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Chile Relleno Soup Recipe

Chile Relleno Soup Recipe
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★★★★★

5.1 from 18 reviews

A comforting and flavorful Chile Relleno Soup featuring roasted poblano peppers, tender chicken, and a creamy blend of cheddar and cream cheese. This soup combines smoky, spicy, and cheesy elements for a hearty meal perfect for any season.

Ingredients

Scale

Peppers and Vegetables

  • 4 medium poblano peppers
  • 1/4 cup (40 g) chopped onion
  • 2 cloves garlic, minced

Proteins and Dairy

  • 1 1/2 lb (680 g) boneless skinless chicken thighs or breasts, cut into 1/2 inch pieces
  • 8 ounces (226.8 g) cream cheese
  • 1 1/2 cups (170 g) shredded cheddar cheese
  • 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each)

Broth and Seasonings

  • 4 cups (946.35 g) chicken bone broth
  • 2 tbsp butter
  • 1 tsp ground cumin
  • Salt and pepper to taste

Instructions

  1. Roast Poblano Peppers: Char and blister the poblano peppers by roasting them over an open flame on a gas stove or under a broiler on high, turning to ensure even charring. Once roasted, place them in a bowl and cover with plastic wrap to steam and cool.
  2. Prepare Peppers: After cooling, rub off as much of the loosened skin as possible, then remove the seeds. Finely chop the peppers using a food processor or blender and 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. Stir in the minced garlic, ground cumin, and chopped poblanos until fragrant, approximately 1 minute.
  4. Add Broth and Chicken: Pour in the chicken bone broth and season with salt and pepper to taste. Bring to a boil, then reduce heat to a simmer. Add the chicken pieces and cook until thoroughly cooked, about 10 minutes.
  5. Create Cheese Mixture: In the same blender or food processor used for the peppers, add the cream cheese and shredded cheddar cheese along with about 1 cup of hot broth from the soup (avoiding any chicken pieces). Blend until completely smooth.
  6. Combine Mixture into Soup: Stir the smooth cheese and pepper mixture back into the simmering soup and mix thoroughly.
  7. Broil and Serve: Preheat the broiler. Ladle the soup into individual ovenproof bowls, float a slice of cheddar or pepper jack cheese on top, and place under the broiler about 6 inches from the heat. Broil until the cheese is melted, bubbly, and lightly browned, about 2-3 minutes. Serve hot.

Notes

  • Roasting and peeling the poblanos properly is key to developing the soup’s smoky depth without bitterness.
  • Use bone broth for richer flavor, but regular chicken broth or stock can be substituted.
  • Adjust the number and type of cheese slices on top according to spice preference; pepper jack adds extra heat.
  • For a vegetarian variation, substitute vegetable broth and omit the chicken, adding extra beans or vegetables for protein.
  • This soup can be stored in the fridge for up to 3 days and reheated gently to prevent cheese separation.

Nutrition

Keywords: Chile Relleno Soup, roasted poblano soup, cheesy chicken soup, Mexican soup recipe, creamy pepper soup

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