Chile Relleno Soup with Cheddar and Cream Cheese Recipe
This Chile Relleno Soup recipe is a comforting and flavorful dish inspired by the classic Mexican chile relleno. Roasted poblano peppers are blended into a creamy chicken soup, enriched with cream cheese and cheddar, then finished with a broiled cheese topping for a deliciously cheesy crunch. Perfect as a hearty lunch or dinner, this soup combines smoky, spicy, and creamy elements in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Chiles:
- 4 medium poblano peppers
Sauté Base:
- 2 tbsp butter
- ¼ cup chopped onion (about 40 g)
- 2 cloves garlic, minced
- 1 tsp ground cumin
Soup:
- 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)
Creamy Mixture:
- 8 oz cream cheese (about 226 g)
- 1 ½ cups shredded cheddar cheese (about 395 g)
Topping:
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, ¾ oz each)
Instructions
- Roast the Poblano Peppers: Char the poblano peppers over an open flame on a gas stove or under a broiler until the skin is blistered and blackened, rotating them to ensure even charring on all sides.
- Peel the Peppers: Place the charred peppers in a bowl and cover with plastic wrap. Let cool, then peel off as much skin as possible. Remove seeds and finely chop the peppers using a food processor or blender, then set aside.
- Sauté Onion and Garlic: In a large saucepan, melt the butter over medium heat. Add chopped onion and cook about 5 minutes until translucent, stirring often. Stir in minced garlic and cumin, cooking an additional minute until fragrant. Add the chopped poblano peppers and stir to combine.
- Simmer the Soup: Pour in chicken bone broth, season with salt and pepper to taste. Bring to a boil, then reduce heat to a simmer. Add chicken pieces and cook approximately 10 minutes until chicken is fully cooked through.
- Blend the Creamy Base: In a food processor or blender, combine cream cheese, shredded cheddar, and about 1 cup of hot broth (without chicken). Blend until smooth. Stir this creamy mixture back into the soup to create a rich, velvety texture.
- Broil the Cheese Topping: Preheat the broiler. Divide the soup into individual ovenproof bowls. Float a slice of cheddar or pepper jack cheese atop each bowl. Place the bowls under the broiler, about 6 inches from the heat source, and broil until the cheese melts and bubbles with a golden crust, about 2-4 minutes.
Notes
- Roasting the poblano peppers over an open flame or broiler adds authentic smoky flavor to the soup.
- If you dislike spicy heat, remove all seeds from the peppers as they contain most of the heat.
- Use bone broth for deeper flavor, but chicken broth is an acceptable substitute.
- Ensure chicken pieces are cooked thoroughly to avoid any food safety risks.
- This soup can be made ahead; store the creamy base separately for best texture before combining and broiling.
- For a vegetarian version, substitute the chicken with firm tofu or additional vegetables and use vegetable broth.
Keywords: Chile Relleno Soup, Poblano Pepper Soup, Creamy Chicken Soup, Mexican Soup, Cheesy Soup
