Chile Relleno Soup Recipe

Introduction

Chile Relleno Soup is a comforting and flavorful dish inspired by the classic Mexican chile relleno. This creamy soup features roasted poblano peppers, tender chicken, and a melty cheese topping that brings warmth and depth to every spoonful.

Ingredients

• 4 medium poblano peppers
• 2 tbsp butter
• ¼ cup chopped onion (about 40 g)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 4 cups chicken bone broth (about 946 g)
• Salt and pepper to taste
• 1 ½ lbs boneless, skinless chicken (thighs or breasts), cut into ½-inch pieces (about 453 g)
• 8 oz cream cheese (about 226 g)
• 1 ½ cups shredded cheddar cheese (about 395 g)
• 8 slices cheddar or pepper jack cheese (thin sandwich slices, ¾ oz each)

Instructions

1. Step 1: Char the poblano peppers over an open flame on a gas stove or under a high broiler, rotating to blacken all sides evenly.
2. Step 2: Place the hot peppers in a bowl and cover with plastic wrap. Let them cool, then peel off the skin, remove seeds, and finely chop the peppers using a food processor or blender. Set aside.
3. Step 3: Melt butter in a large saucepan over medium heat. Add the chopped onion and cook, stirring frequently, for about 5 minutes until translucent.
4. Step 4: Stir in the garlic and cumin, cooking for an additional minute until fragrant. Add the chopped poblano peppers and mix well.
5. Step 5: Pour in the chicken bone broth, season with salt and pepper, and bring the soup to a boil. Reduce heat to a simmer.
6. Step 6: Add the chicken pieces and cook for about 10 minutes, or until the chicken is fully cooked through.
7. Step 7: In a food processor or blender, combine cream cheese, shredded cheddar, and about 1 cup of hot broth (without chicken). Blend until smooth, then stir this creamy mixture back into the soup.
8. Step 8: Preheat your broiler. Ladle the soup into ovenproof bowls and float one slice of cheddar or pepper jack cheese on top of each.
9. Step 9: Place the bowls under the broiler about 6 inches from the heat and broil until the cheese is melted and bubbly, around 2–4 minutes.
10. Step 10: Carefully remove the bowls from the oven and serve hot.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.
• Use a mix of pepper jack and cheddar for a spicier, creamier flavor.
• If you don’t have a broiler, melt the cheese topping under a hot oven at 425°F (220°C) for 3–5 minutes.
• To add texture, garnish with chopped fresh cilantro or a squeeze of lime before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Avoid broiling again after reheating to prevent overcooking the cheese topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roasted poblanos ahead of time?

Yes, you can roast, peel, and chop the poblanos up to 2 days in advance. Store them covered in the refrigerator until ready to use.

What can I substitute if I don’t have chicken bone broth?

Regular chicken broth or stock works fine as a substitute. For deeper flavor, you can also use a blend of stock and water with added seasoning.

Chile Relleno Soup Recipe

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★★★★★

4.8 from 112 reviews

This Chile Relleno Soup is a comforting and flavorful dish inspired by the classic Mexican chile relleno. Roasted poblano peppers blended with cream cheese and cheddar create a rich, creamy base, while tender chicken pieces add protein and heartiness. Topped with melted cheese under the broiler, this soup offers a perfect balance of smoky, cheesy, and savory flavors for a satisfying meal.

• Author: Clara
• 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
• ¼ cup chopped onion (about 40 g)
• 2 cloves garlic, minced

Broth and Seasoning

• 2 tbsp butter
• 1 tsp ground cumin
• 4 cups chicken bone broth (about 946 g)
• Salt and pepper to taste

Protein and Cheese

• 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into ½-inch pieces (about 453 g)
• 8 oz cream cheese (about 226 g)
• 1 ½ cups shredded cheddar cheese (about 395 g)
• 8 slices cheddar or pepper jack cheese (thin sandwich slices, ¾ oz each)

Instructions

1. Roast the Poblano Peppers: Char the poblano peppers over an open flame on a gas stove or under a high broiler, rotating frequently until the skin is blistered and blackened on all sides.
2. Peel the Peppers: Place the charred peppers in a bowl and cover with plastic wrap. Let cool, then peel off as much skin as possible. Remove the seeds and finely chop the peppers using a food processor or blender. Set aside.
3. Sauté Onion and Garlic: In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes until translucent, stirring frequently. Add minced garlic and ground cumin, cook for another minute until fragrant, then stir in the chopped poblano peppers.
4. Simmer the Soup: Pour in chicken bone broth and season with salt and pepper to taste. Bring the soup to a boil, reduce to a simmer, add the chicken pieces, and cook for about 10 minutes until the chicken is fully cooked.
5. Blend the Creamy Base: In a food processor or blender, combine cream cheese, shredded cheddar cheese, and about 1 cup of the hot broth (without chicken). Blend until smooth, then stir this creamy mixture back into the soup.
6. Broil the Cheese: Preheat your broiler. Ladle the soup into individual ovenproof bowls, place a slice of cheddar or pepper jack cheese on top of each. Place the bowls under the broiler about 6 inches from heat and broil until the cheese is melted and bubbly, about 2-3 minutes.

Notes

• Be sure to let the roasted peppers cool properly to make peeling easier and to avoid burning your fingers.
• Using chicken thighs adds more flavor, but breasts work well if you prefer leaner meat.
• If you don’t have chicken bone broth, regular chicken broth can be substituted.
• The cheese slices on top add a delicious gooey texture but can be omitted if preferred.
• For a spicier kick, leave some of the poblano seeds or add a pinch of cayenne pepper to the soup.

Keywords: Chile Relleno Soup, Poblano Pepper Soup, Mexican Soup, Creamy Chicken Soup, Roasted Pepper Soup