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Chile Relleno Soup Recipe

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3.9 from 4 reviews

Chile Relleno Soup is a comforting and creamy Mexican-inspired dish featuring roasted poblano peppers, tender chicken, and a rich blend of cream cheese and cheddar. This hearty soup combines smoky, spicy flavors with cheesy goodness, finished with a broiled cheese topping for a delightful twist.

Ingredients

Peppers

  • 4 medium poblano peppers

Sauté Base

  • 2 tbsp butter
  • 1/4 cup (40 g) chopped onion
  • 2 cloves garlic, minced
  • 1 tsp ground cumin

Broth and Chicken

  • 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

Cheeses

  • 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 Poblanos: Roast the poblano peppers over an open flame on a gas stove or under a high broiler until their skin is charred and blistered on all sides. This step imparts smoky flavor and makes peeling easier. Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam and cool for easier skin removal.
  2. Prepare Poblanos: Once the peppers are cool enough to handle, rub off as much charred skin as possible. Cut out and discard the seeds, then finely chop the peeled peppers using a food processor or blender. Set aside the chopped poblanos for later use.
  3. Sauté Aromatics: Heat a large saucepan on medium and melt the butter. Add the chopped onion and cook while stirring frequently until translucent, about 5 minutes. Stir in the minced garlic, ground cumin, and chopped poblano peppers, cooking until fragrant about 1 minute to build the soup’s flavor base.
  4. Add Broth and Chicken: Pour in the chicken bone broth and season with salt and pepper to your taste. Bring the mixture to a boil, then reduce to a simmer. Add the chicken pieces and cook until fully cooked through, approximately 10 minutes.
  5. Prepare Cheese Blend: While the soup simmers, combine the cream cheese, shredded cheddar cheese, and about 1 cup of the hot broth (avoiding any chicken pieces) in the blender or food processor used earlier. Blend until smooth and creamy to create the cheesy component of the soup.
  6. Combine and Heat Soup: Stir the cheese mixture back into the simmering soup until it is fully incorporated and creamy, enhancing the soup’s texture and flavor.
  7. Broil with Cheese Topping: Preheat your broiler. Ladle the soup into individual ovenproof bowls and place one slice of cheddar or pepper jack cheese on top of each. Place the bowls under the broiler about 6 inches from the heat source and broil until the cheese melts, bubbles, and slightly browns, about 2-3 minutes. Serve hot.

Notes

  • Roasting the poblano peppers directly over flame or broiler adds smoky flavor but can be substituted with store-bought roasted peppers if needed.
  • Removing the skins thoroughly avoids bitterness and ensures smooth texture in the soup.
  • Use bone broth for richer flavor, but chicken broth can be used as a lighter alternative.
  • For a spicier soup, consider leaving some seeds in the peppers or adding a pinch of cayenne pepper.
  • Ensure ovenproof bowls for broiling to prevent cracking or injury.
  • Leftover soup can be refrigerated for up to 3 days, but avoid broiling again after storage.

Find it online: https://cookedbygrace.com/chile-relleno-soup-recipe/