When it comes to comfort food with a little kick, few dishes rival Chile Relleno Soup. Inspired by the traditional stuffed poblano peppers, this soup transforms the classic flavors into a creamy, cheesy, and satisfying bowl that’s perfect for cozy dinners. Imagine smoky roasted poblano peppers mingling with tender chicken, rich cream cheese, and a medley of sharp and spicy cheeses—each spoonful is an explosion of flavor that warms you from the inside out.
I first discovered this soup on a chilly evening when I wanted something hearty yet flavorful, and it immediately became a family favorite. The combination of roasted peppers, aromatic spices, and creamy texture brings comfort with just the right amount of excitement. It’s a dish that’s as comforting as it is indulgent, and it’s surprisingly easy to prepare. Whether you’re a soup lover or a fan of Mexican-inspired cuisine, this recipe delivers a bowl of happiness in every bite.
Recipe Overview
Chile Relleno Soup captures the essence of classic stuffed poblano peppers in a creamy, cheesy soup form. Roasted poblano peppers provide smoky depth, while tender chicken, cream cheese, and a blend of cheddar and pepper jack cheeses create a rich, velvety texture. Topped with extra cheese and fresh cilantro, it’s a satisfying meal that’s perfect for lunch, dinner, or entertaining.
Ingredients & Instructions
Here’s what you’ll need to make this flavorful soup, along with tips for getting it just right.
Ingredients
- 5 poblano peppers (or pasilla peppers, depending on availability)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 5 cups low-sodium chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups cooked chicken breast, chopped or shredded
- 8 ounces cream cheese, softened and cut into small cubes
- 2 ½ cups shredded cheddar cheese, divided
- 1 cup shredded pepper jack cheese
- Fresh cilantro, chopped for garnish
Step-by-Step Instructions
1. Roast the Poblano Peppers
Start by cleaning and drying the poblano peppers. Roast them under the broiler or over an open flame until the skin is blackened, blistered, and charred on all sides (about 10 minutes). Transfer the hot peppers to a plastic bag and seal it to trap the steam—this makes peeling the skin much easier. Once cooled, peel off the charred skin, remove the stems and seeds, and chop the peppers finely.
Tip: Roasting the peppers adds a smoky depth that’s essential for the authentic flavor of this soup.
2. Sauté Aromatics
In a medium pot, heat the butter and olive oil over medium heat. Add the diced onion and sauté until soft, about 3 minutes. Stir in garlic and cumin, cooking for 20 seconds until fragrant. Add the chopped poblano peppers and stir to combine.
3. Simmer the Soup Base
Pour in the chicken broth, then season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Stir in the cooked chicken and allow the flavors to meld for a few minutes.
4. Add Cream Cheese and Cheddar
Add the cream cheese and 2 cups of cheddar cheese, whisking constantly until the cheese melts and the soup becomes smooth and creamy. This is what gives the soup its signature velvety texture.
Pro Tip: Use softened cream cheese to avoid clumps and achieve a smooth consistency.
5. Broil for a Cheesy Finish
Divide the soup evenly into six bowls. Top each serving with the remaining cheddar cheese and pepper jack cheese. Place the bowls under a broiler for a few minutes until the cheese is melted and golden. Watch carefully to prevent burning.
6. Garnish and Serve
Finish each bowl with fresh chopped cilantro for a bright, fresh contrast to the rich soup. Serve immediately.
Optional Serving Ideas: Pair with crushed tortilla chips, homemade corn tortillas, or cilantro lime rice for a complete meal.
Cooking Tips & Variations
1. Make it Vegetarian
Replace chicken broth with vegetable broth, omit the chicken, and add hearty ingredients like black beans and corn for protein and texture.
2. Adjust the Heat
Poblano peppers are mild, but if you prefer extra spice, add a jalapeño or a pinch of cayenne pepper to the soup.
3. Cheese Variations
Feel free to experiment with cheese combinations. A mix of Monterey Jack, Colby, or Mexican blend cheeses can enhance flavor complexity.
4. Creamier Texture
For an even silkier soup, use an immersion blender to partially puree the soup after adding cream cheese, leaving some chunks for texture.
5. Storage & Make-Ahead Tips
This soup stores well in the refrigerator for 3–4 days. Reheat gently on the stove to avoid separating the cheese. It can also be assembled a day in advance—skip the broiling step until ready to serve.
Storage & Serving Suggestions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Soup can be frozen without the cheese topping for up to 2 months. Reheat gently on the stove before adding cheese.
- Serving Ideas: Serve with tortilla chips, warm corn tortillas, or cilantro lime rice. Garnish with extra fresh cilantro or a dollop of sour cream for added richness.
This soup shines as a comforting weeknight meal or as a show-stopping appetizer for gatherings. Its rich flavors and creamy texture make it a favorite for any occasion.
Chile Relleno Soup is the perfect blend of smoky, savory, and cheesy goodness. Roasted poblano peppers, tender chicken, and a velvety cheese base combine to create a soup that’s as comforting as it is indulgent. This dish brings the flavors of a classic Mexican favorite to a warm, hearty bowl, making it ideal for family dinners, cold evenings, or anytime you crave a satisfying meal.
Whether you’re a seasoned home cook or a beginner, this soup is straightforward, versatile, and endlessly satisfying. It’s a flavorful reminder that sometimes the simplest ingredients can create the most memorable dishes.
FAQs
1. Can I make this soup vegetarian?
Yes! Replace chicken broth with vegetable broth, omit chicken, and add ingredients like black beans or corn for protein.
2. Can I freeze Chile Relleno Soup?
Absolutely. Freeze before adding cheese toppings. Reheat gently on the stove, then add cheese when serving.
3. Can I use other peppers?
Yes, pasilla peppers or mild green chiles work well. For extra heat, add jalapeños or serrano peppers.
4. How can I make it extra creamy?
Whisk in softened cream cheese slowly, or blend a portion of the soup for a smoother texture.
5. What sides pair best with this soup?
Serve with tortilla chips, warm corn tortillas, or cilantro lime rice for a complete meal.
Chile Relleno Soup features smoky roasted poblano peppers, tender chicken, and a creamy cheese base for a comforting, cheesy Mexican-inspired soup perfect for family dinners.
