Name: Chile Relleno Soup Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 medium poblano peppers; 2 tbsp butter; 1/4 cup chopped onion; 2 cloves garlic, minced; 1 tsp ground cumin; 4 cups chicken bone broth; Salt and pepper to taste; 1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1/2 inch pieces; 8 ounces cream cheese; 1 1/2 cups shredded cheddar cheese; 8 slices cheddar or pepper jack cheese (thin sandwich slices, about 3/4 ounce each)

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Introduction

Chile Relleno Soup brings the comforting flavors of a classic Mexican dish into a warm, creamy bowl. This hearty soup features roasted poblano peppers, tender chicken, and rich cheeses that melt beautifully under the broiler. Perfect for a cozy dinner that feels indulgent yet approachable.

A close-up view of a brown ceramic pot filled with a creamy, cheesy dip that has a slightly browned top layer, showing melted cheese bubbling on the surface. A silver spoon dips into the thick, rich white and light yellow cheese mixture, with visible pockets of melted butter or oil glistening across the smooth surface. The pot sits on a gray metal tray, with another similar pot blurred in the background and a green chili pepper beside it, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium poblano peppers
2 tbsp butter
1/4 cup chopped onion
2 cloves garlic, minced
1 tsp ground cumin
4 cups chicken bone broth
Salt and pepper to taste
1 1/2 lb boneless skinless chicken (thighs or breasts), cut into 1/2 inch pieces
8 ounces cream cheese
1 1/2 cups shredded cheddar cheese
8 slices cheddar or pepper jack cheese (thin sandwich slices, about 3/4 ounce each)

Instructions

Step 1: Roast the poblano peppers until the skin is charred and blistered. Use an open flame on a gas stove or place them under a high broiler, turning regularly to char all sides.
Step 2: Place the roasted peppers in a bowl and cover with plastic wrap to steam and cool. Once cooled, rub off as much skin as possible, remove the seeds, and finely chop the peppers using a food processor or blender. Set aside.
Step 3: In a large saucepan over medium heat, melt the butter. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Stir in the garlic, cumin, and chopped poblanos and cook until fragrant, about 1 minute.
Step 4: Pour in the chicken bone broth and season with salt and pepper. Bring to a boil, then reduce to a simmer. Add the chicken pieces and cook until the chicken is cooked through, about 10 minutes.
Step 5: Place the cream cheese and shredded cheddar cheese into the blender or food processor used for the poblanos. Add about 1 cup of hot broth from the soup (avoid adding any chicken) and blend until smooth. Stir this cheese mixture back into the soup.
Step 6: To serve, preheat your broiler. Ladle the soup into individual oven-safe bowls and float one slice of cheddar or pepper jack cheese on top of each. Broil about 6 inches from the heat until the cheese melts and bubbles, then serve immediately.

Tips & Variations

For a smoky flavor, char the poblanos over an open flame rather than using the broiler.
Swap chicken thighs for breasts or use rotisserie chicken to speed up prep.
Add a pinch of smoked paprika or chipotle powder for extra heat and smokiness.
Use a blender with a heat-safe container for easier mixing of hot ingredients.
Top the soup with fresh cilantro or a squeeze of lime for a bright finish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. For best results, add fresh cheese slices and broil again just before serving to recreate the melted topping.

How to Serve

A small brown ceramic bowl is filled with a creamy, bubbly, melted cheese dish that is golden brown and slightly charred on top, showing a mix of smooth and crispy textures. The cheese is thick and gooey, lifting with a silver spoon, revealing layers of mild yellow melted cheese inside. A green jalapeño pepper is partially visible on the side, placed on a white marbled surface, adding a fresh contrast to the warm dish. The scene is close-up and focuses on the rich, cheesy texture inside the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken broth with vegetable broth and omit the chicken. You can add beans or roasted vegetables for extra protein and texture.

How do I remove the skin easily from roasted poblanos?

After roasting, placing the peppers in a covered bowl to steam loosens the skin. Rubbing gently with your fingers or a paper towel will help remove most of the charred skin.