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Chile Relleno Soup Recipe

Chile Relleno Soup Recipe

5.2 from 22 reviews

A comforting and flavorful soup that combines the essence of Chile Rellenos in a creamy, cheesy broth. This Chile Relleno Soup is a perfect blend of roasted poblano peppers, tender chicken, and luscious cheeses, creating a satisfying and hearty dish.

Ingredients

Scale

Roasted Poblano Peppers:

  • 4 medium poblano peppers

Soup Base:

  • 2 tbsp butter
  • 1/4 cup chopped onion
  • 2 cloves garlic (minced)
  • 1 tsp ground cumin
  • 4 cups chicken bone broth
  • Salt and pepper to taste

Chicken and Cheeses:

  • 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
  • 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each)

Instructions

  1. Roast the Poblano Peppers: Char the poblano peppers until blistered, remove skin and seeds, finely chop in a food processor.
  2. Sauté Aromatics: In a saucepan, sauté onion, garlic, cumin, and poblanos until fragrant.
  3. Cook Chicken: Add chicken broth, salt, pepper, and chicken pieces. Simmer until chicken is cooked through.
  4. Prepare Cheese Blend: Blend cream cheese, cheddar, and hot broth until smooth, then stir into the soup.
  5. Final Touch: Ladle soup into ovenproof bowls, top with cheese slices, broil until melted and bubbly.

Notes

  • This soup can be garnished with fresh cilantro, avocado slices, or a dollop of sour cream for added flavor.
  • Adjust the spiciness by adding more or fewer poblano peppers, according to your preference.

Nutrition

Keywords: Chile Relleno Soup, Poblano Peppers, Creamy Chicken Soup