Chile Relleno Soup

Few soups can compete with the flavor and comfort of Chile Relleno Soup. Inspired by the beloved Mexican chile relleno, this recipe transforms the classic stuffed pepper into a rich, creamy, and hearty soup that’s perfect for weeknight dinners, cozy nights in, or impressing friends at your next gathering. With tender chicken, smoky roasted poblano peppers, and a cheesy, creamy base, every spoonful is a celebration of flavor and texture.

If you love bold Mexican flavors with a comforting twist, this Chile Relleno Soup is about to become a staple in your kitchen. From its smoky undertones to the velvety cheese, it’s the kind of recipe that warms your soul and makes you savor every bite.

Why You’ll Love This Chile Relleno Soup

• Rich and Creamy: Cream cheese, shredded cheddar, and cheese slices melt into a luscious, comforting base.
• Smoky and Flavorful: Roasted poblano peppers add depth and a mild smokiness reminiscent of traditional chile rellenos.
• Hearty and Filling: Tender chicken and cheese provide protein and substance for a satisfying meal.
• Quick Weeknight-Friendly: Uses accessible ingredients and cooks in under an hour.
• Customizable Heat: Mild, medium, or spicy adjust to your preference by adding more poblano or a touch of cayenne.

Ingredients Breakdown

This recipe yields 6–8 servings of creamy, cheesy, smoky soup.

Main Ingredients

• 4 medium poblano peppers
• 2 tbsp butter
• ¼ cup chopped onion (about 40 g)
• 2 cloves garlic, minced
• 1 tsp ground cumin

Soup Base

• 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)

Cheesy Goodness

• 8 oz cream cheese (about 226 g)
• 1 ½ cups shredded cheddar cheese (about 395 g)
• 8 slices cheddar or pepper jack cheese (thin sandwich slices, ¾ oz each)

Tools & Equipment Needed

• Large soup pot or Dutch oven
• Baking sheet for roasting peppers
• Cutting board and sharp knife
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Ladle for serving
• Optional: blender or immersion blender for a smoother base

Step-by-Step Instructions

1. Roast the Poblano Peppers

• Preheat your oven to 450°F (230°C).
• Place the poblano peppers on a baking sheet and roast for 15–20 minutes, turning occasionally, until skins are charred and blistered.
• Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
• Peel the skins, remove seeds, and roughly chop the peppers.

2. Sauté Aromatics

• In a large soup pot, melt 2 tbsp butter over medium heat.
• Add chopped onions and sauté 3–4 minutes until translucent.
• Stir in minced garlic and ground cumin, cooking 1 minute until fragrant.

3. Build the Soup Base

• Add chopped roasted poblano peppers and chicken bone broth to the pot.
• Bring to a gentle simmer over medium heat.
• Season with salt and pepper to taste.

4. Cook the Chicken

• Add chicken pieces to the simmering broth.
• Cook for 15–20 minutes until chicken is cooked through and tender.

5. Incorporate the Creamy Cheeses

• Reduce heat to low. Stir in cream cheese cubes until melted and smooth.
• Add shredded cheddar cheese and cheese slices, stirring until fully incorporated.
• Adjust seasoning as needed.

6. Serve and Garnish

• Ladle the soup into bowls.
• Optional garnishes: fresh cilantro, extra shredded cheddar, sliced jalapeños, or a dollop of sour cream.
• Serve immediately with warm tortillas or crusty bread.

Tips & Variations

• Vegetarian Version: Replace chicken with roasted cauliflower or chickpeas and use vegetable broth.
• Dairy-Free: Use vegan cream cheese and shredded cheese alternatives.
• Spicier: Add diced jalapeños or a pinch of cayenne to taste.
• Smooth Texture: Use an immersion blender to partially puree the soup for a velvety consistency.
• Leftovers: Freeze in portions without cheese slices; add fresh cheese when reheating.

Flavor Profile & Pairings

This soup is creamy, smoky, and cheesy with tender chicken pieces. The poblano peppers give a mild, smoky heat that complements the richness of the cheeses.

Drink Pairings

• Wine: Sauvignon Blanc or lightly oaked Chardonnay balances creaminess and spice.
• Non-Alcoholic: Sparkling water with lime, or a lightly sweetened iced tea pairs beautifully.

