There is nothing quite like the cozy, rich comfort of a homemade soup — especially when it’s bursting with layers of flavor and creamy goodness. The Chile Relleno Soup with Cheddar and Cream Cheese Recipe transforms the classic chile relleno into a luscious, comforting bowl that’s perfect for any day you crave something warming yet exciting. Roasted poblano peppers bring a smoky depth, tender chicken adds satisfying heartiness, and that dreamy blend of cheddar and cream cheese creates a silky, indulgent texture that keeps you coming back for spoonful after spoonful.
Ingredients You’ll Need
Simple, fresh ingredients come together beautifully in this recipe, each playing an important role to balance flavor, texture, and color. These essentials create that memorable chile relleno experience in soup form.
- Poblano peppers: Roasting these gives the soup its signature smoky and slightly spicy foundation.
- Butter: Adds richness and helps soften the aromatic vegetables for a flavorful base.
- Chopped onion: Brings sweetness and depth when sautéed to translucent perfection.
- Garlic: Just the right touch for warmth and aromatic complexity.
- Ground cumin: Lends an earthy, slightly nutty note that enhances the chile flavors.
- Chicken bone broth: The soul of the soup, providing a savory and nourishing backdrop.
- Boneless skinless chicken: Tender protein bites make the soup hearty and satisfying.
- Cream cheese: The secret to that luscious, velvety texture everyone raves about.
- Shredded cheddar cheese: Sharp, creamy cheddar adds depth and wonderful melting quality.
- Cheddar or pepper jack cheese slices: Melted on top, they create a perfectly gooey, bubbly finish.
How to Make Chile Relleno Soup with Cheddar and Cream Cheese Recipe
Step 1: Roast the Poblano Peppers
Begin by roasting your poblano peppers so their skins blister and char evenly. You can do this over an open flame on a gas stove or under a broiler set to high, turning frequently. This step unlocks intense smoky flavor that defines the soul of this soup.
Step 2: Peel and Chop Peppers
Once roasted, place the peppers in a bowl and cover with plastic wrap. Let them steam as they cool—this makes peeling easier. Rub off as much charred skin as possible, then remove the seeds for just the right heat. A quick pulse in a food processor or blender finely chops those smoky poblano pieces, preparing them to enrich the soup.
Step 3: Sauté Aromatics
In a large saucepan over medium heat, melt the butter until it’s shimmering. Add the chopped onion and cook until translucent, about 5 minutes, stirring often to prevent browning. Toss in the minced garlic, ground cumin, and the chopped poblanos, stirring for about a minute until fragrant. This mix builds a flavor base that’s both aromatic and inviting.
Step 4: Add Broth and Chicken
Pour in the chicken bone broth and season with salt and pepper to your liking. Bring everything to a lively boil, then reduce heat to simmer. Add the chicken pieces and cook gently until tender and fully cooked through, about 10 minutes. This step infuses the broth with savory chicken richness.
Step 5: Blend Cheese and Broth
While the chicken cooks, return to your food processor and add the cream cheese, shredded cheddar, and about a cup of the hot broth (avoid scooping up any chicken). Blend until the mixture is smooth and creamy. Stir this decadent mixture back into the simmering soup for that signature silky finish.
Step 6: Broil with Cheese
Preheat your broiler to high. Ladle the soup into individual ovenproof bowls and gently top each with a slice of cheddar or pepper jack cheese. Place the bowls about 6 inches from the heat and broil just until the cheese melts, bubbles, and develops golden brown spots. The result is an irresistible cheesy crust on top of your luscious Chile Relleno Soup with Cheddar and Cream Cheese Recipe.
How to Serve Chile Relleno Soup with Cheddar and Cream Cheese Recipe
Garnishes
Sprinkle chopped fresh cilantro or thinly sliced green onions over each bowl for a fresh pop of color and mild sharpness that contrasts nicely with the creamy soup. You can also add a dollop of sour cream or a squeeze of lime juice for an extra zing that brightens up every spoonful.
Side Dishes
This soup pairs beautifully with warm, crusty bread to soak up every last bit of that cheesy broth. A simple side salad with crisp lettuce, avocado, and cherry tomatoes also brings a refreshing balance to this rich dish.
