Name: Delicious Chile Relleno Soup for Cozy Family Nights
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 3 pieces Poblano Peppers (Roasted); 2 tablespoons Butter (Can substitute with olive oil); 1 medium Onion (Diced); 3 cloves Garlic (Minced); 1 teaspoon Ground Cumin; 4 cups Chicken Bone Broth (Vegetable broth for vegetarian version); to taste Salt; to taste Pepper; 1 pound Chicken Thighs/Breasts (Diced); 8 ounces Cream Cheese; 1 cup Shredded Cheddar Cheese (Can use Monterey Jack or Pepper Jack); 1 cup Sliced Cheddar or Pepper Jack Cheese

As I stood over the stove, a swirl of smoky aromas filled my kitchen, instantly transporting me to sun-soaked days in the heart of Mexico. This Chile Relleno Soup is everything you’d hope for from a comforting dish: creamy, savory, and so easy to whip up in one pot! With its rich blend of roasted poblanos, tender bits of chicken, and a luscious cheese blend, it transforms a classic into a cozy bowl of magic—perfect for those chilly evenings. Plus, it’s customizable to your liking, whether you crave an extra kick of spice or prefer a vegetarian twist. Ready to warm up with this delightful soup? Let’s dive into the recipe that will make your kitchen the coziest place to be!

What makes this soup so comforting?

Comforting and hearty: This Chile Relleno Soup is the ultimate comfort food, providing warmth and satisfaction with every spoonful.

Customizable to your taste: Whether you enjoy a mild flavor or crave some heat, you can easily adjust the spices.

One-pot wonder: With minimal cleanup, you can enjoy a delicious homemade meal without the hassle of multiple pots and pans.

Family-friendly: With its creamy texture and familiar flavors, this soup appeals to both kids and adults—perfect for those cozy family nights!

Pair it with warm tortillas or a dollop of sour cream for an extra treat, and if you’re in the mood for something lighter, check out my delicious Tomato Aguachile Zesty recipe. Enjoy your culinary adventure!

Chile Relleno Soup Ingredients

• Get ready to gather everything you’ll need for this comforting dish!

For the Soup

Poblano Peppers – These are the main flavor contributors; roasting enhances their smokiness, but canned green chiles can work in a pinch.
Butter – Adds richness when sautéing aromatics; feel free to use olive oil for a lighter version.
Onion – An aromatic base that brings sweetness; yellow onions are ideal, but shallots can provide a milder taste.
Garlic – Depth and savory notes come from this essential ingredient; use fresh for the best flavor, or garlic powder if necessary.
Ground Cumin – This warm spice complements the poblanos perfectly; while there’s no direct substitute, smoked paprika can be an intriguing alternative.
Chicken Bone Broth – Rich in flavor and perfect for the base; vegetable broth makes a great substitute for a vegetarian version.
Salt and Pepper – Essential for seasoning; always adjust based on your broth’s saltiness.
Chicken Thighs/Breasts – Diced for even cooking and great protein; rotisserie chicken can save valuable time.
Cream Cheese – Adds creaminess for that velvety texture; Greek yogurt is a lighter alternative, but may change the final consistency.
Shredded Cheddar Cheese – This is the main cheese contributing flavor and creaminess; feel free to mix it up with Monterey Jack or Pepper Jack variants.

For the Topping

Sliced Cheddar or Pepper Jack Cheese – Top your soup with these cheeses for a bubbly layer—don’t skip this step!

With these ingredients, you’re on your way to creating a truly heartwarming Chile Relleno Soup that your family will adore!

Step‑by‑Step Instructions for Chile Relleno Soup

Step 1: Roast the Poblanos
Begin by roasting the poblano peppers to infuse your Chile Relleno Soup with rich, smoky flavors. Place the peppers directly over a gas flame or under the broiler for about 10-15 minutes, turning occasionally until they are blistered and charred. You’ll know they’re ready when the skin is blackened and bubbly.

