Chile Relleno Soup Recipe

Introduction

Chile Relleno Soup is a comforting and flavorful dish that captures the essence of classic chile rellenos in a warm, hearty soup. With smoky roasted poblano peppers, savory meat, and fluffy fried egg patties, it’s perfect for cozy evenings. This recipe combines simple ingredients into a satisfying meal sure to please the whole family.

Ingredients

• 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
• 4 large eggs
• 1/2 cup all-purpose flour
• Vegetable oil, for frying eggs
• Optional garnishes: extra cilantro, sour cream, tortilla strips

Instructions

1. Step 1: Roast the poblano peppers over a gas flame or under the broiler until the skin blisters and blackens. Place them in a sealed bag or covered bowl for 10 minutes to steam. Peel off the skin, remove stems and seeds, then chop into bite-sized pieces.
2. Step 2: Heat olive oil in a large pot over medium heat. Add ground beef or chorizo and cook, breaking it apart, until browned.
3. Step 3: Add chopped onion and garlic to the pot. Cook for about 3 minutes until softened and fragrant.
4. Step 4: Stir in the roasted poblano peppers and diced tomatoes. Cook for another 5 minutes to blend flavors.
5. Step 5: Pour in chicken broth and season with cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Step 6: While the soup simmers, prepare the egg patties. Separate egg whites from yolks in a small bowl. Beat egg whites until stiff peaks form, then gently fold in yolks and flour to make a fluffy batter.
7. Step 7: Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Drop spoonfuls of the batter into the oil and fry for 2–3 minutes per side until golden brown. Drain on paper towels.
8. Step 8: Ladle soup into bowls and place one or two fried egg patties in each serving, allowing them to soak in the hot soup.
9. Step 9: Sprinkle shredded cheese on top of the soup so it melts deliciously.
10. Step 10: Garnish with fresh cilantro, a dollop of sour cream, or crispy tortilla strips if desired. Serve hot and enjoy!

Tips & Variations

• Substitute poblano peppers with Anaheim peppers for a milder flavor or jalapeños for more heat. Adjust quantity to suit your spice preference.
• Use plant-based meat or cooked lentils instead of beef or chorizo for a vegetarian version.
• For a vegan option, omit the egg patties and cheese or use vegan substitutes, and replace chicken broth with vegetable broth.
• Make sure to roast the peppers thoroughly to bring out their smoky flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Egg patties may lose some crispiness; consider frying fresh ones when reheating. You can also freeze the soup for up to 3 months—cool completely before freezing and thaw overnight in the fridge before warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers?

Yes! Anaheim peppers work well for a milder taste, and jalapeños offer more heat. Adjust the amount based on your spice tolerance.

Can I make this soup vegetarian or vegan?

Absolutely. Swap meat with plant-based alternatives or lentils for vegetarian. For vegan, skip the eggs and cheese or use vegan versions and choose vegetable broth.

Chile Relleno Soup Recipe

Print Recipe

★★★★★

4.9 from 126 reviews

Chile Relleno Soup is a flavorful and comforting Mexican-inspired soup that combines roasted poblano peppers, savory ground beef or chorizo, and a rich, spiced broth. Topped with fluffy fried egg patties and melted Monterey Jack cheese, this hearty soup delivers the essence of traditional chile relleno in a delicious bowl perfect for cozy dinners.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soups
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

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

Optional Garnishes:

• Extra cilantro
• Sour cream
• Tortilla strips

Instructions

1. Roast the Poblanos: Roast the poblano peppers over a gas flame or under the broiler until the skin blisters and blackens. Place them in a sealed plastic bag or covered bowl for 10 minutes to steam, then peel off the skin, remove stems and seeds, and chop into bite-sized pieces to add a smoky flavor.
2. Prepare the Soup Base: Heat olive oil in a large pot over medium heat. Add ground beef or chorizo and cook until browned, breaking it apart with a spoon. Add chopped onion and minced garlic, cooking about 3 minutes until soft and fragrant.
3. Combine the Ingredients: Stir in the roasted poblano pieces and diced tomatoes. Cook for an additional 5 minutes to blend the flavors.
4. Add Broth and Spices: Pour in chicken broth, season with cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes to develop the flavors.
5. Make the Egg Batter: Separate egg whites from yolks in a small bowl. Beat egg whites until stiff peaks form, then gently fold in the yolks to create a fluffy batter for frying.
6. Cook the Egg Patties: Heat about 1/2 inch vegetable oil in a skillet over medium-high heat. Drop spoonfuls of the egg batter into the hot oil to form patties. Fry each side for 2-3 minutes until golden brown, then drain on paper towels.
7. Assemble the Soup: Ladle the hot soup into bowls and carefully add one or two fried egg patties, letting them soak slightly in the soup.
8. Add Cheese: Sprinkle a generous amount of shredded Monterey Jack or Chihuahua cheese on top of each bowl so it melts into the hot soup.
9. Garnish and Serve: Add extra chopped cilantro, a dollop of sour cream, and crispy tortilla strips if desired for added flavor and texture.
10. Enjoy: Serve the soup hot and savor the creamy, spicy flavors reminiscent of classic chile relleno in a comforting soup form.

Notes

• Substitute poblano peppers with Anaheim for a milder flavor or jalapeños for more heat. Adjust quantity based on spice preference.
• Make vegetarian by replacing ground meat with plant-based alternatives or cooked lentils; use vegetable broth.
• Make vegan by omitting eggs and cheese or using vegan substitutes, ensuring broth is vegan-friendly.
• Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on stove or microwave.
• Egg patties may lose texture when reheated; consider frying fresh patties when serving leftovers.
• Freeze soup up to 3 months in a freezer-safe container after cooling completely; thaw overnight in fridge before reheating.

Keywords: Chile Relleno Soup, Mexican Soup, Poblano Pepper Soup, Ground Beef Soup, Chorizo Soup, Fried Egg Patties, Comfort Food, Spicy Soup