Best Sides

• Warm corn tortillas or crusty bread for dipping
• Fresh Mexican-style salad with lime dressing
• Roasted vegetables for a hearty accompaniment

Nutritional Overview

Approximate nutrition per serving (1/6 of recipe):

Nutrient	Amount
Calories	480 kcal
Protein	38 g
Carbs	8 g
Fat	33 g
Fiber	2 g
Sodium	900 mg

Dietary Notes: High in protein, gluten-free if served without bread, contains dairy.

Make-Ahead & Meal Prep Tips

• Prep Peppers: Roast poblano peppers in advance and refrigerate for up to 3 days.
• Cooked Chicken: Use pre-cooked rotisserie chicken for faster prep.
• Reheat Carefully: Melt cheese slowly over low heat to prevent separation.

FAQs

1. Can I use green bell peppers instead of poblanos?
Yes, but the smoky flavor will be milder. Roasting the peppers is key for depth.

2. Can this soup be frozen?
Yes, freeze without cheese slices. Add fresh cheese when reheating.

3. Can I make it spicy for adults and mild for kids?
Absolutely. Serve the soup with extra jalapeños or hot sauce on the side for those who want heat.

4. Can I use chicken breasts only?
Yes, chicken thighs or breasts work equally well. Thighs provide slightly richer flavor.

5. How do I thicken the soup if it’s too thin?
Simmer uncovered for 5–10 minutes, or add a small slurry of cornstarch and water.

Cooking Timeline (at a Glance)

Step	Time
Roast Poblano Peppers	15–20 min
Steam & Peel Peppers	10 min
Sauté Aromatics	4–5 min
Simmer Soup & Cook Chicken	15–20 min
Melt Cheese & Finish	5–7 min
Total	50–60 min

Serving Suggestions

• Soup Bowls: Ladle into colorful bowls and top with shredded cheese or cilantro.
• Family Style: Serve in a large pot with tortillas on the side for dipping.
• Meal Prep: Portion into containers for quick lunches or weeknight dinners.

Recipe Variations

1. Smoky Chipotle Version: Add 1–2 chipotle peppers in adobo sauce for smokier heat.
2. Vegetable Boost: Include corn kernels or roasted zucchini for extra nutrition.
3. Tex-Mex Style: Top with tortilla strips, diced avocado, and a squeeze of lime.
4. Low-Carb: Serve without bread; add extra cheese and vegetables for bulk.

Ingredient Spotlight

Poblano Peppers

• Mildly spicy with a deep, smoky flavor when roasted.
• Look for firm peppers with glossy skin; store in fridge for up to a week.

Cream Cheese

• Creates a velvety texture and balances the smoky poblano flavor.
• Use full-fat cream cheese for richest results; soften to room temperature before adding.

Pro Cooking Tips

• Peeling Peppers: Roasting and steaming makes peeling easier and reduces bitterness.
• Layering Flavor: Sauté aromatics before adding peppers to build depth.
• Cheese Melting: Add cream cheese first, then shredded cheese and slices to avoid clumping.

Storage & Freezing Guide

• Separate Components: Freeze soup base without cheese slices.
• Freeze Duration: Up to 3 months in an airtight container.
• Reheating: Thaw overnight in fridge; reheat gently on stovetop, stirring in fresh cheese.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount	Notes
Calories	480 kcal	Rich, protein-packed
Protein	38 g	Excellent source from chicken & cheese
Carbs	8 g	Low-carb option
Fat	33 g	From cheeses & butter
Fiber	2 g	Minimal, mostly from peppers
Sodium	900 mg	Adjust salt and broth as needed

Expanded Conclusion

Chile Relleno Soup is the perfect marriage of creamy, cheesy comfort and bold, smoky flavor. Each bite delivers tender chicken, melty cheese, and the subtle heat of roasted poblano peppers transforming the traditional Mexican dish into a luxurious, hearty soup.

Whether served on a weeknight, at a dinner party, or prepped for meal planning, this soup satisfies both the soul and the appetite. Garnish with cilantro, extra cheese, or a touch of spice, and serve with warm tortillas for a meal that feels like a celebration.

Once you try this recipe, it will become a go-to for comforting, flavor-packed meals that everyone loves.

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