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Chile Relleno Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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