Chile Relleno Soup Recipe

If you’re craving a soul-warming bowl that brings together smoky, cheesy, and slightly spicy flavors all at once, you absolutely have to dive into this Chile Relleno Soup. It captures the essence of the classic stuffed poblano pepper but in a comforting soup form that’s perfect for any day you want a little extra love in a bowl. Rich cream cheese, tender chicken, and roasted poblano peppers combine to create layers of flavor that will make this soup your new favorite go-to for cozy meals. This Chile Relleno Soup is truly a celebration of Mexican-inspired comfort food you can enjoy any time of year.

Ingredients You’ll Need

These ingredients are refreshingly simple but each plays a key role in building the rich, creamy, and smoky profile of the soup. From the roasted poblanos that bring that signature mild heat and depth, to the blend of cheeses that melt into luscious goodness, every component matters.

• 5 poblano peppers: Their smoky, slightly spicy flavor is the star of this dish and roasting them unlocks incredible depth.
• 2 tablespoons butter: Adds richness and helps soften the onions for a smooth base.
• 1 tablespoon olive oil: Balances the butter with a clean, fruity note while sautéing.
• 1 medium sweet onion, diced: Provides gentle sweetness and texture to the soup.
• 3 cloves garlic, minced: Offers aromatic warmth and a subtle kick.
• 1 teaspoon cumin: Introduces a cozy earthiness that complements the peppers perfectly.
• 5 cups low-sodium chicken broth: The flavorful liquid that brings it all together without overpowering.
• 1 teaspoon salt: Enhances all the natural flavors without making it taste salty.
• 1/2 teaspoon pepper: Adds just enough subtle heat and brightness.
• 2 cups cooked chicken breast, chopped or shredded: Gives the soup hearty protein and texture.
• 8 ounces cream cheese, softened and cubed: The creamy element that makes the broth ultra-smooth and luscious.
• 2 1/2 cups shredded cheddar cheese, divided: Melts into the soup and adds sharpness and melty comfort.
• 1 cup shredded pepper jack cheese: Provides a little extra kick and creaminess for the topping.
• Fresh chopped cilantro, for garnish: A bright finish that cuts through the richness beautifully.

How to Make Chile Relleno Soup

Step 1: Roast and Prepare the Poblano Peppers

Begin by carefully roasting the poblano peppers until their skin is deeply charred and blistered, either under the broiler or over an open flame. This roasting step is crucial—it’s what gives the soup its signature smoky flavor. Once roasted, trap the peppers in a sealed plastic bag to steam; this makes peeling off the skin so much easier. After cooling, peel away as much skin as you can, then cut off the stems and remove the seeds. Finely chop the peppers so they blend seamlessly into the soup’s texture.

Step 2: Build the Flavor Base

In a medium pot, melt the butter alongside the olive oil over medium heat. Add diced onions and cook until they turn soft and translucent, which takes about three minutes. This gentle cooking releases the onion’s natural sweetness. Toss in the minced garlic and cumin next, cooking until fragrant—just about twenty seconds—so those spices have a moment to bloom and fill the kitchen with warmth.

Step 3: Combine Broth and Peppers

Stir in your finely chopped roasted poblanos and then pour in the chicken broth, seasoning the mixture with salt and pepper. Bring this to a boil to marry the flavors, then reduce the heat so it simmers gently. This slow simmer lets all the ingredients mingle and deepen the soup’s savory base perfectly.

Step 4: Add Chicken and Creamy Cheeses

Next, stir in the chopped cooked chicken breast for that comforting heartiness. Then it’s time for the magic—fold in the cream cheese and two cups of the shredded cheddar. Whisk continuously until they melt completely into a smooth, velvety broth. This creamy stage is what sets Chile Relleno Soup apart, making each spoonful luxuriously rich.

Step 5: Broil for the Perfect Finish

Pour the soup into individual bowls and top each with the remaining cheddar and the pepper jack cheese. Pop the bowls under a hot broiler for a few minutes until the cheeses melt into bubbly, golden crowns. Keep a close eye on them so they don’t burn—this final step adds irresistible texture and flavor to the soup.

How to Serve Chile Relleno Soup

Garnishes

Fresh chopped cilantro sprinkled on top adds a burst of color and a lovely herbaceous brightness that cuts through the soup’s rich creaminess. Consider a dollop of sour cream or a few crunchy tortilla strips for added texture and freshness. These little touches really elevate the overall experience.

Side Dishes

Chile Relleno Soup pairs beautifully with simple sides like warm cornbread, soft flour tortillas, or a crisp green salad with lime vinaigrette. These accompaniments balance the hearty soup while keeping the focus on its bold flavors.

Creative Ways to Present

For a festive touch, serve the soup in mini cast iron skillets or rustic bread bowls to keep it warm and add charm. You can also add a sprinkle of roasted corn or diced avocado on top for an extra pop of texture and color that delights both eyes and taste buds.

Make Ahead and Storage

Storing Leftovers

Chile Relleno Soup keeps well in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making leftovers just as enjoyable as freshly made.

Freezing

You can freeze the soup before adding the cheese toppings. Transfer it to a freezer-safe container and store for up to three months. When ready to eat, thaw it overnight in the fridge and reheat gently to retain its creaminess.

Reheating

Reheat the soup slowly over low to medium heat on the stove, stirring frequently to prevent the cream and cheese from separating. If it gets too thick, add a splash of chicken broth or water to loosen it back up. Add fresh cheese toppings and broil just before serving to recreate that bubbly finish.

FAQs

Can I make Chile Relleno Soup vegetarian?

Absolutely! Simply swap out the chicken broth for vegetable broth and omit the chicken. You can load it with extra roasted poblanos and perhaps add beans or roasted vegetables for added texture and flavor.

What type of cheese works best in the soup?

The combination of cream cheese, cheddar, and pepper jack cheeses provides creaminess, sharpness, and a little heat, which all balance beautifully. Feel free to experiment, though—Monterey Jack or mozzarella can be tasty substitutes.

How spicy is Chile Relleno Soup?

The soup has a mild to moderate heat thanks to the poblano peppers, which are generally gentle on spice. The pepper jack cheese adds a subtle kick. You can adjust the spice by using more or fewer peppers or adding a dash of hot sauce.

Can I use canned or jarred peppers instead of fresh poblanos?

Fresh roasted poblanos provide the best flavor and texture, but in a pinch, jarred roasted peppers can work. Just be sure to drain them well to avoid excess moisture, which could thin the soup.

Is this soup gluten-free?

Yes! Chile Relleno Soup is naturally gluten-free as it contains no wheat-based ingredients. Just double-check your broth labels to ensure they don’t include any gluten-containing additives.

Final Thoughts

This Chile Relleno Soup is one of those unforgettable dishes that feels like a warm hug from the inside out. It’s perfect for cozy nights, family dinners, or anytime you want a little Mexican-inspired comfort food magic. I promise once you try it, this soup will hold a special place in your kitchen repertoire. So grab those poblanos and get ready to fall in love with every rich, cheesy spoonful!

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