Chile Relleno Soup Recipe:A Classic Mexican Dish
When I made this Chile Relleno Soup for the first time, I couldn’t stop sneaking little spoonfuls straight from the pot! It smelled amazing—like warm roasted peppers and creamy cheese melting together.
My family fell in love at first bite, especially with the chunks of tender chicken and the rich, smoky flavor.
It’s cozy, filling, and just the kind of meal that makes everyone quiet at the table (in the best way). Trust me, you’ll want this soup on repeat!
Ingredients
Let’s talk ingredients—each one adds to the bold, creamy goodness of this soup. Use fresh and high-quality options for the best result!
- 4 poblano peppers – roasted for deep, smoky flavor. Avoid canned for authentic taste.
- 2 tablespoons butter – helps sauté the aromatics and build a rich base.
- 1 medium yellow onion, diced – adds sweetness and depth when softened.
- 3 garlic cloves, minced – don’t skip this; it lifts all the other flavors.
- 1 teaspoon ground cumin – gives a subtle earthiness that ties it all together.
- 4 cups chicken bone broth – adds protein and extra richness compared to regular broth.
- 1 pound boneless, skinless chicken breast – cut into small cubes; cooks fast and stays juicy.
- 6 ounces cream cheese – brings that velvety creaminess we love. Use full-fat for best texture.
- 1 cup shredded sharp cheddar cheese – always grate fresh for better melt and flavor.
- 4 slices cheddar or pepper jack cheese – for topping; broil to golden bubbly perfection.
Note: Serves 4 generously, or 6 as a lighter portion. Adjust seasoning and spice level as per your crowd.
Variations
Feel free to play around with ingredients to fit your lifestyle or spice cravings!
- Vegetarian Swap: Skip the chicken and add roasted cauliflower or tofu for a hearty vegetarian version.
- Dairy-Free: Use dairy-free cream cheese and shredded vegan cheese alternatives.
- Extra Spicy: Replace poblanos with jalapeños or add a pinch of cayenne for more heat.
- Lower Calorie: Try light cream cheese and reduced-fat cheddar without sacrificing flavor.
- Flavor Twist: Add 1/2 cup of fire-roasted tomatoes for a slightly tangy, smoky edge.
Cooking Time
Here’s how long you’ll need from start to finish:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
These basic kitchen tools will help you get the job done right:
- Sheet pan: To roast the poblano peppers evenly under the broiler.
- Blender or food processor: For blending peppers, cheese, and broth into a creamy mix.
- Large saucepan or Dutch oven: Where all the magic happens—sautéing, simmering, and combining flavors.
- Sharp knife: To finely chop the vegetables and chicken.
- Wooden spoon: Great for stirring without scratching your cookware.
How to Make Chile Relleno Soup?
This soup is surprisingly simple to prepare but delivers big on flavor. Let’s walk through it step by step so you feel confident and ready to cook!
Roast the Poblanos
Start by setting your oven broiler to high and placing your whole poblano peppers on a sheet pan. Broil them until the skins are nicely charred and blistered, turning occasionally. This step is key for that signature smoky flavor.
Peel and Prep the Peppers
Once roasted, place the peppers in a bowl and cover tightly with plastic wrap or foil. Let them steam for about 10 minutes to loosen the skin. Then peel off the charred skin, remove the seeds, and roughly chop them. You can pulse them in a blender for a smoother texture.
Build the Flavor Base
In your large saucepan, melt the butter over medium heat. Add the chopped onion and cook until soft and golden, about 5–6 minutes. Stir in the garlic, cumin, and chopped roasted poblanos. The kitchen will smell amazing right about now!
Simmer the Soup
Pour in your chicken bone broth and season lightly with salt and pepper. Bring to a gentle boil. Add the cubed chicken and let it simmer for about 10–12 minutes, or until the chicken is fully cooked and tender. Keep the heat low so the broth stays rich and doesn’t boil off too quickly.
Blend the Creamy Base
In a blender, add the cream cheese, shredded cheddar, and a ladle of the hot broth from your pot. Blend until creamy and smooth. Pour this mixture back into the pot with the soup and stir to combine. The soup will instantly turn rich and velvety.
