Chile Relleno Soup with Cheddar and Cream Cheese Recipe

I absolutely love how comforting and flavorful this Chile Relleno Soup with Cheddar and Cream Cheese Recipe turns out. It’s the kind of soup that hugs you from the inside out, with smoky roasted poblanos, tender chicken, and that creamy cheesy goodness that just melts together perfectly. When you’re craving something cozy yet a bit unique, this is your go-to soup — it’s a real kitchen winner.

When I first tried this recipe, I was blown away by how easy it was to pull off that signature chile relleno flavor without the hassle of frying or stuffing peppers. You’ll find that the combination of cream cheese and sharp cheddar creates an unbelievably rich texture, while the roasted poblanos add that subtle smoky kick. It’s perfect for entertaining or weekday dinners when you want something a little special without hours of prep.

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Ingredients You’ll Need

The magic of this Chile Relleno Soup with Cheddar and Cream Cheese Recipe is in its fresh ingredients and careful layering of flavors. Each element works together to build that rich, smoky, and creamy profile you’ll love. When shopping, look for fresh poblano peppers with shiny skins and good quality cheeses for the best results.

• Poblano Peppers: Fresh, medium-sized poblanos give you the perfect smoky flavor when roasted.
• Butter: Adds richness and helps sauté the onions and garlic without overpowering the dish.
• Onion: Finely chopped for a subtle sweetness that balances the smoky chiles.
• Garlic: Fresh minced garlic brightens the soup with savory notes.
• Ground Cumin: Provides warmth and a hint of earthiness to deepen the flavor.
• Chicken Bone Broth: Offers richness and a robust base — homemade or store-bought works great.
• Boneless, Skinless Chicken: Cut into bite-sized pieces for quick cooking and tender bites.
• Cream Cheese: Softens and adds creamy texture that blends beautifully into the soup.
• Shredded Cheddar Cheese: Sharp enough to balance cream cheese and melt smoothly.
• Cheddar or Pepper Jack Cheese Slices: Thin slices to broil on top, creating a bubbly, golden crust.

Variations

I love mixing things up with this Chile Relleno Soup with Cheddar and Cream Cheese Recipe depending on what I have on hand or dietary needs. It’s a really versatile soup that welcomes your creativity, so don’t hesitate to try different twists to make it your own.

• Vegetarian Version: Replace chicken with roasted cauliflower or mushrooms — I swapped chicken for mushrooms once, and it was surprisingly hearty and delicious.
• Spicy Kick: Add a diced jalapeño or a dash of chipotle powder for some extra heat if you like things fiery.
• Non-Dairy Swap: Use vegan cream cheese and a plant-based cheddar alternative — I tested this for a friend, and it stayed creamy and flavorful.
• Make it Heartier: Stir in cooked rice or black beans for a filling twist that turns it into a full meal.

How to Make Chile Relleno Soup with Cheddar and Cream Cheese Recipe

Step 1: Roast Those Poblanos to Smoky Perfection

Start by roasting your poblano peppers until the skin is all blistered and charred — this is where that deep smoky flavor comes from. I like blackening them over a gas stove flame by holding them with tongs and rotating, but you can also roast under a hot broiler. Once roasted, toss them in a covered bowl or plastic wrap so the steam loosens the skin for easy peeling. After cooling about 10 minutes, peel off most of the skin and carefully cut out the seeds. Then pop the flesh into a food processor or blender and pulse until finely chopped. This trick helped me finally nail that classic chile relleno taste without frying!

Step 2: Sauté Your Aromatics and Warm the Broth

Melt butter in a large saucepan on medium heat, then toss in your chopped onions. Cook, stirring frequently, until they turn translucent and soft — about 5 minutes. Add the garlic, ground cumin, and your roasted chopped poblanos, stirring for another minute until you get that lovely fragrant aroma filling your kitchen. Then pour in the chicken bone broth and season with salt and black pepper. Bring it all to a boil before lowering to a gentle simmer so the flavors can mingle.

Step 3: Cook Your Chicken Until Juicy and Tender

Drop your bite-sized chicken pieces into the simmering soup, and let them cook until no longer pink inside — roughly 10 minutes. Stir occasionally to keep everything evenly heated. I learned that using thighs here makes the chicken extra tender and juicy, but breasts work just fine if that’s what you have.

Step 4: Blend Cream Cheese, Cheddar, and Broth Into Creamy Perfection

While the chicken cooks, blend together the cream cheese, shredded cheddar, and about a cup of the hot broth (careful to avoid any chicken pieces) until smooth. This step is key — I found that blending the cheeses with some broth helps them incorporate seamlessly into the soup, giving you that rich, silky texture you’re after. Once blended, stir the cheesy mixture back into the soup pot and watch it transform in creaminess.

Step 5: Broil Cheese Slices on Top for a Golden Finish

Get your oven broiler preheated and ladle the soup into individual oven-safe bowls. Top each bowl with a slice of cheddar or pepper jack cheese and place them under the broiler about 6 inches from the heat. Keep a close eye and broil until the cheese melts and bubbles with those gorgeous golden brown spots — about 2–3 minutes. This last step creates a fun cheesy crust that everyone in my family goes crazy for!

How to Serve Chile Relleno Soup with Cheddar and Cream Cheese Recipe

Garnishes

I usually top my bowls with fresh chopped cilantro and a squeeze of lime — it brightens the rich soup beautifully. Sometimes I sprinkle a little crumbled queso fresco or some diced avocado for extra creaminess. If I’m feeling adventurous, a few thinly sliced radishes add a nice crunch and a pop of color, which my kids surprisingly love!

Side Dishes

This soup pairs wonderfully with warm, crispy tortilla chips for dipping. A simple side salad with a light vinaigrette balances the richness too, especially if you add some fresh tomatoes or jicama. When I want a heartier meal, I’ll throw in some homemade cornbread or lightly charred street corn — both soak up the flavors perfectly.

Creative Ways to Present

For special occasions, I like serving this soup in mini cast iron skillets or ramekins topped with the broiled cheese—everyone loves a personal touch! Garnishing with edible flowers or a drizzle of chipotle sour cream can really take it up a notch. I’ve even brought this soup to potlucks in a slow cooker set to warm, and it was the first dish to disappear.

Make Ahead and Storage

Storing Leftovers

I store leftover Chile Relleno Soup with Cheddar and Cream Cheese Recipe in airtight containers in the fridge for up to 4 days. It tastes just as good reheated, but you might want to give it a good stir to reincorporate any separated cheese. I recommend holding off on broiling cheese until serving leftovers fresh again.

Freezing

I’ve successfully frozen this soup without the broiled cheese topping — just cool it completely, then freeze in portions for up to 3 months. When thawing, do it overnight in the fridge for best texture. The soup reheats well, although fresh cheese slices for topping are best added fresh when serving.

Reheating

Reheat gently on the stove over medium-low heat, stirring often to keep everything smooth and creamy. Avoid boiling or high heat, which can cause the cheese to separate or become grainy. Once warm, ladle into oven-safe bowls and broil quick for that fresh bubbly cheese top again.

FAQs

Final Thoughts

This Chile Relleno Soup with Cheddar and Cream Cheese Recipe has become one of my favorite comfort meals for how approachable yet delicious it is. Sharing it with friends and family always feels like a small celebration of that smoky, cheesy goodness we all love. I hope you give it a try soon — it’s one of those recipes that feels like a warm hug in a bowl, and I’m sure it’ll become a favorite in your home too!

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