If you love bold flavors that warm you from the inside out, this Chile Relleno Soup Recipe is going to become a new favorite in your kitchen. It combines the smoky char of roasted poblanos with creamy cheeses and tender chicken, creating a soup that’s rich, comforting, and packed with personality. Every spoonful delivers that fantastic balance of spice, creaminess, and savory goodness that makes this dish feel like a hug in a bowl. Trust me, once you make this, you’ll be craving it on chilly nights or anytime you want a deliciously satisfying meal.
Ingredients You’ll Need
The magic of this Chile Relleno Soup Recipe lies in a handful of simple, yet essential ingredients that come together beautifully. Each one plays a role in creating the perfect balance of textures, flavors, and colors—from the smoky poblanos to the creamy cheeses and hearty chicken broth.
- 4 medium poblano peppers: Their mild heat and smoky flavor form the soup’s vibrant base.
- 2 tbsp butter: For sautéing the onions and garlic, adding richness and depth.
- 1/4 cup chopped onion: Brings sweetness and a subtle bite that enhances the soup’s body.
- 2 cloves garlic, minced: Adds aromatic warmth to every spoonful.
- 4 cups chicken bone broth: Provides soulful, robust flavor and a silky liquid base.
- 1 1/2 lb boneless skinless chicken (cut into pieces): The hearty protein that makes this soup truly satisfying.
- 8 ounces cream cheese: Blends into the soup for a creamy, luscious texture.
- 1 1/2 cups shredded cheddar cheese: Adds sharpness and melty goodness, especially when broiled on top.
How to Make Chile Relleno Soup Recipe
Step 1: Roast and Prepare the Poblano Peppers
Start by roasting your poblano peppers until their skin is beautifully charred and blistered all over. This process brings out their natural smoky flavor, which will be the heart of your soup. Once roasted, place them in a covered bowl to steam—this makes peeling off their skin so much easier.
Step 2: Sauté Onions and Garlic
While your peppers are steaming, melt the butter in a large pot over medium heat. Toss in the chopped onions and minced garlic, cooking until they turn translucent and fragrant. This step creates a delicious aromatic base that boosts the soup’s complexity.
Step 3: Incorporate the Poblano Peppers and Simmer with Chicken
After peeling and chopping the roasted poblanos, add them to the pot along with any spices you love (a pinch of salt and pepper, for example). Pour in the chicken bone broth, and add the chicken pieces. Let everything simmer gently until the chicken is cooked through and tender, soaking up all those fantastic flavors.
Step 4: Blend in the Cream and Cheddar Cheese
Remove a portion of the hot broth and blend it with the cream cheese and shredded cheddar until silky smooth. Stir this cheesy mixture back into the pot, transforming the soup into a luxuriously creamy meal that’s bursting with cheesy, savory notes.
Step 5: Final Touch – Broil with Extra Cheese
Ladle your soup into ovenproof bowls, topping each with a generous sprinkle of shredded cheddar. Pop them under the broiler for a few minutes until the cheese turns bubbly and golden. This finishing touch adds irresistible melty goodness and a slight crunch that will have everyone reaching for seconds.
How to Serve Chile Relleno Soup Recipe
Garnishes
To take your Chile Relleno Soup Recipe to the next level, add fresh garnishes like chopped cilantro, a dollop of sour cream, or sliced green onions. A squeeze of lime juice brightens the flavors and adds a pop of freshness. Crispy tortilla strips or crushed tortilla chips on top bring a fun textural contrast.
Side Dishes
This soup is hearty enough to stand on its own but pairs beautifully with warm cornbread, a fresh green salad, or even some spicy rice. A side of guacamole or pickled jalapeños can amp up the flavor party and complement the smoky profile of the soup perfectly.
Creative Ways to Present
For a crowd-pleasing presentation, serve the soup in mini cast iron skillets or individual ramekins topped with extra cheese and broiled until bubbly. You could even hollow out mini bell peppers, fill them with the soup, and broil for a fun, edible bowl experience. Presentation is part of the joy of this recipe, so don’t be afraid to get creative!
