Chile Relleno Soup Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://amayaharis.com/chile-relleno-soup-recipe/
