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Chile Relleno Soup Recipe

Chile Relleno Soup Recipe
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★★★★★

4.7 from 30 reviews

Chile Relleno Soup is a comforting and flavorful Mexican-inspired dish featuring roasted poblano peppers, tender chicken, creamy cheeses, and a rich chicken broth base. This hearty soup combines smoky, spicy, and creamy elements, making it perfect for a satisfying meal any day of the year.

Ingredients

Scale

Peppers and Vegetables

  • 4 medium poblano peppers
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced

Soup Base

  • 2 tbsp butter
  • 1 tsp ground cumin
  • 4 cups chicken bone broth
  • Salt and pepper to taste

Protein and Cheese

  • 1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1/2 inch pieces
  • 8 ounces cream cheese
  • 1 1/2 cups shredded cheddar cheese
  • 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each)

Instructions

  1. Roast Poblanos: Roast the poblano peppers until their skin is charred and blistered, either over an open gas flame or under a high broiler, turning to ensure even charring on all sides.
  2. Prepare Peppers: Place roasted peppers into a bowl and cover with plastic wrap to steam and cool. Once cooled, rub off as much skin as possible, remove seeds, and finely chop in a food processor or blender. Set aside.
  3. Sauté Aromatics: In a large saucepan, melt butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic, cumin, and chopped poblanos, cooking about 1 minute until fragrant.
  4. Cook Chicken: Pour in chicken bone broth and season with salt and pepper. Bring to a boil, then reduce to a simmer. Add chicken pieces and cook until fully cooked through, approximately 10 minutes.
  5. Blend Cheese Mixture: In the same blender or processor used for the poblanos, combine cream cheese, shredded cheddar, and about 1 cup of hot soup broth (avoiding chicken pieces). Blend until smooth, then stir this creamy mixture back into the soup pot.
  6. Broil Cheese Topping: Preheat the broiler. Ladle soup into individual ovenproof bowls and top each with a slice of cheddar or pepper jack cheese. Place under the broiler about 6 inches from the heat source until the cheese melts and bubbles, about 2-3 minutes. Serve immediately.

Notes

  • Roasting the poblano peppers adds a smoky depth essential to the dish’s flavor.
  • Removing the skins after roasting keeps the soup smooth and avoids bitterness.
  • You can substitute bone broth with regular chicken broth if unavailable.
  • Adjust the amount of cheese to your preference for creaminess and richness.
  • Use thin slices of cheese for quick melting under the broiler without burning.
  • If you prefer a spicier soup, keep some seeds in the poblanos or add fresh jalapeno slices.

Nutrition

Keywords: Chile Relleno Soup, poblano pepper soup, creamy chicken soup, Mexican soup recipe, roasted pepper soup

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