If you’re craving something comforting but with a bit of a kick, this Chile Relleno Soup Recipe is absolutely the one to try. I love this recipe because it takes the flavors of traditional chile rellenos and transforms them into a luscious, creamy soup that hits all the right notes—smoky, cheesy, and just the right amount of spicy. Whenever I whip this up, it always feels like a warm hug in a bowl, perfect for chilly evenings or when you want to impress friends with something a little different.
When I first tried making this Chile Relleno Soup Recipe, I was amazed at how easy it was to capture that roasted poblano flavor without all the fuss of stuffing and frying peppers. You’ll find that this soup strikes the perfect balance between hearty and silky, and it’s a fantastic way to use simple ingredients like cream cheese and sharp cheddar. Seriously, keep this on your weeknight dinner rotation—you won’t regret having this delicious, crowd-pleasing soup ready in under an hour.
Why You’ll Love This Recipe
- Authentic Roasted Pepper Flavor: Roasting the poblanos imparts a smoky depth that truly elevates the soup.
- Simple, Pantry-Friendly Ingredients: You likely have most of the ingredients on hand for a quick and easy meal.
- Rich and Creamy Texture: The cream cheese and cheddar combine for a velvety finish that everyone loves.
- Versatile and Crowd-Pleasing: Perfect for weeknights, casual gatherings, or meal prep.
Ingredients You’ll Need
Each ingredient in this Chile Relleno Soup Recipe works together to build layers of flavor—from the smoky peppers to the rich cheeses and tender chicken. When picking out your poblanos, look for firm peppers without soft spots to ensure a fresh, vibrant flavor.
- Poblano peppers: These give the soup its signature smoky, mild heat—roasting them intensifies the flavor.
- Butter: Adds richness to the sautéed onions and garlic, helping build your soup’s flavor base.
- Onion: Provides a sweet, aromatic backbone to balance the peppers’ earthiness.
- Garlic: Freshly minced for that warm, pungent kick that complements the cumin and peppers.
- Ground cumin: Brings a subtle earthiness that pairs perfectly with the poblano’s smoky notes.
- Chicken bone broth: I prefer bone broth for its depth of flavor compared to regular broth.
- Salt and pepper: Essential for seasoning and tuning the flavors to taste.
- Boneless skinless chicken: Use thighs or breasts cut into bite-sized pieces for tender, juicy bites.
- Cream cheese: Adds luscious creaminess and smooth texture to the soup.
- Shredded cheddar cheese: Sharp cheddar gives a nice tang that complements the cream cheese beautifully.
- Cheddar or pepper jack cheese slices: These thin slices melt on top under the broiler for a bubbly, irresistible finish.
Variations
I like to mix things up sometimes, so feel free to customize this chile relleno soup recipe to suit your tastes or dietary needs. It’s one of those soups that’s forgiving and adaptable, so don’t hesitate to get creative!
- Vegetarian: Swap chicken broth for vegetable broth and omit the chicken for a delicious meat-free version that’s just as creamy.
- Spicier: Add a diced jalapeño or increase the cumin—the extra heat wakes up your taste buds while keeping the soup balanced.
- Cheese variations: Try pepper jack or Monterey Jack for a different melty texture and mild spice.
- Dairy-free: Use coconut cream and vegan cheese alternatives—this works surprisingly well if you’re avoiding dairy.
How to Make Chile Relleno Soup Recipe
Step 1: Roast and Prep the Poblano Peppers
Start by roasting your poblano peppers so their skins get blistered and charred—that smoky flavor is essential. I usually do this over my gas stove’s open flame by holding each pepper with tongs and turning until all sides are evenly blackened. If you don’t have a gas stove, the broiler works great—just place peppers close to the heat and rotate frequently. Once roasted, cover them in a bowl with plastic wrap to steam; this makes peeling the skin easy. Then, gently rub off as much skin as you can, but don’t stress if a bit remains—it all adds character. Remove seeds and finely chop the peppers in a blender or food processor.
Step 2: Build the Soup Base
In a large saucepan over medium heat, melt the butter and sauté the chopped onion until it turns translucent—about 5 minutes. This slow cooking brings out its natural sweetness. Next, add the minced garlic, ground cumin, and your chopped roasted poblanos. Stir everything for about a minute until fragrant, taking care not to burn the garlic. This fragrant start sets the tone for your soup.
Step 3: Add Broth and Chicken
Pour in the chicken bone broth and season with salt and pepper to taste. Bring the mixture to a boil, then lower the heat and add the chicken pieces. Simmer gently for about 10 minutes or until the chicken is cooked through and tender. This ensures the chicken soaks up the smoky, spiced flavor of the broth without getting tough or rubbery.
Step 4: Blend Cream Cheese and Cheddar
While the soup simmers, toss the cream cheese and shredded cheddar into your blender along with about 1 cup of the hot broth (avoid scooping any chicken). Blend until completely smooth. This is the secret to the soup’s creamy texture and cheesy depth. Stir this cheese mixture back into the pot and let it meld with the soup for another minute or two—it thickens and becomes velvety.
Step 5: Broil the Cheese Topping
Once the soup’s ready, ladle it into individual oven-safe bowls. Top each with a slice of cheddar or pepper jack cheese. Set your oven broiler about 6 inches from the top, then slide the bowls under to broil until the cheese is melted, bubbly, and slightly browned—usually 3-5 minutes. Keep a close eye since broilers can burn quickly. This adds a gooey, irresistible finish that gives the soup its chile relleno inspiration.
Pro Tips for Making Chile Relleno Soup Recipe
- Roast Poblanos Over an Open Flame: This method gives the best smoky flavor and easier peel—try not to skip this step.
