Name: Chile Relleno Soup Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 medium poblano peppers; 2 tbsp butter; 1/4 cup (40 g) chopped onion; 2 cloves garlic, minced; 1 tsp ground cumin; 4 cups (946.35 g) chicken bone broth; Salt and pepper to taste; 1 1/2 lb (453.59 g) boneless skinless chicken thighs or breasts, cut into 1/2 inch pieces; 8 ounces (226.8 g) cream cheese; 1 1/2 cups (395.5 g) shredded cheddar cheese; 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each)

Jump to Recipe· 4.3 from 29 reviews

Let me tell you about a vibrant and utterly comforting dish that’s perfect for warming up any chilly day: the Chile Relleno Soup Recipe. This soup takes the flavors of traditional chile rellenos and transforms them into a luscious, creamy bowl of goodness that’s packed with smoky roasted poblano peppers, tender chicken, and melty cheese. Every spoonful is like a cozy hug, balancing smoky, cheesy, and savory notes in a way that keeps you coming back for more. If you’re looking to bring something new and exciting to your dinner table that still feels like home, this Chile Relleno Soup Recipe is the way to go.

Ingredients You’ll Need

The image shows ingredients arranged neatly on a white marbled surface. At the top left, there is a white plate with a large block of cream cheese. To the right, on a wooden board, are several slices of white cheese with small pieces of herbs. Below the cream cheese, a clear glass bowl holds shredded cheddar cheese, light yellow in color. Next to it, a small glass bowl contains raw chicken pieces, pale pink and cubed. A small wooden bowl holds salt and black pepper, and nearby is a small white bowl with ground cumin, a white bowl with minced garlic, and another white bowl with small blocks of butter. A glass holds light brown broth, and next to it, a small glass bowl contains chopped white onions. A group of several dark green poblano peppers with smooth shiny skin rests on the bottom left. All ingredients are clean and bright, presented clearly, photo taken with an iphone --ar 4:5 --v 7

The magic of this Chile Relleno Soup Recipe starts with a handful of simple, fresh ingredients that each play a crucial role. From the smoky depth of roasted poblano peppers to the rich creaminess of cheeses, every element is essential for building layers of flavor and giving the soup its signature luscious texture and color.

4 medium poblano peppers: Roasting them adds smoky depth and a slight kick without overwhelming heat.
2 tbsp butter: Creates a rich base to sauté onions and garlic, enhancing overall flavor.
1/4 cup chopped onion: Adds sweetness and aromatic complexity when cooked down.
2 cloves garlic, minced: Brings a fragrant punch that complements the peppers.
1 tsp ground cumin: Introduces a warm earthy note that ties the dish together.
4 cups chicken bone broth: The flavorful liquid foundation that makes the soup hearty.
Salt and pepper to taste: Essential to balance and brighten all the flavors.
1 1/2 lb boneless skinless chicken (thighs or breasts), cut into 1/2 inch pieces: Adds protein and tender bites in every spoonful.
8 ounces cream cheese: Creates the creamy, slightly tangy body of the soup.
1 1/2 cups shredded cheddar cheese: Contributes melting richness and sharpness.
8 slices cheddar or pepper jack cheese: Melts on top for a luscious, bubbly finish when broiled.

How to Make Chile Relleno Soup Recipe

Step 1: Roast and Prepare the Poblanos

The heart of this soup lies in those smoky roasted poblano peppers. Start by charring the skins until blistered and blackened either over a gas stove flame or under a super hot broiler. After roasting, cover the peppers tightly with plastic wrap to steam and loosen the skins—this makes peeling them so much easier. Once cooled, rub off the skins as best as you can, cut out the seeds, and then finely chop them in a food processor. The smoky, tender poblanos are going to bring that signature flavor and vibrant color to your soup base.

Step 2: Sauté the Aromatics

In a large saucepan over medium heat, melt butter to create a rich, flavorful base. Toss in the chopped onions and cook gently until translucent and soft, about five minutes. Add the minced garlic along with the ground cumin and the chopped poblanos, stirring until the air fills with a fragrant, inviting smell. This step layers in sweetness and warmth, setting up a robust flavor foundation for the broth.

Step 3: Simmer the Soup and Chicken

Pour in the chicken bone broth, season with salt and pepper to your taste, then bring the mixture up to a boil before reducing it to a gentle simmer. Add the chicken pieces and let everything cook together for about 10 minutes, allowing the chicken to cook through tenderly while melding with the fragrant broth. This slow simmer helps the flavors deepen and the chicken absorb all those smoky and spicy notes.

