Zesty Chile Relleno Soup Recipe: A Spicy Comfort Bowl

Steaming bowls of comfort await with this hearty chile relleno soup that marries rich, complex flavors in every spoonful.

Mexican cuisine shines through with its vibrant blend of roasted peppers and creamy textures.

Poblano peppers create a robust base, delivering a smoky undertone that dances across your palate.

Each carefully crafted ingredient tells a story of traditional culinary wisdom and bold taste experiences.

Cheese melts luxuriously, creating ribbons of silky goodness throughout the soup warm embrace.

Spices whisper hints of warmth and depth, promising a meal that satisfies both hunger and soul.

This recipe beckons you to savor a delicious journey through authentic southwestern comfort food.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: 405 kcal

Servings: 7

Chile Relleno Soup: What You’ll Need

• Poblano Peppers: Signature smoky base with rich, mild heat that provides depth and authentic Mexican flavor. Choose peppers that are firm, glossy, and deep green without blemishes.
• Onion: Builds foundational savory notes and sweetness. Select firm, heavy onions without soft spots or sprouting.
• Garlic: Adds robust, pungent undertones that complement the pepper's complexity. Pick plump cloves with tight, unbroken skin.
• Cumin: Introduces warm, earthy spice characteristic of Mexican cuisine. Use freshly ground for maximum aromatic impact.

• Chicken: Provides lean protein and hearty texture. Use pre-cooked, shredded chicken for convenience.
• Cream Cheese: Creates luxurious, velvety smoothness. Room temperature cream cheese melts more evenly.
• Cheddar Cheese: Delivers sharp, tangy richness. Sharp varieties offer more pronounced flavor.
• Pepper Jack Cheese: Introduces subtle spiciness and creamy melting quality. Adds vibrant visual appeal when broiled.

• Chicken Broth: Forms the soup's liquid foundation with savory undertones. Low-sodium versions allow better seasoning control.
• Butter: Contributes rich, silky mouthfeel and depth. Use unsalted to manage salt levels.
• Olive Oil: Enhances cooking process and adds subtle fruity notes. Extra virgin provides best flavor.
• Salt and Pepper: Essential for balancing and elevating overall taste profile. Freshly ground black pepper recommended.
• Cilantro: Bright, fresh garnish that provides herbal contrast. Chop just before serving to maintain vibrant flavor.

Tools for Making Chile Relleno Soup

• Broiler or Gas Burner: Essential for roasting poblano peppers until charred and blistered.
• Plastic Bag: Used to steam roasted peppers, helping to remove their skin easily.
• Medium Pot: Perfect for sautéing onions and creating the soup base.
• Whisk: Helps melt and blend cheeses smoothly into the soup.
• Chef's Knife: Needed for chopping poblano peppers, onions, and cilantro.
• Cutting Board: Provides a clean surface for chopping ingredients.
• Measuring Cups/Spoons: Ensures accurate ingredient quantities.
• Soup Bowls: For serving and broiling the final dish.

Cooking Instructions for Chile Relleno Soup

• Pepper Preparation

Roast poblano peppers over open flame or broiler until skin chars completely. Transfer to sealed bag and let steam cool down. Carefully peel blackened skin, remove stems and inner seeds, then chop peppers finely.

• Soup Base

Warm butter and olive oil in pot. Sauté onions until soft and translucent. Add minced garlic and cumin, stirring quickly to release aromatic flavors. Mix in chopped poblano peppers.

• Liquid Foundation

Pour chicken broth into pot. Season with salt and pepper. Bring mixture to gentle boil, then reduce heat to soft simmer.

• Cheese Integration

Add cooked chicken to simmering soup. Blend cream cheese and cheddar until soup becomes creamy and smooth. Stir continuously to prevent scorching.

• Cheese Topping

Ladle soup into serving bowls. Sprinkle remaining cheddar and pepper jack cheese on top. Place under broiler until cheese melts and turns golden brown.

• Final Presentation

Garnish with fresh chopped cilantro. Serve immediately while hot and bubbling.

Chile Relleno Soup Tips & Additions

• Use tongs to carefully rotate poblano peppers during roasting, ensuring even charring without burning. The blackened skin adds deep, smoky flavor to your soup.
• Allow cream cheese to soften at room temperature before adding to the soup for smoother, lump-free incorporation. Grate your own cheddar cheese for better melting and richer taste compared to pre-shredded varieties.
• Replace chicken with shredded pork, turkey, or black beans for a delightful variation. Vegetarian friends can use plant-based protein alternatives without compromising the soup's robust flavor profile.
• Modify heat by selecting mild or spicy poblano peppers. Remove all seeds for a milder soup, or keep some seeds to amplify the chile's natural kick. Fresh jalapeños can also boost the spiciness if desired.
• Crumble crispy tortilla strips or add diced avocado on top for extra crunch and creaminess. A dollop of sour cream can balance the soup's bold flavors and provide a cooling contrast to the warm chile notes.

