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Chile Relleno Soup Recipe

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3.9 from 1 review

Chile Relleno Soup is a comforting and flavorful Mexican-inspired dish featuring roasted poblano peppers blended into a creamy broth with tender chicken, cream cheese, and cheddar. Finished under the broiler with melted cheese, this soup combines smoky, spicy, and cheesy elements for a deliciously hearty meal.

Ingredients

Peppers

  • 4 medium poblano peppers

Sauté Base

  • 2 tbsp butter
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tsp ground cumin

Broth and Chicken

  • 4 cups chicken bone broth
  • Salt and pepper to taste
  • 1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1/2 inch pieces

Cheeses

  • 8 ounces cream cheese
  • 1 1/2 cups shredded cheddar cheese
  • 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each)

Instructions

  1. Roast Poblanos: Roast the poblano peppers over an open flame on a gas stove or under a high broiler until the skins are charred and blistered on all sides.
  2. Cool and Peel: Place roasted peppers in a bowl and cover with plastic wrap. Let them cool, then rub off as much skin as possible, remove the seeds, and finely chop in a food processor or blender. Set aside.
  3. Sauté Aromatics: In a large saucepan over medium heat, melt butter. Add chopped onions and cook, stirring frequently, until translucent, about 5 minutes. Add minced garlic, ground cumin, and chopped poblanos, stirring until fragrant, about 1 minute.
  4. Add Broth and Chicken: Pour in the chicken bone broth and season with salt and pepper. Bring to a boil, then reduce heat to a simmer. Add chicken pieces and cook until fully cooked, about 10 minutes.
  5. Blend Cheese Mixture: In the same food processor or blender used for the peppers, add cream cheese, shredded cheddar cheese, and about 1 cup of hot broth (avoid adding chicken pieces). Blend until smooth, then stir the cheese mixture back into the soup.
  6. Broil with Cheese: Preheat the broiler. Ladle soup into individual ovenproof bowls, float a slice of cheddar or pepper jack cheese on top, and set bowls under the broiler about 6 inches from the heat. Broil until the cheese is melted and bubbly.

Notes

  • Roasting the poblano peppers properly is key to adding smoky depth and reducing bitterness.
  • Use bone broth for richer flavor, but chicken broth can be substituted.
  • The choice of chicken thighs offers more flavor and tenderness compared to breasts.
  • Broiling cheese on top adds a lovely melted, bubbly texture and visual appeal.
  • Make sure to avoid adding chicken pieces to the blender to keep the texture smooth.
  • This soup pairs well with warm tortillas or crusty bread.

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