Chile Relleno Soup Recipe

If you’re seeking comfort in a bowl with smoky, cheesy flair, look no further than Chile Relleno Soup. This recipe is a cozy twist on a classic Mexican favorite, capturing all the roasted pepper goodness and melty cheese richness in a creamy, soul-warming soup. Each spoonful delivers bold flavors and just enough heat to keep things interesting—the kind of dish that gathers the whole family around the table and is guaranteed to disappear fast!

Ingredients You’ll Need

Gather your ingredients with confidence—each component in Chile Relleno Soup has a starring role. From the smoky peppers to the velvety cheeses, every item brings its own magic, ensuring authentic flavor and irresistible texture throughout.

• 4 medium poblano peppers: The true heart of this soup—roast them for an authentic, smoky flavor and just the right level of warmth.
• 2 tbsp butter: Adds a silky richness and helps sauté the aromatic base until beautifully tender.
• 1/4 cup chopped onion: Brings out a gentle sweetness and rounds out the savory backbone.
• 2 cloves garlic (minced): A punch of deep, savory aroma that makes each bite sing.
• 1 tsp ground cumin: A key spice for earthy depth, balancing the roasted chiles and broth.
• 4 cups chicken bone broth: The liquid gold that builds body and carries all those roasted flavors—homemade or a good-quality store bought are both great.
• Salt and pepper to taste: Essential for highlighting every nuance in the soup—taste and tweak as you go.
• 1 1/2 lb boneless skinless chicken (thighs or breasts), cut into 1/2 inch pieces: Protein that soaks up the flavors, with thighs offering juiciness and breasts a light savoriness.
• 8 ounces cream cheese: Delivers the soup’s signature creaminess—let it come to room temperature for easier blending.
• 1 1/2 cups shredded cheddar cheese: Melts smoothly into the broth, giving body and a familiar tang.
• 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each): The dramatic, gooey finish that broils to golden perfection right on top of each serving.

How to Make Chile Relleno Soup

Step 1: Roast the Poblanos

Turn your stovetop or broiler into a flavor powerhouse by charring the poblano peppers until their skins are blackened and blistered. This step unlocks that signature smoky note essential to Chile Relleno Soup—don’t rush it! Rotate the peppers carefully to ensure every side is well roasted.

Step 2: Steam and Peel the Peppers

Once evenly charred, tuck the peppers into a bowl and cover with plastic wrap. Let them steam to loosen the skins—it’s like giving them a mini sauna! When they’re cool, rub off the blistered skin, then carefully remove the seeds for a mellow, not-too-spicy result.

Step 3: Chop the Poblanos

Chop those tender, roasted peppers in a food processor or blender until finely minced. This not only spreads the flavor evenly through your Chile Relleno Soup but also ensures you get bites of smoky goodness in every spoonful.

Step 4: Sauté the Aromatics

In your favorite soup pot, melt the butter and sauté the onions until they’re soft and translucent. Add in the garlic, cumin, and chopped poblanos—these moments set the foundation for a deeply flavored, inviting broth.

Step 5: Simmer with Broth and Chicken

Pour in your chicken bone broth and season with salt and pepper. Bring everything to a gentle boil, then lower to a simmer. Drop in the chicken pieces, letting them soak up those robust flavors as they cook through—about 10 minutes does the trick.

Step 6: Blend the Cheesy Base

Combine the cream cheese, shredded cheddar, and about a cup of the soup’s hot broth in the same blender you used for the poblanos. Blend until velvety smooth, then swirl this luscious mixture back into the soup. It instantly transforms everything into the creamy, dreamy soul of Chile Relleno Soup.

Step 7: Broil for the Finishing Touch

Ladle the hot soup into oven-safe bowls, top each with a glorious slice of cheddar or pepper jack, and broil until the cheese is bubbling and golden. This not only echoes the classic chile relleno experience but turns each bowl into a bubbling masterpiece.

How to Serve Chile Relleno Soup

Garnishes

Go wild with garnishes for pure joy in every bowl. A sprinkle of chopped cilantro, a wedge of lime, or even a dollop of sour cream can lift the flavors. Thinly sliced green onions or a dash of smoked paprika also add color and that final flourish worthy of your kitchen’s best creation.

Side Dishes

This hearty soup only needs a simple side to become a complete meal. Try warm flour tortillas for dipping, a fresh green salad tossed with citrus vinaigrette, or a handful of crunchy tortilla chips for texture. Even some fluffy Mexican rice is a perfect backdrop to the savory notes of Chile Relleno Soup.

Creative Ways to Present

Elevate your presentation by serving Chile Relleno Soup in mini cast iron pots or individual ceramic crocks. Add a splash of color with a scatter of pomegranate arils or some roasted corn on top. You can even use hollowed sourdough rolls as edible bowls for a fun, shareable centerpiece!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Chile Relleno Soup to airtight containers and refrigerate for up to 3 days. The flavors intensify overnight, so don’t be surprised if your leftovers taste even better the next day!

Freezing

You can freeze the cooled soup (skip the cheese topping step for now) in freezer-safe containers for up to two months. Thaw overnight in the fridge for smooth reheating. The cream cheese and cheddar might separate a touch, but a good stir brings it all back together.

Reheating

Warm the soup gently on the stove over medium-low heat, stirring regularly to keep that creamy texture. Once heated through, portion into ovenproof bowls, add the cheese slice, and broil fresh for that just-melted, bubbly topping—your “day-old” Chile Relleno Soup is as good as new!

FAQs

Can I make Chile Relleno Soup vegetarian?

Absolutely! Omit the chicken and swap in vegetable broth. Want even more protein? Stir in some canned white beans or chunks of sautéed mushrooms to keep things satisfying and hearty.

How spicy is this soup?

With poblano peppers, Chile Relleno Soup lands on the mild-to-medium spectrum. Poblanos pack more flavor than heat, but if you love spice, toss in a chopped jalapeño or a pinch of cayenne while simmering.

Can I use rotisserie chicken for this recipe?

Definitely! Shredded rotisserie chicken is a delicious (and ultra-convenient) substitution. Add it just before the cheesy blend to warm through—this speeds up prep and layers in extra savory notes.

What kind of cheese is best for topping?

Both cheddar and pepper jack make wonderful toppings for Chile Relleno Soup. If you crave a little fire, opt for pepper jack; for classic comfort, cheddar is always a win. Feel free to get creative with your favorite melty cheese!

Can I double the recipe?

Yes, this recipe doubles beautifully for a crowd (or generous leftovers). Use a large stockpot and adjust the seasoning to taste. Don’t forget to broil the cheesy topping in batches so every bowl gets the star treatment!

Final Thoughts

If you love bold, comforting flavors, making Chile Relleno Soup at home is bound to become a new tradition. It’s all about that roasted chile magic and gooey cheese finish—so don’t hesitate, gather your ingredients and treat yourself to a truly delightful, heartwarming meal!

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