Chile Relleno Soup Recipe

Introduction

Chile Relleno Soup captures the delicious flavors of the classic Mexican dish in a warm, comforting bowl. This creamy, cheesy soup features roasted poblano peppers and tender chicken, perfect for a satisfying meal any day of the week.

Ingredients

• 4 medium poblano peppers
• 2 tbsp butter
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 4 cups chicken bone broth
• Salt and pepper to taste
• 1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1/2 inch pieces
• 8 ounces cream cheese
• 1 1/2 cups shredded cheddar cheese
• 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each)

Instructions

1. Step 1: Roast the poblano peppers until their skins are charred and blistered. You can do this over an open flame on a gas stove or by placing them under a broiler set to high, turning to char all sides evenly.
2. Step 2: Place the roasted peppers in a bowl and cover with plastic wrap. Let them cool, then rub off as much of the skin as possible. Remove the seeds and finely chop the peppers using a food processor or blender. Set aside.
3. Step 3: In a large saucepan over medium heat, melt the butter. Add the chopped onion and cook, stirring frequently, until translucent, about 5 minutes. Stir in the minced garlic, cumin, and chopped poblanos, cooking until fragrant, about 1 minute.
4. Step 4: Pour in the chicken bone broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to a simmer. Add the chicken pieces and cook until fully cooked through, about 10 minutes.
5. Step 5: In the same food processor or blender, combine the cream cheese, shredded cheddar cheese, and about 1 cup of hot broth from the soup (avoid including chicken pieces). Blend until smooth, then stir this cheesy mixture back into the soup.
6. Step 6: To serve, preheat the broiler. Ladle the soup into individual ovenproof bowls and float a slice of cheddar or pepper jack cheese on top. Place under the broiler about 6 inches from the heat and broil until the cheese is melted and bubbly, about 2-3 minutes.

Tips & Variations

• For a smoky flavor, roast the poblanos on an open flame rather than the broiler.
• Substitute bone broth with chicken stock if bone broth is unavailable.
• Use pepper jack cheese for a bit of extra spice on top.
• Add a squeeze of fresh lime juice when serving to brighten the flavors.
• For a vegetarian version, replace chicken with diced zucchini or mushrooms and use vegetable broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add extra broth or water if the soup thickens too much after cooling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance. Reheat it slowly on the stove and add the cheese topping just before serving to maintain its texture.

What can I use if I don’t have a gas stove or broiler to roast the peppers?

If neither is available, you can roast the peppers on a grill or char them in a hot dry skillet, turning often, until the skins blister.

Chile Relleno Soup Recipe

Print Recipe

★★★★★

5 from 61 reviews

Chile Relleno Soup is a comforting and flavorful Mexican-inspired soup featuring roasted poblano peppers blended with cream cheese and cheddar, tender chicken pieces, and aromatic spices. This hearty soup is finished with a broiled cheese topping, creating a deliciously creamy and cheesy meal that’s perfect for any season.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Peppers

• 4 medium poblano peppers

Sauté Base

• 2 tbsp butter
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tsp ground cumin

Soup and Proteins

• 4 cups chicken bone broth
• Salt and pepper to taste
• 1 1/2 lb boneless skinless chicken (thighs or breasts), cut into 1/2 inch pieces

Cheeses

• 8 ounces cream cheese
• 1 1/2 cups shredded cheddar cheese
• 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each)

Instructions

1. Roast Poblanos: Roast the poblano peppers until their skin is thoroughly charred and blistered by using an open flame on a gas stove or placing them under a high broiler, turning occasionally to char all sides.
2. Prepare Poblanos: Place the roasted peppers in a bowl, cover with plastic wrap, and let them cool. Once cool, rub off as much of the skin as possible and remove the seeds. Finely chop the peppers in a food processor or blender and set aside.
3. Sauté Aromatics: In a large saucepan over medium heat, melt the butter. Add the chopped onion and cook, stirring frequently, until translucent, approximately 5 minutes. Add the minced garlic, ground cumin, and chopped poblanos, stirring until fragrant for about 1 minute.
4. Simmer Soup: Pour in the chicken bone broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer. Add the chicken pieces and cook until chicken is fully cooked, about 10 minutes.
5. Blend the Cheese Mixture: Combine the cream cheese and shredded cheddar with about 1 cup of hot broth taken from the soup in the blender used for the poblanos. Blend until smooth, ensuring no chicken pieces enter the blender. Stir this creamy mixture back into the soup pot.
6. Broil Cheese Topping: Preheat the broiler. Ladle the soup into individual ovenproof bowls, top each with a slice of cheddar or pepper jack cheese, and place under the broiler about 6 inches from the heat source. Broil until the cheese melts and bubbles, about 2–3 minutes. Serve immediately.

Notes

• Be sure to roast the poblanos evenly for the best smoky flavor.
• Removing the seeds helps to reduce heat, but keep some seeds if you prefer more spice.
• Use chicken thighs for more moisture and flavor, but breasts work well for a leaner option.
• Serve with warm tortillas or crusty bread for a complete meal.
• Leftovers can be reheated gently on the stovetop or in the microwave.

Keywords: Chile Relleno Soup, poblano soup, creamy chicken soup, Mexican soup, roasted pepper soup, cheesy soup