Chili Relleno Soup
Roasted poblanos. Melting cheese. A slow-simmered broth that wraps you in warmth. This Chili Relleno Soup is more than a meal—it’s comfort in a bowl, inspired by the beloved Mexican dish but transformed into a creamy, soul-soothing experience.
Smoky from fire-roasted peppers, rich from cream cheese and cheddar, and layered with savory chicken and spice, this soup brings both heart and heat to the table.
Whether you’re chasing warmth on a cold night or craving bold, familiar flavors in a new form, this dish promises depth, comfort, and satisfaction in every spoonful.
Why People Will Love This Chili Relleno Soup:
Layers of rich, smoky flavor: Fire-roasted poblano peppers bring a bold, earthy depth that captures the essence of traditional chile rellenos—smoky, slightly sweet, and unforgettable.
Creamy comfort in every bite: The blend of cream cheese, cheddar, and pepper jack creates a luxuriously smooth texture that wraps around each spoonful like a warm blanket.
Hearty and satisfying: With tender chicken, robust broth, and plenty of melted cheese, this soup is not just comforting—it’s filling enough to stand alone as a complete, soul-satisfying meal.
A beautiful balance of heat and harmony: Mild poblanos and pepper jack cheese offer a gentle kick without overwhelming spice, making it approachable yet exciting for a wide range of palates.
Nostalgia with a twist: Inspired by the classic Mexican dish but reimagined in soup form, this recipe brings familiar flavors in a new, comforting format that feels both creative and deeply rooted in tradition.
Key Ingredients:
Poblano peppers are the soul of this dish—roasted until charred and tender, they bring a smoky warmth and rich complexity that defines every spoonful of the soup.
Cream cheese adds more than just creaminess; it melts into the broth, creating a velvety, almost indulgent texture that gives the soup its signature luxurious body.
Cheddar and pepper jack cheeses layer in boldness and heat, offering depth, creaminess, and just the right touch of spice to awaken the palate without overpowering it.
Cooked chicken breast transforms this from a simple soup into a hearty, protein-rich meal. It absorbs the broth’s flavors while anchoring the dish with substance and satisfaction.
Garlic, onion, and cumin form the aromatic foundation—earthy, fragrant, and deeply grounding. They bring balance and harmony to the richness of the cream and cheese.
Low-sodium chicken broth is the canvas for it all, allowing the other flavors to shine while still delivering a deeply savory base.
Expert Tips:
Roast the poblanos until deeply blistered, not just lightly charred: The more thoroughly the skin blackens, the easier it will be to peel off—and the more intensely smoky your soup will be. Roasting is where the signature depth begins.
Let the peppers steam before peeling: After roasting, sealing the peppers in a plastic bag or covered bowl allows the skins to loosen as they steam. This step ensures a smooth texture in the final soup without bitter bits of skin.
Use room-temperature cream cheese, and cut it into very small cubes: This allows it to melt more evenly into the broth, preventing clumps and ensuring a smooth, velvety consistency.
Whisk the cheeses in slowly over low heat: Sudden heat or rushing can cause the cheese to separate or become grainy. Gentle, gradual whisking helps it emulsify beautifully into the soup base.
Broil the cheese topping just before serving: Dividing the soup into oven-safe bowls and broiling the final layer of cheddar and pepper jack gives you that irresistible, bubbly, golden crust reminiscent of a classic chile relleno.
Let the soup rest for a few minutes after cooking: This short pause allows the flavors to deepen and the texture to thicken naturally—just like a stew, it becomes even better with a little patience.
Chili Relleno Soup
Ingredients:
5 poblano peppers (also labeled Pasilla peppers, depending on location)
2 tablespoons butter
1 tablespoon olive oil
1 medium sweet onion , diced
3 cloves garlic , minced
1 teaspoon cumin
5 cups low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
2 cups chopped or shredded cooked chicken breast
8 ounces cream cheese , softened and cut into very small cubes
2 1/2 cups shredded cheddar cheese , divided
1 cup shredded pepper jack cheese
fresh chopped cilantro , for garnish
Instructions
Step 1:
Rinse and dry the poblano peppers, then roast them until the skin is charred and blistered. You can do this by placing the peppers on a foil-lined baking sheet a few inches under the broiler on high, flipping them once, or by roasting them over an open flame on a gas burner for about 10 minutes.
Step 2:
After roasting, transfer the peppers to a plastic bag and seal it to trap in the steam. Let them cool, then rub off as much of the skin as you can with your fingers or a knife. Cut off the stems, slice the peppers in half, and remove the seeds. Finely chop the peppers and set aside.
Step 3:
In a medium pot, melt the butter and olive oil over medium heat. Add the diced onion and sauté, stirring frequently, until softened, about 3 minutes. Add the minced garlic and cumin, cooking until fragrant, about 20 seconds. Stir in the chopped poblano peppers.
Step 4:
Pour in the chicken broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Step 5:
Mix in the cooked, chopped chicken. Add the cream cheese and 2 cups of the shredded cheddar cheese; whisk until melted and smooth.
Step 6:
Divide the soup into 6 bowls, sprinkling each with the remaining 1/4 cup of cheddar cheese and the pepper jack cheese. Place under the broiler until the cheese is melted and golden, watching carefully to prevent burning.
Step 7:
Garnish with a sprinkle of fresh chopped cilantro and enjoy!
Enjoy!
This flavorful Chili Relleno Soup is perfect for a cozy meal, bringing warmth and comfort to your table!
Important Notes When Making Chili Relleno Soup:
The quality of the poblanos defines the soup: Choose firm, dark green peppers without soft spots. Poblanos vary in heat—some are mild, others have a subtle kick—so taste them after roasting to understand the flavor profile of your soup.
