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Chile Relleno Soup

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A comforting soup that combines the bold flavors of traditional Chile Rellenos with tender chicken, creamy cheeses, and smoky roasted poblano peppers.

Ingredients

Scale
  • 4 medium poblano peppers
  • 2 tbsp butter
  • 1/4 cup chopped onion
  • 2 cloves garlic (minced)
  • 1 tsp ground cumin
  • 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)
  • 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

  1. Roast the poblano peppers until the skin is charred and blistered.
  2. Steam and peel the peppers by placing them in a bowl, covering with plastic wrap, and letting cool for 10-15 minutes.
  3. Sauté the chopped onion in melted butter until translucent, then add minced garlic and ground cumin.
  4. Combine chicken broth with seasoning in the saucepan and bring to a boil before adding chicken pieces to cook.
  5. Blend cream cheese, shredded cheddar, and hot broth until smooth and creamy.
  6. Stir the blended cheese mixture back into the soup, mixing well.
  7. Prepare to serve by ladling the hot soup into ovenproof bowls topped with cheese.
  8. Broil the bowls until the cheese is melted and bubbling.

Notes

Serve with warm tortillas or crusty bread, and garnish with chopped cilantro or a dollop of sour cream.

Nutrition

Keywords: Chile Relleno Soup, Creamy Soup, Roasted Peppers, Comfort Food

Find it online: https://dishfoody.com/chile-rellen-soup-recipe/