Name: Chile Relleno Soup with Cheddar and Cream Cheese Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 medium poblano peppers; 2 tbsp butter; ¼ cup chopped onion (about 40 g); 2 cloves garlic, minced; 1 tsp ground cumin; 4 cups chicken bone broth (about 946 g); Salt and pepper to taste; 1 ½ lbs boneless, skinless chicken (thighs or breasts), cut into ½-inch pieces (about 453 g); 8 oz cream cheese (about 226 g); 1 ½ cups shredded cheddar cheese (about 395 g); 8 slices cheddar or pepper jack cheese (thin sandwich slices, ¾ oz each)

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Introduction

Chile Relleno Soup is a comforting, cheesy twist on the classic Mexican dish. Roasted poblano peppers blended into a creamy broth with tender chicken and melted cheese make this soup a flavorful and satisfying meal. It’s perfect for cozy dinners or anytime you crave bold flavors in a bowl.

The image shows a close-up of a creamy dish in a white bowl with a dark brown rim. Inside, there are soft, white chunks covered with thick, melted cheese that stretches in long strings as a fork lifts some pieces from the bowl. The top layer is golden and bubbly, showing the cheese's cooked texture. The background has a blurred green pepper and an orange cloth on a white marbled surface, making the creamy dish stand out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium poblano peppers
2 tbsp butter
¼ cup chopped onion (about 40 g)
2 cloves garlic, minced
1 tsp ground cumin
4 cups chicken bone broth (about 946 g)
Salt and pepper to taste
1 ½ lbs boneless, skinless chicken (thighs or breasts), cut into ½-inch pieces (about 453 g)
8 oz cream cheese (about 226 g)
1 ½ cups shredded cheddar cheese (about 395 g)
8 slices cheddar or pepper jack cheese (thin sandwich slices, ¾ oz each)

Instructions

Step 1: Roast the poblano peppers by charring them over an open flame or under a broiler on high heat. Rotate the peppers to blacken the skin evenly on all sides.
Step 2: Place the roasted peppers in a bowl, cover with plastic wrap, and let them cool. Peel off as much skin as possible, remove the seeds, and finely chop the peppers using a food processor or blender. Set aside.
Step 3: In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes until translucent, stirring frequently.
Step 4: Stir in the minced garlic and ground cumin, cooking for an additional minute until fragrant. Add the chopped poblano peppers and stir to combine.
Step 5: Pour in the chicken bone broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and simmer.
Step 6: Add the chicken pieces and cook for about 10 minutes, until the chicken is fully cooked through.
Step 7: In a food processor or blender, combine the cream cheese, shredded cheddar cheese, and about 1 cup of the hot broth (without chicken). Blend until smooth.
Step 8: Stir the creamy cheese mixture back into the soup, mixing well to combine.
Step 9: Preheat the broiler. Divide the soup into individual ovenproof bowls and place a slice of cheddar or pepper jack cheese on top of each bowl.
Step 10: Place the bowls under the broiler, about 6 inches from the heat, and broil until the cheese is melted and bubbly, about 2–3 minutes. Serve immediately.

Tips & Variations

For a milder soup, remove all the seeds and membranes from the poblanos to reduce heat.
Substitute chicken broth with vegetable broth for a lighter flavor or to make it pescatarian friendly, but omit the chicken.
Add a squeeze of fresh lime juice before serving for a bright, fresh finish.
Use pepper jack cheese for extra spice or Monterey Jack for a creamier melt.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. If desired, add a little extra broth or water to loosen the soup during reheating. Avoid broiling leftover soup as the cheese won’t melt as well as freshly prepared.

How to Serve

The image shows two brown glazed ceramic bowls filled with a creamy dish that has a slightly browned, bubbly cheese layer on top. The bowls sit on a silver baking sheet placed on a white marbled surface. The creamy layer inside the bowls is pale yellow with patches of golden brown melted cheese, giving a textured, slightly uneven top. On the right side of the image, three silver spoons rest next to the bowls, reflecting light on their polished surfaces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a broiler?

Yes, if you don’t have a broiler, you can melt the cheese by covering the bowls with foil and baking at 375°F (190°C) for about 5–7 minutes until the cheese is bubbly.

Can I use other types of peppers instead of poblano?

Poblano peppers have a mild heat and smoky flavor that’s key to this recipe, but you can substitute with Anaheim or Pasilla peppers if poblano are unavailable. Adjust quantities to taste, as heat levels vary.