Chile Relleno Soup Creamy Peppers

Chile Relleno Soup brings together all the bold flavors of the classic stuffed pepper in a comforting bowl. This recipe is perfect for chilly evenings or any time you want to enjoy the smoky richness of roasted poblanos with melty cheese and hearty chicken. It captures everything you love about the beloved Mexican dish but in soup form, transforming it into a warming meal you can serve up fast.

Nothing cheers up my family more than the smell of poblanos roasting. The first time I made this soup, it disappeared so quickly we had leftovers for exactly zero meals. Since then I have learned to double the batch when friends come over.

Ingredients

• Poblano peppers: Choose firm glossy peppers for robust chili flavor and gentle heat
• Butter: Brings a layer of richness and helps soften onions and garlic
• Chopped onion: Sweetens the base and creates depth opt for fresh over frozen
• Minced garlic: Aromatic edge that makes the flavor pop
• Ground cumin: Adds earthy warmth and subtle smokiness look for vibrant golden color
• Chicken bone broth: Delivers a hearty depth to the soup use good quality for best results
• Salt and pepper: Balances and sharpens all the flavors finely ground gives better distribution
• Boneless skinless chicken thighs or breasts: Tender bite size pieces soak up all the flavor darker meat stays juicy
• Cream cheese: Delivers luscious creaminess go for full fat for extra richness
• Shredded cheddar cheese: Melts to a velvety consistency choose sharp for more flavor
• Cheddar or pepper jack cheese slices: Gives you that melty classic chile relleno topping look for real cheese slices not processed

Step-by-Step Instructions

Roast the Poblanos:

Set your gas burner to medium high or your broiler to high. Place whole peppers over the flame or directly under the broiler as close as possible. Turn regularly until the skin is blistered and charred on all sides. This is crucial for achieving deep smoky flavor.

Steam and Peel:

Transfer the roasted peppers to a large bowl and cover tightly with plastic wrap. Let them sit until cool enough to handle which softens the flesh. Once cooled rub off the loose charred skin with your fingers reveal the bright flesh underneath. Slice open remove seeds and stems then chop finely or pulse briefly in your food processor until no big pieces remain.

Sauté the Aromatics:

Melt butter in a big saucepan over medium heat. Add the chopped onion. Cook slowly stirring almost constantly for at least 5 minutes until onion is translucent and soft. Add the garlic cumin and roasted poblanos stir constantly for another full minute until the kitchen smells amazing.

Simmer the Soup Base:

Pour in the chicken bone broth. Season with a pinch of salt and pepper. Bring everything to a boil then lower heat so it simmers gently. Drop in the chicken pieces and cook until they are fully opaque and just cooked through about 10 minutes.

Blend Cheese and Poblanos:

Add the cream cheese shredded cheddar and about one cup of hot broth from the soup to the blender or processor you used for the poblanos. Blend until you have a perfectly smooth cheesy base. This gives the soup its luscious body and signature tangy flavor.

Finish and Broil the Soup:

Pour the blended cheese mixture back into the pot. Stir thoroughly to blend everything together until the soup is silky smooth and thickened. Taste and adjust seasoning. Spoon into oven safe bowls top each with a slice of cheddar or pepper jack then place bowls under your broiler. Broil 6 inches from heat until the cheese is melty and bubbled on top.

Nothing matches the aroma of poblano peppers roasting. Their rich almost raisiny scent reminds me of family gatherings growing up and I always feel like I am making something really special for people I care about. Melting the cheese on top is pure dinner theater and always impresses guests even if it is just for a cozy weeknight.

Storage Tips

Let the soup cool to room temperature before transferring to airtight containers. It keeps well in the fridge for up to four days. I recommend reheating gently over medium low heat to keep it creamy. If it thickens in the fridge whisk in a splash of broth before serving. You can also freeze it for a couple of months just do not add the broiled cheese topping until ready to serve.

Ingredient Substitutions

Swap chicken thighs for breasts if you want a leaner finish or omit altogether for a vegetarian version with extra mushrooms or canned hominy. You can use vegetable broth instead of chicken for a lighter taste. If you cannot find poblanos hatch chilies or anaheim peppers work in a pinch though you will miss a bit of that special smoky kick. Feeling cheesy Use mozzarella or Monterey jack along with cheddar for a gooier melt.

Serving Suggestions

Serve this soup with warm flour tortillas for dunking or a big slice of crusty sourdough. For extra flair sprinkle a handful of chopped cilantro or finely diced red onion on top just before serving. I like a drizzle of Mexican crema and a few slices of ripe avocado on mine to balance the heat and add luxury.

I learned after several batches that using a blend of cheddar and pepper jack cheese creates the dreamiest finish on top. The broiling step is 100 percent worth it even on summer days. If you are serving to a crowd have extra cheese topping ready so everyone gets that signature gooey finish.

Foire aux questions sur la recette

→ How do you roast poblano peppers for this soup?

Char the poblano peppers over an open flame or under a broiler until the skins blister and blacken. Then cover them to steam, peel off the skins, remove seeds, and finely chop before adding to the soup.

→ Can you use different cheeses?

Yes, cheddar or pepper jack slices for topping work well, and you can adjust the cheese blend in the soup to your preference for more flavor or creaminess.

→ What kind of chicken works best?

Both boneless skinless thighs and breasts yield tender, flavorful chicken. Cut into small pieces so they cook quickly and absorb the broth's flavors.

→ Is it necessary to use a blender for the peppers?

Blending roasted poblanos gives a smooth, consistent texture and it helps their flavor meld seamlessly into the soup. It also adds vibrant color.

→ How do you get a broiled cheese topping?

Ladle hot soup into ovenproof bowls, top with a cheese slice, and briefly broil until melted and bubbling for that classic chile relleno experience.