Chile Relleno Soup Recipe

Introduction

Chile Relleno Soup is a comforting and flavorful dish inspired by the classic Mexican stuffed pepper. This creamy, cheesy soup combines roasted poblano peppers, tender chicken, and a rich blend of cheeses to create a satisfying meal 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 the skin is charred and blistered. You can do this over the open flame on a gas stove or by placing the peppers under a high broiler, turning to get all sides charred.
2. Step 2: Place the roasted peppers in a bowl and cover with plastic wrap. Let cool, then rub off as much skin as possible. Remove the seeds and finely chop the peppers using a food processor or blender. Set aside.
3. Step 3: In a large saucepan over medium heat, melt the butter. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the garlic, cumin, and chopped poblanos, stirring until fragrant, about 1 minute.
4. Step 4: Stir in the chicken broth and season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer. Add the chicken pieces and cook until the chicken is cooked through, about 10 minutes.
5. Step 5: In the blender or food processor used for the poblanos, combine the cream cheese, shredded cheddar, and about 1 cup of hot broth from the soup (avoid adding chicken pieces). Blend until smooth, then stir this mixture back into the soup.
6. Step 6: To serve, preheat the broiler. Ladle the soup into individual ovenproof bowls and float a slice of cheddar or pepper jack cheese on top. Place under the broiler about 6 inches from the heat and broil until the cheese is melted and bubbly.

Tips & Variations

• For a spicier version, leave some seeds in the poblanos or add a pinch of cayenne pepper to the soup.
• Use bone broth for richer flavor, or substitute with good-quality chicken broth if unavailable.
• Leftover soup can be blended further for a smoother, creamier texture if desired.
• Try topping with fresh cilantro or a squeeze of lime for added brightness before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. To avoid overcooking the chicken, reheat until just warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can substitute vegetable broth for the chicken broth and omit the chicken pieces. Adding beans or roasted vegetables can boost protein and make it hearty.

Can I prepare this soup in advance?

Absolutely. Prepare the soup up to two days ahead and refrigerate. Add the cheese slices and broil just before serving to keep the topping fresh and bubbly.

Chile Relleno Soup Recipe

Print Recipe

★★★★★

4.8 from 206 reviews

Chile Relleno Soup is a comforting Mexican-inspired soup that features roasted poblano peppers, tender chicken, and a creamy blend of cream cheese and cheddar, topped with melted cheese under the broiler for a rich and flavorful finish.

• Author: Elena
• 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

Main 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. Roast the poblanos: Roast the poblano peppers over the open flame of a gas stove or under a broiler on high until the skin is charred and blistered all over. This usually takes about 5-10 minutes, turning occasionally to ensure even charring.
2. Cool and prepare peppers: Place the roasted peppers in a bowl and cover tightly with plastic wrap. Let them cool for about 10-15 minutes. Once cool, rub the skins to remove as much charred skin as possible. Cut out the seeds from the peppers, then finely chop them in a food processor or blender. Set aside.
3. Sauté aromatics and peppers: In a large saucepan over medium heat, melt the butter. Add the chopped onion and cook, stirring frequently, until translucent, about 5 minutes. Add the minced garlic, ground cumin, and the chopped poblanos, stirring until fragrant, about 1 minute.
4. Simmer soup with chicken: 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 the chicken is fully cooked through, approximately 10 minutes.
5. Blend cheese mixture: In the same blender or food processor used for the poblanos, add the cream cheese, shredded cheddar cheese, and about 1 cup of the hot broth from the soup (careful to avoid any chicken pieces). Blend until smooth and creamy, then stir this cheese mixture back into the simmering soup to combine.
6. Broil with cheese topping: Preheat your broiler. Ladle the soup into individual ovenproof bowls and float one slice of cheddar or pepper jack cheese on top of each bowl. Place the bowls under the broiler about 6 inches from the heat source and broil until the cheese is melted, bubbly, and lightly browned, about 2-4 minutes. Serve immediately.

Notes

• When roasting poblanos, use tongs or a heat-safe spoon to turn peppers safely.
• Removing the seeds ensures a milder heat level; leave some seeds for more spice.
• For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken.
• Use ovenproof bowls when broiling cheese topping to prevent cracking.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

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