Mexican Recipes/ Soup

Chile Relleno Soup

Have you ever tried Chile Relleno? This Mexican dish is one of my faves- a poblano chile pepper stuffed with a white cheese, dipped in a fluffy egg batter then lightly fried.

While recently surfing the net, I came across a variation of this dish- Chile Relleno Soup. Gotta try this!, I said to myself. This is a creamy soup with roasted chopped poblano peppers and topped with a layer of melted cheese. And don’t think I’ve forgotten the batter-fried chile pepper in the recipe- you’ll find it resting under the layer of cheese, ready to be eaten. Yum, this looks like a luscious French Onion Soup with a Mexican twist. I wonder what Julia Child would think?

P.S. I’d really love it if you’d like my Facebook page! Any likes and shares are always appreciated!

The Method

First, the poblano peppers are roasted in the oven until the skins blister and turn black (careful not to burn them).

The blistered skin is then peeled and the chiles are chopped up and placed in the creamy soup mixture. One chile is coated in the fluffy egg mixture and then lightly fried in oil.

This fried chile is then placed on top of the creamy soup, ready for the melted cheese to be placed on top.

And here it is- Chile Relleno Soup.

Chile Relleno Soup
Serves 4
A creamy, cheesy soup topped with a golden-fried poblano chile.
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 5 poblano chiles
  2. 2 tbsps olive oil
  3. 1 onion, chopped
  4. 3-4 cloves garlic, minced
  5. ¼ cup coriander (cilantro) chopped
  6. ¼ cup flour
  7. 2 cups chicken stock
  8. 1 cup heavy cream
  9. 1 cup milk
  10. Salt to taste
  11. ½ cup shredded Jack cheese
Chile Relleno Topping
  1. 1/2 cup vegetable oil
  2. 2 eggs, separated
  3. 1 tbsp flour
  4. 1 tbsp baking soda
  5. 1/2 cup shredded jack cheese
Instructions
  1. Pre-heat the oven broiler to 400 F. Brush the poblano chile peppers with a little olive oil, place on a parchment-lined baking sheet and place under the broiler for 3-4 minutes. Turn the chiles and broil the other side for the same amount of time. The skin should blister and turn black, however be careful to not burn. Remove from the oven and place the chiles in a sealable plastic bag for about 15 minutes to soften the skin.
  2. Over medium heat, fry the onion and garlic in the olive oil until soft; add the chopped coriander and flour and continue to heat for several more minutes. Add the chicken stock, heavy cream, milk and salt to taste.
  3. Remove the chiles from the bag and carefully peel off the blistered skin, cut off the top and remove the seeds. Chop up four of the chiles and set the fifth one aside for the chile relleno topping. Add the chopped chiles to the sauce and let simmer for about 15 minutes until the sauce thickens. Add the ½ cup shredded jack cheese and stir until fully melted.
  4. While the sauce simmers, prepare the chile relleno topping. Cut the remaining chile in half; this will give you two larger pieces of chile that will later be placed on top of the soup.
  5. Separate the egg whites and yolks from the two eggs. Whip the egg whites with electric beaters until stiff peaks form. Add the flour and continue to beat for another minute. In a separate bowl, add the egg yolks to the baking powder and whip together slightly using a fork. Now fold the beaten egg whites into the egg yolks; the mixture should be light and airy.
  6. Heat the ½ cup oil in a fry pan over high heat. Dust each of the remaining chile halves with flour, then dip them into the egg mixture, fully coating them. Add to the cooking oil and fry about 1-2 minutes on each side until golden.
  7. Serve the soup into individual bowls, top with a piece of the fried chile relleno and extra shredded cheese. Place the bowls under the broiler for several minutes until the cheese turns golden, then serve.
Notes
  1. You could also substitute an Anaheim chile for the poblano chile.
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12 Comments

  • Reply
    John/Kitchen Riffs
    March 9, 2017 at 12:59 am

    Wow, what a neat soup! SO creative! Love all the flavors in this soup — such a terrific recipe. Thanks!
    John/Kitchen Riffs recently posted…The Blackthorn CocktailMy Profile

  • Reply
    sarah schmidt
    March 9, 2017 at 7:05 am

    Where’s the recipe? It sounds great, but maybe too much work for my style.

    • Reply
      Fran
      March 9, 2017 at 10:41 am

      Hi Sarah, the recipe is located at the end of the post. I think it was ‘truncated’ when you accessed my post through your email notification. In order to see the recipe, try clicking directly onto my website. The recipe does take a bit of effort, but I guess there is the old saying, “No pain, no gain!”
      Fran recently posted…Chile Relleno SoupMy Profile

  • Reply
    Mely Martinez
    March 12, 2017 at 7:58 am

    Interesting soup! Not actually a Mexican dish. Although, we have a Mexican soup in my country called “Poblano Soup” without the cheese and the frying part. It uses cream, milk, and also corn kernels.

    Happy cooking!

    Mely Martinez from Mexico in my Kitchen

  • Reply
    All That I'm Eating
    March 13, 2017 at 11:06 pm

    This looks amazing, what a great colour! I love the flavour of fresh chilli, I bet it’s tastes so good.
    All That I’m Eating recently posted…Slow Cooked Lamb CurryMy Profile

  • Reply
    Jean | DelightfulRepast.com
    March 14, 2017 at 8:15 am

    Fran, that is a luscious looking soup, full of flavors that I love!
    Jean | DelightfulRepast.com recently posted…Bean with Bacon SoupMy Profile

  • Reply
    Juliana
    March 15, 2017 at 11:38 am

    Since I discovered chile relleno I would order when I see it in the menu…your soup looks delicious…spicy and yes, topped with chile relleno…what a treat! Thanks for the recipe Fran.
    I hope you are having a nice week 🙂
    Juliana recently posted…Sous Vide Flank Steak and Chicken Breast with Moore’s MarinadeMy Profile

  • Reply
    Maureen
    March 17, 2017 at 10:43 pm

    This is gorgeous. I haven’t had it for a while and I’ve never made it myself but now I’m dying to try. You make it sound so easy. 🙂

  • Reply
    Karen (Back Road Journal)
    March 19, 2017 at 7:32 am

    Growing up in Texas, I really enjoy a delicious recipe like this one. Thanks for sharing it with us.
    Karen (Back Road Journal) recently posted…Couscous, A Savory Side DishMy Profile

  • Reply
    Kathy @ Beyond the Chicken Coop
    March 27, 2017 at 5:55 am

    I love chile rellenos! Making it into a soup is a genius idea! This looks so delicious!!!

  • Reply
    DAztecFoodie
    May 26, 2017 at 4:52 pm

    Hi, i am proudly mexican living in my country, onsite pacific ocean and gorgeous mountains.
    Chile Relleno my favorite dish.
    I think Julia would say Ohhh lala.
    Gorgeous way for a melting pot of two important cultural gastronomies in planet.
    FrenchMexicancuisine
    Thanks for sharing.

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