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Chile Relleno Soup Recipe

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★★★★★

4.3 from 39 reviews

A comforting and flavorful Chile Relleno Soup that combines charred poblano peppers, tender chicken, and creamy cheese for a deliciously rich and hearty meal, finished with a broiled cheese topping.

Ingredients

Scale

Poblano Peppers

  • 4 medium poblano peppers

Sauté Base

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

Soup

  • 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)

Creamy Cheese Mixture

  • 8 oz cream cheese (about 226 g)
  • 1 ½ cups shredded cheddar cheese (about 395 g)

Topping

  • 8 slices cheddar or pepper jack cheese (thin sandwich slices, ¾ oz each)

Instructions

  1. Roast the Poblano Peppers: Char the poblano peppers until the skin is blistered and blackened, either over an open flame on a gas stove or under a broiler on high heat, rotating the peppers to ensure an even char 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 of the skin as possible. Remove the seeds and finely chop the peppers using a food processor or blender, then set aside.
  3. Sauté Onion and Garlic: In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes, stirring frequently until translucent. Stir in the garlic and ground cumin, cooking for an additional minute until fragrant, then add the chopped poblano peppers and stir to combine.
  4. Simmer the Soup: Pour in the chicken bone broth and season with salt and pepper to taste. Bring the soup to a boil, then reduce heat to a simmer. Add the chicken pieces and cook for about 10 minutes, until the chicken is fully cooked.
  5. Blend the Creamy Base: In a food processor or blender, combine the cream cheese, shredded cheddar cheese, and about 1 cup of the hot broth (without chicken). Blend until smooth, then stir the creamy cheese mixture back into the soup to create a rich and velvety texture.
  6. Broil the Cheese: Preheat your broiler. Divide the soup into individual ovenproof bowls and place a slice of cheddar or pepper jack 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, bubbly, and slightly browned.

Notes

  • Charring the poblanos adds a smoky depth; ensure to peel thoroughly for a smooth texture.
  • You can substitute chicken thighs or breasts depending on preference; thighs provide more moisture.
  • If you prefer a spicier soup, keep some seeds when chopping the poblanos.
  • Use ovenproof soup bowls that can withstand the broiler heat safely.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • For extra garnishing, you may add fresh cilantro or a squeeze of lime before serving.

Keywords: Chile Relleno Soup, Poblano Pepper Soup, Chicken Cheese Soup, Mexican Soup, Comfort Food

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