Step 2: Steam and Peel
After roasting, transfer the poblano peppers to a bowl and cover it tightly with plastic wrap for 10 minutes. This steaming process will help the skins loosen. Once cooled, peel off the blackened skin, remove the seeds, and chop the peppers into bite-sized pieces, ready to join your soup.

Step 3: Sauté Aromatics
In a large pot, melt 2 tablespoons of butter over medium heat. Add one diced onion and sauté for about 5 minutes until it turns translucent and fragrant. Then, stir in 3 minced garlic cloves and 1 teaspoon ground cumin, cooking for an additional minute before adding in the chopped roasted poblanos for a burst of flavor.

Step 4: Build the Broth
Pour in 4 cups of chicken bone broth into the pot, and season well with salt and pepper according to your taste. Bring the mixture to a boil over high heat, then reduce the heat and let it simmer uncovered for about 10 minutes to allow the flavors to meld beautifully.

Step 5: Cook the Chicken
Add 1 pound of diced chicken thighs or breasts into the simmering broth. Continue to cook for about 10-12 minutes until the chicken is fully cooked and tender, ensuring that it reaches an internal temperature of 165°F. Stir occasionally so that the chicken cooks evenly throughout the soup.

Step 6: Make the Cheese Blend
While your chicken is cooking, prepare a creamy cheese blend. In a blender, combine 8 ounces of cream cheese, 1 cup of shredded cheddar cheese, and about a cup of the hot broth from the pot. Blend until smooth and creamy, creating a delightful addition to your Chile Relleno Soup.

Step 7: Finish the Soup
Stir the cheese mixture back into the pot of simmering soup, incorporating it thoroughly until everything is well-combined and creamy. Allow the soup to heat for another 5 minutes on low heat, bringing everything together while adjusting seasoning if needed.

Step 8: Broil and Serve
Ladle the hot soup into oven-safe bowls and top each with slices of cheddar or pepper jack cheese. Place the bowls under the broiler for about 2-4 minutes, watching closely until the cheese is bubbly and golden brown. Serve immediately, and enjoy the delicious, comforting goodness of your Chile Relleno Soup!

How to Store and Freeze Chile Relleno Soup

Fridge: Store your Chile Relleno Soup in an airtight container for up to 3 days. This allows the flavors to meld beautifully while keeping it fresh for your next cozy meal.

Freezer: For longer storage, freeze the soup without the cheese topping. In a freezer-friendly container, it can last up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: When ready to enjoy, reheat gently on the stovetop over low heat, stirring frequently. You can add a splash of broth to restore its creamy texture before serving.

Chile Relleno Soup Variations

Feel free to explore and personalize this soup, making it truly your own delicious masterpiece!

Spicier Option: Add jalapeños or a dash of cayenne pepper for a fiery kick. Tailor the spice level to your family’s preferences for a warm, comforting bowl.
Vegetarian Version: Omit the chicken and incorporate mushrooms or cauliflower using veggie broth instead. The earthy flavors of these ingredients elevate the soup while keeping it delightful for non-meat eaters!
Texture Boost: Toss in corn or black beans for extra texture and a pop of flavor. These additions also make the soup heartier, perfect for those who appreciate variety in each spoonful.
Cheese Variations: Experiment with different types of cheese like mozzarella or a sharp white cheddar for a unique twist. You could create a combination of cheeses that suits your taste and adds distinct flavors!
Herb-Infused: Stir in fresh cilantro or oregano towards the end of cooking for a bright, herbal note. This little addition can refresh the soup and enhance its complexity.
Creamy Dreams: Swap out the cream cheese for Greek yogurt for a tangy, lighter touch. While this might alter creaminess, the flavor will remain delightful and satisfying.
Broth Preferences: If you’re aiming for a lighter soup, substitute the chicken bone broth with a low-sodium vegetable broth as highlighted earlier; it still brings out those rich flavors without being overpowering.

Feeling creative with your cooking? Don’t miss out on learning how to make flavorful Red Chile Tostadas to pair with your soup. Enjoy the delicious adventure in your kitchen!

