If you crave a rich, comforting bowl that’s bursting with smoky, cheesy goodness, this Chile Relleno Soup with Cheddar and Cream Cheese Recipe is absolutely your next go-to. It brings together the vibrant flavors of roasted poblano peppers and tender chicken, all wrapped in a luscious, creamy broth that’s elevated by a perfect blend of cheddar and cream cheese. Each spoonful delivers the warmth of classic chile relleno, transformed into a cozy, sippable soup that feels like a big, flavorful hug on a chilly day.
Ingredients You’ll Need
This Chile Relleno Soup with Cheddar and Cream Cheese Recipe shines because every ingredient is thoughtfully chosen to build layers of flavor and texture. From the smoky poblano peppers to the creamy cheeses, each element plays an essential role in crafting that unforgettable taste and color.
- 4 medium poblano peppers: Roasting these peppers gives the soup its signature smoky depth and vibrant green weight.
- 2 tbsp butter: Adds richness and helps gently sauté the aromatics to bring out their sweetness.
- 1/4 cup chopped onion: Provides a subtle sweetness and a savory base for the soup.
- 2 cloves garlic, minced: Infuses the broth with aromatic warmth.
- 1 tsp ground cumin: Adds a gentle earthy spice that compliments the poblanos perfectly.
- 4 cups chicken bone broth: Creates a nourishing, flavorful liquid that’s richer than standard broth.
- Salt and pepper to taste: Essential seasoning to balance and enhance all the flavors.
- 1 1/2 lb boneless skinless chicken (thighs or breasts), cut into 1/2 inch pieces: Tender, lean protein that makes the soup hearty and satisfying.
- 8 ounces cream cheese: Adds luscious creaminess and a velvety texture to the broth.
- 1 1/2 cups shredded cheddar cheese: Melts into the soup creating that dreamy cheesy flavor.
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each): Used to broil on top of the soup, creating a bubbly, golden cheese crust that’s pure indulgence.
How to Make Chile Relleno Soup with Cheddar and Cream Cheese Recipe
Step 1: Roast the Poblano Peppers
Start by roasting those beautiful poblano peppers until their skin is gloriously charred and blistered. You can either hold them over an open flame on your gas stove or place them under a broiler set to high, turning continuously. This charring adds that deeply smoky, slightly spicy flavor essential to authentic chile relleno.
Step 2: Peel and Chop Peppers
Once roasted, pop those peppers into a bowl and cover tightly with plastic wrap to let them steam for a few minutes—this loosens the skin for easy peeling. After you rub off as much skin as possible, remove the seeds to tame any excessive heat, then finely chop the peppers in a food processor. This chopped roasted poblano base gives the soup its unmistakable character and lovely flecks of green.
Step 3: Sauté Aromatics
In a large saucepan over medium heat, melt your butter and add the chopped onion. Let it cook gently until translucent and soft—about 5 minutes—which releases those sweet, savory aromas. Next, toss in the minced garlic, ground cumin, and your chopped poblanos, stirring for about a minute to wake up the spices and deepen the flavors.
Step 4: Add Broth and Chicken
Pour in the chicken bone broth and season everything with salt and pepper. Bring the mixture up to a boil, then lower the heat for a gentle simmer. Add the bite-sized chicken pieces and cook until they’re tender and cooked through, usually around 10 minutes. This step creates a rich and hearty foundation packed with protein and depth.
Step 5: Blend Cheese and Broth
Using the same food processor, combine the cream cheese, shredded cheddar, and about a cup of hot broth (make sure to avoid the chicken chunks). Blend until silky smooth, then stir this creamy cheese mixture back into the soup pot, elevating the broth with irresistible richness and velvety texture.
Step 6: Broil with Cheese
Preheat your broiler while you ladle the soup into ovenproof bowls. Top each bowl with a slice of cheddar or pepper jack cheese, then pop them under the broiler—around 6 inches from the heat. Let the cheese melt until bubbly and golden brown, forming a glorious, slightly crisp cheesy topping that adds an extra layer of indulgence.
How to Serve Chile Relleno Soup with Cheddar and Cream Cheese Recipe
Garnishes
To enhance the experience, consider garnishing your soup with fresh cilantro, a dollop of sour cream, or a sprinkle of crushed tortilla chips for some satisfying crunch. Each garnish adds a new texture or burst of flavor that complements the creamy, cheesy base beautifully.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or flaky cornbread to help soak up every last drop. For something lighter, a simple green salad with a tangy vinaigrette can offer a refreshing contrast to the rich soup.
Creative Ways to Present
Serve this Chile Relleno Soup with Cheddar and Cream Cheese Recipe in rustic, colorful bowls to match the vibrant flavors. For parties, consider mini oven-safe ramekins topped with cheese for individual portions that delight guests with a personal cheesy broil.