Roasting is not optional—it’s essential: This step doesn’t just soften the peppers; it infuses the entire dish with a smoky, fire-kissed character that’s at the heart of an authentic chile relleno experience.
Balance the creaminess with acidity and salt: The richness of the cheese and cream needs the right amount of salt—and possibly a squeeze of lime or a pinch of acidity—to stay vibrant and not fall flat.
This soup thickens as it sits: If preparing in advance or saving leftovers, expect the texture to become denser over time. Gently reheat with a splash of chicken broth or milk to loosen it without dulling the flavor.
Broiler-safe bowls elevate the experience: Finishing the soup under the broiler gives a dramatic, comforting finish. If you don’t have broiler-safe bowls, you can melt the cheese on top separately and spoon it over just before serving.
Don’t skip the cilantro garnish: It’s not just decorative—it adds a burst of brightness that cuts through the richness and brings the soup to life.
How To Enjoy Chili Relleno Soup After Cooking:
Let the soup settle before serving
After turning off the heat, allow the soup to sit for 5–10 minutes. This resting period allows the flavors to deepen and the texture to naturally thicken. Like many cream-based soups, it gets even better with just a little patience.
Use broiler-safe bowls for a true chile relleno experience
Ladle the soup into oven-safe bowls and top each with extra shredded cheddar and pepper jack cheese. Broil for a few minutes until the cheese is golden and bubbly—this mimics the baked, cheesy crust of traditional chile rellenos and adds a layer of indulgent texture.
Garnish with intention
Top with freshly chopped cilantro just before serving. You can also add thinly sliced green onions, a pinch of smoked paprika, or a swirl of sour cream for extra contrast and freshness.
Serve with warm sides
Pair this rich soup with warm flour tortillas, a slice of crusty bread, or tortilla chips for dipping. The mild crunch or softness of a bread side adds contrast to the creamy soup base.
Customize each bowl
At the table, offer toppings like diced avocado, fresh lime wedges, jalapeño slices, or hot sauce. This allows everyone to tailor their bowl based on their heat preference and adds color, texture, and zing.
Savor slowly and mindfully
This soup is rich and layered—best enjoyed spoonful by spoonful. Let each bite linger, appreciating the smokiness of the peppers, the creaminess of the cheese, and the heartiness of the chicken.
Store and reheat with care
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring often and adding a splash of broth or milk if it becomes too thick.
Nutrition Information:
Per serving for Chili Relleno Soup (based on 6 servings), presented in your requested format:
Calories: 415 kcal | Total Fat: 29.4 g | Saturated Fat: 14.2 g | Monounsaturated Fat: 9.1 g | Polyunsaturated Fat: 2.3 g | Cholesterol: 95 mg | Sodium: 620–780 mg (depending on broth and cheese used) | Total Carbohydrates: 10.6 g | Dietary Fiber: 2.1 g | Sugars: 4.3 g | Protein: 27.5 g
Frequently Asked Questions:
Can I make this soup vegetarian?
Yes, absolutely. Omit the chicken and use vegetable broth instead of chicken broth. To keep the soup hearty, you can add black beans, roasted corn, or diced potatoes as a protein-rich alternative.
How spicy is this soup?
It has a mild to medium heat level. Poblano peppers are generally mild, and the pepper jack cheese adds a subtle kick. If you’re sensitive to spice, reduce or omit the pepper jack. For extra heat, add a pinch of cayenne or top with jalapeño slices.
Can I use pre-roasted or canned green chiles instead of fresh poblanos?
You can, but the flavor won’t be as deep or smoky. Freshly roasted poblanos give the soup its signature depth. However, in a pinch, good-quality canned green chiles (preferably fire-roasted) can work as a shortcut.
Will the soup thicken as it cools?
Yes, it will. The cream cheese and shredded cheeses continue to thicken the soup as it sits. If reheating leftovers, add a splash of chicken broth or milk to loosen the texture without diluting flavor.
Can this soup be frozen?
It’s not ideal, but possible. Because of the dairy content, the texture may change slightly upon thawing. If freezing, allow the soup to cool completely and store in airtight containers. Reheat gently on the stovetop, whisking well to restore creaminess.
What’s the best method for roasting poblano peppers?
The most flavorful method is over an open flame or under the broiler.
Roast the peppers until the skins are blistered and blackened on all sides. You can place them directly over a gas burner or under a high broiler, flipping occasionally. This brings out their smoky flavor and makes the skins easy to peel off.
How do I prevent the cream cheese from clumping in the soup?
Cut the cream cheese into very small cubes and let it soften at room temperature first.
Add it slowly to the hot (not boiling) soup and whisk continuously. Adding it too quickly or to boiling liquid can cause curdling or clumps.
Can I use pre-cooked rotisserie chicken instead of cooking it fresh?
Yes—shredded rotisserie chicken works perfectly and saves time.
Just make sure it’s skinless and chopped or shredded into bite-sized pieces before adding it to the soup during the simmering stage.
What’s the purpose of combining butter and oil in the sauté step?
The mix of butter and olive oil provides both flavor and stability.
Butter gives richness and depth, while the olive oil raises the smoke point slightly, preventing burning during the sauté process.
When should I add the cheese on top for broiling?
After ladling the hot soup into oven-safe bowls, sprinkle the reserved cheddar and pepper jack cheese on top.
Place under the broiler for 1–2 minutes, watching closely until the cheese is melted, bubbly, and golden. This mimics the crispy-cheesy finish of traditional chile rellenos.