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
Units
Scale
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.
