Chile Relleno Soup Recipe

Inspired by the classic Mexican dish, this Chile Relleno Soup is rich, creamy, and full of bold flavor.

Roasted poblano peppers add a smoky depth, while tender chicken and melty cheese bring hearty comfort to every spoonful.

It’s the perfect cozy meal for chilly evenings, combining the essence of a traditional chile relleno with the soul-warming comfort of a bowl of soup.

Why You’ll Love This Recipe:

People will love this recipe because it delivers all the comforting, cheesy goodness of a classic chile relleno—without the fuss of stuffing and frying.

The roasted poblanos add a smoky kick, the creamy cheese blend makes it indulgent, and the tender chicken turns it into a hearty, satisfying meal.

It’s rich, flavorful, and incredibly easy to make—all in one pot!

Key Ingredients:

Poblano Peppers: Roasted until charred and smoky, these mild chiles give the soup its signature flavor and just the right amount of heat.

Chicken: Diced boneless, skinless chicken adds protein and heartiness, making this soup a full, satisfying meal.

Cream Cheese & Cheddar: This creamy duo creates a rich, velvety texture and that irresistible cheesy flavor reminiscent of classic chile rellenos.

Garlic & Onion: These aromatics lay the foundation for deep, savory flavor in every spoonful.

Chicken Bone Broth: Adds body and richness to the soup while allowing all the ingredients to shine.

Pepper Jack Cheese Slices: Broiled on top just before serving, they melt into a bubbly, golden layer that takes the dish over the top.

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.

Homemade Potato Salad

Italian Seasoned Chicken

Chicken Saltimbocca

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.

Notes:

Roasting Tip: For best flavor, roast the poblanos until the skins are deeply charred. This adds a smoky depth to the soup and makes the peppers easier to peel.

Chicken Options: Both chicken thighs and breasts work well. Thighs offer more flavor and tenderness, but use whichever you prefer or have on hand.

Blending the Cheese Mixture: Be sure to blend the cream cheese and cheddar with hot broth until smooth. This helps the cheese incorporate evenly into the soup without clumping.

Make It Spicier: If you like heat, feel free to add a chopped jalapeño when sautéing the onions or use pepper jack slices with extra kick for the broiled topping.

Soup Texture: If you prefer a chunkier soup, skip blending the peppers and instead chop them finely by hand. For a smoother texture, you can blend more of the soup base.

Broiling Tip: Keep a close eye on the soup under the broiler—cheese can go from perfectly melted to burnt very quickly. 1–2 minutes is usually all it takes.

Storage: This soup stores well in the fridge for up to 3 days. Reheat gently over medium-low heat and stir often to keep the cheese from separating.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

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.