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Chile Relleno Soup Recipe

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4.9 from 144 reviews

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.

Ingredients

Peppers

  • 4 medium poblano peppers

Sauté

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

  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 blackening and blistering of the skin on all sides.
  2. 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.
  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 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.
  4. 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.
  5. 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.
  6. 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.

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