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
Scale
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.
