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Chile Relleno Soup Recipe

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5 from 406 reviews

This Chile Relleno Soup is a comforting and flavorful Mexican-inspired dish combining roasted poblano peppers, tender chicken, and a creamy cheese base. Roasting the peppers imparts a smoky depth, while blending cream cheese and cheddar creates a rich texture. Finished under the broiler with melted cheese topping, this hearty soup is perfect for a cozy meal.

Ingredients

Peppers

  • 4 medium poblano peppers

Sauté Base

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

Soup

  • 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)

Creamy Cheese Base

  • 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)

Instructions

  1. Roast the Poblano Peppers: Char the poblano peppers until the skin is blistered and blackened using an open flame on a gas stove or under a broiler on high heat. Rotate the peppers to ensure even charring on all sides for a smoky flavor.
  2. Peel the Peppers: Place the charred peppers in a bowl and cover with plastic wrap to let them cool, which helps loosen the skin. Peel off as much skin as possible, remove the seeds, then finely chop the peppers using a food processor or blender. Set aside.
  3. Sauté Onion and Garlic: In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes, stirring frequently, until translucent. Stir in the minced garlic and cumin, cooking for an additional minute until fragrant. Add the chopped poblano peppers and stir well to combine the flavors.
  4. Simmer the Soup: Pour in the chicken bone broth, season with salt and pepper to taste. Bring the soup to a boil, then reduce heat to a simmer. Add the chicken pieces and cook for about 10 minutes, or until the chicken is fully cooked and tender.
  5. Blend the Creamy Base: In a food processor or blender, combine the cream cheese, shredded cheddar cheese, and about 1 cup of the hot broth (without chicken). Blend until smooth to create a creamy cheese mixture. Stir this back into the simmering soup to enrich the texture and flavor.
  6. Broil the Cheese Topping: Preheat your broiler. Divide the soup into individual ovenproof bowls and float a slice of cheddar or pepper jack cheese on top of each. Place the bowls under the broiler, about 6 inches from the heat source, and broil until the cheese is melted, bubbly, and slightly browned. Serve immediately.

Notes

  • Roasting the poblano peppers over an open flame or broiler develops their smoky flavor essential for authentic taste.
  • Be sure to let roasted peppers cool covered to make peeling easier and prevent heat loss.
  • The cream cheese and shredded cheddar create a rich and smooth soup base; adjust cheese quantity to taste if you prefer a lighter or cheesier texture.
  • Use ovenproof bowls for broiling the cheese topping safely.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
  • This soup can be customized by substituting chicken broth with vegetable broth and using vegan cheeses for a vegetarian or vegan adaptation.

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