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Chile Relleno Soup Recipe
Ash Tyrrell

Chile Relleno Soup Recipe

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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.
  6. 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.