I still remember the first time I made this Chile Relleno Soup: the roasted poblano perfume filled the kitchen, and the melted cheese on top felt like a warm, savory blanket. This recipe turns the classic stuffed pepper into a spoonable comfort dish that’s perfect for chilly nights, casual dinners, or when you want something spectacular with minimal fuss. If you enjoy hearty, cheesy chicken soups, you might also like a similarly satisfying option like chicken pot pie soup, which uses the same cozy, stick-to-your-ribs vibe in a different direction.

Why you’ll love this dish

This Chile Relleno Soup captures everything you want from comfort food: smoky roasted poblanos, tender chicken, and a creamy cheese finish that’s broiled to bubbly perfection. It’s faster than stuffing and baking individual chiles, scales easily for a crowd, and makes excellent leftovers. Serve it on a weeknight when you want something homey and impressive without hours of prep.

“A crowd-pleaser — smoky, cheesy, and rich without being heavy. My whole family asked for seconds.” — home cook review

The cooking process explained

Before you start, here’s a quick road map so you know what to expect. Roast and peel the poblanos to develop that signature smoky flavor. Sauté aromatics, add broth and chopped chicken, and simmer until the meat is tender. Blend a portion of the soup with cream cheese for a silky base, return the chicken, and finish with shredded cheddar and thin cheese slices under the broiler for that chile relleno vibe on top. Total active time is roughly 35–45 minutes with short hands-off periods.

What you’ll need

• 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) (substitute regular chicken broth if needed)
• 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) — room temperature for easier melting
• 1 ½ cups shredded cheddar cheese (about 395 g)
• 8 slices cheddar or pepper jack cheese (thin sandwich slices, ¾ oz each)

Ingredient notes: thighs yield richer flavor; use pepper jack slices for extra heat. For a vegetarian version, swap bone broth for vegetable broth and replace chicken with roasted cauliflower or white beans.

Directions to follow

1. Roast the Poblano Peppers: Place poblano peppers on a baking sheet and broil on high or roast at 450°F until skins are evenly blackened and blistered, turning every few minutes. This takes about 8–12 minutes under a broiler.
2. Peel the Peppers: Transfer roasted peppers to a bowl and cover with plastic wrap or a sealed bag for 10 minutes. Slip off skins, remove stems and seeds, and roughly chop. Wearing gloves helps if you’re sensitive to peppers.
3. Sauté Onion and Garlic: 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. Simmer the Soup: Add the chopped chicken, chopped poblanos, and chicken bone broth to the pot. Season with salt and pepper. Bring to a gentle simmer and cook until chicken is cooked through, about 10–12 minutes for diced pieces.
5. Blend the Creamy Base: Remove about 3 cups of the soup (or use an immersion blender in the pot) and blend with the cream cheese until smooth. Return the blended base to the pot and stir in the shredded cheddar until melted. Keep the soup at a gentle simmer—avoid boiling after adding dairy to prevent separation.
6. Broil the Cheese: Ladle soup into oven-safe bowls or an ovenproof Dutch oven. Top each serving with a slice of cheddar or pepper jack. Broil briefly until cheese slices are melted and bubbly, watching closely to avoid burning (about 1–2 minutes).

Best ways to enjoy it

Serve the soup hot with lime wedges and chopped cilantro for brightness. Crisp tortilla strips, warm corn tortillas, or a rustic slice of sourdough are great for dipping. For a heartier meal, pair it with a simple green salad or roasted sweet potatoes. If you want extra crunch, sprinkle fried shallots or toasted pepitas on top. And if you’re curious about other cheesy, comforting soups that pair well with similar sides, try the creamy cowboy soup for a southwestern twist.

How to store & freeze

Cool leftovers to room temperature within two hours. Store in an airtight container in the refrigerator for 3–4 days. To freeze, portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low heat, adding a splash of broth if the soup thickens; avoid vigorous boiling to prevent the cheese from separating.

Helpful cooking tips

• Roast evenly: turn poblanos frequently under the broiler so they char without burning.
• Blending safety: if using a blender, let hot soup cool slightly and vent the lid to prevent pressure build-up. An immersion blender is faster and safer.
• Texture control: blend only part of the soup for a creamy yet chunky finish.
• Cheese choice: reserving some shredded cheddar to stir in keeps the soup uniformly cheesy; sliced cheese broiled on top gives the classic chile relleno effect.
• Salt carefully: bone broth can be salty. Taste after simmering and before adding cream cheese.
• Make-ahead: You can roast the peppers and cook the soup base a day ahead; finish with the cream cheese and broil the cheese when ready to serve.

Recipe variations

• Spicier: Add a minced jalapeño with the onions or stir in diced chipotle in adobo for smoky heat.
• Vegetarian: Use vegetable broth, swap chicken for roasted cauliflower or cannellini beans, and use vegetable-based “cream cheese” if desired.
• Southwestern bowl: Top with black beans, roasted corn, avocado, and a drizzle of crema.
• Low-carb: Skip tortilla sides and serve with a side salad; use full-fat dairy for richness without carbs.

Your questions answered

How long does this recipe take from start to finish?

Active hands-on time is about 20–30 minutes. Including roasting and simmering, expect roughly 40–50 minutes total.

Can I use leftover rotisserie chicken?

Yes. Stir in about 4 cups shredded rotisserie chicken near the end and heat through. Reduce initial simmer time since the chicken is already cooked.

Will the cream cheese separate if I reheat leftovers?

If reheated gently, it should hold up. Reheat on low heat and add a splash of broth if the soup seems too thick. Avoid rapid boiling after adding dairy.

How do I roast poblanos if I don’t have a broiler?

You can char them over a gas flame using tongs, or roast at 450°F on a baking sheet, turning every 6–8 minutes until evenly blistered.

Is this recipe freezer-friendly?

Yes. Freeze cooled soup in airtight containers for up to 3 months. Thaw overnight and reheat gently on the stovetop.

If you want any adjustments—vegetarian swaps, lower sodium, or make-ahead plans—I can give exact ingredient changes and timing.

Print