There’s nothing quite like cozying up with a bowl of this Chile Relleno Soup Recipe when you’re craving something comforting with a little kick. Think smoky roasted poblano peppers, tender chicken, and a dreamy cheesy swirl—that’s dinner sorted for any chilly night or when you want to impress guests with a simple, flavorful dish. I love making this soup when I want a fuss-free meal that feels special without hours in the kitchen.
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Why You’ll Love This Chile Relleno Soup Recipe
This chile relleno soup captures the essence of a classic Mexican favorite without all the work of frying stuffed peppers. Instead, you get a rich, velvety broth brightened by roasted poblano peppers and melty cheese that feels indulgent yet balanced.
- Texture you want: A smooth, creamy soup with tender chunks of chicken and just enough bite from the poblano peppers.
- Flavor that pops: That signature smoky, mildly spicy poblano flavor amplified by garlic, cumin, and sharp cheddar cheese.
- Everyday ingredients: Simple staples like cream cheese, shredded cheddar, garlic, and onion make it easy to pull together even last minute.
- Works for any night: Perfect for casual weeknights or making ahead to impress guests with minimal stress.
Ingredient Spotlight
To nail this Chile Relleno Soup Recipe every time, it’s key to focus on the poblano peppers’ roasting and the creaminess that the cheeses bring. Using fresh, high-quality ingredients will make a huge difference in flavor.
- Poblano peppers: Choose firm, glossy peppers with no wrinkles; roasting them brings out their smoky depth.
- Chicken: I prefer thighs for juiciness, but breasts work well too—cut into even pieces so they cook uniformly.
- Cream cheese: Soft, spreadable, and full-fat cream cheese adds the silkiness that turns broth into cozy soup.
Seasonality & Sourcing
Poblanos are best late summer through fall when they’re in season and cost-effective at the farmer’s market. If fresh isn’t available, look for frozen roasted poblanos in the freezer aisle—they keep well and still flavor the soup beautifully. For broth, homemade chicken bone broth is unbeatable but store-bought works fine when you’re short on time. Shopping local not only supports farmers but usually means fresher, tastier ingredients in your bowl.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by roasting your poblano peppers until their skins are blistered and blackened all over—this charring is essential for bringing out that signature smoky flavor. I always do this over my gas stove’s open flame, turning them carefully with tongs until evenly blackened. A common pitfall is not roasting evenly, which means some parts won’t have that deep flavor, so rotate frequently. Once roasted, cover the peppers with plastic wrap in a bowl to steam and loosen the skins; this makes peeling easier and ensures your soup stays smooth.
Step 2 — Cook & Build Flavor
After peeling and finely chopping the poblanos, melt butter over medium heat and gently cook the onions until translucent and fragrant—about 5 minutes. Add garlic and cumin, stirring to release their aroma without burning. Toss in the chopped poblanos, then pour in your chicken bone broth. Once it simmers, add the chicken pieces and cook until they’re tender, around 10 minutes. Overcooking can dry out your chicken, so check for just opaque, juicy bites. If the broth reduces too much, just add a splash of water or extra broth to keep it soupy.
Step 3 — Finish & Rest
Blend cream cheese and shredded cheddar with about a cup of hot soup broth (without chicken) until silky smooth, then gently stir this rich mixture back into your simmering soup. This step makes all the difference—just be careful not to overheat or cook the cheese; you want it melted but creamy, not grainy. Portion your soup into oven-safe bowls, float a slice of cheese on top, and broil just until bubbly and golden. Resting the soup for a few minutes lets flavors meld and textures settle, so you get each warm, cheesy spoonful just right.
Troubleshooting Chile Relleno Soup Recipe
If your soup ends up too dry, add some broth or a splash of milk to loosen it up. A bland taste usually means you need more salt or a little extra cumin to brighten the flavors. For soggy cheese on top, try broiling just a short time until bubbly instead of letting it melt too long—it should form a toasty golden layer, not a puddle. And if your poblano peppers aren’t smoky enough, double-check that they’re well-charred before peeling.
Pro Tips
I’ve learned these tricks the hard way—control your heat carefully so the onions sweat instead of brown too fast. The timing you choose for adding cheese under the broiler makes the difference between perfectly bubbly versus burnt spots. This soup actually tastes even better the next day, which makes it great for batch cooking. And importantly, avoid peeling your peppers too early; the skins need to cool to come off easily without losing that smoky essence.
- Heat control: Keep onion and garlic on medium-low to avoid burning, which causes bitterness.
- Timing window: Add cheese slices just before serving and broil briefly for ultimate gooeyness.
- Make-ahead move: Soup keeps well refrigerated for up to 3 days and reheats beautifully.
- Avoid this pitfall: Don’t skip steaming peppers after roasting; it makes peeling a breeze.