- Don’t Overblend the Cheese: Blend just enough to get smooth cheese and broth mixed—overprocessing can change the texture.
- Use Bone Broth for Extra Depth: It adds a richness you can really taste, elevating this soup from good to unforgettable.
- Watch the Broiler Closely: Cheese melts fast and can burn even faster—set a timer and keep an eye on the bowls.
How to Serve Chile Relleno Soup Recipe
Garnishes
I personally love topping this soup with a little fresh cilantro and a squeeze of lime to brighten all the rich flavors. A dollop of sour cream or a sprinkle of crunchy tortilla strips adds a lovely texture contrast. If you like a bit more heat, sliced jalapeños or a dash of hot sauce on top are fantastic options that really wake up your palate.
Side Dishes
My family goes crazy for serving this Chile Relleno Soup alongside warm, crusty bread or garlic tortillas to soak up every last drop. A simple green salad with avocado and tomato pairs well to keep things fresh. For heartier meals, I serve it with Mexican rice or a Spanish-style corn pudding to round out the table.
Creative Ways to Present
For special occasions, I like to make this soup in mini cast iron skillets or small crocks so each guest can broil their own cheese topping right at the table—it’s such a fun interactive touch! You can also float pepper slices or avocado chunks on top for a colorful presentation. Adding a swirl of crema or drizzling chili oil turns a humble bowl into a restaurant-worthy dish.
Make Ahead and Storage
Storing Leftovers
This chile relleno soup keeps beautifully in an airtight container in the fridge for 3-4 days. I usually let the soup cool completely before storing to retain the best texture. When you’re ready, just warm it gently on the stovetop, stirring occasionally to keep it smooth.
Freezing
I’ve frozen this soup several times with great results. Just be sure to leave out the cheese slices for broiling on top when freezing, as they don’t reheat well. Freeze the soup in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat leftovers, gently warm the soup on the stovetop over medium-low heat, stirring often to prevent cheese from sticking or clumping. If it’s too thick, thin with a splash of broth or water. Add fresh cheese slices before broiling again to recapture that melty topping magic.
FAQs
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Can I use other types of peppers if I can’t find poblanos?
Absolutely! While poblanos are ideal for their mild heat and smoky flavor, you can substitute with Anaheim or even mild green bell peppers for a less spicy option, though the soup will be less smoky.
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How do I avoid a grainy texture in the soup?
Make sure to blend the cream cheese and shredded cheddar with hot broth thoroughly before stirring into the soup. Overheating or blending too long can cause cheese to separate, so gentle stirring and attention help keep it smooth.
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Can I make this soup vegetarian or vegan?
Yes! Use vegetable broth instead of chicken broth, omit chicken, and replace dairy cheese with plant-based cream cheese and shredded cheese alternatives. The soup will still be rich and flavorful.
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Is this soup spicy?
Chile Relleno Soup Recipe has mild heat from the roasted poblanos, which are not very spicy. You can easily adjust the heat by adding jalapeños or hot sauce if you want it spicier.
Final Thoughts
This Chile Relleno Soup Recipe holds a special place in my kitchen—it’s one of those hearty, flavorful dishes that’s elegant enough to serve at dinner parties yet simple enough for weeknight comfort. I hope you enjoy making it as much as I do, and that it brings the same warm, cheesy satisfaction to your table. Give it a try soon—you might find it becoming your new go-to soup whenever you need something cozy and delicious!
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Chile Relleno Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Chile Relleno Soup is a comforting, flavorful dish inspired by the classic Mexican chile relleno. Roasted poblano peppers are blended into a creamy broth with tender chicken, cream cheese, and sharp cheddar for richness. Topped with melted cheese under the broiler, this warming soup is perfect for cooler days or when craving a spicy, cheesy meal with a touch of smoky heat.
Ingredients
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
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
Topping
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each)
Instructions
- Roast Poblanos: Roast the whole poblano peppers over an open flame or under a broiler until their skin is charred and blistered on all sides. Place them in a covered bowl to steam and cool, then peel off as much of the skin as possible. Remove seeds and finely chop the peppers using a food processor or blender. Set aside.
- Sauté Aromatics: In a large saucepan over medium heat, melt the butter. Add chopped onion and cook, stirring frequently, until the onion is translucent, about 5 minutes. Stir in minced garlic, ground cumin, and the chopped roasted poblanos until fragrant, about 1 minute.
- 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 simmer. Add the cut chicken pieces and cook until chicken is tender and cooked through, approximately 10 minutes.
- Blend Cheese Soup Base: Combine the cream cheese, shredded cheddar cheese, chopped roasted poblanos, and about 1 cup of hot broth taken from the soup (avoid adding chicken pieces) in the food processor or blender. Blend until smooth. Stir this cheesy pepper mixture back into the soup pot to create a creamy texture.
- Broil Cheese Topping and Serve: Preheat the oven broiler. Ladle soup into individual ovenproof bowls. Place a slice of cheddar or pepper jack cheese on top of each bowl and set under the broiler about 6 inches from the heat source. Broil until the cheese melts and becomes bubbly and golden, about 2-3 minutes. Carefully remove and serve immediately.
Notes
- Roasting poblanos imparts an authentic smoky flavor that defines this soup.
- You can substitute chicken breasts or thighs depending on preference, but thighs tend to stay juicier.
- The cream cheese adds richness and thickens the broth to mimic traditional chile relleno casserole fillings.
- Use ovenproof bowls for broiling to avoid cracking.
- Adjust spiciness by adding or removing seeds from poblanos or topping with a spicy cheese like pepper jack.
- Leftovers keep well refrigerated for 2-3 days and reheat gently on the stovetop.
