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Chile Relleno Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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