Name: Chile Relleno Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 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)

Jump to Recipe

If you love the comforting flavors of classic Mexican cuisine but crave something warm and hearty, this Chile Relleno Soup Recipe is an absolute game-changer. Imagine the smoky, roasted poblano peppers mingling with tender pieces of chicken, all swimming in a rich, cheesy broth that hugs you from the inside out. This soup brings the spirit of chile rellenos into a bowl, creating a dish that’s both satisfying and endlessly crave-worthy. Whether you’re warming up on a chilly evening or entertaining guests, this recipe promises to become a standout favorite in your kitchen.

The image shows a white ceramic bowl filled with a creamy, golden-brown baked dish. The dish has a thick, bubbly top layer of melted cheese with small browned spots, giving it a rich texture. Underneath, the cheese stretches in long, gooey strands as a spoon lifts a portion, revealing a second layer with visible green leafy vegetables in a creamy sauce beneath the cheese. A few small green herb pieces are sprinkled on the top cheese layer for garnish. The bowl sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Chile Relleno Soup Recipe lies in its simplicity—the ingredients are straightforward yet thoughtfully chosen to build layers of flavor and texture. Each one plays a crucial role, from the smoky poblanos to the creamy cheese blend, resulting in a soup that’s bursting with character.

4 medium poblano peppers: These bring a mild smoky heat and earthy flavor essential to the soup’s soul.
2 tbsp butter: Adds a velvety base for sautéing the aromatics, enriching the overall taste.
¼ cup chopped onion (about 40 g): Provides sweetness and depth to balance the peppers.
2 cloves garlic, minced: Delivers a punch of fragrant warmth that wakes up the palate.
1 tsp ground cumin: Offers a subtle earthy spice that enhances the Southwestern vibe.
4 cups chicken bone broth (about 946 g): Creates a savory, nourishing liquid base full of umami.
Salt and pepper to taste: Essential to bring out all the flavors perfectly without overpowering.
1 ½ lbs boneless, skinless chicken (thighs or breasts), cut into ½-inch pieces (about 453 g): Tender protein that soaks up the broth’s flavors beautifully.
8 oz cream cheese (about 226 g): Gives a luxuriously creamy texture with a hint of tanginess.
1 ½ cups shredded cheddar cheese (about 395 g): Melts smoothly into the soup, adding richness and color.
8 slices cheddar or pepper jack cheese (thin sandwich slices, ¾ oz each): Perfect for broiling on top to create a bubbly, golden cheesy crust.

How to Make Chile Relleno Soup Recipe

Step 1: Roast the Poblano Peppers

Start by charring the poblano peppers over an open flame or under a high broiler until their skin is blackened and blistered all over. This roasting step not only brings out their signature smoky flavor but also softens the peppers for easy peeling.

Step 2: Peel and Prepare the Poblanos

After roasting, place the hot peppers in a bowl and cover tightly with plastic wrap to let them steam for a few minutes—this makes peeling off the skin a breeze. Once cooled, peel off as much skin as possible, remove the seeds, and finely chop the peppers in a food processor or blender. This mixture will infuse the soup with authentic chile relleno essence.

Step 3: Sauté Onion, Garlic, and Spices

Melt butter in a large saucepan over medium heat. Add the chopped onion and cook until it becomes translucent, making the soup base sweet and fragrant. Stir in minced garlic and ground cumin, cooking just long enough for the spices to bloom beautifully.

Step 4: Build the Soup Base

Introduce the chopped poblano peppers to the sautéed veggies, stirring them together to combine all the flavors. Then pour in the chicken bone broth and season with salt and pepper. Bring everything to a boil and then reduce to a simmer, setting the stage for tender chicken and deep flavor.

Step 5: Cook the Chicken

Add the bite-sized pieces of chicken to the simmering soup and cook for about 10 minutes or until the chicken is fully cooked and tender, letting the meat soak up the spiced broth for maximum deliciousness.

Step 6: Blend the Creamy Cheese Base

While the chicken cooks, blend the cream cheese, shredded cheddar cheese, and about 1 cup of the hot broth (without the chicken) until ultra-smooth. Stir this luxurious cheese mixture back into the soup pot, gently transforming it into a rich, velvety masterpiece.

Step 7: Broil the Cheese Topping

Preheat your broiler and ladle the soup into individual ovenproof bowls. Float a slice of cheddar or pepper jack cheese on top of each bowl, then broil them about 6 inches from the heat until the cheese melts, bubbles, and turns beautifully golden. This final touch captures the spirit of chile rellenos perfectly.

How to Serve Chile Relleno Soup Recipe

Chile Relleno Soup Recipe - Recipe Image

Garnishes

A fresh sprinkle of chopped cilantro or green onions adds a pop of color and bright herbal notes. Some warm tortilla strips mixed on top bring needed crunch and authenticity, while a dollop of sour cream adds cooling creaminess that balances the smoky heat.

Side Dishes

This soup pairs amazingly with simple sides like warm corn tortillas or freshly made tortilla chips. A light Mexican-style salad or grilled street corn can round out the meal, enhancing the comforting and vibrant flavors of the soup.

Creative Ways to Present

Try serving this Chile Relleno Soup Recipe in mini cast iron skillets or rustic ramekins to impress guests. Add customizable bowls with various toppings like diced avocado, pickled jalapenos, or crispy bacon bits to make it interactive and fun.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chile Relleno Soup Recipe in an airtight container in the refrigerator for up to 3 days. Be sure to keep the cheesy broiled topping separate and only add it right before reheating to maintain its delicious texture.

Freezing

This soup freezes well without the cheesy topping. Transfer cooled soup into freezer-safe containers and freeze for up to 2 months. When ready, thaw overnight in the refrigerator before reheating gently on the stove.

Reheating

Reheat the soup on the stovetop over medium-low heat, stirring occasionally until warm and creamy. To revive the cheese topping, add fresh slices and briefly broil or melt under a hot grill just before serving.

FAQs

Can I use a different type of pepper instead of poblanos?

While poblanos offer a perfect balance of mild heat and smokiness, you can experiment with other mild peppers like Anaheim or bell peppers for less heat or a different flavor profile, though the soup’s character may vary slightly.

Is the soup spicy?

This Chile Relleno Soup Recipe is mildly spicy thanks to the poblanos, making it accessible even for those who aren’t huge fans of heat. You can always add a dash of cayenne or chopped jalapenos for extra kick if desired.

Can I make this recipe vegetarian?

Absolutely! Substitute vegetable broth for chicken broth and omit the chicken pieces. Adding hearty vegetables like mushrooms or zucchini can help provide extra body in place of meat.

What’s the best cheese to use?

Cheddar and pepper jack cheeses work beautifully for their melting qualities and flavor. Pepper jack adds a nice subtle heat that complements the soup, but feel free to adjust according to your preferences.

Can I prepare the soup in advance and reheat it later?

Yes! This soup is perfect for making ahead. Just hold off on broiling the cheese topping until right before serving to enjoy that delightful melted crust fresh and bubbly.

Final Thoughts

There’s something truly special about this Chile Relleno Soup Recipe that makes you want to cozy up with a bowl every time. The smoky, cheesy, and tender flavors all come together in such a warm and inviting way that it instantly feels like comfort food at its finest. I can’t wait for you to try it and make it your own delicious tradition!