Chile Relleno Soup takes all the bold, comforting flavors of the classic Mexican dish and transforms them into a warm, soul-satisfying bowl.
Smoky roasted poblano peppers form the heart of the broth, blending with tender chicken, rich cream cheese, and melted cheddar for a soup that is both rustic and indulgent.
Finished with a bubbling layer of broiled cheese, every spoonful delivers layers of spice, creaminess, and depth—perfect for cold nights, festive gatherings, or whenever you crave a bowl of pure comfort with a fiery edge.
Why People Will Love Chile Relleno Soup Recipe:
Smoky roasted poblano flavor – The heart of the soup comes from charred poblano peppers, giving it a depth that’s both earthy and slightly spicy.
Hearty and comforting – With tender chicken and a rich, velvety broth, it’s filling enough to be a complete meal.
Indulgent cheese blend – Cream cheese and cheddar melt seamlessly into the broth, creating a luxurious, creamy texture that feels decadent.
Restaurant-style finish at home – Topped with broiled, bubbly cheese, the soup brings the same satisfaction as a classic chile relleno, but in spoonable form.
Perfect balance of rustic and refined – It carries the warmth of traditional Mexican cooking while still feeling special enough to serve at gatherings.
Ideal cold-weather dish – Cozy, rich, and slightly spicy, it’s the kind of soup that warms you from the inside out.
Key Ingredients:
Poblano Peppers – The star of the dish, roasted until smoky and blistered, bringing a rich depth of flavor with a mild heat that defines the soul of the soup.
Chicken – Tender bites of boneless, skinless chicken provide hearty protein, grounding the creaminess with satisfying substance.
Cream Cheese – Adds a velvety, luscious texture to the broth, turning it from simple to indulgent.
Cheddar Cheese – Both shredded and broiled on top, it melts into the soup for layers of gooey richness and sharp, tangy contrast.
Onion & Garlic – Aromatic building blocks that infuse the broth with savory warmth and depth.
Cumin – A subtle spice that enhances the smokiness of the peppers while adding earthy undertones.
Chicken Bone Broth – The liquid base that ties everything together, carrying richness and body while amplifying every flavor.
Expert Tips:
Roast poblanos properly: Char the peppers until the skins are deeply blistered on all sides. This ensures maximum smokiness and makes peeling easier. Don’t rush this step—it defines the soup’s flavor.
Steam before peeling: After roasting, cover the peppers tightly (in a bowl with plastic wrap or in a sealed bag) to steam for 10–15 minutes. This loosens the skins, helping you peel them cleanly without losing too much flesh.
Layer your aromatics: Sauté onion until translucent before adding garlic and cumin. This prevents garlic from burning and allows the spices to bloom for deeper flavor.
Control the creaminess: Blend cream cheese and cheddar with a cup of hot broth before adding back to the pot. This keeps the soup silky smooth and prevents clumps of cheese.
Cheese balance matters: Use sharp cheddar or pepper jack for bold flavor, but don’t overdo it. Too much cheese can make the soup heavy and mask the poblano’s smokiness.
Use thighs for tenderness: Chicken thighs stay juicier than breasts during simmering, giving the soup a richer, more succulent bite.
Broil with caution: When finishing under the broiler, watch closely—cheese can go from bubbly and golden to burnt in seconds.
Brighten before serving: A squeeze of lime or a sprinkle of fresh cilantro at the end balances the richness with freshness.
Chile Relleno Soup Recipe
Ingredients
4 medium (4) poblano peppers
2 tbsp butter
1/4 cup (40 g) chopped onion
2 cloves garlic, minced
1 tsp ground cumin
4 cups (946.35 g) chicken bone broth
Salt and pepper to taste
1 1/2 lb (453.59 g) boneless skinless chicken (thighs or breasts), cut into 1/2 inch pieces
8 ounces (226.8 g) cream cheese
1 1/2 cups (395.5 g) shredded cheddar cheese
8 slices cheddar or pepper jack cheese, (thin sandwich slices, 3/4 ounce each)
Instructions
Roast the Poblanos:
Char the poblano peppers until the skin is blistered and blackened. You can do this over an open flame or under a broiler set on high, turning the peppers to roast all sides evenly.
Steam and Peel:
Once charred, transfer the peppers to a bowl and cover with plastic wrap or a plate. Let them steam for about 10 minutes, then peel off the skin as much as possible. Remove the seeds and stems, then blend or finely chop the peppers in a food processor. Set aside.
Sauté the Aromatics:
In a large pot, melt butter over medium heat. Add the chopped onion and cook for 5 minutes, stirring often, until soft and translucent. Stir in the minced garlic, cumin, and roasted poblanos. Cook for another minute until fragrant.
Build the Base:
Pour in the chicken bone broth and season with salt and pepper to taste. Bring everything to a boil, then reduce heat to a gentle simmer.
Cook the Chicken:
Add the diced chicken to the pot and let it simmer for about 10 minutes, or until fully cooked and tender.
Make the Cheese Blend:
In the same blender or food processor used for the poblanos, add cream cheese, shredded cheddar, and about 1 cup of hot broth from the soup (avoid scooping up chicken). Blend until smooth and creamy.
Finish the Soup:
Stir the cheese mixture back into the pot and mix well until the soup is rich and velvety.
