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; ¼ cup chopped onion (about 40 g); 2 cloves garlic, minced; 1 tsp ground cumin; 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); 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)

There’s something so comforting and rich about a bowl of hot soup that wraps you in its creamy, cheesy embrace. This Chile Relleno Soup Recipe brings that cozy feeling along with the smoky kick of roasted poblano peppers, making it perfect for chilly evenings or any time you crave a deliciously satisfying bowl. You’ll notice the blend of smooth cream cheese and sharp cheddar creates this luscious texture that’s both hearty and bright.

The image shows a white bowl filled with a creamy, golden-brown baked dish. The top layer is melted cheese with a browned texture and some small green parsley leaves sprinkled on it. A silver spoon is lifting a scoop from the dish, with stretchy melted cheese pulling away in strings. Underneath the top cheese layer, there is a smooth, creamy white layer mixed with dark green pieces, possibly spinach or herbs. The bowl is placed on a white marbled surface with some blurred green leaves in the background. photo taken with an iphone --ar 4:5 --v 7 — Chile Relleno Soup, baked chili pepper soup, smoky poblano soup, cheesy Mexican soup, comforting poblano pepper bowl

Jump to:

Meet the Magic Behind This Dish
Why You’ll Love This
The Essentials: Ingredients That Do the Work
Step-by-Step: Bringing Chile Relleno Soup Recipe to Life
Pro Moves to Elevate It
Switch It Up: Creative Variations
Storage & Reheating Tips
Serving Inspiration
Frequently Asked Questions
Notes & Handy Tools
Full Recipe

Meet the Magic Behind This Dish

I first fell in love with this Chile Relleno Soup Recipe when I wanted to recreate my favorite Mexican comfort food without the hassle of frying and battering peppers. Instead, we get that deep, toasty flavor from roasting poblano peppers, which unlocks their smoky sweetness beautifully. The creamy, dreamy broth filled with tender chicken and layers of cheese adds a cozy richness that warms you through and through. One bite and you’ll be hooked by the subtle fire and velvet texture.

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Why You’ll Love This

This Chile Relleno Soup Recipe is a kitchen win for anyone who wants bold flavors without fuss. It manages to marry the smoky, cheesy goodness of chile rellenos with the smooth comfort of a soup in a way that feels both special and accessible. Whether you’re cooking for family or a casual weeknight, you’ll be surprised how quickly you’ll want to make this again and again.

Texture That Melts: Cream cheese and shredded cheddar combine for a velvety, melt-in-your-mouth broth.
Flavor Layers You’ll Crave: Roasted poblanos add smoky depth balanced by a subtle cumin warmth.
Quick to Master: Minimal steps with big impact, perfect for those busy days or last-minute dinner plans.
Perfect Anytime Meal: Rich enough for dinner, but comforting enough for cozy lunches or casual get-togethers.

The Essentials: Ingredients That Do the Work

Chile Relleno Soup Recipe - Recipe Image — Chile Relleno Soup, baked chili pepper soup, smoky poblano soup, cheesy Mexican soup, comforting poblano pepper bowl

Choosing fresh, quality ingredients really ups the charm of your Chile Relleno Soup Recipe. I always recommend grabbing poblano peppers that have a firm, glossy skin with no wrinkles — that’s a sign they’ll roast beautifully. And don’t skimp on good chicken broth; homemade is stellar, but a rich, low-sodium store-bought version will work wonders too.

Poblano Peppers: Look for even-sized, fresh peppers to ensure quick and even roasting.
Chicken Bone Broth: Adds deep savory flavor — homemade or a high-quality store brand.

Quick Note: Precise amounts and timing live in the recipe card at the end.

Step-by-Step: Bringing Chile Relleno Soup Recipe to Life

Step 1 — Gather, Chop, and Prep

Start by collecting your tools— a sharp knife, cutting board, saucepan, and a good blender or food processor will be your best friends here. Roasting the poblanos over an open flame or broiler until their skin blisters and chars is where the magic happens. Once cooled under a cover, peeling them reveals their tender, smoky flesh, which you’ll finely chop. Notice the aroma at this stage — it’s intoxicating and hints at the rich flavors to come.

