Can I use a different type of cheese?

Yes! While this recipe uses a blend of cheddar and pepper jack cheese, you can easily swap in your favorite cheeses. Monterey Jack, Gouda, or even a little bit of cream cheese for extra creaminess would work perfectly. If you prefer a milder soup, you can just use more cheddar.

Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day as the flavors meld together. You can make it up to 2 days ahead and store it in the fridge. If you want to make it even further in advance, it freezes really well for up to 3 months. Just reheat it on the stovetop, and you may need to add a little extra broth to get the right consistency.

Can I make this soup without chicken?

Yes, you can definitely make this a vegetarian or vegan option by omitting the chicken. You could add beans like black beans or pinto beans for protein, or even sautéed vegetables to make it heartier. For a vegan version, swap the dairy for plant-based alternatives such as coconut milk and vegan cheese.

The soup has a mild level of spice due to the poblano peppers and optional pepper jack cheese. If you prefer a spicier version, feel free to add more poblano peppers or even some diced jalapeños. If you prefer a mild soup, you can leave out the pepper jack cheese and stick with the cheddar.

What can I serve with this soup?

This soup is hearty enough to serve on its own, but you can pair it with a variety of sides to make it even more filling. Try serving it with crispy tortilla chips, a simple Mexican rice, or a fresh side salad. You could also make some cheesy garlic breadsticks for a delicious pairing!

Delicious Chile Relleno Soup You Can Make in 25 Minutes

Name: Chile Relleno Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 tbsp avocado oil (or any cooking oil you prefer); 5 poblano peppers, diced; 2 red bell peppers, diced; 1 yellow onion, diced; 6 garlic cloves, minced; 6 cups chicken broth; 1 tsp cumin; ½ tsp salt; 8 oz cream cheese, cubed; 2 cups shredded cheddar cheese; ½ cup shredded pepper jack cheese (optional for added spice); 4 cups shredded cooked chicken (rotisserie chicken works great); Cilantro (for garnish, optional)

Description

This creamy, hearty Chile Relleno Soup is packed with bold Mexican flavors like roasted peppers, cheese, and tender chicken. It’s perfect for a cozy family dinner or a quick weeknight meal!

Ingredients

Scale

2 tbsp avocado oil (or any cooking oil you prefer)
5 poblano peppers, diced
2 red bell peppers, diced
1 yellow onion, diced
6 garlic cloves, minced
6 cups chicken broth
1 tsp cumin
½ tsp salt
8 oz cream cheese, cubed
2 cups shredded cheddar cheese
½ cup shredded pepper jack cheese (optional for added spice)
4 cups shredded cooked chicken (rotisserie chicken works great)
Cilantro (for garnish, optional)

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Instructions

In a large Dutch oven, heat the avocado oil over medium heat. Add the diced onion, poblano peppers, and bell peppers. Sauté for about 3-4 minutes until the onions become translucent and the peppers soften.
Add the minced garlic and cook for another 30 seconds.
Pour in the chicken broth, cumin, and salt. Stir and bring to a boil. Reduce heat and simmer.
Add cubed cream cheese, shredded cheddar cheese, and optional pepper jack cheese. Stir constantly to melt and blend the cheeses into a smooth, creamy soup.
Add shredded cooked chicken and heat for another 1-2 minutes.
Serve in bowls and garnish with fresh cilantro (optional).

Notes

Feel free to adjust the spice level by adding more poblano peppers or skipping the pepper jack cheese for a milder version.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 4g
Sodium: 700mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 18g
Cholesterol: 65mg