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Chile Relleno Soup Recipe

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★★★★★

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.

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 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

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