Try Our Zesty Chile Relleno Soup Recipe for a Cozy Night In

Hearty chile relleno soup upgrades a classic Mexican dish into a comforting liquid experience that warms both body and soul.

Peppers play a starring role, bringing smoky depth and vibrant flavor to this inviting culinary creation.

Robust ingredients combine seamlessly, creating a rich and satisfying meal that feels like a warm embrace.

Complex spices dance through each spoonful, offering subtle heat and intricate layers of taste.

Creamy textures blend with crisp pepper notes, making this soup a delightful twist on traditional preparations.

Home cooks adore how simple techniques can produce such a memorable dining experience.

Bold flavors and nourishing ingredients promise a delicious journey for adventurous palates.

Cooking Instructions for a Hearty Chile Relleno Soup

Step 1: Prepare Poblano Peppers

Roast poblano peppers over a gas burner or under a broiler until skin turns completely black and blistered (about 10 minutes). Transfer roasted peppers to a sealed plastic bag to steam and cool. Once cooled, carefully peel off charred skin, remove stems and seeds, then finely chop the peppers.

Step 2: Sauté Aromatic Base

• Butter
• Olive oil

Heat over medium temperature. Add diced onions and cook until softened (approximately 3 minutes). Stir in minced garlic and ground cumin, cooking briefly until fragrant. Mix in chopped poblano peppers.

Step 3: Build Soup Foundation

• Chicken broth
• Salt
• Black pepper

Bring mixture to a rolling boil, then reduce heat to a gentle simmer.

Step 4: Create Creamy Texture

• Cooked chicken
• Cream cheese
• Cheddar cheese

Whisk continuously until cheeses completely melt and soup becomes smooth and creamy.

Step 5: Broil and Finish

• Remaining cheddar cheese
• Shredded pepper jack cheese

Place bowls under broiler until cheese melts and turns golden brown (watch carefully to prevent burning).

Step 6: Garnish and Serve

Sprinkle fresh chopped cilantro over each bowl. Serve immediately while hot and enjoy the rich, complex flavors of this chile relleno inspired soup.

Tips to Maximize Flavor in Chile Relleno Soup

• Roast Peppers Like a Pro: Char poblano peppers directly over an open flame or under the broiler, turning frequently to ensure even blackening without burning.
• Steam for Easy Peeling: Immediately place roasted peppers in a sealed plastic bag to create steam, which helps separate the skin and makes peeling effortless.
• Enhance Cheese Melt: Soften cream cheese beforehand and cut into small cubes to help it blend smoothly into the soup without creating lumps.
• Control Soup Consistency: Adjust soup thickness by adding more chicken broth if it becomes too dense, or simmer longer to thicken.
• Cheese Broiling Trick: Watch cheese topping closely under the broiler, rotating bowls for even golden-brown melting without scorching.

How to Store and Reheat Chile Relleno Soup Correctly

• Refrigerate: Transfer soup to an airtight container and store in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Freeze: Pour soup into freezer-safe containers, leaving space for expansion. Freeze for up to 2 months. Avoid freezing garnishes like cilantro and cheese.
• Reheat: Warm soup gently on stovetop over medium-low heat, stirring occasionally to prevent scorching. Add a splash of chicken broth if soup seems too thick. Microwave in 30-second intervals, stirring between each interval to ensure even heating. Top with fresh cheese and cilantro before serving to restore original flavor and texture.

Dishes That Go Well with Chile Relleno Soup

• Pair Zesty Mexican Lager: Crisp Corona or Modelo Especial cuts through the soup's rich, creamy texture and complements its spicy poblano flavors perfectly.
• Select Refreshing Margarita: A classic lime margarita with silver tequila balances the soup's cheesy warmth and adds a bright, citrusy counterpoint.
• Match Rustic Cornbread Side: Slightly sweet, crumbly cornbread provides a wonderful textural contrast and soaks up the soup's delicious cheesy broth.
• Serve Crisp Green Salad: A light, tangy salad with lime vinaigrette helps cleanse the palate between creamy, spicy bites of the chile relleno soup.

Creative Variations on Classic Chile Relleno Soup

• Vegetarian Pepper Patch: Replace chicken with roasted corn, black beans, and diced zucchini for a hearty plant-based version that maintains the soup's rich, creamy texture.
• Spicy Southwest Splash: Add diced jalapeños, a dash of cayenne pepper, and swap pepper jack for habanero cheese to create an extra-hot chile relleno soup that ignites taste buds.
• Seafood Coastal Comfort: Substitute chicken with succulent shrimp or white fish chunks, incorporating a light seafood flavor while keeping the traditional poblano pepper base intact.
• Green Chile Mountain Style: Use a blend of Hatch green chiles alongside poblanos, mix in some queso fresco, and top with crispy tortilla strips for a New Mexico-inspired rendition that celebrates regional flavors.