Step 4: Blend the Creamy Cheese Base

Now here’s where the soup gets extra indulgent. Use the same food processor you used for the poblanos and add the cream cheese and shredded cheddar cheese. Pour in about one cup of the hot broth from the soup (make sure to avoid any chicken pieces so the texture stays smooth) and blend until silky smooth. Stir this luscious mixture back into the pot—it will thicken the soup and add that irresistible creaminess that makes this recipe so memorable.

Step 5: Broil with Melty Cheese Topping

When it’s time to serve, preheat your broiler. Ladle the soup into ovenproof bowls and float a slice of cheddar or pepper jack cheese on top of each one. Pop them under the broiler, about six inches from the heat, and broil just until the cheese melts and bubbles beautifully. This final touch adds a delightful golden, gooey finish that perfectly complements the smoky, creamy soup below.

How to Serve Chile Relleno Soup Recipe

The image shows a collage of six photos displaying the process of making a dish. The first layer includes four charred green peppers on a white foil-lined tray. The second layer shows the same green peppers inside a clear bowl with plastic wrap. The third layer features a black pot with sautéed chopped white onions, green pepper pieces, and brown spices placed on a white marbled surface. The fourth layer is a black pot filled with a clear yellow broth containing chunks of light pink meat and translucent vegetables. The fifth layer contains a close-up view of a blender with a creamy light beige blended sauce. The last layer shows three brown ceramic bowls with lids beside them, each topped with a layer of light yellow melted cheese sprinkled with red and green herbs, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnish, I love a sprinkle of fresh chopped cilantro or a few thinly sliced green onions. A dollop of sour cream or a squeeze of fresh lime juice adds bright contrast to the richness of the soup. Crispy tortilla strips or crushed tortilla chips on top provide an irresistible crunch that plays perfectly with the creamy soup.

Side Dishes

This soup is hearty enough to stand on its own, but a side of warm corn tortillas or crusty bread makes it a complete, satisfying meal. For a fresh side, a crisp avocado salad or a simple cucumber and radish salad with a light vinaigrette balances the depth of flavors with a burst of freshness.

Creative Ways to Present

For a stunning presentation at your next dinner party, serve the soup in mini cast iron skillets or individual ramekins under the broiler, letting each guest enjoy their own bubbling cheese-topped masterpiece. Adding a drizzle of chili oil or a pinch of smoked paprika on top before serving brings extra color and a subtle kick.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Chile Relleno Soup Recipe (though it’s so delicious, there might not be!), store it in an airtight container in the refrigerator. It will keep well for up to 3 days and the flavors may even deepen overnight.

Freezing

This soup freezes beautifully. Simply cool it completely, transfer to freezer-safe containers, and freeze for up to 3 months. When ready, thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat your soup slowly over medium heat, stirring occasionally to prevent sticking and to reincorporate the creamy cheese with the broth perfectly. Avoid using high heat to keep the texture silky and smooth. Once warmed through, top with a cheese slice and use the broiler if you want that melty, bubbly finish again.

FAQs

Can I use a different type of pepper if I don’t have poblanos?

Absolutely! While poblano peppers give that distinctive smoky flavor with mild heat, you can substitute with Anaheim or even a mild green bell pepper. However, avoid really spicy peppers if you want to keep the soup’s traditional flavor profile mild and creamy.

Is this recipe suitable for a gluten-free diet?

Yes, the Chile Relleno Soup Recipe is naturally gluten-free as long as you check your chicken broth and any additional ingredients for gluten-containing additives. It’s a great wholesome option for those avoiding gluten.

Can I make this soup vegetarian?

Yes, just swap the chicken broth for a rich vegetable broth and omit the chicken. You can also add extra beans or roasted vegetables for added protein and texture.

What’s the best cheese to use for topping the soup?

Cheddar and pepper jack are perfect for their melting quality and flavor contrast. Pepper jack adds a subtle spice that pairs wonderfully with the smoky peppers, but cheddar gives a rich, creamy finish that is classic and comforting.

How spicy is the Chile Relleno Soup Recipe?

This soup tends to be mild in heat because poblano peppers are generally not very spicy. If you prefer more heat, you can add a small diced jalapeño or a dash of cayenne pepper to the soup while cooking.

Final Thoughts

If you’re ready to cozy up with a bowl that feels like a warm hug wrapped in smoky, cheesy goodness, I highly recommend giving this Chile Relleno Soup Recipe a try. It’s a fantastic way to bring vibrant Mexican-inspired flavors into your kitchen in a comforting, approachable form. Trust me, once you make it, this recipe will become a favorite, one you’ll want to come back to again and again.

Chile Relleno Soup Recipe

Ingredients You’ll Need