Chile Relleno Soup Recipe

Introduction

Chile Relleno Soup is a hearty and comforting dish inspired by the classic Mexican chile relleno. It combines roasted poblano peppers, tender chicken, and melted cheeses in a flavorful broth that’s perfect for any season.

Ingredients

• 5 poblano peppers (also labeled Pasilla peppers, depending on location)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium sweet onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 5 cups low-sodium chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups chopped or shredded cooked chicken breast
• 8 ounces cream cheese, softened and cut into very small cubes
• 2 1/2 cups shredded cheddar cheese, divided
• 1 cup shredded pepper jack cheese
• Fresh chopped cilantro, for garnish

Instructions

1. Step 1: Clean and dry the poblano peppers. Roast them until the skin has blackened, charred, and blistered by placing the peppers on a foil-lined cookie sheet a few inches under the broiler set to high, flipping once, or by setting them over an open flame on a gas burner, turning all sides. This will take about 10 minutes.
2. Step 2: Transfer the roasted peppers to a plastic bag and seal it to trap in the steam. Let them cool, then rub off as much of the skin as possible with your fingers or a paring knife. Cut off the stems, slice the peppers in half, and remove and discard the seeds. Finely chop the peppers or pulse them a few times in a food processor.
3. Step 3: In a medium pot, warm the butter and olive oil over medium heat. Add the diced onion and sauté, stirring frequently, until softened, about 3 minutes. Add the minced garlic and cumin and cook until fragrant, about 20 seconds. Stir in the chopped poblanos.
4. Step 4: Pour in the chicken broth, salt, and pepper. Bring the mixture to a boil, then reduce heat to a very gentle simmer.
5. Step 5: Stir in the cooked, chopped chicken.
6. Step 6: Add the cream cheese and 2 cups of the shredded cheddar cheese. Whisk until melted and smooth.
7. Step 7: Divide the soup into 6 bowls. Sprinkle each with the remaining 1/4 cup cheddar cheese and the shredded pepper jack cheese. Place the bowls under the broiler until the cheese melts and turns golden, watching carefully to avoid burning.
8. Step 8: Garnish each bowl with fresh chopped cilantro and serve immediately.

Tips & Variations

• To save time, you can use pre-roasted poblanos found in some grocery stores.
• For a vegetarian version, substitute the chicken broth with vegetable broth and omit the chicken.
• Add a squeeze of fresh lime juice before serving to brighten the flavors.
• If you prefer a smoother texture, blend the soup slightly before adding the chicken and cheeses.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent the cheese from separating. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pepper instead of poblanos?

Yes, Anaheim or Hatch green chilies make good substitutes if poblanos are not available. Just adjust roasting times as needed.

Is this soup spicy?

The soup has a mild to moderate heat level thanks to the poblano peppers, which are generally mild. If you prefer it spicier, you can add a diced jalapeño or a pinch of cayenne pepper.

Chile Relleno Soup Recipe

Print Recipe

★★★★★

4.9 from 60 reviews

Chile Relleno Soup is a comforting and flavorful Mexican-inspired dish featuring roasted poblano peppers, tender chicken, and creamy cheeses simmered in a savory chicken broth. This hearty soup combines smoky and spicy notes with rich textures, topped with melted cheddar and pepper jack cheeses for an indulgent finish. Perfect for a cozy meal that’s both satisfying and easy to prepare.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Peppers and Vegetables

• 5 poblano peppers (also labeled Pasilla peppers, depending on location)
• 1 medium sweet onion, diced
• 3 cloves garlic, minced

Fats and Oils

• 2 tablespoons butter
• 1 tablespoon olive oil

Spices and Seasonings

• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper

Liquids and Broth

• 5 cups low-sodium chicken broth

Proteins and Cheeses

• 2 cups chopped or shredded cooked chicken breast
• 8 ounces cream cheese, softened and cut into very small cubes
• 2 1/2 cups shredded cheddar cheese, divided
• 1 cup shredded pepper jack cheese

Garnish

• Fresh chopped cilantro, for garnish

Instructions

1. Roast the Poblano Peppers: Clean and dry the poblano peppers thoroughly. Roast them until the skin is blackened, charred, and blistered by placing them a few inches under the broiler on a foil-lined cookie sheet, turning once, or by roasting them over an open flame on a gas burner until evenly charred, approximately 10 minutes total.
2. Steam and Peel the Peppers: Place the roasted peppers in a sealed plastic bag to trap steam and let them cool. Once cooled, rub off as much of the charred skin as possible using your fingers or a paring knife. Remove the stem, slice the peppers in half, and discard the seeds. Finely chop the peeled peppers or pulse them a few times in a food processor.
3. Sauté Aromatics: In a medium pot, warm the butter and olive oil over medium heat. Add the diced onion and sauté frequently, cooking until softened, about 3 minutes. Add minced garlic and cumin, cooking until fragrant, approximately 20 seconds, then stir in the finely chopped poblanos.
4. Add Broth and Seasonings: Pour in the chicken broth along with salt and pepper. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
5. Incorporate Chicken: Stir in the cooked, chopped chicken breast thoroughly, allowing it to warm through in the broth.
6. Melt in the Cheeses: Add the cubed cream cheese and 2 cups of shredded cheddar cheese to the pot. Whisk continuously until the cheeses have melted completely, creating a smooth and creamy soup base.
7. Prepare Cheese Topping: Divide the soup evenly into six bowls. Sprinkle each bowl with the remaining 1/2 cup cheddar cheese and the shredded pepper jack cheese.
8. Broil Cheese Topping: Place the bowls under the broiler just long enough for the cheeses to melt and turn golden brown. Watch carefully to prevent burning.
9. Garnish and Serve: Finish with a sprinkle of fresh chopped cilantro on each bowl. Serve immediately and enjoy this rich and comforting Chile Relleno Soup.

Notes

• Roasting peppers over an open flame gives a more authentic smoky flavor.
• Removing the skin from the roasted poblanos is important to avoid bitterness and improve texture.
• Use low-sodium chicken broth to control salt levels in the soup.
• You can substitute cooked shredded turkey or rotisserie chicken if preferred.
• Keep a close eye when broiling the cheese topping to prevent burning.
• For a vegetarian version, omit chicken and use vegetable broth.

Keywords: Chile Relleno Soup, roasted poblano soup, creamy chicken soup, Mexican soup recipe, chile relleno recipe