Inspired by the classic Mexican dish, this Chile Relleno Soup is rich, creamy, and full of bold flavor.
Roasted poblano peppers add a smoky depth, while tender chicken and melty cheese bring hearty comfort to every spoonful.
It’s the perfect cozy meal for chilly evenings, combining the essence of a traditional chile relleno with the soul-warming comfort of a bowl of soup.
Why You’ll Love This Recipe:
People will love this recipe because it delivers all the comforting, cheesy goodness of a classic chile relleno—without the fuss of stuffing and frying.
The roasted poblanos add a smoky kick, the creamy cheese blend makes it indulgent, and the tender chicken turns it into a hearty, satisfying meal.It’s rich, flavorful, and incredibly easy to make—all in one pot!
Key Ingredients:
Poblano Peppers: Roasted until charred and smoky, these mild chiles give the soup its signature flavor and just the right amount of heat.
Chicken: Diced boneless, skinless chicken adds protein and heartiness, making this soup a full, satisfying meal.
Cream Cheese & Cheddar: This creamy duo creates a rich, velvety texture and that irresistible cheesy flavor reminiscent of classic chile rellenos.
Garlic & Onion: These aromatics lay the foundation for deep, savory flavor in every spoonful.
Chicken Bone Broth: Adds body and richness to the soup while allowing all the ingredients to shine.
Pepper Jack Cheese Slices: Broiled on top just before serving, they melt into a bubbly, golden layer that takes the dish over the top.
Chile Relleno Soup Recipe
Ingredients
4 medium (4) poblano peppers
2 tbsp butter
1/4 cup (40 g) chopped onion
2 cloves garlic, minced
1 tsp ground cumin
4 cups (946.35 g) chicken bone broth
Salt and pepper to taste
1 1/2 lb (453.59 g) boneless skinless chicken (thighs or breasts), cut into 1/2 inch pieces
8 ounces (226.8 g) cream cheese
1 1/2 cups (395.5 g) shredded cheddar cheese
8 slices cheddar or pepper jack cheese, (thin sandwich slices, 3/4 ounce each)
Instructions
Roast the Poblanos:
Char the poblano peppers until the skin is blistered and blackened. You can do this over an open flame or under a broiler set on high, turning the peppers to roast all sides evenly.
Steam and Peel:
Once charred, transfer the peppers to a bowl and cover with plastic wrap or a plate. Let them steam for about 10 minutes, then peel off the skin as much as possible. Remove the seeds and stems, then blend or finely chop the peppers in a food processor. Set aside.
Sauté the Aromatics:
In a large pot, melt butter over medium heat. Add the chopped onion and cook for 5 minutes, stirring often, until soft and translucent. Stir in the minced garlic, cumin, and roasted poblanos. Cook for another minute until fragrant.
Build the Base:
Pour in the chicken bone broth and season with salt and pepper to taste. Bring everything to a boil, then reduce heat to a gentle simmer.
Cook the Chicken:
Add the diced chicken to the pot and let it simmer for about 10 minutes, or until fully cooked and tender.
Make the Cheese Blend:
In the same blender or food processor used for the poblanos, add cream cheese, shredded cheddar, and about 1 cup of hot broth from the soup (avoid scooping up chicken). Blend until smooth and creamy.
Finish the Soup:
Stir the cheese mixture back into the pot and mix well until the soup is rich and velvety.
Broil and Serve:
Preheat your broiler. Ladle the soup into oven-safe bowls, top each with a slice of cheddar or pepper jack cheese, and place under the broiler (about 6 inches from the heat) for 1–2 minutes, or until the cheese is bubbly and slightly browned.
Notes:
Roasting Tip: For best flavor, roast the poblanos until the skins are deeply charred. This adds a smoky depth to the soup and makes the peppers easier to peel.
Chicken Options: Both chicken thighs and breasts work well. Thighs offer more flavor and tenderness, but use whichever you prefer or have on hand.
Blending the Cheese Mixture: Be sure to blend the cream cheese and cheddar with hot broth until smooth. This helps the cheese incorporate evenly into the soup without clumping.
Make It Spicier: If you like heat, feel free to add a chopped jalapeño when sautéing the onions or use pepper jack slices with extra kick for the broiled topping.
Soup Texture: If you prefer a chunkier soup, skip blending the peppers and instead chop them finely by hand. For a smoother texture, you can blend more of the soup base.
Broiling Tip: Keep a close eye on the soup under the broiler—cheese can go from perfectly melted to burnt very quickly. 1–2 minutes is usually all it takes.
Storage: This soup stores well in the fridge for up to 3 days. Reheat gently over medium-low heat and stir often to keep the cheese from separating.