Chile Relleno Soup Recipe

If you’ve ever longed for a bowl of cozy, creamy comfort with a lively Tex-Mex kick, the Chile Relleno Soup Recipe is bound to be your new go-to. Inspired by the classic stuffed poblano dish, this soup blends fire-roasted peppers, tender chicken, and heaps of melty cheese for a soul-warming meal that sings with flavor. Whether you’re chasing away a winter chill or need an easy weeknight dinner that wows, this recipe wraps up all the best parts of chile rellenos in spoonfuls of cheesy goodness.

Ingredients You’ll Need

The Chile Relleno Soup Recipe keeps things simple but irresistible with a carefully chosen lineup. Each ingredient brings its own magic: from roasted poblanos for smoky depth to luscious cheeses that create velvety richness. Here’s what you’ll need and why each one matters:

• Poblano Peppers: These mild green chiles add signature smokiness and rich flavor. Roasting them takes this soup to new heights.
• Butter: Adds a luscious, rich base to sauté your aromatics and build flavor right from the start.
• Olive Oil: Helps prevent the butter from burning while deepening the savory notes.
• Sweet Onion: Brings natural sweetness and aromatic depth, balancing the zip of the peppers.
• Garlic: Just a few cloves brightens the base and provides irresistible complexity.
• Cumin: Offers a punch of earthy warmth that ties together all the flavors in the bowl.
• Low-Sodium Chicken Broth: Gives the soup a savory backbone without overpowering the peppers or chicken.
• Salt: Essential to bring out all the other ingredients’ flavors—you can always adjust to taste.
• Pepper: Freshly ground black pepper adds gentle heat and depth.
• Cooked Chicken Breast: Makes the soup hearty and satisfying; shredded or chopped, it seamlessly blends in.
• Cream Cheese: Soft and creamy, it melts into the broth and thickens the soup luxuriously.
• Shredded Cheddar Cheese: Sharp and gooey, it’s a must for recreating the cheesy chile relleno vibe.
• Shredded Pepper Jack Cheese: Kicks up the peppery, melty magic in every bite.
• Fresh Chopped Cilantro: The crowning finish that delivers fresh, vibrant flavor and a pop of color.

How to Make Chile Relleno Soup Recipe

Step 1: Roast and Prepare the Poblanos

Start by cleaning and drying the poblano peppers. Roast them under your broiler or over a gas flame until the skins char and blister. This process brings out their unique smoky flavor. When all sides are nicely charred, move them to a sealed plastic bag. As they steam, the skin loosens for easy removal. Once cool, rub off as much skin as possible, remove the stems and seeds, and very finely chop the peppers. For extra convenience, a few quick pulses in the food processor does the trick.

Step 2: Sauté the Aromatics

In a medium pot, heat the butter and olive oil over medium. Add the diced sweet onion and sauté for about 3 minutes, stirring often until soft and translucent. Toss in the minced garlic and cumin, letting them cook just until fragrant. These layers are the flavor foundation for your Chile Relleno Soup Recipe.

Step 3: Build the Soup Base

Add the chopped poblanos to the pot with your onions, garlic, and cumin. Stir for a moment to meld the flavors, then pour in the chicken broth. Season with salt and pepper. Bring the mixture to a boil, then turn down the heat and let it simmer gently.

Step 4: Add the Chicken and Cheeses

Stir in your cooked, chopped chicken breast. Once combined, it’s time for the creamy magic. Add cubes of softened cream cheese and 2 cups of shredded cheddar cheese. Whisk gently until everything is melted and completely smooth—this is when your kitchen will start smelling pretty irresistible.

Step 5: Finish and Broil

Ladle the soup into six oven-safe bowls. Sprinkle each with the remaining cheddar and some pepper jack cheese for extra gooeyness. If you want that classic, bubbly melted cheese topping, place the bowls under the broiler. Watch them closely; pull them out as soon as the cheese is golden and bubbling.

Step 6: Garnish and Serve

Right before serving, sprinkle each bowl with fresh chopped cilantro. It’s a burst of color and brightness that ties everything together. Now, take a moment to admire your homemade Chile Relleno Soup Recipe before diving in!

How to Serve Chile Relleno Soup Recipe

Garnishes

The best part about this Chile Relleno Soup Recipe is that you can have fun with toppings. Aside from the essential fresh cilantro, try sliced green onions, a dollop of sour cream, or a squeeze of fresh lime for extra zip. Crushed tortilla chips or crispy fried onions add crunch that contrasts perfectly with the silky soup.

Side Dishes

This soup is hearty but pairs beautifully with simple sides. A warm stack of flour tortillas or a basket of tortilla chips lets you scoop up every cheesy bite. If you’d like something lighter, serve it with a crisp green salad tossed in a lime vinaigrette or a classic Mexican rice to round out your meal.

Creative Ways to Present

For dinner parties, serve the Chile Relleno Soup Recipe in mini ramekins as an appetizer or pour it into rustic bread bowls for a dramatic, edible presentation. If you’re entertaining kids, give everyone toppings in little bowls so they can customize their own Mexican-inspired masterpiece.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the fridge. Simply transfer cooled leftovers into an airtight container—you can expect it to stay fresh and flavorful for up to 4 days. Stir well before reheating to blend any separated cheese.

Freezing

You can freeze your Chile Relleno Soup Recipe, but do so before adding the cheese for best texture. Ladle cooled soup (without cheese) into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before finishing with cheese when reheating.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring frequently to keep the cheese smooth. If microwaving, use short bursts and stir in between to avoid hot spots and maintain the creamy consistency. Add a splash of broth or milk if the soup thickens too much after chilling.

FAQs

Can I make this Chile Relleno Soup Recipe vegetarian?

Absolutely! Swap the chicken for extra roasted vegetables—corn, zucchini, or black beans are all delicious. Use vegetable broth instead of chicken broth to keep every spoonful meat-free and just as satisfying.

How spicy is this soup?

Poblano peppers are mild, so the Chile Relleno Soup Recipe isn’t overly spicy. If you love heat, add diced jalapeños or a pinch of cayenne to the pot—make it as fiery as you like!

What’s the best way to roast poblano peppers if I don’t have a gas stove?

No worries! Pop them on a foil-lined baking sheet under your oven’s broiler, turning every few minutes until blistered and blackened all over. It takes about 10 minutes and works perfectly.

Can I use rotisserie chicken instead of cooking my own?

Yes, and it’s a great timesaver! Just shred or chop rotisserie chicken and stir it in as directed. It blends right in, adding lovely flavor and keeping prep fast and easy.

How can I make this Chile Relleno Soup Recipe lower in fat?

Use reduced-fat cream cheese and cheddar, and substitute some or all of the chicken with beans or extra vegetables. The soup will still be creamy and crave-worthy with half the guilt.

Final Thoughts

If you’re ready for a bowl of pure comfort with unbeatable cheesy, peppery flavors, you have to make this Chile Relleno Soup Recipe. Its warmth, color, and taste just beg to be shared. Pull out a pot, gather the gang, and dig in—this one’s truly a keeper!

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