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Chile Relleno Soup Recipe

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4.3 from 12 reviews

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.

  • Author: Chef
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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