If you are craving a bowl that’s bursting with smoky, cheesy, and comforting flavors, the Chile Relleno Soup Recipe will quickly become your new go-to. This soup captures the very essence of the beloved chile relleno dish but transforms it into a silky, satisfying soup that is perfect for any night of the week. Rich roasted poblanos, tender chicken, and melty cheese come together in a way that feels both indulgent and wholesome. Trust me, once you make this, you’ll be spooning it up straight from the pot and sharing it with everyone you know.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, yet each adds its own magic to create the perfect balance of heat, creaminess, and freshness. From the smoky poblano peppers to the creamy blend of cheeses, this combination is what makes the Chile Relleno Soup Recipe sing.
- 4 medium poblano peppers: Roasting these adds a smoky depth that’s essential for the soup’s signature flavor.
- 2 tbsp butter: Provides a silky base for sautéing the aromatics.
- 1/4 cup chopped onion: Adds sweetness and body to the broth.
- 2 cloves garlic (minced): Delivers a hint of warmth and pungency.
- 1 tsp ground cumin: Brings earthiness and a touch of spice.
- 4 cups chicken bone broth: Forms a rich and nourishing soup base.
- Salt and pepper to taste: Enhances all the flavors without overpowering.
- 1 1/2 lb boneless skinless chicken (thighs or breasts, cut into 1/2 inch pieces): Keeps the soup hearty and satisfying.
- 8 ounces cream cheese: Gives the soup a luscious, creamy texture.
- 1 1/2 cups shredded cheddar cheese: Adds sharpness and gooey richness to the mix.
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each): Perfect for melting on top to finish the soup with a bubbly, golden layer.
How to Make Chile Relleno Soup Recipe
Step 1: Roast the Poblanos
Start by roasting those poblano peppers until their skins are beautifully charred and blistered. Whether you hold them over a gas stove’s flame or place them under the broiler, the goal is to develop that smoky, deep flavor that’s the heart of this soup.
Step 2: Peel and Chop the Poblanos
Once roasted, pop the peppers into a bowl and cover with plastic wrap—this steams them gently making the skin easy to remove. Rub off as much skin as you can, remove the seeds, and then finely chop them in a food processor or blender. This will disperse that rich pepper flavor evenly throughout the soup.
Step 3: Sauté Onion, Garlic, and Spices
In a large saucepan, melt the butter over medium heat and add your chopped onion, cooking until it becomes translucent and sweet. Stir in the garlic, cumin, and chopped poblanos and cook just until fragrant, ensuring those flavors meld beautifully before adding the liquid.
Step 4: Simmer the Chicken and Broth
Pour in the chicken bone broth and season with salt and pepper to your taste. Bring the mixture to a boil, then reduce it to a simmer and add the chicken pieces. Let them cook gently until tender and cooked through, which should take about 10 minutes.
Step 5: Blend Cheese Mixture
While the chicken cooks, combine the cream cheese, shredded cheddar, and about one cup of hot broth (make sure to avoid getting chicken pieces in here) in your blender or food processor. Blend until completely smooth. This silky cheese mixture is what transforms the soup into a creamy dream.
Step 6: Combine and Broil for the Perfect Finish
Stir the smooth cheese blend back into the pot of soup. Then, ladle the soup into ovenproof bowls, float a slice of cheddar or pepper jack on top, and pop them under the broiler just close enough until the cheese melts and bubbles to a golden, irresistible finish. This final step adds a luscious top layer that makes every spoonful feel like a celebration.
How to Serve Chile Relleno Soup Recipe
Garnishes
Fresh garnishes can elevate this soup to the next level. Try topping with chopped cilantro, a squeeze of fresh lime, or a dollop of sour cream to add brightness and cool contrast. Crispy tortilla strips or a sprinkle of cotija cheese would also bring delightful texture and flavor.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or even a side of Mexican rice to soak up the delicious broth. A simple green salad with a light vinaigrette will balance the richness perfectly, making your meal feel complete and satisfying.
