Description
Chile Relleno Soup is a comforting and flavorful Mexican-inspired dish featuring roasted poblano peppers, tender chicken, and a creamy blend of cream cheese and cheddar. This hearty soup combines the smoky char of roasted poblanos with a rich, cheesy broth, perfect for a cozy meal. Topped with melted cheese under the broiler, it creates an irresistible, cheesy finish.
Ingredients
Peppers
- 4 medium poblano peppers
Sauté Base
- 2 tbsp butter
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
Broth and Protein
- 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
Cheeses
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, about 3/4 ounce each)
Instructions
- Roast the Poblanos: Roast the poblano peppers over an open flame on a gas stove or under a broiler set to high until the skin is charred and blistered on all sides. This usually takes a few minutes per side.
- Peel and Prep Peppers: Place the roasted poblanos in a bowl and cover with plastic wrap to steam and cool. Once cool, rub off as much skin as possible, then cut out and discard the seeds. Finely chop the peppers in a food processor or blender and set aside.
- Sauté Aromatics: In a large saucepan over medium heat, melt the butter. Add the chopped onions and cook for about 5 minutes until translucent, stirring frequently. Add minced garlic, ground cumin, and chopped poblano peppers; stir and cook for 1 minute until fragrant.
- Add Broth and Chicken: Pour in the chicken bone broth and season the soup with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to a simmer. Add the cut chicken pieces and cook for about 10 minutes until the chicken is fully cooked through.
- Prepare Cheese Blend: In the blender or food processor used for the poblanos, combine cream cheese and shredded cheddar cheese with about 1 cup of the hot broth from the soup (avoid any chicken chunks). Blend until smooth and creamy, then stir this cheese mixture back into the simmering soup.
- Broil with Cheese Topping: Preheat your broiler. Ladle the soup into individual ovenproof bowls and place a slice of cheddar or pepper jack cheese on top of each. Set the bowls under the broiler about 6 inches from the heat and broil until the cheese is melted, bubbly, and slightly browned, about 2-4 minutes. Serve immediately.
Notes
- Roasting the poblanos over open flame adds authentic smoky flavor but using the broiler is a good alternative.
- Removing the skin and seeds ensures smooth texture and mild heat in the soup.
- Use bone broth for richer flavor, but regular chicken broth can be substituted.
- Adjust seasoning with salt and pepper according to taste.
- Use ovenproof bowls for broiling the cheese topping safely.
- This soup can be made with chicken breasts or thighs based on preference.
- For a vegetarian version, substitute chicken and broth with vegetable alternatives and omit cheese or use plant-based cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
