Chile Relleno Soup Recipe

Introduction

Chile Relleno Soup is a comforting and flavorful dish inspired by the classic Mexican stuffed pepper. Roasted poblano peppers, tender chicken, and creamy cheeses combine to create a rich, satisfying soup that’s perfect for any season.

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 the open flame of a gas stove or by placing them close to the broiler on high heat, 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 skin as possible. Remove the seeds, then finely chop the peppers in a food processor or blender. Set aside.
3. Step 3: Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook, stirring frequently, until the onion is translucent, about 5 minutes. Stir in the garlic, ground cumin, and chopped poblanos, cooking for an additional minute until fragrant.
4. Step 4: Pour in the chicken bone broth and season with salt and pepper to taste. Bring the soup to a boil, then reduce heat to a simmer. Add the chicken pieces and cook until fully cooked through, approximately 10 minutes.
5. Step 5: In the same food processor or blender used for the poblanos, combine the cream cheese, shredded cheddar cheese, and about 1 cup of hot broth from the soup (avoid any chicken pieces). Blend until smooth, then stir this cheese mixture back into the soup to create a creamy texture.
6. Step 6: To serve, preheat your broiler. Ladle the soup into individual ovenproof bowls and top each with a slice of cheddar or pepper jack cheese. Place the bowls under the broiler about 6 inches from the heat and broil until the cheese is melted and bubbly.

Tips & Variations

• For a smoky flavor, consider using fire-roasted canned poblanos if fresh are unavailable.
• Swap chicken thighs for breasts if you prefer leaner meat, but thighs add extra juiciness.
• Add diced tomatoes or corn for a heartier soup with more texture.
• Use pepper jack cheese for a spicier kick in place of cheddar.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently in a saucepan over medium heat until heated through. If desired, add fresh cheese slices on top and broil briefly before serving to recreate the melted cheese topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken with roasted vegetables like zucchini or mushrooms and use vegetable broth instead of chicken broth for a vegetarian version.

How do I roast poblanos without a gas stove?

You can roast poblanos under the oven broiler or on a hot grill. Just turn frequently to ensure all sides get evenly charred and blistered.

Chile Relleno Soup Recipe

Print Recipe

★★★★★

4.9 from 95 reviews

Chile Relleno Soup is a comforting and flavorful Mexican-inspired dish featuring roasted poblano peppers, tender chicken, and a creamy cheese blend. This rich, hearty soup combines the smoky heat of roasted peppers with the smoothness of cream cheese and cheddar, topped with broiled melted cheese for an indulgent finish.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Peppers and Vegetables

• 4 medium poblano peppers
• 1/4 cup chopped onion
• 2 cloves garlic, minced

Soup Base

• 2 tbsp butter
• 1 tsp ground cumin
• 4 cups chicken bone broth
• Salt and pepper to taste

Chicken and Cheese

• 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. Roast Poblanos: Roast the poblano peppers over an open flame on a gas stove or under a high broiler until the skin is charred and blistered on all sides.
2. Peel and Chop Peppers: Place the roasted peppers in a bowl and cover with plastic wrap to steam and cool. Once cool, rub to remove as much skin as possible, then cut out the seeds. Finely chop in a food processor or blender, then set aside.
3. Sauté Aromatics: Melt butter in a large saucepan over medium heat. Add the chopped onion and cook, stirring often, until translucent, about 5 minutes. Add minced garlic, ground cumin, and chopped poblanos, stirring for about 1 minute until fragrant.
4. Add Broth and Chicken: Pour in chicken bone broth and season with salt and pepper. Bring to a boil, then reduce to a simmer. Add chicken pieces and cook until fully cooked through, around 10 minutes.
5. Blend Cheese Mixture: In the same blender or food processor used for poblanos, combine cream cheese, shredded cheddar, and about 1 cup of hot broth (avoiding chicken pieces). Blend until smooth, then stir this creamy mixture back into the soup.
6. Broil Cheese Topping: Preheat broiler. Ladle soup into ovenproof individual bowls and place a slice of cheddar or pepper jack cheese on top of each. Broil about 6 inches from the heat until cheese is melted and bubbly, about 3-5 minutes. Serve immediately.

Notes

• Roasting and peeling the poblano peppers adds a smoky, authentic flavor but can also be done in an oven under the broiler if a gas stove is not available.
• Using chicken thighs will result in juicier, more flavorful chicken, but breasts work well for a leaner soup.
• If you prefer a spicier soup, leave some seeds in the poblano or add diced jalapeño to the sauté.
• Be cautious when broiling the cheese on top—watch closely to avoid burning.
• This soup can be made ahead and reheated gently, but add the broiled cheese topping when serving for best texture.

Keywords: chile relleno soup, poblano pepper soup, chicken cheese soup, Mexican soup recipe, creamy chicken soup