Chile Relleno Soup combines all the smoky, cheesy goodness of a classic chile relleno into a creamy, comforting soup. Poblano peppers, tender chicken, and a creamy cheese blend come together in this flavorful, satisfying dish. Perfect for chilly evenings, this soup is sure to warm you up while tantalizing your taste buds with its rich layers of flavor.
Why You’ll Love This Recipe
This Chile Relleno Soup brings together the earthy, smoky flavors of roasted poblano peppers, the richness of cream cheese and cheddar, and the savory goodness of chicken. It’s a unique and delicious twist on the classic chile relleno, with the added bonus of being a quick and easy soup. The creamy texture, combined with the melted cheese topping, makes this a hearty and filling dish that’s perfect for any occasion. Plus, it’s ready in just 40 minutes, making it a great weeknight dinner option.
Ingredient
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)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Roast the Poblanos:
Roast the poblano peppers until the skin is charred and blistered. You can do this over an open flame on a gas stove or by placing them under a broiler, about 6 inches from the heat. Turn the peppers occasionally until all sides are charred.
Place the roasted peppers in a bowl and cover with plastic wrap. Let them cool, then rub off the skin and remove the seeds. Finely chop the peppers in a food processor or blender and set aside.
Prepare the Soup Base:
In a large saucepan over medium heat, melt the butter. Add the chopped onion and cook, stirring frequently, until translucent, about 5 minutes.
Add the minced garlic, cumin, and chopped poblanos to the saucepan. Stir and cook until fragrant, about 1 minute.
Simmer the Soup:
Stir in the chicken broth and season with salt and pepper to taste. Bring to a boil, then reduce the heat and let the soup simmer.
Add the chicken pieces to the soup and cook until the chicken is fully cooked through, about 10 minutes.
Add the Creamy Blend:
Add the cream cheese and shredded cheddar to the blender or food processor used for the poblanos.
Pour in about 1 cup of the hot broth (avoiding the chicken) and blend until smooth.
Stir the creamy mixture back into the soup and combine thoroughly.
Broil the Cheese Topping:
Preheat the broiler.
Dish the soup into individual ovenproof bowls, floating a slice of cheese on top of each bowl.
Place the bowls under the broiler, about 6 inches from the heat, and broil until the cheese is melted and bubbly.
Servings and Timing
Servings: 8
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Variations
Spicy kick: If you like your soup with a bit more heat, add some chopped jalapeños or a pinch of red pepper flakes when cooking the garlic and cumin.
Vegetarian version: Replace the chicken with extra beans (like black beans or pinto beans) for a vegetarian version of this soup.
Different cheese: Feel free to use other cheeses like mozzarella or Monterey Jack for a slightly different flavor and melt.
Storage/Reheating
Storage: Leftover Chile Relleno Soup can be stored in an airtight container in the fridge for up to 3 days.
Freezing: This soup freezes well for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. Thaw in the fridge overnight before reheating.
Reheating: Reheat the soup gently on the stove over low heat until warmed through. If the soup has thickened too much in the fridge, add a splash of chicken broth to reach your desired consistency.
FAQs
1. Can I use other types of peppers?
Yes, you can substitute poblano peppers with other mild peppers like Anaheim or even bell peppers, although the flavor will be a bit different.
2. Can I make this soup ahead of time?
Yes, you can prepare the soup base and store it in the fridge for up to 2 days. Add the cheese and broil the topping just before serving.
3. Can I skip the roasting of the poblanos?
Roasting the poblanos adds a smoky flavor, but you can skip this step if you’re short on time and simply use fresh poblano peppers. The flavor will still be delicious!
4. Can I use cream instead of cream cheese?
You can use heavy cream instead of cream cheese for a smoother soup, but the cream cheese adds a richness and tang that complements the flavors well.
5. Is this soup spicy?
Poblano peppers are mild, but the soup can have a slight kick depending on the spices and cheese you use. If you want more heat, add jalapeños or chili flakes.
6. Can I use pre-cooked chicken for this recipe?
Yes, you can use cooked shredded chicken or rotisserie chicken. Add it to the soup after simmering the broth and vegetables to avoid overcooking.
7. Can I make this soup without a blender?
Yes, you can mash the cream cheese and cheddar into the soup using a whisk or immersion blender to incorporate the creamy texture, though the consistency may be a little chunkier.
8. Can I make this a vegetarian soup?
Yes, you can omit the chicken and use vegetable broth instead of chicken bone broth. Adding more vegetables or beans can make this a hearty vegetarian meal.
9. How do I know when the soup is done?
The soup is done when the chicken is fully cooked and tender, and the flavors have melded together after simmering for about 10 minutes.
10. Can I serve this soup with bread?
Absolutely! Serve this soup with warm, crusty bread or tortilla chips for a complete meal.
Conclusion
Chile Relleno Soup is a delicious, comforting dish that packs all the smoky flavors of roasted poblano peppers, cheesy goodness, and tender chicken into a creamy soup. With its rich flavors and satisfying texture, this soup is perfect for any meal, whether you’re serving it on a chilly night or as a flavorful starter to a larger feast. Enjoy the warm, cheesy comfort in every spoonful!
A rich and creamy soup inspired by the flavors of chile relleno, featuring roasted poblano peppers, tender chicken, and a cheesy broth, topped with a melted slice of cheddar or pepper jack cheese.
Ingredients
For the Soup:
4 medium poblano peppers
2 tbsp butter
¼ 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 ½ lb (453.59 g) boneless skinless chicken (thighs or breasts), cut into ½-inch pieces
8 ounces (226.8 g) cream cheese
1 ½ cups (395.5 g) shredded cheddar cheese
8 slices cheddar or pepper jack cheese (thin sandwich slices, ¾ ounce each)
Instructions
Roast the Poblanos: Roast the poblano peppers until the skin is charred and blistered. This can be done over an open flame on a gas stove or by placing them under a broiler, about 6 inches from the heat, turning occasionally until all sides are charred. Place the roasted peppers in a bowl and cover with plastic wrap. Let them cool, then rub the skin off and remove the seeds. Finely chop the peppers in a food processor or blender and set aside.
Prepare the Soup Base: In a large saucepan over medium heat, melt the butter. Add the chopped onion and cook, stirring frequently, until translucent, about 5 minutes. Add the minced garlic, cumin, and chopped poblanos, and stir until fragrant, about 1 minute.
Simmer the Soup: Stir in the chicken broth and season with salt and pepper to taste. Bring to a boil, then reduce the heat and simmer. Add the chicken pieces and cook until the chicken is fully cooked through, about 10 minutes.
Add the Creamy Blend: Add the cream cheese and shredded cheddar to the blender or food processor used for the poblanos. Add about 1 cup of the hot broth (avoiding the chicken), and blend until smooth. Stir the mixture back into the soup, combining thoroughly.
Broil the Cheese Topping: Preheat the broiler. Dish the soup into individual ovenproof bowls and float a slice of cheese on top of each bowl. Place under the broiler, about 6 inches from the heat, and broil until the cheese is melted and bubbly.
Notes
For extra heat, use pepper jack cheese as the topping or add a few jalapeño slices to the soup base.
If you don’t have bone broth, regular chicken broth can be used as a substitute.
This soup can be made ahead and stored in the fridge for up to 3 days.
