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Chile Relleno Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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