If you’re craving a comforting bowl that feels both hearty and a little indulgent, you’ve got to try this Chile Relleno Soup Recipe. It’s inspired by the classic stuffed poblano peppers but reimagined as a creamy, cheesy soup that’s perfect for cozy nights and casual dinners alike. You’ll love how the smoky poblano flavor shines through in every luscious spoonful.
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In the Kitchen
This Chile Relleno Soup Recipe brings together smoky roasted poblanos, tender chicken, and a rich blend of cheeses to create a dish that’s deeply satisfying without being fussy. I love how every step adds layers of flavor, building a toasty, golden finish that’s totally crave-worthy.
- Juicy and Tender Every Time: Roasting and peeling the poblanos carefully adds smoky depth without bitterness, while simmering the chicken gently keeps it tender.
- Golden, Satisfying Finish: Floating cheese slices on top and broiling them creates that irresistible bubbly crust that steals the spotlight.
- Simple Ingredients, Big Impact: You probably have most of these staples in your pantry, but combined they make a soup that feels like a warm hug.
- Weeknight to Weekend Ready: It’s easy enough for a cozy dinner any night but special enough to serve when friends stop by.
Ingredients at a Glance
To nail this Chile Relleno Soup Recipe, start with fresh, quality ingredients that bring out the smoky, creamy, and sturdy textures. Choosing the right poblanos and cheeses makes all the difference here.
- Poblano peppers: Look for medium-sized, firm peppers without wrinkles or soft spots—they roast evenly and have the best flavor.
- Chicken: I prefer boneless skinless thighs for juiciness, but breasts work just fine if you trim them well.
- Butter: Use unsalted so you control the seasoning.
- Onion and garlic: Fresh is best as they form the fragrant base of your soup.
- Cheeses: Cream cheese adds creaminess, cheddar brings sharpness, and the thin sliced cheddar or pepper jack melts beautifully on top.
- Chicken bone broth: Opt for low sodium so you can balance the seasoning yourself; it adds rich depth.
- Spices: Ground cumin enhances the warmth of the poblanos without overpowering the soup.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Chile Relleno Soup Recipe
Step 1 — Roast and Peel the Poblanos
The key to that distinctive smoky flavor lies in thoroughly charring the skins of your poblano peppers. You can do this over a gas flame or under a broiler set to high. Turn them frequently so the skin blackens evenly and blistering appears all over. Then immediately cover the hot peppers with plastic wrap in a bowl to steam—it loosens the skin and makes peeling a breeze. Once cool enough, peel off the skin carefully, aiming to keep the tasty smoky layer beneath intact. Remove seeds and chop them finely in a food processor; this step really helps distribute the rich flavor throughout the soup. Take your time here—it’s worth it!
Step 2 — Build the Flavor Base with Sautéed Aromatics
In a large saucepan, melt the butter over medium heat. Add your chopped onion and cook gently for about 5 minutes until translucent and soft—this is where the sweet base notes form. Stir in minced garlic and ground cumin, cooking an additional minute just until fragrant; don’t let it burn here or it’ll become bitter. Then stir in your chopped roasted poblanos, letting the flavors mingle for another minute. The kitchen starts smelling amazing at this stage, like a warm invitation.
Step 3 — Simmer the Soup and Cook the Chicken
Pour in the chicken bone broth and season it with salt and pepper to your taste. Bring the soup to a gentle boil, then lower the heat to a simmer. Add your cut chicken pieces and let everything cook for about 10 minutes. You’ll notice the chicken turns tender and juicy while the flavors come together beautifully. Keep an eye on it so the chicken doesn’t overcook — it should be cooked through but still moist.
Step 4 — Blend the Creamy Cheese Mixture
Here’s a trick I love: remove a cup of the hot broth (without chicken) and blend it with cream cheese and shredded cheddar until smooth and creamy. This step transforms the soup into a velvety, cheesy delight that’s rich but balanced. Once blended, stir the mixture right back into the pot so everything melds into a smooth, luscious base that envelops the tender chicken and smoky poblanos.
Step 5 — Broil the Cheese Topping for a Golden Finish
Divide the soup into ovenproof bowls and top each with a thin slice of cheddar or pepper jack cheese. Set your broiler to high and position the bowls about 6 inches from the heat source. Keep a close eye—broil until the cheese melts, bubbles, and develops beautiful golden spots. This bubbly, toasty top layer adds texture and a sensational aroma that will have everyone digging in with anticipation.
Things to Remember
From my experience making this Chile Relleno Soup Recipe, the biggest wins come from treating the poblanos with care and layering flavors step-by-step. Keep your broiler ready and don’t wander off—it melts fast! And don’t rush the simmering; it’s when the magic happens.
- Doneness Cue: Chicken is ready when it’s no longer pink inside and tender to the touch.
- Temperature Trick: Keep broth hot before blending with cheese to help it melt smoothly and avoid lumps.
- Make-Ahead Move: You can prep the roasted poblanos and blend the cheese mixture ahead to cut down the cooking time on busy days.
- Common Pitfall: Don’t skip steaming the peppers after roasting—it prevents rubbery skin and harsh bitterness in the soup.
