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Chile Relleno Soup Secrets That Will Spice Up Your Dinner Tonight

Creamy Chile Relleno Soup with roasted peppers, corn, cheese textures.
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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

  1. 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.
  2. 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.
  3. Stir in broth, tomatoes, chopped poblanos, corn, and green chiles. Simmer gently for 15 minutes.
  4. 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.
  5. 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!

Nutrition

Find it online: https://www.stacksipsnack.com/chile-relleno-soup/