Print

Chile Relleno Soup Recipe

Print Recipe

★★★★★

4.8 from 87 reviews

This Chile Relleno Soup recipe is a comforting and flavorful Mexican-inspired dish featuring roasted poblano peppers, tender chicken, and a creamy blend of cheeses. With its smoky and spicy notes balanced by rich cream cheese and cheddar, it’s a perfect hearty meal that combines traditional chile relleno flavors in a warming soup form.

Ingredients

Scale

Poblano Peppers

  • 4 medium poblano peppers

Sauté Base

  • 2 tbsp butter
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tsp ground cumin

Soup

  • 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

Cheese Blend

  • 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

  1. Roast Poblanos: Roast the poblano peppers by charring their skin over an open flame or by placing them close to a high broiler heat, turning frequently until the skin is blistered and blackened.
  2. Peel and Chop Poblanos: Place the roasted peppers in a bowl covered with plastic wrap to steam and cool. Then rub off as much charred skin as possible, remove the seeds, and finely chop the peppers in a food processor or blender. Set aside.
  3. Sauté Aromatics: In a large saucepan over medium heat, melt the butter. Add the chopped onion and cook until translucent, about 5 minutes, stirring often. Add the minced garlic, ground cumin, and chopped poblanos, cooking until fragrant, about 1 minute.
  4. Simmer Soup with Chicken: Pour in the chicken bone broth, season with salt and pepper, and bring the soup to a boil. Lower the heat to a simmer and add the chicken pieces, cooking until the chicken is fully cooked, about 10 minutes.
  5. Prepare Cheese Blend: Add the cream cheese and shredded cheddar cheese to the blender or food processor used for the poblanos. Pour in about 1 cup of hot broth from the soup (avoiding chicken pieces) and blend until smooth. Stir this cheese mixture back into the soup until fully combined.
  6. Broil Cheese Topping: Preheat your broiler. Ladle the soup into oven-safe bowls, lay one slice of cheddar or pepper jack cheese on top of each, and place the bowls under the broiler about 6 inches from heat. Broil until the cheese melts and becomes bubbly, about 2-4 minutes.

Notes

  • Be careful when removing the pepper skin; some skin usually remains and that is okay for flavor.
  • Using chicken thighs will provide a juicier, more flavorful result compared to breasts, but either works well.
  • Adjust the amount of cumin and garlic to your preference for spiciness and aromatic intensity.
  • If you prefer a milder soup, remove all the seeds from the poblanos as they hold most of the heat.
  • The broiler step gives a nice melted cheese topping but can be skipped for a simpler version.

Keywords: Chile Relleno Soup, Poblano Pepper Soup, Mexican Soup, Chicken Soup, Creamy Cheese Soup

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