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Chile Relleno Soup Recipe

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4.8 from 9 reviews

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.

Ingredients

Peppers and Aromatics

  • 4 medium poblano peppers
  • 2 tbsp butter
  • ¼ cup chopped onion (about 40 g)
  • 2 cloves garlic, minced
  • 1 tsp 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://lovelycooks.com/chile-relleno-soup-recipe/