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Chile Relleno Soup

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A comforting soup version of the classic chile relleno, loaded with smoky roasted poblanos, tender chicken, and a creamy cheese finish.

Ingredients

Scale
  • 4 medium poblano peppers
  • 2 tbsp butter
  • ¼ cup chopped onion (about 40 g)
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 4 cups chicken bone broth (about 946 g)
  • Salt and pepper to taste
  • 1 ½ lbs boneless, skinless chicken (thighs or breasts), cut into ½-inch pieces (about 453 g)
  • 8 oz cream cheese (about 226 g)
  • 1 ½ cups shredded cheddar cheese (about 395 g)
  • 8 slices cheddar or pepper jack cheese (¾ oz each)

Instructions

  1. Roast the poblano peppers on a baking sheet and broil on high or roast at 450°F until the skins are evenly blackened and blistered, about 8–12 minutes.
  2. Transfer roasted peppers to a bowl and cover with plastic wrap for 10 minutes. Slip off skins, remove stems and seeds, and roughly chop.
  3. In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent, about 4–5 minutes. Stir in minced garlic and cumin; cook 30 seconds until fragrant.
  4. Add chopped chicken, chopped poblanos, and chicken bone broth to the pot. Season with salt and pepper. Bring to a gentile simmer and cook until chicken is cooked through, about 10–12 minutes.
  5. Remove about 3 cups of the soup and blend with the cream cheese until smooth. Return the blended base to the pot and stir in the shredded cheddar until melted.
  6. Ladle soup into oven-safe bowls and top each serving with a slice of cheddar or pepper jack. Broil briefly until cheese slices are melted and bubbly, about 1–2 minutes.

Notes

Serve hot with lime wedges, chopped cilantro, or crispy tortilla strips. Great for leftovers; cool to room temperature before storing.

Nutrition

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