Make Ahead and Storage
Storing Leftovers
After enjoying the soup, transfer leftovers into airtight containers and refrigerate. It will keep well for 3 to 4 days, giving you plenty of time to savor more of that comforting flavor in another meal.
Freezing
This soup freezes nicely but may be best without the broiled cheese topping, which can be added fresh after reheating. Freeze in portioned, freezer-safe containers and consume within 2 to 3 months for the best taste and texture.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and ensure even warming. If the soup has thickened during storage, simply add a splash of broth or water to reach your desired consistency.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Both chicken breasts and thighs work well in this recipe. Thighs tend to be juicier and more forgiving but breasts will still yield delicious, tender results.
Is it possible to make this recipe vegetarian?
Yes, by substituting the chicken bone broth with vegetable broth and omitting the chicken pieces, you can enjoy a flavorful vegetarian version that still highlights the smoky poblano and creamy cheese.
How spicy is this soup?
The soup has a mild to moderate heat level thanks to the poblano peppers, which are known for their gentle warmth rather than intense spiciness. Removing seeds helps control the heat further, making it enjoyable for most palates.
Can I prepare parts of this soup in advance?
Definitely! Roasting and peeling the poblanos can be done a day ahead, as well as chopping the chicken. You can also blend the cheese mixture ahead and refrigerate it until ready to combine with the broth.
What type of cheese works best for broiling on top?
Cheddar and pepper jack are fantastic choices here because they melt beautifully and develop a nice golden crust under the broiler. Feel free to experiment with other melting cheeses like Monterey Jack or a mild mozzarella for a twist.
Final Thoughts
This Chile Relleno Soup with Cheddar and Cream Cheese Recipe is a true crowd-pleaser that brings a special kind of cozy comfort to your table. It’s perfect for weeknight dinners or impressing guests with minimal fuss and maximum flavor. Give it a try—it’s one of those recipes you’ll find yourself craving again and again because the incredible smoky, cheesy, creamy combination just hits every happy note.
Print
Chile Relleno Soup with Cheddar and Cream Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Chile Relleno Soup combines the smoky flavor of roasted poblano peppers with tender chicken, creamy cheeses, and aromatic spices for a comforting and flavorful bowl. Roasted poblanos are blended with cream cheese and cheddar to create a rich, velvety broth, enhanced with sautéed onions, garlic, and cumin. Finished with melted cheddar or pepper jack cheese broiled on top, this soup is perfect for a cozy meal that brings a taste of classic Mexican flavors in a hearty and creamy format.
Ingredients
Peppers
- 4 medium poblano peppers
Sauté Base
- 2 tbsp butter
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
Soup Base and Chicken
- 4 cups chicken bone broth
- Salt and pepper to taste
- 1 1/2 lb boneless skinless chicken (thighs or breasts), cut into 1/2 inch pieces
Cheese Blend
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each)
Instructions
- Roast the Poblano Peppers: Roast the poblano peppers over an open flame on a gas stove or under a broiler set to high, turning frequently until the skin is charred and blistered on all sides.
- Peel and Chop Peppers: Place the roasted peppers in a bowl covered with plastic wrap to steam and cool. Once cooled, rub off as much charred skin as possible, remove seeds, then finely chop the peppers using a food processor or blender. Set aside.
- Sauté Aromatics: Heat butter in a large saucepan over medium heat. Add chopped onion and cook, stirring frequently, until translucent, about 5 minutes. Stir in minced garlic, ground cumin, and chopped poblano peppers and cook for about 1 minute until fragrant.
- Add Broth and Chicken: Pour in the chicken bone broth and season with salt and pepper. Bring to a boil, then reduce heat to a simmer. Add the chicken pieces and cook until fully cooked through, about 10 minutes.
- Blend Cheese and Broth: In the same food processor used for the peppers, combine cream cheese, shredded cheddar cheese, and about 1 cup of hot broth from the soup, avoiding chicken pieces. Blend until smooth, then stir this creamy mixture back into the soup pot to heat through.
- Broil with Cheese: Preheat the broiler. Ladle the soup into individual ovenproof bowls and top each with a slice of cheddar or pepper jack cheese. Place the bowls about 6 inches from the heat source under the broiler until the cheese is melted, bubbly, and golden brown, about 2-4 minutes. Serve immediately.
Notes
- Roasting the poblano peppers over an open flame is key to developing the signature smoky flavor.
- Removing the skin after roasting prevents bitterness and improves texture.
- Use bone broth for added depth and richness in the soup base.
- If preferred, chicken breasts or thighs can be used depending on your taste preference.
- Broiling cheese on top adds a deliciously bubbly, golden crust.
- For a spicier soup, add a pinch of cayenne pepper or diced jalapeños.
