Chile Relleno Soup Recipe
If you love classic chiles rellenos, you’re going to fall head over heels for this warm, comforting Chile Relleno Soup. It takes everything you love — roasted poblano peppers, melted cheese, rich broth, and tender chicken — and turns it into a creamy, spoonful-of-heaven experience. Whether you serve it for a cozy family dinner or a flavorful twist on soup night, it’s sure to become a favorite.
Why You’ll Love This Recipe
Bold Mexican Flavor: Roasted poblanos and cheddar cheese bring all the smoky, savory goodness you love from traditional chiles rellenos.
Creamy & Filling: With cream cheese, cheddar, and hearty chicken, this soup is rich, satisfying, and perfect for cooler weather.
Great for Meal Prep: It reheats beautifully, making it ideal for make-ahead lunches or dinners.
Easy to Customize: Adjust the heat, cheese, or meat to your preference.
Crowd-Pleaser: Whether it’s game day or dinner with friends, this soup always gets rave reviews.
Key Ingredients
Poblano Peppers (4): These are the star of the show — roasted until blistered for smoky flavor.
Butter (2 tbsp): Adds richness and helps sauté the aromatics.
Onion (¼ cup): A savory foundation for the soup.
Garlic (2 cloves): Boosts flavor with just the right punch.
Ground Cumin (1 tsp): A warm spice that enhances the smoky flavor of the poblanos.
Chicken Bone Broth (4 cups): Provides a rich, nourishing base.
Chicken (1½ lb): Boneless thighs or breasts, diced small for tenderness.
Cream Cheese (8 oz): Makes the soup silky and luscious.
Shredded Cheddar Cheese (1½ cups): Melts into the soup for sharp, cheesy flavor.
Cheddar or Pepper Jack Slices (8): Broiled on top for that melty chile relleno finish.
Salt & Pepper: To taste.
Ingredients**
- 4 medium poblano peppers
- 2 tbsp butter
- 1/4 cup (40 g) chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 4 cups (946.35 g) chicken bone broth
- Salt and pepper to taste
- 1 1/2 lb (453.59 g) boneless skinless chicken (thighs or breasts), cut into 1/2 inch pieces
- 8 ounces (226.8 g) cream cheese
- 1 1/2 cups (395.5 g) shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each)
Instructions
1. Roast the Poblanos:
Char the poblano peppers until the skin is blistered and blackened. You can do this over an open flame or under a broiler set on high, turning the peppers to roast all sides evenly.
2. Steam and Peel:
Once charred, transfer the peppers to a bowl and cover with plastic wrap or a plate. Let them steam for about 10 minutes, then peel off the skin as much as possible. Remove the seeds and stems, then blend or finely chop the peppers in a food processor. Set aside.
3. Sauté the Aromatics:
In a large pot, melt butter over medium heat. Add the chopped onion and cook for 5 minutes, stirring often, until soft and translucent. Stir in the minced garlic, cumin, and roasted poblanos. Cook for another minute until fragrant.
4. Build the Base:
Pour in the chicken bone broth and season with salt and pepper to taste. Bring everything to a boil, then reduce heat to a gentle simmer.
5. Cook the Chicken:
Add the diced chicken to the pot and let it simmer for about 10 minutes, or until fully cooked and tender.
6. Make the Cheese Blend:
In the same blender or food processor used for the poblanos, add cream cheese, shredded cheddar, and about 1 cup of hot broth from the soup (avoid scooping up chicken). Blend until smooth and creamy.
7. Finish the Soup:
Stir the cheese mixture back into the pot and mix well until the soup is rich and velvety.
Expert Tips
Roast Poblanos Properly: Get a good char on your poblanos for maximum flavor. Don’t skip the steaming step — it makes peeling easier!
Use Bone Broth for Depth: Chicken bone broth adds a richer flavor and extra nutrients.
Creamy Shortcut: Blending the cheeses with hot broth makes a smooth base that integrates easily into the soup.
Broiler Watch: Keep a close eye while broiling — the cheese melts quickly and can burn fast.
Add Heat If You Like: For extra spice, add a diced jalapeño or a pinch of chili flakes during the sauté.
Important Notes When Making This Recipe
Blender Safety: When blending hot liquid, vent the lid slightly and cover with a kitchen towel to avoid steam buildup.
Cheese Variety: You can swap cheddar for Monterey Jack, mozzarella, or even a spicy pepper jack.
Chicken Cook Time: Be sure the chicken is fully cooked before adding the cheese blend — undercooked chicken can compromise the flavor and texture.
Texture Control: If you want a chunkier soup, blend only half of the poblanos.
Nutrition Information (Per Serving – Approx. 6 servings)
Calories: 420
Protein: 34g
Fat: 29g
Carbohydrates: 9g
Fiber: 2g
Sugar: 3g
Sodium: 720mg
Note: Nutritional values may vary based on exact ingredients and portion sizes.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! In fact, it tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the fridge for up to 4 days.
Can I freeze Chile Relleno Soup?
You can freeze it, but keep in mind that cream-based soups can sometimes separate when reheated. Stir well when reheating for best texture.
What can I use instead of chicken?
Try shredded rotisserie chicken, turkey, or even roasted vegetables for a vegetarian version.
Is this soup spicy?
Poblanos are typically mild, but roasting can intensify their flavor. Add jalapeños or hot sauce if you want more heat.
Can I use store-bought roasted poblanos?
Absolutely — if you’re short on time, jarred roasted poblanos or frozen fire-roasted chiles can work in a pinch.
How to Serve It
Serve with warm tortillas or crusty bread
Top with fresh cilantro, a squeeze of lime, or diced avocado
Pair with Mexican rice or tortilla chips for a fuller meal
This Chile Relleno Soup is comfort food with a kick — creamy, smoky, and perfectly cheesy. It brings all the best flavors of the traditional dish into an easy-to-make soup you’ll want again and again. Don’t forget the broiled cheesy topping — it’s what takes this soup over the top!