Chile Relleno Soup

Chile Relleno Soup – A Cozy, Cheesy Bowl of Comfort

If you’re a fan of classic chile rellenos, this Chile Relleno Soup captures all those rich, smoky flavors in a comforting, creamy soup. With roasted poblano peppers, tender chicken, and plenty of melted cheese, this soup is hearty and satisfying, making it perfect for cool days or any time you need a warm, cozy meal.

Why You’ll Love This Chile Relleno Soup

This recipe takes inspiration from the classic Mexican dish and transforms it into a creamy, cheesy soup loaded with layers of flavor. The smoky, slightly spicy poblanos bring warmth without overwhelming heat, and the combination of cream cheese and cheddar creates a velvety texture. Plus, it’s easy to make and comes together in under an hour – ideal for busy weeknights or relaxed weekends.

Chile Relleno Soup Recipe

Ingredients

• 5 poblano peppers (may be labeled as Pasilla peppers, depending on location)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium sweet onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 5 cups low-sodium chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups cooked, chopped or shredded chicken breast
• 8 ounces cream cheese, softened and cut into small cubes
• 2 1/2 cups shredded cheddar cheese, divided
• 1 cup shredded pepper jack cheese
• Fresh chopped cilantro, for garnish

Directions

1. Roast the Poblano Peppers
   Preheat your broiler or gas burner. Clean and dry the poblano peppers, then roast them until the skin is blackened and blistered, about 10 minutes. Place the roasted peppers in a plastic bag, seal, and let them steam until cool. Once cooled, peel off as much of the skin as possible. Remove the stems and seeds, then finely chop the peppers and set aside.
2. Sauté the Aromatics
   In a medium pot, heat the butter and olive oil over medium heat. Add the diced onion and sauté until softened, about 3 minutes. Add the minced garlic and cumin, cooking for another 20 seconds until fragrant. Stir in the chopped poblano peppers.
3. Simmer the Soup Base
   Pour in the chicken broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
4. Add the Chicken and Cheese
   Stir in the cooked, chopped chicken. Add the cream cheese and 2 cups of the shredded cheddar cheese. Whisk until the cheeses are fully melted and the soup is smooth and creamy.
5. Broil for a Cheesy Finish
   Divide the soup among six bowls. Top each bowl with the remaining shredded cheddar and pepper jack cheese. Place the bowls under the broiler until the cheese is melted and golden. Keep a close eye to prevent burning.
6. Garnish and Serve
   Garnish with fresh chopped cilantro and serve hot. Enjoy every rich, comforting spoonful!

Recipe Details

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Calories: 380 kcal per serving
• Servings: 6 servings

Tips for the Best Chile Relleno Soup

• Roast the Peppers Well: Blistering the peppers brings out their smoky flavor, so don’t skip this step. Peeling the peppers might be a bit tedious, but it’s worth it for the smooth, smoky taste.
• Whisk the Cheese Gradually: Adding the cream cheese and cheddar in small batches helps ensure a smooth, creamy soup without lumps.
• Adjust Spice Levels: Poblano peppers are typically mild, but if you want more heat, add a diced jalapeño with the onion or a pinch of cayenne.

Serving Suggestions

This Chile Relleno Soup is rich and filling on its own, but you can serve it with:

• Warm Corn Tortillas: A side of tortillas complements the soup’s flavors.
• Mexican Rice: Serve alongside or even mix into the soup for extra heartiness.
• Tortilla Chips: Crumbled on top for added crunch.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring frequently, until warmed through. Avoid boiling to prevent the cheese from separating.

Final Thoughts

This Chile Relleno Soup is a cozy, indulgent dish that brings the comforting flavors of chile rellenos into a delicious, spoonable form. It’s the perfect soup to enjoy when you need a warm, satisfying meal that’s big on flavor and easy to make. Give it a try, and enjoy a bowl of comfort with every bite!

Chile Relleno Soup

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• Author: Dulcia
• Total Time: 50 minutes
• Yield: 6 1x

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Description

This Creamy Roasted Chile Relleno Soup is a flavorful blend of fire-roasted poblano peppers, tender chicken, and a velvety smooth cheese base. The roasted poblanos bring a smoky depth to the soup, while the cream cheese and cheddar create a rich, comforting texture that warms you from the inside out. Finished with a touch of pepper jack cheese and fresh cilantro, this soup is perfect for cool fall days.

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Ingredients

Scale 1x2x3x

5 poblano peppers (also labeled Pasilla peppers, depending on location)
2 tablespoons butter
1 tablespoon olive oil
1 medium sweet onion, diced
3 cloves garlic, minced
1 teaspoon cumin
5 cups low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
2 cups cooked, chopped or shredded chicken breast
8 ounces cream cheese, softened and cut into small cubes
2 1/2 cups shredded cheddar cheese, divided
1 cup shredded pepper jack cheese
Fresh chopped cilantro, for garnish

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Instructions

Preheat your broiler or gas burner. Clean and dry the poblano peppers, then roast them until the skin is blackened and blistered. This will take about 10 minutes. Transfer the peppers to a plastic bag, seal, and let them steam until cool.
Once cooled, peel off as much skin as possible. Remove the stems and seeds, then finely chop the peppers. Set aside.
In a medium pot, heat the butter and olive oil over medium heat. Add the diced onion and sauté until softened, about 3 minutes. Add garlic and cumin, cooking for about 20 seconds until fragrant. Stir in the chopped poblanos.
Pour in the chicken broth, salt, and pepper, and bring to a boil. Reduce heat to a gentle simmer.
Stir in the cooked chicken. Add the cream cheese and 2 cups of the cheddar cheese. Whisk until the cheeses are melted and the soup is smooth.
Divide the soup into 6 bowls. Top each bowl with the remaining cheddar cheese and shredded pepper jack cheese. Place the bowls under the broiler until the cheese is melted and golden, keeping a close eye on them to avoid burning.
Garnish with fresh chopped cilantro and serve hot. Enjoy!

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 380