How to Serve Chile Relleno Soup Warm

• Cheese Lover's Paradise: Sprinkle extra sharp cheddar or pepper jack on top for an intense flavor burst that melts perfectly into the creamy soup.
• Taco Night Transformation: Serve alongside crispy tortilla strips, sliced jalapeños, and a dollop of sour cream to create a mexican-inspired soup experience.
• Protein Power Boost: Add shredded rotisserie chicken or grilled steak strips for extra protein and a hearty meal that fills you up completely.
• Fresh Herb Finale: Garnish with chopped green onions, fresh cilantro, or a squeeze of lime juice to brighten the rich and creamy soup flavors.

Storing Chile Relleno Soup the Right Way

• Fridge Fresh Storage: Keep leftover soup in an airtight container for 3-4 days. The creamy texture might slightly separate, but a quick whisk will restore its smooth consistency.
• Smart Batch Cooking: Prepare double the recipe and freeze portions in freezer-safe containers. These make excellent quick meals during busy weeknights, saving time and providing delicious comfort food.
• Reheating Magic: Warm soup slowly on stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth to restore original creaminess if needed. Microwave works in a pinch, but stovetop maintains better texture.
• Ingredient Prep Hack: Roast extra poblano peppers during initial cooking. Store roasted peppers in refrigerator for up to 5 days, ready to enhance other Mexican-inspired dishes like tacos, salads, or scrambled eggs.

Hearty Chile Relleno Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 34 reviews

• Total Time: 50 minutes
• Yield: 7 1x

Print Recipe

Pin Recipe

Description

Hearty chile relleno soup offers a robust Mexican-inspired journey through creamy textures and spicy nuances. Peppers, cheese, and robust seasonings combine for a comforting bowl that welcomes diners into a rich culinary experience.

---

Ingredients

Scale 1x2x3x

• 5 poblano peppers (also labeled Pasilla peppers, depending on location)
• 2 cups cooked, chopped or shredded chicken breast
• 8 oz (226 g) cream cheese, softened and cut into small cubes
• 2 ½ cups (280 g) shredded cheddar cheese, divided
• 1 cup (113 g) shredded pepper jack cheese
• 5 cups (1.2 L) low-sodium chicken broth
• 2 tbsps (28 g) butter
• 1 tbsp (15 mL) olive oil
• 1 medium sweet onion, diced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp salt
• ½ tsp pepper
• Fresh chopped cilantro, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Roast Peppers: Char poblano peppers over an open flame or broiler until completely blackened and blistered, rotating for even roasting.
2. Steam and Peel: Transfer roasted peppers to a sealed plastic bag, allowing them to steam and cool. Carefully remove blackened skin, slice open, discard stems and seeds, then finely dice pepper flesh.
3. Sauté Base: In a medium pot, melt butter and olive oil, sauté onions until translucent. Add garlic and cumin, stirring quickly to release aromatics, then incorporate diced poblano peppers.
4. Build Soup Foundation: Pour chicken broth into the pot, season with salt and pepper. Bring to a boil, then reduce to a gentle simmer. Add cooked chicken pieces.
5. Create Creamy Texture: Whisk in cream cheese and shredded cheddar, stirring continuously until cheeses melt completely and create a smooth, velvety consistency.
6. Finish and Broil: Ladle soup into serving bowls, top generously with additional cheddar and pepper jack cheese. Place under broiler until cheese turns golden and bubbly.
7. Garnish and Serve: Sprinkle fresh chopped cilantro over each serving and present immediately while piping hot.

Notes

• Pepper Roasting Technique: Char poblanos thoroughly to develop deep, smoky flavor and ensure easy skin removal.
• Steaming Shortcut: Trapping roasted peppers in a sealed bag creates steam that naturally separates skin from flesh, making peeling effortless.
• Cheese Melting Wisdom: Whisk cheese gradually and continuously to prevent clumping and achieve silky, uniform texture.
• Broiler Precision: Monitor cheese topping closely to achieve golden-brown finish without burning, which can turn the delicate surface bitter.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner, Appetizer
• Method: Roasting
• Cuisine: Mexican

Nutrition

• Serving Size: 7
• Calories: 405
• Sugar: 2 g
• Sodium: 645 mg
• Fat: 27 g
• Saturated Fat: 14 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 85 mg