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Chile Relleno Soup Recipe

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4.6 from 11 reviews

Chile Relleno Soup is a comforting and creamy soup featuring roasted poblano peppers, tender chicken, and a luscious blend of cream cheese and cheddar. This soup combines smoky, spicy, and cheesy flavors, topped with a broiled cheese slice for a decadent finish, perfect for a satisfying main course.

Ingredients

Peppers and Aromatics

  • 4 medium poblano peppers
  • 2 tbsp butter
  • ¼ cup chopped onion (about 40 g)
  • 2 cloves garlic, minced
  • 1 tsp ground cumin

Broth and Chicken

  • 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)

Cheeses

  • 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)

Instructions

  1. Roast the Poblano Peppers: Char the poblano peppers over an open flame on a gas stove or under the broiler on high heat, rotating to ensure even blistering and blackening of the skin on all sides.
  2. Peel the Peppers: Place the charred peppers in a bowl and cover with plastic wrap; let them cool, then peel off as much skin as possible, remove seeds, and finely chop the peppers using a food processor or blender. Set aside.
  3. Sauté Onion and Garlic: Melt butter in a large saucepan over medium heat, add chopped onion, and cook for about 5 minutes until translucent. Stir in minced garlic and cumin and cook an additional minute until fragrant. Add the chopped poblano peppers and stir well to combine.
  4. Simmer the Soup: Pour in the chicken bone broth, season with salt and pepper, and bring to a boil. Reduce heat to simmer, add chicken pieces, and cook for about 10 minutes until the chicken is fully cooked and tender.
  5. Blend the Creamy Base: In a food processor or blender, combine cream cheese, shredded cheddar cheese, and about 1 cup of hot broth (without chicken). Blend until smooth, then stir this creamy cheese mixture back into the simmering soup.
  6. Broil the Cheese: Preheat the broiler. Ladle the soup into individual ovenproof bowls, place a slice of cheddar or pepper jack cheese on top of each, and broil about 6 inches from the heat until the cheese is melted, bubbly, and slightly browned.

Notes

  • Roasting the peppers over an open flame imparts authentic smoky flavor, but a broiler works well if no gas stove is available.
  • Peeling the peppers while wrapped helps loosen the skins for easier removal.
  • Use chicken thighs for juicier meat or breasts for leaner soup.
  • The creamy cheese blend adds richness; adjust salt carefully because cheese can be salty.
  • Serve immediately after broiling for the best texture and melted cheese experience.

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