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
Scale
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.