Broil and Serve
Ladle the soup into oven-safe bowls, and top each with a slice of cheddar or pepper jack. Place under the broiler for 1–2 minutes until the cheese is melted and bubbly. Serve hot with your favorite toppings or side dishes.
Additional Tips for Making This Recipe Better
After making this several times, here are my go-to tips to really nail the recipe:
- Roast the peppers until they’re fully blistered for easy peeling and better flavor.
- Don’t overcook the chicken—keep it tender by simmering, not boiling.
- Blend the cheese mixture separately—it helps avoid clumps and makes the soup ultra-smooth.
- Prep the peppers a day ahead and store them in the fridge to save time.
- For a thinner soup, add more broth. For thicker texture, stir in more cream cheese or shredded cheese.
How to Serve Chile Relleno Soup?
Presentation makes a big difference with this dish. I like to serve it in deep, oven-safe bowls so I can melt the cheese right on top. Add a few avocado slices, a sprinkle of fresh cilantro, and even a little swirl of sour cream or hot sauce for color and flavor. It’s also amazing with crusty bread or warm corn tortillas on the side. For parties, let guests top their own bowls with crispy tortilla strips, green onions, or lime wedges!
Nutritional Information
Each bowl is warm, satisfying, and packed with goodness. Here’s a quick snapshot of what you’re getting:
- Calories: 424
- Protein: 31g
- Carbohydrates: 7.5g
- Fat: 25.9g
Make Ahead and Storage
This soup stores well, making it great for meal prep or leftovers.
Make Ahead
Roast your poblano peppers and cube the chicken up to 2 days ahead. You can even make the whole soup a day before—flavors get even better overnight!
Storage
Keep leftover soup in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop, stirring often. To freeze, make the soup without the cream cheese and cheddar; just blend those in when reheating for best texture.
Why You’ll Love This Recipe?
Here’s why this soup is a game-changer—comforting, versatile, and seriously flavorful:
- It’s full of bold, smoky flavor: Roasted poblanos and cheese make this incredibly satisfying.
- Perfect for busy nights: Quick to prep and only needs one pot!
- Great for low-carb diets: High in protein and low in net carbs.
- Super customizable: Make it spicy or mild, veggie or meaty—your call.
- Tastes even better the next day: Ideal for leftovers or meal prepping ahead of time.
Chile Relleno Soup Recipe
Ingredients
Method
- Start by setting your oven broiler to high and placing your whole poblano peppers on a sheet pan. Broil them until the skins are nicely charred and blistered, turning occasionally. This step is key for that signature smoky flavor.
- Once roasted, place the peppers in a bowl and cover tightly with plastic wrap or foil. Let them steam for about 10 minutes to loosen the skin. Then peel off the charred skin, remove the seeds, and roughly chop them. You can pulse them in a blender for a smoother texture.
- In your large saucepan, melt the butter over medium heat. Add the chopped onion and cook until soft and golden, about 5–6 minutes. Stir in the garlic, cumin, and chopped roasted poblanos. The kitchen will smell amazing right about now!
- Pour in your chicken bone broth and season lightly with salt and pepper. Bring to a gentle boil. Add the cubed chicken and let it simmer for about 10–12 minutes, or until the chicken is fully cooked and tender. Keep the heat low so the broth stays rich and doesn’t boil off too quickly.
- In a blender, add the cream cheese, shredded cheddar, and a ladle of the hot broth from your pot. Blend until creamy and smooth. Pour this mixture back into the pot with the soup and stir to combine. The soup will instantly turn rich and velvety.
- Ladle the soup into oven-safe bowls, and top each with a slice of cheddar or pepper jack. Place under the broiler for 1–2 minutes until the cheese is melted and bubbly. Serve hot with your favorite toppings or side dishes.
Notes
- Roast the peppers until they’re fully blistered for easy peeling and better flavor.
- Don’t overcook the chicken—keep it tender by simmering, not boiling.
- Blend the cheese mixture separately—it helps avoid clumps and makes the soup ultra-smooth.
- Prep the peppers a day ahead and store them in the fridge to save time.
- For a thinner soup, add more broth. For thicker texture, stir in more cream cheese or shredded cheese.
