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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.

Ingredients

Scale

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

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