Description
This Chile Relleno Soup is a creamy, flavorful bowl inspired by the classic Mexican dish. Roasted poblano peppers are blended into a rich chicken broth with tender chicken pieces, cream cheese, and shredded cheddar, creating a comforting and cheesy soup. Finished under the broiler with melted cheddar slices, it is perfect for a cozy meal full of smoky and spicy flavors.
Ingredients
Units
Scale
Peppers and Aromatics
- 4 medium poblano peppers
- 2 tbsp butter
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
Broth and Protein
- 4 cups chicken bone broth
- Salt and pepper to taste
- 1 1/2 lb boneless skinless chicken (thighs or breasts), cut into 1/2 inch pieces
Cheeses
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each)
Instructions
- Roast the Poblano Peppers: Roast the poblano peppers until the skin is charred and blistered either over an open flame on a gas stove or under a broiler set to high, turning frequently to get all sides charred.
- Peel and Chop Peppers: Place the roasted peppers in a bowl and cover with plastic wrap. Let them cool, then rub off as much skin as possible. Remove seeds, then finely chop the peppers in a food processor or blender and set aside.
- Sauté Aromatics: In a large saucepan over medium heat, melt the butter. Add the chopped onion and cook, stirring frequently, until translucent, about 5 minutes. Add the minced garlic, ground cumin, and chopped poblanos and stir for about 1 minute until fragrant.
- Add Broth and Chicken: Stir in the chicken bone broth and season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer. Add the chicken pieces and cook until the chicken is fully cooked through, approximately 10 minutes.
- Blend Cheese and Broth: In the same food processor used for the poblanos, add the cream cheese, shredded cheddar cheese, and about 1 cup of hot broth from the soup (avoiding chicken pieces). Blend until smooth, then stir this creamy mixture back into the soup.
- Broil with Cheese: Preheat the broiler. Ladle the soup into individual ovenproof bowls and top each with a slice of cheddar or pepper jack cheese. Place the bowls under the broiler about 6 inches from the heat source and broil until the cheese is melted, bubbly, and slightly browned.
Notes
- To roast poblanos without a gas stove flame, using a broiler is an effective alternative.
- Removing as much skin as possible after roasting enhances soup texture.
- Use bone broth for richer flavor; chicken broth can be substituted if needed.
- Adjust spice level by choosing either cheddar or pepper jack slices on top.
- Ovenproof bowls are essential for the broiling step to safely melt the cheese.
