Chile Relleno Soup Recipe

Introduction

Chile Relleno Soup is a comforting and flavorful dish inspired by the classic Mexican stuffed pepper. This creamy chicken and poblano pepper soup combines smoky roasted chiles with rich cheeses, making it perfect for chilly evenings or whenever you crave something hearty and delicious.

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 broiler until the skin is blistered and blackened, turning them to ensure even charring on all sides.
2. Step 2: Place the charred peppers in a bowl and cover with plastic wrap. Let them 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. Step 3: In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes, stirring frequently, until translucent.
4. Step 4: Stir in the minced garlic and ground cumin, cooking for an additional minute until fragrant. Add the chopped poblano peppers and stir to combine.
5. Step 5: Pour in the chicken broth and season with salt and pepper to taste. Bring the soup to a boil, then reduce heat to a simmer.
6. Step 6: Add the chicken pieces to the soup and cook for about 10 minutes, or until fully cooked.
7. Step 7: In a food processor or blender, combine the 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.
8. Step 8: Preheat the broiler. Divide the soup into individual ovenproof bowls and float a slice of cheddar or pepper jack cheese on top of each bowl.
9. Step 9: Place the bowls under the broiler about 6 inches from the heat and broil until the cheese is melted and bubbly.

Tips & Variations

• For extra smoky flavor, try grilling the poblano peppers instead of charring them over the flame.
• Use bone broth for richer taste, or substitute with good-quality chicken broth if preferred.
• Feel free to swap cheddar cheese for pepper jack or Monterey Jack for a spicier or creamier texture.
• To make it vegetarian, omit the chicken and use vegetable broth, then add black beans or corn for protein.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid breaking the creamy texture. Cheese topping is best enjoyed fresh but can be reheated briefly under the broiler if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the soup in advance?

Yes, you can prepare the soup up to the blending step earlier in the day and refrigerate it. Add the cheese topping and broil just before serving for the best texture and flavor.

Can I use fresh jalapeños instead of poblanos?

While jalapeños will add more heat, their flavor and texture differ from poblanos. Poblanos provide a mild, smoky taste that’s essential to this recipe. If you prefer more spice, you can add a small amount of jalapeño in addition to the poblanos.

Chile Relleno Soup Recipe

Print Recipe

★★★★★

4.9 from 134 reviews

This hearty Chile Relleno Soup recipe features roasted poblano peppers, tender chicken, and a creamy cheese blend to create a comforting, flavorful dish inspired by the classic Mexican chile relleno. The smoky peppers are charred to perfection, blended into a savory broth with melted cheddar cheeses, and topped with broiled cheese slices for a deliciously melty finish.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 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

Soups and Broth

• 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 or under a broiler, rotating to evenly blacken all sides until the skin is blistered and blackened.
2. Peel the Peppers: Place the hot peppers in a bowl covered with plastic wrap to steam for a few minutes. Once cooled, peel off as much skin as possible, remove seeds, and finely chop the peppers in a food processor or blender. Set aside.
3. Sauté Onion and Garlic: Melt butter in a large saucepan over medium heat. Add chopped onion and cook, stirring frequently, until translucent, about 5 minutes. Stir in garlic and cumin, cooking for another minute until fragrant. Add the processed poblano peppers and stir to combine.
4. Simmer the Soup: Pour in chicken broth and season with salt and pepper. Bring to a boil, then reduce heat to simmer. Add chicken pieces and cook for about 10 minutes or until fully cooked through.
5. Blend the Creamy Base: In a blender or food processor, combine cream cheese, shredded cheddar cheese, and about 1 cup of hot broth (without chicken). Blend until smooth and stir the creamy mixture back into the simmering soup.
6. Broil the Cheese Topping: Preheat the broiler. Ladle the soup into individual ovenproof bowls and float a slice of cheddar or pepper jack cheese atop each bowl. Place under the broiler about 6 inches from heat, broiling until cheese is melted and bubbly, approximately 2-3 minutes.

Notes

• Roasting the poblano peppers over an open flame adds a smoky depth; alternatively, broil in the oven if you don’t have a gas stove.
• Removing the skins and seeds from the poblanos prevents bitterness and enhances texture.
• Use bone broth for richness, but you can substitute with regular chicken broth if needed.
• Adjust the amount of shredded cheese in the creamy base to your desired richness and thickness.
• Serve immediately after broiling to enjoy the cheese in its melty, bubbly state.
• This soup pairs well with warm tortillas or crusty bread.

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