Step 2 — Heat, Stir, and Build Flavor

Next, melt butter in your large saucepan over medium heat. As the chopped onion softens to translucent and releases a gentle sweetness, add garlic and cumin to toast fragrant notes that fill your kitchen with warmth. Stir in the roasted poblano peppers, then pour in the rich chicken broth. Watching the soup bubble into a gentle simmer as the chicken cooks in the broth feels so rewarding — that mix of savory scents and golden colors is pure comfort cooking.

Step 3 — Finish and Taste-Test Your Chile Relleno Soup Recipe

After the chicken is tender and cooked through, it’s time to blend the creamy base. Combining cream cheese and shredded cheddar with a bit of hot broth creates a rich, velvety swirl when stirred back into the soup. I love how this step transforms the bowl into a luxurious feast. Don’t forget to taste for salt and pepper balance — a little tweak here makes all the difference. Finally, topping individual bowls with thin cheese slices under the broiler brings a bubbly, toasty finish that’s downright irresistible.

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Pro Moves to Elevate It

To get truly cozy and flavorful Chile Relleno Soup Recipe bowls every time, I’ve gathered some tips from my own kitchen trials that make this recipe shine. A little care and a few tricks go a long way with flavor depth and texture.

Heat Wisdom: Roast the poblanos slowly over medium-high heat for even charring without burning.
Timing Trick: Allow the cream cheese mixture to fully incorporate with hot broth for extra silkiness.
Make-Ahead Strategy: Soup reheats beautifully — blend the cheese again after reheating to keep it smooth.
Common Slip-Up: Don’t overcrowd the broiler — cheese slices brown best individually under direct heat.

Switch It Up: Creative Variations

If you want to keep your Chile Relleno Soup Recipe exciting, there are plenty of ways to play with it. Swap chicken for roasted pork shoulder for a heartier twist, or add black beans and corn for a Southwestern vibe. You might also experiment with different cheeses — a pepper jack brings an extra kick and creaminess that’s addictive.

When You’re Feeling Bold

Turn up the heat by adding diced jalapeños or a pinch of smoked chipotle powder. For a smoky, earthy depth, a splash of tequila or mezcal added just before serving can transform this soup into something truly special. Feeling adventurous? Toss in crispy bacon bits or top with fresh avocado slices for contrast. Make it your signature comfort bowl!

Storage & Reheating Tips

This soup keeps nicely in the fridge for about 3 to 4 days. For longer storage, freeze it in airtight containers for up to 3 months. When reheating, warm it gently on the stove or microwave, and blend in a little extra cream cheese or broth to revive that creamy richness. Avoid overheating to prevent cheese from separating — you want to keep it silky smooth and soul-warming every time.

Serving Inspiration

I love serving this Chile Relleno Soup Recipe with crusty bread or warm tortillas for dipping. For casual nights, a simple side salad with bright citrus dressing cuts through the richness beautifully. When you want to impress, garnish bowls with fresh cilantro, a dollop of sour cream, and a squeeze of lime to brighten each spoonful. Pair it with a cold cerveza or a sparkling agua fresca for the perfect balance.

Frequently Asked Questions

Can I make Chile Relleno Soup Recipe vegetarian?

Absolutely! Swap the chicken for hearty roasted vegetables like zucchini and corn, and use vegetable broth instead of chicken broth for a soul-satisfying vegetarian version.

What if I don’t have poblano peppers?

You can substitute with Anaheim peppers or large green bell peppers, though the smoky flavor won’t be quite the same. Roasting them still adds great depth to the soup.

How do I prevent the cheese from clumping when reheating?

Reheat gently over low heat and stir frequently. Adding a splash of broth or cream while warming helps maintain that creamy texture without clumping.

Can I prep this soup ahead of time?

Yes! Roast and chop the poblanos a day ahead and keep them covered in the fridge. You can also prep onions and garlic. Assemble and cook the soup just before serving for the freshest flavor.

Notes & Handy Tools

A few key tools really make the Chile Relleno Soup Recipe smoother to prepare. A good-quality blender or food processor ensures your cheese mixture is ultra creamy without lumps. I recommend using an ovenproof soup bowl if broiling cheese on top — it’s safer and makes serving easier. Lastly, a reliable pair of tongs for handling hot roasted peppers saves time and keeps your fingers safe.

Full Recipe