Chile Relleno Soup with Cheddar and Cream Cheese Recipe
This Chile Relleno Soup is a comforting and flavorful dish inspired by the classic Mexican chile relleno. Roasted poblano peppers combined with tender chicken, creamy cheeses, and a rich chicken bone broth create a perfectly balanced soup. Topped with broiled melted cheese, it’s a satisfying meal that’s both hearty and indulgent.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Poblano Peppers
- 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 & Protein
- 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)
Cheese Blend
- 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
- Roast the Poblano Peppers: Char the poblano peppers over an open flame on a gas stove or under a broiler on high heat. Rotate them to ensure the skin blisters and blackens evenly on all sides.
- Peel the Peppers: Place the charred peppers in a bowl and cover with plastic wrap to let them steam and cool. Once cooled, peel off as much skin as possible, remove the seeds, then finely chop the peppers in a food processor or blender. Set aside.
- Sauté Onion and Garlic: In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent, stirring frequently. Add the minced garlic and ground cumin, cooking for another minute until fragrant. Stir in the chopped poblano peppers to combine.
- Simmer the Soup: Pour in the chicken bone broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to a simmer. Add the chicken pieces and cook for about 10 minutes, or until the chicken is fully cooked through.
- Blend the Creamy Base: 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 and creamy. Stir this mixture back into the soup to create a rich and velvety texture.
- Broil the Cheese: Preheat the broiler. Divide the soup into individual oven-safe bowls, then float a slice of cheddar or pepper jack cheese on top of each bowl. Place the bowls under the broiler about 6 inches from the heat source. Broil until the cheese is melted, bubbly, and slightly golden, approximately 2-4 minutes. Serve immediately.
Notes
- For easiest peeling of poblanos, allow them to steam in the covered bowl for at least 10 minutes after charring.
- You can substitute chicken broth if bone broth is unavailable, but bone broth adds deeper flavor.
- Adjust the amount of cumin to your preference for more or less earthy spice.
- If you prefer a spicier soup, leave some seeds in the poblano peppers when chopping.
- Use oven-safe bowls that can withstand broiler heat safely to avoid cracking.
- This soup pairs well with warm crusty bread or tortilla chips for dipping.
