Comfort food has a way of making the soul happy, and few dishes capture that magic better than Chile Relleno Soup. Inspired by the classic Mexican stuffed pepper, this soup transforms the beloved chile relleno into a rich, creamy, and cheesy bowl of warmth. Imagine the smoky flavor of roasted poblano peppers blended into a velvety broth, studded with tender chicken, cream cheese, and a generous sprinkling of cheddar and pepper jack. It’s a dish that’s both familiar and exciting—a modern take on a timeless favorite.
I first discovered this recipe on a chilly evening, craving something hearty but with a little spice to wake up the taste buds. One bite, and it felt like the perfect balance of indulgence and comfort. The smoky, roasted poblanos provide depth, while the creamy texture keeps it cozy and satisfying. Perfect for weeknight dinners, casual gatherings, or any time you need a bowl of pure comfort, Chile Relleno Soup is versatile, flavorful, and endlessly customizable.
Recipe Overview
Chile Relleno Soup is a creamy, cheesy soup featuring smoky roasted poblano peppers, tender chicken, and a blend of cheddar, cream cheese, and pepper jack. The soup offers layers of flavor with a perfect balance of spice, creaminess, and heartiness. Quick to make yet impressive in taste, it’s ideal for both family dinners and entertaining guests.
Ingredients & Instructions
Here’s everything you need to make this indulgent soup, along with tips to make it perfectly every time.
Ingredients
- 5 poblano peppers (sometimes labeled Pasilla peppers)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 5 cups low-sodium chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups chopped or shredded cooked chicken breast
- 8 ounces cream cheese, softened and cubed
- 2 ½ cups shredded cheddar cheese, divided
- 1 cup shredded pepper jack cheese
- Fresh chopped cilantro, for garnish
Step-by-Step Instructions
1. Roast the Poblano Peppers
Clean and dry the poblano peppers. Roast them under the broiler or over an open flame until the skin is blackened, blistered, and charred on all sides (about 10 minutes). Transfer the peppers to a plastic bag and seal it to trap steam. Let them cool, then peel off the skin, remove stems and seeds, and chop finely.
Tip: Roasting the peppers brings out a smoky depth that’s essential to the flavor of the soup.
2. Sauté Aromatics
In a medium pot, heat butter and olive oil over medium heat. Add the diced onion and sauté until softened, about 3 minutes. Add garlic and cumin, cooking for about 20 seconds until fragrant. Stir in the chopped poblanos, allowing their flavors to mingle with the aromatics.
3. Build the Soup Base
Pour in chicken broth, then season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Stir in the cooked chicken, letting it warm through and absorb the flavors of the broth and peppers.
4. Add Cheese and Creaminess
Stir in cream cheese and 2 cups of cheddar cheese, whisking until the mixture is smooth and velvety. The soup should have a rich, creamy consistency, with a mild kick from the roasted poblanos.
5. Serve and Broil
Divide the soup evenly into six bowls. Top each bowl with the remaining ½ cup cheddar and pepper jack cheese. Place under the broiler for a few minutes until the cheese melts and turns golden. Watch carefully to avoid burning.
Garnish with fresh chopped cilantro and serve immediately.
Cooking Tips & Variations
1. Vegetarian Version
Swap chicken broth for vegetable broth, omit the chicken, and add black beans and corn for a hearty vegetarian option.
2. Spice Levels
For extra heat, include jalapeños or a dash of chipotle powder. For milder tastes, remove seeds from the poblanos before roasting.
3. Serving Suggestions
Serve with crushed tortilla chips, corn tortillas, or cilantro lime rice. A squeeze of lime before serving brightens the flavors beautifully.
4. Cheese Options
While cheddar and pepper jack are classic, feel free to experiment with Monterey Jack or smoked gouda for a richer, creamier experience.
5. Make Ahead
You can prepare the roasted peppers and soup base a day in advance. Combine with chicken and cheeses right before broiling to serve fresh, bubbly soup.
Storage & Serving Suggestions
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze without the broiled cheese topping for up to 2 months. Thaw overnight in the fridge and reheat gently.
- Reheating: Warm in a saucepan over low heat, stirring frequently to prevent separation.
Serving Ideas
Pair this soup with light sides like:
- Tortilla chips for crunch
- Cilantro lime rice for extra heartiness
- Fresh avocado slices for creaminess
- A simple green salad to balance the richness
Chile Relleno Soup is a cozy, flavorful, and satisfying twist on a beloved Mexican classic. The combination of smoky roasted poblanos, tender chicken, and creamy, cheesy broth creates a perfect balance of textures and flavors that is sure to please family and friends alike. Quick enough for weeknights but special enough for entertaining, this soup brings warmth and comfort to every meal.
Whether you’re craving something indulgent or looking to impress with minimal effort, Chile Relleno Soup is a dish that delivers on every level. The layers of flavor, from smoky peppers to melty cheese, make it an unforgettable bowl of comfort.
FAQs
1. Can I make this soup vegetarian?
Yes! Use vegetable broth, omit the chicken, and add black beans and corn for a hearty alternative.
2. Can I freeze Chile Relleno Soup?
Yes, but freeze without the broiled cheese topping. Reheat gently and add cheese when ready to serve.
3. Can I use other peppers?
Poblano peppers are traditional, but mild Anaheim or Pasilla peppers work as well.
4. How can I make it spicier?
Add jalapeños, chipotle powder, or hot sauce to taste.
5. What sides go well with this soup?
Crushed tortilla chips, cilantro lime rice, corn tortillas, or a fresh salad complement it perfectly.
Chile Relleno Soup blends smoky roasted poblanos, tender chicken, and creamy cheesy broth into a comforting, flavorful, and easy-to-make Mexican-inspired soup.