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Chile Relleno Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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