If you’re craving something that wraps all the comforting flavors of Mexican chile rellenos into a warm, creamy bowl, you absolutely have to try this Chile Relleno Soup with Cheddar and Cream Cheese Recipe. It’s the perfect blend of smoky roasted poblano peppers, tender chicken, and rich cheeses creating a soup that feels like a big, delicious hug. This recipe takes the essence of traditional chile rellenos and transforms it into a luscious, cheesy soup that’s easy enough for weeknights but special enough to impress friends and family.
Ingredients You’ll Need
These ingredients are simple but essential, each bringing something special to the table—from the smoky depth of the roasted poblanos to the velvety creaminess of the cheeses. Together, they create a vibrant, flavorful soup with incredible texture and satisfying richness.
- 4 medium poblano peppers: The star of the show, providing smoky heat and beautiful color.
- 2 tbsp butter: Adds a silky base for sautéing the aromatics and deepening flavor.
- 1/4 cup chopped onion: Builds a mild sweetness and subtle aromatic depth.
- 2 cloves garlic, minced: Brings a sharp, fragrant punch that livens every spoonful.
- 1 tsp ground cumin: Infuses a warm, earthy note that complements the peppers perfectly.
- 4 cups chicken bone broth: Provides a robust, savory liquid foundation for the soup.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- 1 1/2 lb boneless skinless chicken (thighs or breasts), cut into 1/2 inch pieces: Offers tender protein that soaks up the delicious broth.
- 8 ounces cream cheese: Melts into the soup creating luxurious creaminess.
- 1 1/2 cups shredded cheddar cheese: Adds sharp, melty richness that’s simply irresistible.
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each): Perfect for broiling on top for that golden, bubbly finish.
How to Make Chile Relleno Soup with Cheddar and Cream Cheese Recipe
Step 1: Roast the Poblanos
First things first—roast those poblanos until their skin is beautifully charred and blistered. Whether you use an open flame on your gas stove or a high broiler, the goal is to get that smoky flavor that really sets this soup apart. Turn the peppers frequently to ensure every side gets that perfect char.
Step 2: Peel and Chop the Poblanos
Once roasted, place the peppers in a bowl and cover tightly with plastic wrap. This steaming step makes the skin easier to rub off. After cooling, gently peel away as much charred skin as possible, remove the seeds, then finely chop the peppers in a food processor or blender. This adds a subtle heat and a velvety texture to the soup.
Step 3: Sauté the Aromatics
In a large saucepan over medium heat, melt the butter and add the chopped onions. Cook them until they’re translucent and sweet, about five minutes. Then stir in the minced garlic, ground cumin, and chopped poblano peppers. This step releases the garlic’s fragrance and eagerly blends the smoky pepper flavor with the warm spices.
Step 4: Simmer the Chicken and Broth
Pour in the chicken bone broth and season with salt and pepper. Bring everything to a boil, then simmer gently. Add your chicken pieces and cook until they’re tender and fully cooked, about 10 minutes. This simmering process infuses the chicken with all the wonderful flavors from the broth and spices.
Step 5: Blend Cream Cheese and Cheddar
While the chicken cooks, blend together the cream cheese, shredded cheddar, and about 1 cup of hot broth from the soup, avoiding the chicken pieces. This creates an ultra-smooth, cheesy mixture that you’ll stir right back into the pot, enriching the soup with creamy body and bold cheddar goodness.
Step 6: Broil with Cheese on Top
Now for the fun part: preheat your broiler and ladle the soup into ovenproof bowls. Top each bowl with a slice of cheddar or pepper jack cheese. Broil about six inches from the heat until the cheese melts, bubbles, and browns slightly for that mouthwatering finish that echoes classic chile relleno’s gooey cheese.
How to Serve Chile Relleno Soup with Cheddar and Cream Cheese Recipe
Garnishes
To jazz up your bowl, consider sprinkling chopped fresh cilantro or sliced green onions on top—they add brightness and a hint of freshness that balance the rich, cheesy soup beautifully. A dollop of sour cream or a few slices of ripe avocado can also elevate the experience.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or homemade cornbread for dipping. If you want to keep the meal light, a simple side salad with a zesty lime vinaigrette adds a crisp contrast to the hearty soup.
Creative Ways to Present
Try serving the soup in mini cast iron skillets or rustic ramekins for an inviting, restaurant-quality touch. For a party, offer a make-your-own garnish bar so everyone can customize their bowl with diced tomatoes, jalapeños, or crunchy tortilla strips for extra texture.
