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 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
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.
