Few things can beat a bowl of rich, cheesy soup on a chilly evening, especially when it’s packed with the smoky heat and bold flavors of roasted poblano peppers. Chile Relleno Soup brings the soul of the classic Mexican chile relleno dish—traditionally a pepper stuffed with cheese and fried—into a warm, creamy, spoonful of comfort.
Why You’ll Love This Recipe
Once you try this chile relleno soup, there’s no going back. Here’s why it’ll become a regular on your dinner menu:
- Big Bold Flavors: Roasted poblanos bring smoky heat, and the mix of cheeses creates a luscious, comforting texture.
- Comfort in a Bowl: Perfect for cold weather or when you just need something hearty and satisfying.
- Simple Prep, Gourmet Taste: No stuffing or frying required—just simple steps with flavorful pay-off.
- Family-Friendly: Mild enough for kids (just reduce the peppers or spice) but bold enough to satisfy adult palates.
- Perfect Make-Ahead Meal: Tastes even better the next day—hello leftovers!
With a balance of creamy, cheesy, spicy, and savory, this soup delivers on every level.
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Here’s exactly what you’ll need to make this flavorful soup from scratch:
- 4 medium poblano peppers
Roasted, peeled, and chopped. The star of the show—mild heat with smoky depth. - 2 tablespoons butter
For sautéing and adding richness to the base. - 1/4 cup (40 g) chopped onion
Adds a savory base and depth of flavor. - 2 cloves garlic, minced
Essential for building bold, aromatic flavor. - 1 teaspoon ground cumin
A warm, earthy spice that pairs beautifully with roasted peppers. - 4 cups (946.35 g) chicken bone broth
The savory base of the soup. You can also use regular chicken broth. - Salt and pepper to taste
Season to your liking—start small and adjust as needed. - 1 1/2 lb (453.59 g) boneless skinless chicken (thighs or breasts), cut into 1/2 inch pieces
Provides heartiness and protein—choose thighs for extra flavor or breasts for leaner soup. - 8 ounces (226.8 g) cream cheese
Brings the creamy, tangy base that makes this soup irresistible. - 1 1/2 cups (395.5 g) shredded cheddar cheese
Melts beautifully and deepens the cheesy goodness. - 8 slices cheddar or pepper jack cheese (thin sandwich slices, about 3/4 ounce each)
For that gooey chile relleno vibe—melted into the soup or layered on top.
Let’s Get Started
Let’s walk through the steps to create this deliciously creamy chile relleno soup. It’s easier than it sounds, and every step adds another layer of flavor.
Step 1: Roast the Poblano Peppers
Preheat your oven broiler. Place poblanos on a foil-lined baking sheet and broil, turning occasionally, until charred on all sides (about 8–10 minutes). Remove from oven and place in a covered bowl or zip-top bag for 10 minutes to steam. Peel the skins off, remove seeds, and chop the peppers.
Step 2: Build the Flavor Base
In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and sauté for 3–4 minutes until soft and translucent. Add minced garlic and cumin, and cook for another 30 seconds until fragrant.
Step 3: Cook the Chicken
Add the diced chicken to the pot. Cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink. Season with salt and pepper.
Step 4: Add the Broth and Poblanos
Pour in the chicken bone broth and stir in the roasted, chopped poblanos. Bring to a gentle simmer, allowing the flavors to meld for about 10 minutes.
Step 5: Stir in the Cheeses
Lower the heat to medium-low. Add the cream cheese and stir until fully melted and incorporated. Then slowly add the shredded cheddar, stirring constantly until the soup becomes thick, creamy, and cheesy.
Step 6: Finish with Cheese Slices
Lay the cheddar or pepper jack slices directly into the soup and let them melt in, or add them to each bowl when serving for a gooey, melty topping.
Step 7: Taste and Adjust
Give your soup a taste. Add more salt, pepper, or cumin if needed. You can also blend a portion for extra creaminess if preferred.
Step 8: Serve Hot
Ladle into bowls, top with extra cheese, sliced avocado, sour cream, or crushed tortilla chips if you like. Enjoy!
Servings and Pairing
This recipe makes 4–6 generous servings, depending on portion size.
Pairing Suggestions:
- Warm Tortillas: Corn or flour tortillas for dipping or scooping.
- Side Salad: A light avocado or cucumber salad balances the richness.
- Toppings: Sour cream, diced jalapeños, avocado, cilantro, or lime wedges.
- Drinks: A crisp Mexican lager or iced hibiscus tea (agua de jamaica) complements the bold flavors.
Variations
Want to change it up? Here are some creative ideas to make this soup your own:
- Make it Vegetarian: Skip the chicken and use white beans or roasted cauliflower instead.
- Spice It Up: Add jalapeños, hot sauce, or smoked paprika for more heat.
- Use Ground Meat: Ground turkey or beef works great instead of chicken.
- Add Corn: Toss in roasted corn kernels for a touch of sweetness and texture.
- Make it Thicker: Blend half the soup for a chowder-like texture.
Storage Tips
This soup stores and reheats beautifully. Here’s how to make the most of leftovers:
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat: Warm over low heat on the stovetop, stirring occasionally to maintain smooth texture.
- Freezing: You can freeze it, but dairy-based soups may separate a bit. If freezing, do so before adding cheese, and stir it in fresh when reheating.
FAQs
Can I use canned green chilies instead of roasting poblanos?
Yes, in a pinch. Use about 1–2 small cans of chopped green chilies. But roasting fresh poblanos gives a deeper, smokier flavor.
Is this soup spicy?
It’s mild to medium depending on the peppers. For more heat, add chili flakes or hot sauce.
Can I use pre-cooked chicken?
Absolutely. Just stir it in after the broth and poblanos, and heat through before adding cheese.
What cheese works best?
Cheddar gives a sharp bite, while pepper jack adds spice. A mix is best for flavor and melt.
Can I make it in a slow cooker?
Yes! Cook on LOW for 6 hours or HIGH for 3–4, then stir in cheeses at the end.
Final Thoughts
Chile Relleno Soup is more than just a comforting meal—it’s a bold, cheesy, flavor-packed experience that brings a beloved Mexican dish into your everyday cooking routine. Whether you’re cozying up on a cold night, meal-prepping for the week, or hosting guests, this soup has the richness and depth to satisfy everyone at the table.
Print
Chile Relleno Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A comforting, flavor-packed soup made with roasted poblanos, chicken, and melty cheese—everything you love about chile relleno in one creamy bowl.
Ingredients
- 4 medium poblano peppers, roasted and chopped
- 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, cut into 1/2 inch pieces
- 8 oz (226.8 g) cream cheese
- 1 1/2 cups (395.5 g) shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese (3/4 oz each)
Instructions
- Roast poblano peppers until charred, steam, peel, and chop.
- Sauté onion in butter until soft, then add garlic and cumin.
- Add chicken and cook until no longer pink.
- Pour in broth and add chopped poblanos. Simmer for 10 minutes.
- Stir in cream cheese and shredded cheddar until smooth and creamy.
- Add cheese slices and let melt into soup. Season to taste.
- Serve hot with desired toppings.
Notes
- Roast your poblanos fresh for best flavor.
- Use chicken thighs for more tenderness.
- Garnish with sour cream, cilantro, or avocado.
- Prep Time: 15 minutes
- Cook Time: 30 minutes