Chile Relleno Soup Recipe

Introduction

Chile Relleno Soup is a comforting, cheesy dish inspired by the classic Mexican chile relleno. Roasted poblano peppers create a smoky, rich base enhanced by tender chicken and creamy cheeses, perfect for warming up on a chilly day.

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, then roast them until the skin has blackened, charred, and blistered. You can do this 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 to all sides. This will take about 10 minutes.
2. Step 2: Transfer the peppers to a plastic bag and seal it to trap in the steam. Let cool, then rub off as much of the skin as possible using your fingers or a paring knife. Cut off the stem and slice in half to remove and discard the seeds. Very finely chop the peppers or pulse a few times in a food processor. Set aside.
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 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 the 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 cheddar cheese; whisk until melted and smooth.
7. Step 7: Divide the soup into 6 bowls and sprinkle each with the remaining 1/2 cup cheddar cheese and the pepper jack cheese. Set the bowls under the broiler until the cheese is melted and golden, watching carefully to prevent burning.
8. Step 8: Garnish with fresh chopped cilantro and enjoy your Chile Relleno Soup!

Tips & Variations

• Use a gas burner flame for the best smoky flavor when roasting poblanos, but a broiler works well too.
• For a vegetarian version, omit the chicken and use vegetable broth instead.
• Add a pinch of smoked paprika for extra depth if you like smoky spices.
• If you prefer a smoother texture, blend the soup before serving and then add the cheeses.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the cheese from separating. This soup does not freeze well due to the cream cheese and shredded cheeses.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pepper?

Yes, you can substitute poblano peppers with Anaheim or pasilla peppers if you cannot find poblanos. The flavor will vary slightly, but the soup will still be delicious.

Is it okay to use pre-cooked chicken or rotisserie chicken?

Absolutely! Pre-cooked or rotisserie chicken works perfectly and saves time. Just chop or shred it before adding to the soup.

Chile Relleno Soup Recipe

Print Recipe

★★★★★

4.9 from 72 reviews

Chile Relleno Soup is a creamy, flavorful Mexican-inspired soup that features roasted poblano peppers blended with tender chicken, cream cheese, and a blend of melted cheddar and pepper jack cheeses. This comforting dish combines smoky, spicy, and cheesy elements, garnished with fresh cilantro for a bright finish.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

Peppers

• 5 poblano peppers (also labeled Pasilla peppers, depending on location)

Sauté Base

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium sweet onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin

Soup Liquids and Seasonings

• 5 cups low-sodium chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper

Chicken and Cheese

• 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 Poblanos: Clean and dry the poblano peppers, then roast them until their skin is blackened, charred, and blistered. This can be done by placing them on a foil-lined cookie sheet a few inches under a high broiler, turning once, or by charring them over an open flame on a gas burner, turning all around. This process takes about 10 minutes.
2. Steam and Peel: Transfer roasted peppers to a plastic bag and seal to trap the steam. Let them cool, then rub off as much of the skin as possible using your fingers or a paring knife. Cut off the stems, slice peppers in half, and remove seeds. Finely chop the peeled peppers or pulse briefly in a food processor. Set aside.
3. Sauté Aromatics: In a medium pot, warm butter and olive oil over medium heat. Add diced onion and sauté, stirring frequently, until softened, about 3 minutes. Add minced garlic and cumin, cooking until fragrant, about 20 seconds. Stir in the chopped roasted poblanos.
4. Add Liquids and Simmer: Pour in chicken broth, then add salt and pepper. Bring the mixture to a boil, then reduce heat to a gentle simmer.
5. Add Chicken: Stir in the cooked, chopped chicken breast until evenly distributed.
6. Melt Cheese: Add the cream cheese and 2 cups of the cheddar cheese to the soup. Whisk continuously until all cheeses melt smoothly into the soup.
7. Serve and Broil Cheese Topping: Divide the soup into 6 bowls. Sprinkle each with the remaining 1/2 cup cheddar cheese and the shredded pepper jack cheese. Place bowls under the broiler just until cheese is melted and golden, watching carefully to prevent burning.
8. Garnish and Enjoy: Garnish each bowl with fresh chopped cilantro and serve immediately.

Notes

• Roasting the peppers over an open flame or broiler adds a smoky depth to the soup.
• Removing the skins from poblanos is key to preventing a bitter taste and ensuring a smooth texture.
• Use low-sodium broth to better control the seasoning.
• If you prefer a spicier soup, consider leaving some seeds in the poblanos.
• Watch carefully when broiling cheese to avoid burning.

Keywords: Chile Relleno Soup, Poblano pepper soup, Mexican chicken soup, creamy Mexican soup