Description
All the smoky, cheesy, comforting flavor of classic chile rellenos—without the fuss! This cozy Chile Relleno Soup is an easy one-pot meal that brings bold, authentic Mexican flavor to your weeknight table.
Ingredients
Scale
- 6 large poblano peppers
- 2 tablespoons olive oil
- 1 large white onion, diced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano (preferably Mexican)
- 4 cups chicken broth (or vegetable broth)
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 cup corn kernels (fresh or frozen)
- 1 can (4 oz) diced green chiles
- 8 oz cream cheese, softened and cubed
- 1 cup shredded Monterey Jack cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges (for serving)
Instructions
- Roast poblanos under the broiler for 5–7 minutes per side until charred. Transfer to a covered bowl or paper bag to steam for 10 minutes, then peel, deseed, and chop.
- In a Dutch oven, heat olive oil over medium. Add diced onion and sauté 5–6 minutes until translucent. Add garlic, cumin, and oregano; cook 30 seconds more.
- Stir in broth, tomatoes, chopped poblanos, corn, and green chiles. Simmer gently for 15 minutes.
- Reduce heat to low and stir in cream cheese cubes until melted. Slowly add shredded cheese and cream, stirring gently. Do not boil after adding dairy.
- Season with salt and pepper. Let soup simmer on low 5 minutes more. Serve with fresh cilantro and lime wedges, and enjoy!
Notes
Roasting your poblanos is key for smoky flavor—don’t skip it! For dairy-free, use coconut cream and plant-based cheese. Tastes even better the next day!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 5g
- Sodium: 785mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg