Print

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/chile-relleno-soup-recipe/