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Chile Relleno Soup Recipe

Chile Relleno Soup Recipe
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★★★★★

5 from 27 reviews

Chile Relleno Soup is a creamy, flavorful Mexican-inspired soup featuring roasted poblano peppers blended with cream cheese and cheddar, tender chicken pieces, and a hint of smoky cumin. Topped with melted slices of cheese broiled to bubbly perfection, this comforting soup delivers the essence of chile rellenos in a warm, hearty bowl.

Ingredients

Scale

Peppers and Aromatics

  • 4 medium poblano peppers
  • 2 tbsp butter
  • 1/4 cup (40 g) chopped onion
  • 2 cloves garlic, minced
  • 1 tsp ground cumin

Soup Base and Protein

  • 4 cups (946.35 g) chicken bone broth
  • 1 1/2 lb (680 g) boneless skinless chicken thighs or breasts, cut into 1/2 inch pieces
  • Salt and pepper to taste

Cheese Blend

  • 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, about 3/4 ounce each)

Instructions

  1. Roast the Poblanos: Roast the poblano peppers over an open flame on a gas stove or under a hot broiler until their skin is charred and blistered on all sides, then place them in a bowl and cover with plastic wrap to steam and cool for about 10 minutes.
  2. Peel and Chop: Once cooled, rub off as much of the charred skin as possible. Cut open the peppers and remove seeds, then finely chop the flesh using a food processor or blender. Set aside.
  3. Sauté Aromatics: In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes, stirring frequently. Add the minced garlic, ground cumin, and the chopped poblanos, cooking for another minute until fragrant.
  4. Simmer Soup: Pour in the chicken bone broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to a simmer. Add the chicken pieces and simmer until cooked through, about 10 minutes.
  5. Prepare Cheese Mixture: In the same food processor or blender used for the peppers, combine the cream cheese, shredded cheddar cheese, and about 1 cup of hot broth from the soup (avoiding chicken pieces). Blend until smooth, then stir this mixture back into the soup pot to create a creamy texture.
  6. Broil the Cheese Topping: Preheat the broiler. Ladle the soup into individual ovenproof bowls. Float a slice of cheddar or pepper jack cheese on top of each bowl. Place the bowls about 6 inches from the broiler and broil until the cheese is melted, bubbly, and slightly golden, usually 2-4 minutes.

Notes

  • Roasting the poblanos imparts a smoky flavor essential to the soup’s character.
  • Make sure to remove as much of the charred skin as possible to avoid bitterness.
  • You can substitute bone broth with high-quality chicken broth for easier preparation.
  • Adjust the seasoning to taste after adding the cheese mixture as it may add saltiness.
  • Serve with warm tortillas or crusty bread for a complete meal.
  • Chicken thighs add more flavor and moisture compared to breasts but either will work.

Nutrition

Keywords: Chile Relleno Soup, Mexican soup, poblanos, creamy chicken soup, roasted pepper soup, cheese-topped soup

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