Chile Relleno Soup Recipe is like a warm hug in a bowl—rich, creamy, and packed with the smoky flavor of roasted poblano peppers. It’s a comforting twist on the classic chile relleno, translating those beloved flavors into a hearty soup that’s perfect for chilly evenings or anytime you want a satisfying, cozy meal. Whether you’re cooking for family or impressing friends with your kitchen skills, this recipe is a guaranteed crowd-pleaser that’s both approachable and delicious.
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What Makes This So Good
This Chile Relleno Soup Recipe combines smoky, roasted poblano peppers with creamy cheese and tender chicken in a broth that’s both rich and light. It’s an accessible recipe that delivers deep flavor without complicated techniques, making it an ideal option for weeknight dinners and casual get-togethers alike.
- Big Flavor, Minimal Fuss: Roasting poblanos adds incredible depth without any complicated prep.
- Family-Friendly: Creamy and cheesy, it satisfies kids and adults with mild heat.
- Simple Ingredients: Easy-to-find staples like chicken broth, cream cheese, and shredded cheddar keep it straightforward.
- Works Any Night: Ready in under an hour, it’s a reliable go-to no matter how busy you are.
Ingredient Guide
When you’re shopping for ingredients for this Chile Relleno Soup Recipe, choosing the right versions can really make the difference between good and unforgettable. Here’s how I like to select and prep each key component to get the best results.
- Poblano Peppers: Choose firm peppers with glossy skin. Roasting them yourself makes a huge flavor difference compared to pre-roasted jars.
- Bone Broth: I recommend chicken bone broth for its rich, homemade taste—you’ll notice the soup feels more nourishing and layered.
- Cream Cheese: Use full-fat cream cheese. It melts smoothly and adds that silky mouthfeel we all crave in a great soup.
- Cheddar Cheese: Sharp or medium cheddar both work. Sharp cheese adds a nice tang while medium keeps it mellow and creamy.
- Chicken: I prefer thighs for tenderness, but breasts are great if you want a leaner option.
- Butter, Onion & Garlic: Fresh ingredients are essential here—they create the flavorful base that carries the soup.
- Ground Cumin: This spice ties everything together with its warm, earthy notes—don’t skip it!
Quick Reminder: Full measurements are in the recipe card below.
How to Make Chile Relleno Soup Recipe
Step 1 — Prep & Ready
Start by roasting your poblano peppers until their skins are beautifully charred and blistered all over—that smoky aroma is what sets this soup apart. I typically place them directly on the gas flame or under the broiler, turning every couple of minutes until each side is blackened. Once roasted, trap the steam by placing them in a covered bowl to loosen the skins for easier peeling. Don’t rush this part; gently peeling away the skins will make the soup smoother. Next, seed and finely chop the peppers or pulse them in a food processor for a quick blend. Meanwhile, chop your onion and mince the garlic—these will build the flavor base you’ll love.
Step 2 — Cook with Confidence
Melt butter in a large saucepan over medium heat, then add the chopped onion. You’ll see it turn translucent in about 5 minutes, releasing a sweet, savory fragrance. Stir in the garlic and ground cumin just until you smell their aromatic warmth—about 1 minute. Now, stir in the roasted poblano peppers and give everything a good mix. Pour in your chicken bone broth, season carefully with salt and pepper, then bring the mixture to a lively simmer. Add the chicken pieces and cook gently for 10 minutes, or until the chicken turns tender and opaque. You’ll notice the kitchen fills with a cozy, inviting scent at this stage—almost like a hug from your stove.
Step 3 — Finish & Serve
While the chicken cooks, blend cream cheese and shredded cheddar with about a cup of the hot broth (without chicken) until creamy and smooth—this is the secret to that luscious texture. Stir this cheesy blend back into the soup, watching it turn velvety and rich. For an extra-special finish, ladle the soup into ovenproof bowls and place a slice of cheddar or pepper jack on top. Pop the bowls under a hot broiler just until the cheese melts with golden, bubbly edges—you'll love that melty, cheesy finish! Serve immediately, and enjoy every warm, comforting spoonful.
Extra Helpful Tips
This Chile Relleno Soup Recipe gets even better with a few insider tips I've picked up along the way to make your cooking easier and tastier.
- Watch for This Sign: When your onions turn translucent and smell sweet, you know you’ve developed the perfect flavorful base.
- Temperature Trick: Blend the cheese carefully with warm broth to avoid lumps and a smooth finish.
- Prep-Ahead Option: Roast poblanos and store them in the fridge a day ahead to save time on busy days.
- Avoid This Common Mistake: Don’t skip peeling the blistered skin off the peppers—it can be bitter and tough, which distracts from the creamy soup texture.
