Chile Relleno Soup Recipe

Introduction

Chile Relleno Soup is a creamy, comforting take on the classic Mexican chile relleno dish. Roasted poblano peppers and tender chicken combine with rich cheeses for a flavorful and satisfying bowl perfect for cooler days.

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 the skin is charred and blistered. Use an open flame on a gas stove or place them under a high broiler, turning to char all sides.
2. Step 2: Place the roasted peppers in a bowl and cover with plastic wrap. Let cool, then rub off as much skin as possible. Remove 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 often, until translucent, about 5 minutes. Add the garlic, cumin, and chopped poblanos, stirring until fragrant, about 1 minute.
4. Step 4: Stir in the chicken broth and season with salt and pepper. Bring to a boil, then reduce heat to simmer. Add the chicken pieces and cook until fully cooked, about 10 minutes.
5. Step 5: In the same food processor or blender used for the poblanos, combine the cream cheese, shredded cheddar, and about 1 cup of hot broth from the soup (avoid adding chicken). Blend until smooth, then stir the cheese mixture back into the soup.
6. Step 6: To serve, preheat the broiler. Ladle the soup into ovenproof bowls and float a slice of cheddar or pepper jack cheese on top. Place under the broiler about 6 inches from the heat until the cheese melts and bubbles, about 2-3 minutes.

Tips & Variations

• For a smoky flavor, you can roast the poblanos on a grill instead of the stove or broiler.
• Substitute cream cheese with queso fresco for a lighter texture and authentic taste.
• Use chicken thighs for juicier meat or chicken breasts for a leaner option.
• Add a squeeze of fresh lime juice or chopped cilantro before serving to brighten the soup.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cheese from separating. For best results, add fresh cheese slices when reheating before broiling if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken broth with vegetable broth and omit the chicken. You can add extra beans or vegetables like zucchini or corn for added protein and texture.

How do I remove the skin from roasted poblanos easily?

After roasting, placing the peppers in a covered bowl lets steam loosen the skin. Once cooled, rubbing the skins gently with your fingers or a towel will remove most of the charred skin without losing the smoky flavor.

Chile Relleno Soup Recipe

Print Recipe

★★★★★

4.4 from 77 reviews

This Chile Relleno Soup is a comforting and flavorful dish inspired by the classic Mexican chile relleno. Roasted poblano peppers are blended with creamy cheeses and tender chicken in a savory chicken broth, then topped with melted cheddar or pepper jack cheese for a rich, cheesy finish. Perfect for a cozy meal, this soup combines smoky, spicy, and creamy elements in every delicious spoonful.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 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 Liquid & Protein

• 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 poblanos over an open gas stove flame or under a high broiler until their skins are charred and blistered on all sides, imparting a smoky flavor.
2. Peel and Chop Peppers: Place the roasted peppers in a bowl covered with plastic wrap to steam and cool. Once cool, rub off as much skin as possible, remove seeds, and finely chop them using a food processor or blender. Set aside.
3. Sauté Aromatics: In a large saucepan over medium heat, melt butter. Add chopped onion and cook, stirring frequently, until translucent, about 5 minutes. Add minced garlic, ground cumin, and the chopped poblano peppers; stir until fragrant, about 1 minute.
4. Simmer Soup and Chicken: Pour in chicken bone broth, season with salt and pepper, and bring mixture to a boil. Reduce heat to a simmer and add chicken pieces. Cook until chicken is fully cooked through, approximately 10 minutes.
5. Prepare Cheese Blend: In the same blender or food processor used for the poblano peppers, combine cream cheese, shredded cheddar cheese, and about 1 cup of the hot soup broth (avoid chicken pieces). Blend until completely smooth and creamy. Stir this cheese mixture back into the soup, enriching the broth.
6. Broil Cheese Topping: Preheat your broiler. Ladle the soup into ovenproof bowls and float a slice of cheddar or pepper jack cheese on top of each. Place bowls about 6 inches from the broiler and broil until the cheese melts and becomes bubbly, providing a deliciously gooey topping.

Notes

• Roasting the poblano peppers adds essential smoky depth to the soup — don’t skip this step.
• Removing the skins thoroughly prevents a bitter texture in the soup.
• You can use chicken thighs for a juicier texture or breasts for leaner meat.
• Be careful when blending hot liquids; blend in small batches and vent the lid to avoid pressure buildup.
• Use ovenproof bowls for broiling the cheese topping safely.
• This soup pairs beautifully with warm tortillas or crusty bread to soak up the flavorful broth.

Keywords: Chile Relleno Soup, Poblano Pepper Soup, Mexican Soup, Chicken Cheese Soup, Comfort Food, Creamy Soup