Creative Ways to Present
For a fun twist, serve the soup in mini cast iron skillets or rustic bread bowls to wow your guests. You might even top it with crushed tortilla chips or a handful of pickled jalapeños to add texture and spice in delightful bursts.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Chile Relleno Soup with Cheddar and Cream Cheese Recipe into airtight containers. It will keep well in the refrigerator for up to 3 days without losing its creamy texture or bold flavors.
Freezing
This soup freezes beautifully! Just make sure to cool it completely before portioning into freezer-safe containers. It can be frozen for up to 3 months, making it perfect for busy days when you want a comforting meal ready to heat and enjoy.
Reheating
When you’re ready to enjoy your leftovers, gently reheat the soup in a saucepan over medium-low heat, stirring frequently to prevent the cheese from separating. You can finish with a quick broil topped with cheese again if you want to recreate that bubbly, golden crust sensation.
FAQs
Can I use different types of peppers in this soup?
Absolutely! While poblanos have a perfect smoky heat, you can experiment with Anaheim or pasilla peppers for a milder or slightly different flavor profile. Just roast and prep them the same way for best results.
What can I substitute for chicken bone broth?
If you don’t have chicken bone broth on hand, a good quality chicken stock or broth will work just fine. Vegetable broth can also be used for a lighter version, though it will subtly change the flavor depth.
Is this soup spicy?
This recipe has just a gentle kick from the roasted poblanos, which are mild peppers. If you like more heat, adding a pinch of cayenne or some chopped jalapeños can easily dial it up without overpowering the creamy balance.
Can I make this recipe vegetarian?
Yes! Simply swap out the chicken broth for vegetable broth and omit the chicken. You can add beans or roasted vegetables for added protein and texture, creating a delicious creamy vegetarian option.
How do I know when the chicken is fully cooked?
Chicken pieces are cooked when they are no longer pink in the center and reach an internal temperature of 165°F (74°C). In this soup, about 10 minutes of simmering is usually enough, but always check to be safe and tender.
Final Thoughts
This Chile Relleno Soup with Cheddar and Cream Cheese Recipe is a true celebration of comforting, bold flavors that feel like a warm hug in a bowl. Once you try it, you’ll understand why it’s one of those recipes you’ll want to make again and again. Dive in, savor every spoonful, and don’t hesitate to share this gem with those you love — it’s the kind of meal that brings people together.
Print
Chile Relleno Soup with Cheddar and Cream Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Chile Relleno Soup with Cheddar and Cream Cheese is a comforting and flavorful dish inspired by the classic Mexican chile relleno. Roasted poblano peppers are blended into a creamy, cheesy chicken broth enriched with cream cheese and cheddar. Tender chicken pieces simmer in a spiced broth, and the soup is finished by broiling with melted cheese on top for a golden, bubbly crust. Perfect for a hearty meal packed with smoky, cheesy goodness.
Ingredients
Peppers
- 4 medium poblano peppers
Sauté Base
- 2 tbsp butter
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
Soup
- 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 over an open flame on a gas stove or under a broiler set to high. Turn frequently to ensure all sides become charred and blistered, enhancing their smoky flavor.
- Peel and Chop Peppers: Place the roasted peppers in a bowl, cover with plastic wrap, and let cool. Once cool, rub off as much skin as possible, remove the seeds, and finely chop the peppers using a food processor or blender. Set aside.
- Sauté Aromatics: In a large saucepan over medium heat, melt the butter. Add chopped onion and cook, stirring frequently, until translucent (about 5 minutes). Add minced garlic, ground cumin, and chopped roasted poblanos, stirring for about 1 minute until fragrant.
- Add Broth and Chicken: Pour in chicken bone broth and season with salt and pepper to taste. Bring to a boil, then reduce heat to simmer. Add chicken pieces and cook until fully cooked through, approximately 10 minutes.
- Blend Cheese and Broth: In the same food processor used for the poblanos, add 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 cheese 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 about 6 inches from the broiler and broil until the cheese is melted, bubbly, and slightly browned, serving immediately.
Notes
- For a vegetarian version, substitute chicken with firm tofu and use vegetable broth.
- Roasting poblanos can also be done on a grill for added smoky flavor.
- Make sure to remove most of the pepper skin after roasting to avoid bitterness.
- Use ovenproof bowls when broiling the cheese topping to prevent cracking.
- Adjust seasoning with salt and pepper before serving according to taste.