Creative Ways to Present
For a cozy gathering, serve the soup in small ramekins or mini ovenproof crocks and broil the cheese topping right before serving. Another fun idea is to set out a garnishes bar so everyone can customize their bowls with their favorite toppings, turning dinner into an interactive experience.
Make Ahead and Storage
Storing Leftovers
This soup keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers just as tasty, if not better.
Freezing
You can freeze Chile Relleno Soup Recipe in freezer-safe containers for up to 3 months. To ensure the best texture upon reheating, avoid freezing with the broiled cheese topping—add that fresh when you serve.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If needed, add a splash of broth or water to restore the perfect consistency. Don’t forget to add fresh cheese on top and broil for that irresistible finish before serving.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken with hearty vegetables like mushrooms or zucchini, and use vegetable broth instead of chicken broth. The roasted poblanos and cheese base will still deliver great flavor.
What other cheeses can I use?
If cheddar or pepper jack isn’t your favorite, try Monterey Jack, mozzarella, or even a Chihuahua cheese for a different but delightful cheesy twist.
How spicy is this soup?
The poblano peppers used are generally mild but provide a nice smoky heat. If you prefer more bite, you can add a pinch of cayenne pepper or include a diced jalapeño when sautéing.
Can I roast poblanos ahead of time?
Yes! Roasted poblanos can be stored in the refrigerator for up to 3 days or frozen for longer. This makes meal prep even easier when you want a quick soup.
Is cream cheese necessary?
Cream cheese is key for that smooth, indulgent texture. If you want a lighter option, try substituting with a bit of Greek yogurt or sour cream, but the soup won’t be quite as rich.
Final Thoughts
The Chile Relleno Soup Recipe is one of those comfort dishes that feels like a warm hug in a bowl. It’s simple to make, packed with delightful flavors, and perfect for sharing with loved ones. If you’re looking for a new favorite soup to cozy up with, I can’t recommend this one enough. Give it a try—it’s sure to become a beloved recipe in your kitchen!
PrintChile Relleno Soup Recipe
A comforting and flavorful Chile Relleno Soup featuring roasted poblano peppers, tender chicken, and a creamy blend of cheeses. This recipe combines smoky roasted peppers with a rich chicken broth and melted cheese topping, perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Peppers
- 4 medium poblano peppers
Soup Base
- 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
Chicken
- 1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1/2 inch pieces
Cheese Blend
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
Topping
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each)
Instructions
- Roast the Poblanos: Roast the poblano peppers until their skin is charred and blistered. You can do this over an open flame on a gas stove or by placing them under a hot broiler, turning occasionally to ensure all sides are charred.
- Cool and Prep Peppers: Place the roasted peppers in a bowl and cover with plastic wrap to steam and cool. Once cool enough to handle, rub the skin to remove as much charred skin as possible. Cut out and discard the seeds, then finely chop the peppers using a food processor or blender. Set aside.
- Sauté Aromatics: 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 chopped poblanos, stirring until fragrant, about 1 minute.
- Simmer Soup: Pour in the chicken bone broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to a simmer. Add the chicken pieces and cook until the chicken is fully cooked, about 10 minutes.
- Prepare Cheese Mixture: In the same food processor or blender used for the poblanos, combine the cream cheese, shredded cheddar cheese, and about 1 cup of the hot broth (avoiding any chicken pieces). Blend until smooth, then stir this creamy cheese mixture back into the soup.
- Broil Cheese Topping: Preheat your broiler. Ladle the soup into individual ovenproof bowls and float a slice of cheddar or pepper jack cheese on top of each. Place the bowls under the broiler about 6 inches from the heat and broil until the cheese is melted and bubbly, about 2-3 minutes. Serve hot.
Notes
- Roasting the poblanos over an open flame adds a smoky flavor essential to authentic chile relleno taste.
- If you prefer a smoother soup, you can blend the entire soup after adding the cheese mixture.
- Use thick ovenproof bowls for broiling the cheese topping to avoid breaking.
- Chicken thighs add more flavor and moisture, but breasts can be used if preferred.
- Adjust the amount of cumin to taste for a milder or more robust flavor.
- For a vegetarian version, substitute vegetable broth and omit chicken, adding beans or extra vegetables for protein.
