Chile Relleno Soup Recipe

Introduction

Chile Relleno Soup is a comforting, creamy dish inspired by the classic Mexican stuffed pepper. Roasted poblano peppers lend a smoky depth, while tender chicken and melted cheese make this soup irresistible for chilly days or anytime you crave bold flavors.

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 or under a broiler on high heat, rotating them to blister and blacken the skin evenly.
2. Step 2: Place the charred peppers in a bowl, cover with plastic wrap, and let cool. Peel off as much skin as possible, remove seeds, then finely chop the peppers using a food processor or blender. Set aside.
3. Step 3: In a large saucepan, melt butter over medium heat. Add chopped onion and cook for about 5 minutes until translucent, stirring frequently.
4. Step 4: Stir in minced garlic and ground cumin; cook for 1 more minute until fragrant. Add the chopped poblano peppers and stir to combine.
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 chicken pieces and cook for about 10 minutes, or until chicken is fully cooked through.
7. Step 7: In a food processor or blender, combine cream cheese, shredded cheddar cheese, and about 1 cup of hot broth (without chicken). Blend until smooth.
8. Step 8: Stir the creamy cheese mixture back into the soup to create a rich, smooth base.
9. Step 9: Preheat the broiler. Divide the soup into ovenproof bowls and float a slice of cheddar or pepper jack cheese on top of each.
10. Step 10: Place the bowls under the broiler about 6 inches from the heat. Broil until the cheese is melted and bubbly, then serve immediately.

Tips & Variations

• For extra smoky flavor, use fire-roasted canned chilies if fresh poblano peppers are unavailable.
• Substitute chicken thighs for a juicier texture or use chicken breasts for a leaner option.
• Add diced tomatoes or a splash of lime juice for a bright contrast.
• Use pepper jack cheese instead of cheddar for a spicier twist.
• If you prefer a chunkier soup, blend the cheese mixture with less broth or pulse briefly to retain some texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid separating the creamy cheese base. Cheese topping is best added fresh before serving, but you can melt slices under the broiler again if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken broth with vegetable broth and omit the chicken. You can add beans or extra vegetables for protein and heartiness.

How do I peel the roasted poblano peppers easily?

After charring, placing the peppers in a covered bowl traps steam which loosens the skin, making it easier to peel off with your fingers or a paper towel.

Chile Relleno Soup Recipe

Print Recipe

★★★★★

4.7 from 114 reviews

This Chile Relleno Soup recipe combines the smoky flavor of roasted poblano peppers with tender chicken, creamy cheeses, and a rich chicken broth for a comforting and flavorful meal. Perfectly roasted and peeled poblano peppers are blended into a creamy base with cream cheese and cheddar, then combined with shredded chicken and simmered to perfection, finishing with a broiled cheese topping that adds a delightful golden crust.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Peppers

• 4 medium poblano peppers

Sauté Base

• 2 tbsp butter
• ¼ cup chopped onion (about 40 g)
• 2 cloves garlic, minced
• 1 tsp ground cumin

Soup

• 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)

Cheese Blend

• 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 until the skins are blistered and blackened, either over an open flame on a gas stove or under a broiler on high heat, turning them frequently to ensure even charring on all sides.
2. Peel the Peppers: Place the charred peppers in a bowl and cover with plastic wrap to steam for a few minutes. Once cooled, peel off as much of the skin as possible, then remove the seeds. Finely chop the peppers using a food processor or blender, and 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, stirring frequently, until translucent. Stir in the minced garlic and cumin and cook for another minute until fragrant. Add the chopped poblano peppers and stir to combine.
4. Simmer the Soup: Pour in the chicken bone broth and season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to a simmer. Add the chicken pieces and cook for about 10 minutes, or until the chicken is fully cooked through.
5. Blend the Creamy Base: Remove about 1 cup of hot broth from the soup (without chicken) and combine it with the cream cheese and shredded cheddar cheese in a food processor or blender. Blend until smooth and creamy, then stir this mixture back into the soup, blending the flavors and creating a rich texture.
6. Broil the Cheese Topping: Preheat your broiler. Divide the soup into individual ovenproof bowls and float one slice of cheddar or pepper jack cheese on the surface 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 slightly golden, about 2-4 minutes. Serve immediately.

Notes

• To char peppers easily, use tongs to hold them directly over a burner or under a broiler.
• Covering the peppers after charring helps loosen the skins for easy peeling.
• You can use either chicken thighs or breasts; thighs will be juicier while breasts are leaner.
• The soup can be made a day ahead; just add the broiled cheese topping right before serving.
• For a spicier kick, add a pinch of cayenne pepper or diced jalapeño during the sauté step.

Keywords: chile relleno soup, poblano pepper soup, creamy chicken soup, Mexican soup, roasted pepper soup