Make Ahead and Storage
Storing Leftovers
This Chile Relleno Soup Recipe keeps beautifully in the fridge for up to three days. Store it in an airtight container to maintain its creamy texture and vibrant flavors. It’s perfect for a quick lunch or dinner the next day when you need something comforting and ready to go.
Freezing
You can freeze this soup for up to three months by placing it in freezer-safe containers or heavy-duty freezer bags. Be sure to leave some space at the top as it will expand while freezing. When you’re ready to enjoy it, thaw overnight in the refrigerator for the best results.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring often to keep the cheese from separating. If it seems too thick, add a little extra broth or water to loosen it up. Avoid microwaving to maintain that silky texture and delicious cheesy flavor.
FAQs
Can I make the Chile Relleno Soup Recipe vegetarian?
Absolutely! Swap out the chicken for hearty veggies like mushrooms or zucchini, and use vegetable broth instead of chicken bone broth. The smoky poblano and creamy cheese combo still shine, making it just as satisfying.
What can I substitute for cream cheese in this recipe?
If you prefer a lighter option, plain Greek yogurt or mascarpone can work well. Just add them towards the end of cooking and avoid boiling to prevent curdling. These alternatives add creaminess with a slightly different flavor twist.
How spicy is this Chile Relleno Soup Recipe?
It has a mild to moderate heat level due to the poblano peppers, which are known for their gentle kick. If you like it spicier, try adding a dash of cayenne pepper or diced jalapeños during cooking.
Can I prepare the peppers ahead of time?
Yes! Roasting and peeling the poblano peppers a day ahead saves time on the cooking day. Just store them in a sealed container in the refrigerator and add them to your soup when ready.
Is this soup suitable for meal prep?
Definitely. Since it stores and reheats beautifully, Chile Relleno Soup Recipe is perfect for meal prep. Portion it into containers for easy grab-and-go meals throughout the week.
Final Thoughts
Making this Chile Relleno Soup Recipe is like inviting a fiesta into your kitchen. The interplay of smoky poblanos, creamy cheeses, and tender chicken makes it incredibly satisfying and easy to love. Don’t be surprised if it quickly becomes your go-to comfort meal—it’s that good. Give it a try, invite your friends or family, and watch as this flavorful soup brings warmth and joy to your table.
Print
Chile Relleno Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
A comforting Chile Relleno Soup featuring roasted poblano peppers, tender chicken, creamy cheeses, and a flavorful chicken bone broth. This hearty soup combines roasted and sautéed elements, finished with a bubbly cheese topping, perfect for a filling meal.
Ingredients
Peppers and Aromatics
- 4 medium poblano peppers
- 2 tbsp butter
- 1/4 cup chopped onion
- 2 cloves garlic, minced
Soup Base
- 4 cups chicken bone broth
- 1 1/2 lb boneless skinless chicken, cut into pieces
Cheeses
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
Instructions
- Roast Peppers: Roast the poblano peppers over an open flame or under the broiler until their skins are blackened and blistered. Then place them in a covered bowl to steam for about 10 minutes, which helps loosen the skin for peeling.
- Sauté Aromatics and Peppers: While the peppers steam, sauté the chopped onions and minced garlic in butter over medium heat until translucent and fragrant. Add spices as preferred and chop the peeled poblano peppers; stir these into the sautéed mixture.
- Simmer Chicken and Broth: Pour the chicken bone broth into the pot and add the chicken pieces. Bring to a simmer and cook until the chicken is fully cooked, about 15-20 minutes.
- Blend Cheeses and Broth: Remove some hot broth and blend it with the cream cheese and shredded cheddar until smooth and creamy. Stir this cheese mixture back into the soup base to add richness and flavor.
- Broil with Cheese Topping: Serve the soup in ovenproof bowls, topping each with additional shredded cheddar cheese. Place under a broiler for 2-3 minutes until the cheese is melted and bubbly, then serve hot.
Notes
- Roasting the peppers over an open flame gives them authentic smoky flavor and helps remove the skin easily.
- Use bone broth for a richer, more nutritious soup base that enhances depth of flavor.
- Broiling the cheese topping at the end adds a lovely golden crust and extra texture contrast to the creamy soup.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Optionally, garnish with fresh cilantro or chopped green onions for bright fresh notes.
