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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Carefully peel away the blackened exterior skin from the peppers, then slice open, remove stems and seeds, and finely dice the pepper flesh.
- Warm a medium-sized pot with butter and olive oil over medium temperature, then introduce diced onions and sauté until translucent and softened.
- Add minced garlic and ground cumin, stirring quickly to release their aromatic qualities without burning, then incorporate the chopped poblano peppers.
- 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.
- 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.
- Ladle the soup into individual serving bowls, generously topping each portion with additional cheddar and pepper jack cheese.
- Position the cheese-topped bowls under the broiler, watching closely until the cheese transforms into a golden, bubbling layer.
- 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