Make Ahead and Storage
Storing Leftovers
Chile Relleno Soup with Cheddar and Cream Cheese Recipe actually tastes even better the next day as the flavors meld beautifully. Store leftovers in airtight containers in the fridge for up to 3 days. Just be sure to keep the broil-topped cheese separate if possible to maintain its texture.
Freezing
You can freeze this soup, but since it contains cream cheese and cheddar, the texture might change slightly. For best results, freeze before adding the cream cheese mixture and top cheese, then add these fresh when reheating. Freeze in airtight freezer-safe containers for up to 2 months.
Reheating
Reheat your soup gently on the stove over low-medium heat, stirring occasionally. Once warmed through, stir in the cheese mixture and heat until creamy and smooth. If desired, re-broil individual servings with fresh cheese slices for that delightful finish that makes this recipe unforgettable.
FAQs
Can I use another type of pepper instead of poblano?
While poblano peppers are classic for their mild heat and smoky flavor, you can experiment with Anaheim or pasilla peppers for a slightly different but still delicious twist. Just keep the heat level in mind and adjust to your preference.
Is it possible to make this soup vegetarian?
Absolutely! Substitute the chicken bone broth with vegetable broth and omit the chicken. You might want to add extra cheese or some beans for added protein and heartiness while still enjoying the creamy texture and vibrant flavor.
Can I prepare parts of the soup in advance?
Yes! Roasting and peeling the poblanos ahead of time saves a lot of effort on busy days. You can also prep the aromatic base and even shred the chicken early. Just assemble and finish cooking close to serving time to keep everything fresh.
What is the best cheese choice for topping the soup?
Cheddar is a great classic choice for meltability and flavor, but pepper jack adds a nice kick if you love a little extra spice. Both provide beautiful bubbling and browning under the broiler.
How spicy is this soup?
This soup has a gentle, warming heat thanks to the roasted poblanos, which are relatively mild. If you prefer it spicier, you can add diced jalapeños or a pinch of cayenne pepper when sautéing the aromatics.
Final Thoughts
Once you try this Chile Relleno Soup with Cheddar and Cream Cheese Recipe, it’s hard to go back to ordinary soups. Its rich, cheesy comfort combined with smoky, tender chicken creates a bowl of pure joy that warms the soul. Whether it’s weeknight comfort or weekend indulgence, this soup is sure to become a beloved favorite you’ll want to make again and again.
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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 creamy, comforting Mexican-inspired dish featuring roasted poblano peppers, tender chicken, and a rich blend of cheeses. The peppers are charred for smoky depth, then combined with spiced chicken broth and smooth cream cheese, finished with melted cheddar under the broiler for a satisfying finish.
Ingredients
Peppers and Aromatics
- 4 medium poblano peppers
- 2 tbsp butter
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
Soup Base & 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
Cheese
- 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 Poblanos: Roast the poblano peppers over an open flame on a gas stove or under a high broiler, turning frequently until the skin is charred and blistered on all sides for smoky flavor.
- Cool and Prep Peppers: Place roasted peppers in a bowl covered with plastic wrap. Let cool, then rub off as much skin as possible. Remove seeds and finely chop the peppers using a food processor or blender; set aside.
- Sauté Aromatics: In a large saucepan over medium heat, melt butter. Add chopped onion and cook, stirring frequently, until translucent, about 5 minutes. Stir in minced garlic, ground cumin, and chopped poblanos; cook about 1 minute until fragrant.
- Add Broth and Chicken: Pour in chicken bone broth, season with salt and pepper. Bring to a boil, then reduce heat and simmer. Add chicken pieces and cook until fully cooked, around 10 minutes.
- Make Cheese Mixture: In the food processor used for poblanos, combine cream cheese, shredded cheddar, and about 1 cup of hot soup broth (avoiding chicken pieces). Blend until smooth. Stir this creamy cheese mixture back into the soup.
- Broil Cheese Topping: Preheat the broiler. Ladle soup into individual ovenproof bowls. Top each with a slice of cheddar or pepper jack cheese. Place bowls under the broiler about 6 inches from heat source until cheese is melted, bubbly, and slightly browned, about 2-4 minutes.
Notes
- To easily remove pepper skins, placing roasted poblanos in a sealed bowl or bag while still warm helps loosen skin.
- Use boneless skinless chicken thighs for juicier meat; breasts work well too if preferred.
- If you don’t have chicken bone broth, regular chicken broth can be substituted, but bone broth adds richer flavor.
- Adjust salt and pepper according to taste, especially after adding the cheese mixture.
- Use ovenproof bowls for broiling to safely melt the cheese topping.
