This Chile Relleno Soup is a warm, comforting dish that combines the flavors of stuffed peppers with a tasty broth. It’s perfect for a cozy night in!
The creamy and cheesy goodness really makes this soup special. I like to top it with extra cheese and some crunchy tortilla strips—so good! 🥣
Making this soup is quite simple. Just mix everything in one pot and let it simmer. You’ll have a delicious meal ready without a lot of fuss!
Key Ingredients & Substitutions
Poblano Peppers: These are key for that distinct flavor. If you can’t find them, you can substitute with Anaheim peppers for a milder taste or jalapeños for a bit more heat.
Ground Beef/Chorizo: Either will work, but I prefer chorizo for its bold spices. If you’re looking for a lighter option, ground turkey or plant-based crumbles can be great substitutes!
Cheese: Monterey Jack is melty and nice, but Chihuahua cheese is traditional. If you’re avoiding dairy, try a vegan cheese that melts well, or skip it altogether for a lighter broth.
Eggs: They provide a fluffy texture to the soup. If you’d like to keep it egg-free, use tofu or skip the egg part entirely—just enjoy the soup as is!
How Do You Roast Poblano Peppers Perfectly?
Roasting poblanos gives them a lovely smoky flavor. To do this right, it’s best to use high heat and keep an eye on them. Here’s how:
- Hold the peppers over a flame with tongs or place them under the broiler. Turn occasionally until the skin blisters and turns black.
- After roasting, transfer them to a bowl and cover with plastic wrap or foil for 10 minutes. This steams the peppers, making the skin easy to remove.
- Once cooled, peel the skin off, slice, and prep for your soup!
This simple step really boosts the taste of your soup and makes it special!
Chile Relleno Soup
Ingredients You’ll Need:
- For the Soup:
- 2 tablespoons olive oil
- 1 pound ground beef or Mexican chorizo
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 poblano peppers, roasted, peeled, seeded, and chopped
- 1 (14 oz) can diced tomatoes
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 1/2 cup fresh cilantro, chopped
- 1 cup shredded Monterey Jack or Chihuahua cheese
- For the Egg Patties:
- 4 large eggs
- 1/2 cup all-purpose flour
- Vegetable oil, for frying eggs
- Optional Garnishes:
- Extra cilantro
- Sour cream
- Tortilla strips
How Much Time Will You Need?
This delicious dish will take about 45 minutes to prepare and cook. You’ll spend around 15 minutes getting everything ready, and then about 30 minutes for cooking and assembling the soup. It’s a perfect meal for a cozy evening!
Step-by-Step Instructions:
1. Roast the Poblanos:
Start by roasting the poblano peppers! You can do this over a gas flame or under the broiler until their skin blisters and blackens. Once done, place them in a sealed plastic bag or a covered bowl for about 10 minutes to let them steam. After that, peel off the skin, remove the stems and seeds, and chop them into bite-sized pieces. They will add a lovely smoky flavor!
2. Prepare the Soup Base:
In a large pot, heat the olive oil over medium heat. Add your ground beef or chorizo, breaking it apart with a spoon as it cooks until browned. Then, add in the chopped onion and garlic, cooking them for about 3 minutes until they’re softened and fragrant.
3. Combine the Ingredients:
Next, stir in your roasted poblano pieces along with the diced tomatoes. Allow everything to cook for another 5 minutes, letting the flavors meld beautifully.
4. Add Broth and Spices:
Pour in the chicken broth and season with cumin, chili powder, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes. This is where the soup gains its delightful taste!
5. Make the Egg Batter:
While your soup simmers, let’s prepare the egg patties! In a small bowl, separate the egg whites from the yolks. Beat the egg whites until they form stiff peaks, then gently fold in the yolks to create a fluffy batter.
6. Cook the Egg Patties:
Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Drop spoonfuls of the egg batter into the hot oil to fry them into small “patties.” Cook each side for 2-3 minutes until they’re golden brown, then remove and drain them on paper towels.
7. Assemble the Soup:
Time to serve! Ladle the delicious soup into bowls and carefully place one or two fried egg patties in each bowl, letting them soak a bit in the hot soup.
8. Add Cheese:
Sprinkle a generous amount of shredded cheese on top of each bowl while it’s still hot so the cheese can melt into gooey perfection!
9. Garnish and Serve:
For an extra touch, add chopped cilantro, a dollop of sour cream, or some crispy tortilla strips on top if you like. It adds flavor and texture to your meal!
10. Enjoy!
Serve hot and savor the creamy, spicy goodness reminiscent of a classic chile relleno in a wonderful soup form. Delicious!
Can I Use Other Types of Peppers?
Absolutely! While poblano peppers give the soup its signature flavor, you can substitute with Anaheim peppers for a milder taste or jalapeños if you prefer a spicier kick. Just adjust the quantity based on your spice tolerance!
Can I Make This Soup Vegetarian or Vegan?
Yes! To make it vegetarian, simply replace the ground beef or chorizo with plant-based meat alternatives or cooked lentils. For a vegan option, skip the eggs and cheese or use vegan substitutes, and ensure your vegetable broth is vegan-friendly!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat or in the microwave until heated through. The egg patties might lose some texture, so you can fry fresh ones if desired when reheating!
Can I Freeze Chile Relleno Soup?
Yes, you can freeze the soup! Allow it to cool completely before transferring to a freezer-safe container. It can stay frozen for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat gently on the stove!