Broil and Serve:
Preheat your broiler. Ladle the soup into oven-safe bowls, top each with a slice of cheddar or pepper jack cheese, and place under the broiler (about 6 inches from the heat) for 1–2 minutes, or until the cheese is bubbly and slightly browned.
Important Notes When Making Chile Relleno Soup:
Poblano peppers define the flavor: Choose fresh, firm poblanos without blemishes. Roasting until blistered is essential—the smoky depth sets this soup apart from any ordinary chicken-and-cheese base.
Balance the heat: Poblanos are generally mild, but when combined with cumin and pepper jack, the spice can intensify. Adjust seasoning and cheese choice depending on how much heat you prefer.
Texture depends on blending: Blending cream cheese and cheddar with a little hot broth before adding them back ensures a velvety smooth consistency. Dropping cheese directly into the pot can make the soup grainy.
Chicken choice matters: Boneless, skinless thighs yield the juiciest results and remain tender after simmering, but chicken breasts can be used if you prefer leaner meat.
Simmer, don’t boil: Once the chicken is added, keep the broth at a gentle simmer. Boiling can make the chicken rubbery and may cause the cheese to split.
Final broil is more than garnish: That bubbly, golden cheese topping isn’t just decorative—it recreates the classic “chile relleno” experience in soup form, adding texture and richness with each spoonful.
Serve with contrast: A squeeze of fresh lime juice, a sprinkle of cilantro, or even diced avocado cuts through the richness and keeps the dish balanced.
How To Enjoy Chile Relleno Soup After Cooking
Let the flavors settle: Allow the soup to rest for 5 minutes off the heat before serving. This pause gives the poblano, cumin, and cheese time to meld into a balanced, velvety broth.
Serve it hot and bubbling: Ladle the soup into oven-safe bowls, then broil with a slice of cheddar or pepper jack on top. The golden, bubbling cheese creates a restaurant-style finish that elevates each spoonful.
Pair with the right sides: Enjoy with warm flour or corn tortillas, crusty bread, or even tortilla chips to scoop up the rich broth and melted cheese. For a fuller meal, serve with Mexican rice or refried beans.
Balance the richness: Add fresh toppings just before serving—like chopped cilantro, diced avocado, lime wedges, or pickled onions—to cut through the creamy, cheesy base with brightness and freshness.
Create layers in every bite: Be sure each spoonful has a little of everything—tender chicken, smoky poblanos, creamy broth, and gooey cheese topping—for the true “chile relleno” experience in soup form.
Sip & savor slowly: This soup is hearty and indulgent, best enjoyed warm and unhurried, letting the roasted chili flavor and creamy texture linger.
Reheat with care: If enjoying leftovers, reheat gently over low heat on the stove, adding a splash of broth or milk to loosen the soup and restore its velvety consistency.
Nutrition Information:
For Chile Relleno Soup (per serving, based on 6 servings):
Calories: 420 kcal | Total Fat: 28 g | Saturated Fat: 14 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 135 mg | Sodium: 780 mg (depending on added salt & cheese) | Total Carbohydrates: 12 g | Dietary Fiber: 2 g | Sugars: 4 g | Protein: 33 g
Frequently Asked Questions:
Can I use store-bought roasted poblanos instead of roasting my own?
Yes! If you’re short on time, store-bought roasted poblanos (often found in jars or frozen) are a great shortcut.
Just be sure they’re plain and not marinated, then chop or blend as needed.
Can I use pre-cooked or rotisserie chicken?
Definitely. Using shredded rotisserie chicken is a great time-saver.
Just add it toward the end of the cooking process—after the soup is simmering—so it warms through without overcooking.
Is this soup spicy?
The soup is mild to moderately spicy depending on the poblanos used.
Poblanos are typically mild, but heat levels can vary.
To increase spice, add jalapeños or use spicy pepper jack cheese on top.
Can I make this soup ahead of time?
Yes, it reheats beautifully! You can make the soup a day in advance and store it in the fridge.
Reheat gently over medium-low heat and stir frequently to keep the cheese smooth and creamy.
Is there a vegetarian version of this soup?
Yes! Simply skip the chicken and use vegetable broth instead of chicken broth.
You can add more veggies like corn, black beans, or zucchini to keep it hearty and flavorful.
What’s the best way to roast the poblano peppers?
You can roast them over an open flame on a gas stove or under your oven’s broiler.
Rotate the peppers every few minutes until all sides are blackened and blistered.
This creates the signature smoky flavor and makes them easy to peel.
Do I have to peel the poblano peppers?
Yes, peeling is recommended.
The charred skin can be tough and slightly bitter. After roasting, cover the peppers to steam (in a bowl with plastic wrap or a bag) for about 10 minutes—this loosens the skin and makes peeling easier.
How do I prevent the cheese from clumping when adding it to the soup?
Blend the cream cheese and shredded cheddar with a bit of the hot broth (about 1 cup) before adding it to the pot.
This helps the cheese melt evenly and gives the soup a smooth, creamy texture without lumps.
Can I use a hand blender instead of a food processor?
Yes! If you don’t have a food processor or blender, you can use an immersion (hand) blender to puree the peppers and cheese mixture right in the pot—just remove the chicken pieces first to avoid over-blending.
Why do I need oven-safe bowls for broiling the cheese?
Broiling the cheese directly on top of the soup gives it that classic chile relleno finish—bubbly, melty, and slightly browned.
Using oven-safe bowls ensures they can safely withstand the high heat of the broiler without cracking.