Make Ahead Options

These Chile Relleno Soup preparations are perfect for busy weeknights! You can roast and peel the poblanos and sauté the aromatics (onions, garlic, and cumin) up to 24 hours in advance, storing them in the refrigerator to keep them fresh. Additionally, the entire soup (without the cheese topping) can be made ahead and refrigerated for up to 3 days. When you’re ready to enjoy your comforting Chile Relleno Soup, simply reheat it on the stovetop until warmed through, blend in the cheese mixture, and broil the cheese topping until bubbly right before serving. This strategy not only saves time but ensures every bite remains just as delicious!

Expert Tips for Chile Relleno Soup

Roast for Flavor: Make sure to char the poblanos thoroughly for a rich, smoky flavor that makes your Chile Relleno Soup truly shine.
Peeling Technique: After steaming the roasted poblanos, allow them to cool completely before peeling to avoid burns and to easily remove the skin.
Creamy Consistency: Blend the cheese mixture until smooth for that perfect creamy texture; lumps can affect the final dish’s delight.
Monitor Broiling: Keep a close eye on the cheese while broiling to achieve that bubbly golden finish—burnt cheese can ruin the presentation!
Chicken Alternatives: For a quick meal, use leftover rotisserie chicken, but remember to add it toward the end to maintain moisture in your Chile Relleno Soup.

What to Serve with Chile Relleno Soup

Warm up your dinner table with a delightful spread that will perfectly complement the comforting flavors of your soup.

Crusty Bread: The perfect vehicle for dipping into your soup, crusty bread adds a delightful crunch and absorbs the rich broth beautifully.
Guacamole: Creamy and fresh, guacamole brings a bright, zesty contrast that elevates every spoonful of your flavorful soup.
Sour Cream: A dollop of sour cream enhances the creamy texture and offers a cooling counterbalance to the smoky flavors of the poblano peppers.
Cornbread: Sweet and moist, cornbread pairs wonderfully with the savory notes of the soup, creating a satisfying blend of textures.
Fresh Cilantro: Sprinkling fresh cilantro on top adds an aromatic and vibrant touch, making each bowl not just nourishing, but visually appealing.
Tortilla Chips: Serve alongside for a fun, crispy element that adds crunch and an extra layer of flavor as you dip into the soup.
Spicy Pickled Vegetables: A side of spicy pickled veggies will heighten the flavors, giving your meal a tangy zing that leaves you wanting more.
Lime Wedges: A squeeze of lime over your soup brightens every bite, adding a refreshing burst that elevates the dish’s flavors completely.

Chile Relleno Soup Recipe FAQs

What should I look for when selecting poblano peppers?
Absolutely! When selecting poblano peppers, look for ones that are firm to the touch, rich green in color, and smooth skin without any dark spots all over. Choose peppers that feel heavy for their size, as this often indicates freshness and juiciness.

How should I store leftover Chile Relleno Soup?
Very! Store your Chile Relleno Soup in an airtight container in the fridge for up to 3 days. Make sure it cools completely before sealing. This keeps the flavors fresh and allows for a delightful reheating experience!

Can I freeze Chile Relleno Soup, and if so, how?
You can! For freezing, allow the soup to cool completely, then transfer it to a freezer-safe container or a heavy-duty freezer bag. Seal it tightly and label it with the date. The soup can be frozen without the cheese topping for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat gently on the stovetop.

What can I do if the soup is too thick or too spicy?
If your Chile Relleno Soup is too thick, simply stir in a bit of chicken broth or water until you reach your desired consistency. For a spicy soup, you can balance the heat by adding a touch of cream or coconut milk, which will help mellow out the flavors while adding an extra creaminess.

Can I make a vegetarian version of this soup?
Absolutely! To make a vegetarian Chile Relleno Soup, simply omit the chicken and replace it with hearty vegetables like mushrooms or cauliflower. Use vegetable broth instead of chicken broth and consider adding extra beans for protein and texture.

Is this soup safe for my dog to eat?
I recommend caution! While some ingredients like peppers and chicken are safe for dogs in small amounts, it’s best to keep them away from the soup due to the spices and dairy which can upset their stomachs. Stick to plain, cooked chicken without seasoning if you want to share.