - High. Place the peppers on a foil lined baking sheet directly under the broiler. Watch them closely and make sure to turn when the skin is charred.
    Whichever method you use, you just want to ensure the skin of the peppers is charred, and then immediately place them in a bowl covered with plastic wrap to steam. This will help the skin peel off easier.
    After the peppers have cooled off in the bowl, take a paper towel and rub the charred skin off the peppers. Run under water to get any remnants off.
    De-stem and de-seed the peppers, then dice them and set aside.
  2. Dice the onion & mince the garlic.
Start Cooking.
  1. In a medium to large-sized pot, melt the 2 Tbsp of butter over medium heat. Add the diced onion and sauté until almost translucent. Then, add the diced poblano, minced garlic, and 1/2 Tsp of ground cumin. Stir and cook until fragrant.
  2. Sprinkle the 2 Tbsp of flour over the cooked vegetables in the pot and stir. Cook, stirring for 2-3 minutes.
    3. You are looking for either the flour smell to cook off, or for the flour to get slightly golden.
  3. Stir in the Corona by pouring a little bit in at a time while stirring. Once the entire Corona is mixed into the pot, add the chicken broth one cup at a time while stirring.
  4. While you're waiting for the liquid to come to a simmer, dice the 2 raw chicken breasts into small 1/2-inch pieces. Once the soup is simmering, add in the chicken. Stir and let simmer for about 10 minutes.
  5. In a food processor, add 4oz of jalapeno cream cheese, 1 cup shredded cheddar cheese, and 1/2 cup of the simmering soup broth. Blend in the food processor until smooth, adding another 1/2 cup of the soup broth if needed.
  6. Pour the mixture into the soup while stirring. Then, season to taste with salt, pepper, smoked paprika, lemon pepper, garlic powder, and onion powder.
Time to Plate!
  1. Sometimes I skip this step, but it adds another layer of cheesy goodness, if desired.
    Preheat the oven to broil on high. Portion your soup into oven-safe bowls, then add a slice of pepper jack cheese to the top of the soup. Put your bowls on a baking sheet and slide under the broiler. Once the cheese is bubbling, take them out, and they are ready to eat!

Notes

As I said in the intro, this is a great recipe to mess around and add different ingredients to achieve different results. Below are some of the variations I make to this recipe:
  1. Spice it up! If you like spice, add 1 or 2 jalapenos to the soup. I usually prepare one jalapeno just like the poblano peppers to add some spice to the soup. If you want even more spice, use a serrano pepper!
  2. In a rush? The process of charring the peppers is sometimes too much for me. If that's the case for you, replace the poblano peppers with 2 cans of chopped green chilis. Then, you can skip straight to sauteing the onions and garlic.
  3. Need to hit your protein goal? In the food processor, blend 1 cup or more of cottage cheese until smooth. Then add your cream cheese (you can opt to use half of the cream cheese to even out the ratios or keep the full amount for extra creaminess.) and shredded cheddar cheese with the hot soup broth and blend until smooth again. Also, swap regular chicken broth for chicken bone broth for even more protein.
  4. Add a side! Sometimes soup isn't enough of a meal for my husband, so I'll serve this with either a chicken or plan cheese quesadilla. It's the perfect complement to the soup and great for dipping!
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