Ways to Serve It
Finishing Touches
A little fresh cilantro or chopped green onions on top adds a pop of color and brightness that cuts through the richness perfectly. If you like a little extra punch, a squeeze of fresh lime juice just before serving amps up the flavors beautifully. I personally love adding a dollop of sour cream to each bowl for that cool, creamy counterpoint that balances the smoky heat of the poblanos.
Plays Well With
This soup pairs wonderfully with crunchy tortilla chips for dipping and a side of warm, crusty bread to soak up every last drop. I also enjoy a simple salad with crisp radishes and avocado to add some fresh, textural contrast that keeps the meal feeling light and lively.
Simple Plating Upgrades
For a casual dinner, serve the soup straight in individual bowls with a sprinkle of cheese and herbs. For something a little more special, use beautiful ovenproof ramekins to broil the cheese topping for that perfect golden crust. Drizzle a little chili oil or smoked paprika on top for pops of color and gentle heat that looks as good as it tastes.
Make-Ahead & Keeping Fresh
Storing Leftovers
Place leftovers in an airtight container and refrigerate for up to 3 days. The soup thickens as it cools, so you’ll find the texture a bit denser. A quick stir with a splash of broth or water before reheating brings back that lovely creamy consistency.
Freezing Tips
This Chile Relleno Soup Recipe freezes well if you store it without the cheese topping. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and gently reheat on the stove, adding broth if needed to refresh the texture. Top with fresh cheese slices and broil right before serving.
Reheating Chile Relleno Soup Recipe Without Drying Out
To reheat without losing creaminess, warm the soup gently on the stovetop over low heat, stirring occasionally. If using a microwave, cover loosely and microwave in short bursts, stirring between. Avoid overheating to prevent curdling. When reheating individual bowls for serving, broil the cheese topping briefly to restore that bubbly golden finish.
Frequently Asked Questions
Yes, you can use Anaheim or even mild green chilies, but poblanos provide the perfect smoky flavor and mild heat that’s signature to this soup. Adjust roasting times if peppers are thinner-skinned.
It’s mildly spicy thanks to the poblanos, which have a gentle heat that’s more smoky than fiery. If you prefer less heat, remove all seeds carefully. Adding cheese also mellows the spice beautifully.
Absolutely! Use vegetable broth instead of chicken and skip the chicken pieces or substitute with hearty beans or roasted vegetables to keep it satisfying.
Thin sandwich slices of cheddar or pepper jack melt beautifully and develop that perfect bubbly crust. Avoid thick or block cheeses that won’t melt evenly under the broiler.
Final Thoughts
This Chile Relleno Soup Recipe is one of those dishes I keep coming back to because it’s simple yet incredibly flavorful. Whether you’re warming up after a chilly day or want to impress guests with something comforting and a little special, this soup has your back. Don’t forget the broiled cheese—it’s the little wow moment that turns a bowl of soup into an experience. Give it a try, and I promise it’ll be a new favorite in your recipe rotation.
PrintFull Printable Recipe
Chile Relleno Soup Recipe
Chile Relleno Soup is a rich and creamy Mexican-inspired soup featuring roasted poblano peppers, tender chicken, and a luscious blend of cream cheese and cheddar. This comforting dish combines smoky flavors with a cheesy topping broiled to bubbly perfection.
- Total Time: 50 minutes
- Yield: 6 servings
Ingredients
Peppers
- 4 medium poblano peppers
Sauté
- 2 tablespoon butter
- ¼ cup chopped onion (about 40 g)
- 2 cloves garlic, minced
- 1 teaspoon 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
- Roast the Poblano Peppers: Char the poblano peppers over an open flame on a gas stove or under a broiler on high heat, rotating to ensure even blackening and blistering of the skin on all sides.
- Peel the Peppers: Place the charred peppers in a bowl, cover with plastic wrap, and let cool. Then peel off as much skin as possible, remove seeds, and finely chop the peppers in a food processor or blender. Set aside.
- Sauté Onion and Garlic: In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes until translucent, stirring frequently. Stir in the minced garlic and cumin, cooking for an additional minute until fragrant, then add the chopped poblano peppers and combine well.
- Simmer the Soup: Pour in the chicken bone broth and season with salt and pepper. Bring the mixture to a boil, then reduce heat to a simmer. Add the chicken pieces and cook for about 10 minutes until fully cooked through.
- 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 this creamy mixture back into the soup pot.
- Broil the Cheese: Preheat the broiler. Divide the soup into individual ovenproof bowls and float a slice of cheddar or pepper jack cheese on top of each bowl. Place the bowls about 6 inches from the broiler and broil until the cheese is melted, bubbly, and slightly browned.
Notes
- Roasting the peppers under the broiler is an easy alternative if you don't have a gas stove.
- For easier peeling, use a plastic bag or sealed container to steam the roasted peppers after charring.
- Bone broth adds rich flavor, but regular chicken broth can be substituted.
- Use chicken thighs for juicier meat or breasts if you prefer leaner meat.
- To make it spicier, keep some seeds or add a pinch of cayenne pepper to the soup.
- If you want a vegetarian version, omit chicken and use vegetable broth and vegan cheeses.
- Serve with tortilla chips or warm tortillas for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
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