Chile Relleno Soup That’s Creamy, Cheesy, and Packed with Heat

• Roast and Elevate Flavor: Charring poblano peppers creates a smoky, deep flavor that transforms the soup from ordinary to extraordinary, releasing complex taste profiles that dance on your taste buds.
• Creamy Cheese Comfort: The combination of cream cheese and cheddar creates an irresistibly smooth, rich texture that wraps you in a warm culinary hug, delivering ultimate comfort in every spoonful.
• Quick and Simple Weeknight Winner: This soup comes together in under 30 minutes, making it perfect for busy families wanting a delicious, satisfying meal without spending hours in the kitchen, while still delivering restaurant-quality taste.

Ingredients Needed for Chile Relleno Soup

• Poblano Peppers: Mild, dark green peppers with rich flavor that form the base of the soup's character.

• Cooked Chicken: Adds substantial protein and hearty texture to the soup.

• Cream Cheese, Cheddar Cheese, Pepper Jack Cheese: Creamy components that provide rich, melty smoothness and tangy flavor.
• Butter: Adds depth and helps sauté vegetables with a rich undertone.

• Onion, Garlic: Classic flavor base that builds depth and complexity in the soup.
• Cumin: Warm, earthy spice that enhances the Mexican-inspired profile.
• Salt, Black Pepper: Essential seasoning to balance and highlight other ingredients.

• Chicken Broth: Creates the foundational liquid for the soup, adding savory depth.
• Olive Oil: Helps with sautéing and adds subtle flavor.

• Fresh Cilantro: Bright, fresh herb that adds a classic Mexican finishing touch.

Chile Relleno Soup Recipe

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4.8 from 17 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Mexican chile relleno soup delivers a spicy symphony of roasted peppers, melted cheese, and rich broth. Comfort meets culinary excitement in this hearty bowl that brings the warmth of traditional Mexican flavors directly to your table.

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Ingredients

Scale 1x2x3x

Peppers:

• 5 poblano peppers (also labeled Pasilla peppers, depending on location)

Proteins:

• 2 cups cooked, chopped or shredded chicken breast
• 8 ounces (226 grams) cream cheese, softened and cut into small cubes
• 2 ½ cups (280 grams) shredded cheddar cheese, divided
• 1 cup (113 grams) shredded pepper jack cheese

Seasonings and Liquids:

• 1 tablespoon (15 milliliters) olive oil
• 2 tablespoons (28 grams) butter
• 1 medium sweet onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 5 cups (1.2 liters) low-sodium chicken broth
• 1 teaspoon salt
• ½ teaspoon pepper
• Fresh chopped cilantro, for garnish

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Instructions

1. Prepare poblano peppers by charring them over an open flame or under the broiler until the skin turns completely black and blistered, rotating occasionally for even roasting.
2. Transfer the roasted peppers into a sealed plastic bag, allowing them to steam and cool for approximately 10-15 minutes, which will help loosen the skin.
3. Carefully peel away the blackened exterior skin from the peppers, then slice open, remove stems and seeds, and finely dice the pepper flesh.
4. Warm a medium-sized pot with butter and olive oil over medium temperature, then introduce diced onions and sauté until translucent and softened.
5. Add minced garlic and ground cumin, stirring quickly to release their aromatic qualities without burning, then incorporate the chopped poblano peppers.
6. Pour chicken broth into the pot, seasoning with salt and pepper, then bring the mixture to a rolling boil before reducing to a gentle simmer.
7. Introduce cooked chicken pieces into the simmering liquid, followed by cream cheese and shredded cheddar, whisking continuously until the cheeses melt completely and create a smooth, creamy consistency.
8. Ladle the soup into individual serving bowls, generously topping each portion with additional cheddar and pepper jack cheese.
9. Position the cheese-topped bowls under the broiler, watching closely until the cheese transforms into a golden, bubbling layer.
10. Finish by scattering fresh chopped cilantro over each serving and present the soup immediately while piping hot.

Notes

• Roasting peppers intensifies their smoky flavor and helps easily remove tough skin, creating a deeper taste profile for the soup.
• Sautéing onions and garlic with cumin builds a rich, aromatic base that elevates the overall complexity of the dish.
• Whisking cream cheese and cheddar creates a luxuriously smooth texture, transforming this soup into a creamy, comforting meal.
• Broiling the final cheese topping adds a golden, crispy layer that brings restaurant-quality presentation to your home-cooked soup.
• Perfect for meal prep, this soup can be stored in the refrigerator for 3-4 days and reheats beautifully without losing its creamy consistency.
• Customize by adding shredded rotisserie chicken for extra convenience or swapping in vegetable broth for a vegetarian version.

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

Nutrition

• Serving Size: 6
• Calories: 430
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 17 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 29 g
• Cholesterol: 100 mg