Serve & Enjoy
Easy Enhancements
Try adding a dollop of sour cream or a sprinkle of chopped fresh cilantro on top for brightness. A squeeze of lime adds a fresh pop that pairs beautifully with the smoky peppers. If you want a little extra heat, a few dashes of hot sauce or finely chopped jalapeño can kick things up without overwhelming the creamy balance. I love tossing in crispy tortilla strips for texture, too—it’s like having a cozy fiesta in your spoon!
Tasty Pairings
This soup pairs wonderfully with a simple green salad dressed lightly with lime vinaigrette or a side of warm corn tortillas to soak up every savory drop. For drinks, a chilled Mexican lager or a light, citrusy white wine complements the soup’s smoky and creamy flavors perfectly. On cold nights, a cozy cup of horchata can brighten the meal while staying true to the Mexican-inspired theme.
Quick Plating Tips
Serve in colorful oven-safe bowls to highlight the melted cheese topping. Sprinkle chopped fresh herbs like cilantro or green onions just before serving for pops of color and freshness. A few thin slices of avocado on top can add creaminess and class. And don’t forget a small wedge of lime on the side to squeeze over—simple garnishes make a big impression with little effort!
Store, Freeze & Reheat
Fridge Storage
Chile Relleno Soup Recipe keeps beautifully in the fridge for up to 4 days when stored in an airtight container. The flavors deepen over time, though the cheese topping is best added fresh at serving time. You might notice the soup thickens as it cools—just stir in a splash of broth or water when reheating to bring it back to perfect spooning consistency.
Freezer Friendly?
This soup freezes well without losing its character, but to prevent the cheese and cream cheese from separating, it's best to freeze the soup base without the cheese topping. Use freezer-safe, airtight containers and freeze for up to 3 months. Thaw overnight in the fridge and stir well before reheating.
Reheat Like New
Reheat gently in a saucepan over low heat, stirring frequently to keep the creamy texture smooth. If using a microwave, heat in short bursts, stirring in between to avoid hot spots and curdling. Once warmed through, add fresh cheese slices on top and broil briefly if you want to recreate that bubbly finish—perfect comfort every time!
Chile Relleno Soup Recipe FAQs
Absolutely! Swap the chicken bone broth for vegetable broth and omit the chicken. Adding roasted vegetables or beans can bulk it up nicely for a satisfying vegetarian meal.
It’s mild and creamy with just a gentle smoky heat from the poblano peppers. You can adjust the heat by adding jalapeños or hot sauce if you want more kick!
Yes, but roasting them yourself adds a fresher, smokier flavor that makes a difference. If you do use pre-roasted, check for any added preservatives or sauces that might alter the soup’s taste.
Reheat gently on the stovetop with a splash of broth to keep it creamy, stirring often. Adding fresh cheese topping and broiling before serving really revives the texture and flavor.
Final Flavor Thoughts
This Chile Relleno Soup Recipe is one of my ultimate go-to soups for tasty comfort food with just the right touch of flair. If you loved this version, try swapping out the cheddar for pepper jack or stirring in some roasted corn for a subtle sweetness upgrade. Don’t forget to leave a star rating and share your own twists—I’m always excited to hear how you make this recipe your own!
Print📖 Recipe
Chile Relleno Soup Recipe
Chile Relleno Soup is a rich and creamy Mexican-inspired soup featuring roasted poblano peppers, tender chicken, and a blend of cream cheese and cheddar for a comforting and flavorful meal. This hearty soup is topped with melted cheese under the broiler for an indulgent finish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Peppers
- 4 medium poblano peppers
Sauté
- 2 tablespoon butter
- ¼ cup chopped onion (about 40 g)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
Soup Base
- 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 blackening and blistering of the skin on all sides.
- Peel the Peppers: Place the charred peppers in a bowl and cover with plastic wrap to steam and cool. Once cooled, peel off as much skin as possible, remove the seeds, then 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 until translucent, stirring frequently. Add the minced garlic and cumin, cooking for an additional 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 the heat to a simmer. Add the chicken pieces and cook for approximately 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 taken from the soup (without chicken). Blend until smooth, then stir this creamy cheese mixture back into the soup base.
- Broil the Cheese: Preheat your broiler. Divide the soup into individual ovenproof bowls and place a slice of cheddar or pepper jack cheese on top of each bowl. Place the bowls about 6 inches from the broiler and broil until the cheese is melted, bubbly, and slightly browned, then serve immediately.
Notes
- Roasting the peppers over an open flame or broiler is essential for developing the smoky flavor.
- Allowing the peppers to steam under plastic wrap helps loosen the skin for easy peeling.
- You can substitute chicken breasts for thighs, but thighs generally stay more tender and juicy.
- Use a mild or spicy cheese slice depending on your preferred level of heat.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.
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