Chile Relleno Soup Recipe

If you’re craving a dish that perfectly captures the comforting warmth of soup with the exciting flavors of Mexican cuisine, you have to try this Chile Relleno Soup. This recipe takes the beloved chile relleno concept—roasted poblano peppers stuffed with cheese—and transforms it into a cozy, creamy soup that’s bursting with smoky, cheesy goodness in every spoonful. Whether you want a weeknight dinner or a dish to impress friends, Chile Relleno Soup offers that irresistible balance of bold spices, tender chicken, and melty cheese that leaves you craving more.

Ingredients You’ll Need

Don’t let the ingredient list intimidate you—each simple item plays an essential role in creating the perfect harmony of flavor, texture, and color in your Chile Relleno Soup.

• 4 medium poblano peppers: Roasted to bring out their smoky flavor and act as the soup’s star ingredient.
• 2 tbsp butter: Adds richness and helps sauté the onions for a flavorful base.
• 1/4 cup chopped onion: Provides sweetness and depth when cooked down.
• 2 cloves garlic, minced: Brings a fragrant punch to complement the spices.
• 1 tsp ground cumin: Offers warm, earthy undertones that enhance the overall flavor.
• 4 cups chicken bone broth: Creates a savory and nourishing soup base full of umami.
• Salt and pepper: Essential seasonings to adjust the taste perfectly.
• 1 1/2 lb boneless skinless chicken (thighs or breasts): Cut into pieces, it adds satisfying protein and heartiness.
• 8 ounces cream cheese: Melts smoothly into the broth, making the soup luxuriously creamy.
• 1 1/2 cups shredded cheddar cheese: Adds sharpness and gooey texture inside the soup.
• 8 slices cheddar or pepper jack cheese: For topping and broiling, these slices become golden and bubbly, finishing the dish with style.

How to Make Chile Relleno Soup

Step 1: Roast and Prepare the Poblanos

Start by roasting the poblano peppers until their skins blacken and blister—this step is key for coaxing out that unmistakable smoky flavor that defines Chile Relleno Soup. You can char them over your gas stove flame or under a high broiler and don’t forget to turn the peppers to roast all sides evenly. Once roasted, place them in a covered bowl to steam; this loosens the skin and makes peeling easy. Remove as much skin as possible, then remove seeds before finely chopping the peppers in a food processor or blender. These roasted poblanos become the smoky heart of your soup.

Step 2: Build the Flavor Base

In a large saucepan over medium heat, melt butter until bubbling, then add your chopped onions. Cook until translucent and sweet, about five minutes. Toss in minced garlic, ground cumin, and the chopped poblano peppers. Stir everything together until the aroma fills your kitchen—this flavor-packed base is the foundation of your Chile Relleno Soup.

Step 3: Add Broth and Chicken

Pour in the chicken bone broth, which will infuse the soup with deep savory notes while balancing the smoky peppers. Season with salt and pepper to taste. Bring the mixture to a boil, then lower the heat and add the chicken pieces. Let everything simmer gently until the chicken is cooked through, approximately 10 minutes. This slow simmer allows the flavors to meld beautifully and the chicken to become tender and juicy.

Step 4: Blend Cheeses into the Soup

In your blender or food processor, combine cream cheese, shredded cheddar, and about one cup of hot broth taken from your pot (be careful not to include chicken pieces). Blend until perfectly smooth and creamy, then stir this luscious mixture back into the pot. This step transforms your soup into a rich, velvety delight that’s simply irresistible.

Step 5: Broil with Cheese Topping

The final touch to your Chile Relleno Soup is a golden, bubbling cheese crust. Ladle the soup into individual ovenproof bowls, then float a slice of cheddar or pepper jack cheese on top of each. Pop the bowls under a preheated broiler (around six inches from the heat) just until the cheese melts and bubbles beautifully—typically a few minutes. This beautiful finish adds texture and brings that classic chile relleno cheese experience to every spoonful.

How to Serve Chile Relleno Soup

Garnishes

A garnish can elevate your Chile Relleno Soup to a whole new level of deliciousness. Consider fresh cilantro sprigs for a burst of color and brightness or a dollop of sour cream to add cooling creaminess against the smoky spice. A squeeze of lime juice brightens the flavors and balances the richness beautifully. For an extra crunch, toasted pepitas (pumpkin seeds) make an exciting unexpected topping.

Side Dishes

This hearty soup pairs wonderfully with simple yet complementary sides. Warm, crusty bread or soft corn tortillas are excellent for dipping and soaking up the cheesy broth. A crisp green salad with a tangy vinaigrette provides freshness to counterbalance the rich and creamy soup. For a festive touch, serve alongside Mexican street corn (elote) or a light avocado salad.

Creative Ways to Present

Turn mealtime into a special occasion by serving Chile Relleno Soup in small, colorful ramekins or traditional Mexican cazuelas for a rustic touch. Garnish each bowl uniquely with fresh herbs, sliced jalapeños for heat, or a swirl of crema. For a party, consider offering a “soup bar” with a variety of toppings like chopped onions, diced tomatoes, shredded cheese, and sliced avocado, so everyone personalizes their bowl just the way they like it.

Make Ahead and Storage

Storing Leftovers

Chile Relleno Soup keeps wonderfully in the fridge for up to 3 days when stored in an airtight container. The flavors actually deepen overnight, making leftovers an easy and delicious option for busy days.

Freezing

If you want to enjoy this soup later, freeze portions in airtight containers or heavy-duty freezer bags. To maintain the best texture, try freezing without the cheese slices on top and add those fresh when reheating. Your soup can be frozen for up to 2 months and still taste fantastic.

Reheating

When it’s time to reheat, thaw if frozen and warm gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If you like, finish by broiling cheese slices on top again for that signature melty topping that makes Chile Relleno Soup so special.

FAQs

Can I make Chile Relleno Soup vegetarian?

Absolutely! Swap the chicken bone broth for vegetable broth and skip the chicken or substitute it with hearty vegetables like mushrooms or zucchini. You can still keep the smoky roasted poblano and cheesy goodness for a delicious vegetarian version.

What’s the best type of cheese to use?

Cheddar and pepper jack are classic choices because they melt beautifully and provide great flavor contrast. Cream cheese adds that velvety texture inside the soup. Feel free to experiment with Monterey Jack or even a mild queso fresco for a twist.

Can I roast the poblanos in advance?

Yes! Roasting poblanos ahead of time is a great way to save effort. Store the peeled and chopped peppers in an airtight container in the refrigerator for up to 2 days before making the soup.

Is this soup spicy?

Chile Relleno Soup has a gentle smoky heat from the poblano peppers, which are mild chiles. If you want more spice, add diced jalapeños or a pinch of cayenne pepper. Otherwise, it’s comfortably mild and flavorful for most palates.

What can I use if I don’t have a blender?

You can finely chop the roasted poblanos by hand and whisk the cream cheese into the soup until smooth. Alternatively, use an immersion blender directly in the pot for a smooth texture without needing a separate device.

Final Thoughts

Chile Relleno Soup is one of those dishes you’ll want to make again and again. Its smoky roasted peppers, tender chicken, and creamy cheesy richness create a comforting, satisfying bowl with every bite. Whether you’re cozying up after a long day or feeding a crowd, this soup invites smiles and seconds—so don’t hesitate to give it a whirl and share the love with your favorite people.

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