Variations & Substitutions
If you want to switch it up, try swapping chicken thighs for shredded rotisserie chicken to save time. For a vegetarian take, replace the chicken broth with vegetable broth and skip the chicken altogether—add extra beans or corn for heartiness. If cream cheese isn’t your thing, Greek yogurt stirred in at the end gives creaminess with a tangy touch. And if you like more heat, dice up a jalapeño or add a splash of hot sauce right before serving.
Great Debates
One little debate with Chile Relleno Soup Recipe is whether to use butter or oil for the sauté. I find butter brings a richer taste and creamier texture that complements the cheese beautifully, but if you want a cleaner flavor or dairy-free version, neutral oil works fine. Some swear by blending the whole soup for ultra-smoothness, while others prefer chunks of roasted peppers and chicken for textural contrast. Both work; it just depends on how you like your bowl of comfort.
Make-Ahead, Storage & Freezing
This soup keeps well in the fridge for 3 days stored in an airtight container. For best results, cool it fully before refrigerating. You can freeze it for up to 3 months, but I recommend freezing before adding the cream cheese mixture and cheese topping to preserve the texture. Thaw overnight in the fridge and reheat gently on the stove—then swirl in the cream cheese blend and broil the cheese on top freshly. This way, you still get all the creamy, cheesy goodness after freezing.
Yield & Conversions
This Chile Relleno Soup Recipe yields about 6 generous servings. To double, simply double all ingredients but watch your pot size to avoid overcrowding. Halving is easy too and perfect for two people—adjust cooking time slightly since smaller batches heat faster. For metric conversions: 1 cup broth is approximately 237 ml; 1 lb of chicken is about 453 g; 1 oz cheese equals roughly 28 g. Keeping these handy helps with easy scaling.
Serving Ideas & Pairings
I like serving this soup with warm corn tortillas or crusty bread to soak up every last drop. A simple side salad with fresh avocado and lime complements the richness beautifully. For a fun garnish, sprinkle chopped cilantro, a dollop of sour cream, or a squeeze of fresh lime juice right before serving—it brightens up those cheesy, smoky flavors perfectly.
FAQs
Absolutely! Just substitute the chicken broth with vegetable broth and skip the chicken. Add more veggies like corn, zucchini, or beans for extra substance.
After roasting, place the peppers in a bowl and cover tightly with plastic wrap. The steam softens the skin, making it much easier to peel off with your fingers or a paper towel.
Yes! Brown the onions and garlic first, then add all ingredients except the cheese. Cook on low for 4-6 hours. Add the cheese mixture just before serving and broil bowls individually.
Traditional chile relleno involves stuffing and frying whole peppers, while this soup captures those flavors in a creamy, faster-to-make version that’s easier on busy nights.
Notes, Tools & Special Equipment
For this Chile Relleno Soup Recipe, a large heavy-bottomed saucepan or Dutch oven works best to cook evenly and handle the broiling bowls. Using a food processor or blender to finely chop the roasted peppers and later to blend the cheese mixture ensures smooth texture. Make sure your ovenproof bowls are sturdy and not too thin to avoid cracking under the broiler. A good pair of tongs helps with turning peppers over the flame safely. I also keep a small kitchen timer handy to broil just enough for that perfect golden cheese top.
PrintPrintable Recipe 📖
Chile Relleno Soup Recipe
Chile Relleno Soup is a rich and comforting Mexican-inspired soup featuring roasted poblano peppers, tender chicken, and a creamy cheese blend. This hearty soup is topped with melted cheddar or pepper jack cheese for a satisfying finish, perfect for a flavorful dinner.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Peppers and Aromatics
- 4 medium poblano peppers
- 2 tablespoon butter
- ¼ cup chopped onion (about 40 g)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
Soup Base and Chicken
- 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, rotating to ensure even blistering and blackening of the skin on all sides.
- Peel the Peppers: Place the charred peppers in a bowl and cover with plastic wrap; let them cool. Peel off as much skin as possible, remove seeds, and finely chop the peppers using 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 cook for about 5 minutes, stirring frequently, until translucent. Add 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 soup to a boil, then reduce heat to a simmer. Add the chicken pieces and cook for about 10 minutes until the chicken is fully cooked through.
- Blend the Creamy Base: In a clean food processor or blender, combine the cream cheese, shredded cheddar cheese, and about 1 cup of the hot broth (without chicken). Blend until the mixture is smooth and creamy, then stir this cheesy blend back into the simmering soup.
- Broil the Cheese: Preheat the broiler. Divide the soup evenly into individual ovenproof bowls and float one slice of cheddar or pepper jack cheese on top of each bowl. Place the bowls about 6 inches from the broiler heat and broil until the cheese is melted, bubbly, and slightly browned.
Notes
- To roast poblanos without a gas stove, use the broiler or a grill on high heat for best results.
- Removing as much skin as possible from roasted poblanos prevents bitterness and improves texture.
- Using chicken thighs adds more flavor and tenderness compared to breasts.
- For a spicier twist, use pepper jack slices instead of cheddar for the topping.
- Leftover soup can be stored in the refrigerator for up to 3 days but add the cheese topping fresh before serving.
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