Chile Relleno Soup Recipe

Nothing beats the cozy, vibrant flavors of a homemade Chile Relleno Soup Recipe when you crave something comforting yet packed with personality. This delicious soup captures the smoky warmth of roasted poblanos and the creamy goodness of melted cheese, making every spoonful a celebration of classic Mexican-inspired comfort food. It’s surprisingly easy to prepare and perfect for any meal where you want a bit of spice, creaminess, and that irresistible cheesy finish.

Ingredients You’ll Need

Every ingredient in this Chile Relleno Soup Recipe plays a crucial role in building layers of flavor and texture, transforming simple pantry staples into something extraordinary. From the smoky poblano peppers to the creamy cheeses, these essentials come together for a soup that’s both hearty and comforting.

• 4 medium poblano peppers: Roasting these peppers brings out their smoky, slightly spicy character that forms the soul of the soup.
• 2 tbsp butter: Adds richness and helps soften the onions and garlic for a flavorful base.
• 1/4 cup chopped onion: Introduces a sweet, mellow foundation that balances the heat of the peppers.
• 2 cloves garlic (minced): For a punch of aromatic depth that enhances every bite.
• 1 tsp ground cumin: This warming spice adds earthiness and a subtle smokiness to complement the poblanos.
• 4 cups chicken bone broth: The heart of the soup, providing a rich, savory background that’s better than plain stock.
• Salt and pepper to taste: Essential seasonings that bring all flavors into harmony.
• 1 1/2 lb boneless skinless chicken (thighs or breasts, cut into 1/2 inch pieces): Tender protein that makes this a complete and satisfying meal.
• 8 ounces cream cheese: Adds creamy smoothness that mellows the spice and thickens the soup beautifully.
• 1 1/2 cups shredded cheddar cheese: Melts into the broth adding cheesy richness throughout.
• 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each): Used for the broiled cheesy topping that makes this soup truly special.

How to Make Chile Relleno Soup Recipe

Step 1: Roast and Prepare Poblanos

Start by charring the poblano peppers until their skins are blackened and blistered. Whether over an open flame or under a broiler, this step is key for releasing a delightful smoky flavor. Once roasted, seal the peppers in a covered bowl to steam slightly — this loosens the skin for easy peeling. After peeling, remove the seeds and finely chop or puree the peppers to be incorporated smoothly into the soup.

Step 2: Sauté Aromatics

In a large saucepan over medium heat, melt butter and add the chopped onion. Cook until translucent and soft, letting the onions release their sweet flavor. Add the minced garlic and ground cumin next, stirring just until fragrant — this fragrant base creates layers of warmth and depth for the rest of the soup.

Step 3: Build the Soup Base

Add the roasted poblanos to the pan, stirring them into the aromatics. Pour in the chicken bone broth and season with salt and pepper to your taste. Bring everything to a boil, then lower the heat to a gentle simmer, allowing the flavors to meld and the broth to develop a deliciously rich character.

Step 4: Cook the Chicken

Drop the bite-sized chicken pieces into the simmering broth. Let them cook gently until tender and cooked through, about 10 minutes. This keeps the chicken juicy and tender inside the flavorful broth without drying out.

Step 5: Blend the Cheese Mixture

In your food processor or blender, combine the cream cheese, shredded cheddar, and about one cup of hot soup broth (be careful to avoid any chicken pieces). Blend until silky smooth. This creamy mixture is what makes this Chile Relleno Soup Recipe stand apart, blending cheese and roasted peppers into a luscious, dreamy texture.

Step 6: Finish the Soup and Broil Cheese Topping

Stir the cheese blend back into the pot, mixing until the soup is well combined and creamy. To serve, ladle the soup into ovenproof bowls and lay a thin slice of cheddar or pepper jack cheese on top of each. Slide the bowls under the preheated broiler until the cheese turns bubbly and golden — this final step adds irresistible visual appeal and gooey, melty goodness.

How to Serve Chile Relleno Soup Recipe

Garnishes

To elevate your soup experience, consider adding fresh garnishes like chopped cilantro, a dollop of sour cream, or thin slices of avocado. These touches add brightness and coolness that contrast delightfully with the rich, smoky soup.

Side Dishes

This soup pairs wonderfully with simple sides like warm corn tortillas, crispy tortilla chips, or a fresh green salad with a tangy lime dressing. These options provide texture and balance while keeping the meal light and satisfying.

Creative Ways to Present

For a fun twist, serve the soup in mini cast iron skillets or rustic bread bowls to soak up every last drop. Adding a sprinkle of toasted pumpkin seeds or crumbled queso fresco can also create delightful crunchy contrast and traditional authenticity.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Chile Relleno Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting, so leftovers make for a delicious second serving.

Freezing

This soup freezes well if you want to make it ahead of time. Cool completely, transfer to freezer-safe containers, and freeze for up to 2 months. Just be sure to add any fresh garnishes or cheese toppings only at serving time to maintain texture.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If the soup has thickened too much in the fridge, add a splash of broth or water to bring it back to your desired consistency.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply swap the chicken bone broth for vegetable broth and omit the chicken. You can add beans or extra vegetables to boost heartiness without losing any flavor.

What type of cheese works best for the topping?

Cheddar and pepper jack are excellent choices as they melt beautifully and offer a mild kick. You can also experiment with Monterey Jack or queso Oaxaca for an authentic touch.

How spicy is this Chile Relleno Soup Recipe?

The poblanos bring mild heat with smoky undertones, making the soup flavorful without overwhelming spiciness. If you prefer more heat, consider adding a pinch of cayenne or topping with sliced jalapeños.

Can I prepare parts of the recipe ahead of time?

Yes! Roasting and peeling the poblanos in advance saves time on the day you’re cooking. You can also blend the cheese mixture early and store it refrigerated until ready to add.

Is bone broth necessary or can I use regular chicken broth?

Bone broth adds a deeper richness and body, but regular chicken broth works fine in a pinch. For the best flavor, homemade or high-quality bone broth is recommended.

Final Thoughts

I truly encourage you to give this Chile Relleno Soup Recipe a try because it’s such a rewarding blend of smoky, creamy, and cheesy flavors that satisfy on every level. Whether you’re cooking for a chilly night in or surprising friends with a cozy meal, this soup will quickly become a beloved favorite. Happy cooking and enjoy every comforting spoonful!

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