Chile Relleno Soup Recipe

Chile Relleno Soup captures the smoky, cheesy essence of stuffed poblano peppers in creamy broth with roasted chiles, chicken, and melted cheeses for comforting Mexican warmth. Ready in 45 minutes, it’s a cozy one-pot meal topped with broiled cheese.

Why This Recipe Works

• Roasted poblanos deliver authentic charred flavor without frying.
• Cream cheese melts smoothly for velvety body.
• Chicken adds protein and heartiness.
• Quick roux thickens without heavy cream.
• Broiler finish mimics classic relleno crust.

Ingredients & Prep

• 5–6 poblano peppers
• 2 tbsp butter
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp cumin
• ¼ cup flour
• 4–5 cups chicken broth
• 8 oz cream cheese, cubed
• 2½ cups shredded cheddar or Monterey Jack, divided
• 2 cups cooked shredded chicken
• Salt and pepper

Step-by-Step Instructions

1. Roast poblanos under broiler or over flame until charred; steam in covered bowl 10 minutes, peel, seed, and chop.
2. Sauté onion in butter and oil 5 minutes; add garlic and cumin 1 minute.
3. Stir in flour 2 minutes; gradually whisk in broth until simmering and thickened.
4. Add chopped poblanos, cream cheese, 2 cups cheese, and chicken; simmer 15–20 minutes until melted and creamy.
5. Ladle into oven-safe bowls; top with remaining cheese. Broil 2–3 minutes until bubbly and golden.

Flavor Variations

Storage Tips

Refrigerate up to 4 days; reheat gently on stovetop. Freeze up to 2 months without broiled topping.

FAQs

Peppers bitter?
Remove all seeds and membranes after roasting.

Soup thin?
Simmer uncovered longer or blend portion smooth.

No broiler?
Top with tortilla strips instead.

Conclusion

Chile Relleno Soup transforms restaurant favorite into easy home comfort smoky, cheesy bowls perfect for winter nights.

Chile Relleno Soup Recipe

Print Recipe

A creamy, cheesy Chile Relleno Soup filled with roasted poblano peppers, onions, garlic, and melty cheese. A cozy Tex-Mex–inspired soup with all the flavors of classic chile rellenos in a comforting bowl.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-Inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

4 poblano peppers, roasted, peeled, and chopped

1 tbsp olive oil

1 small onion, diced

3 garlic cloves, minced

2 tbsp butter

• 2 tbsp all-purpose flour
• 3 cups chicken or vegetable broth
• 1 cup heavy cream (or half-and-half)
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• Optional toppings: cilantro, tortilla strips, lime wedges

Instructions

• 1. Roast poblanos over an open flame or in the oven under the broiler until charred on all sides. Peel, remove seeds, and chop.
• 2. Heat olive oil in a pot and sauté onion until soft. Add garlic and cook 30 seconds.
• 3. Add butter, melt, then stir in flour to form a roux.
• 4. Gradually whisk in chicken or vegetable broth.
• 5. Stir in heavy cream, cumin, chili powder, salt, and pepper.
• 6. Add chopped roasted poblanos.
• 7. Simmer 10–15 minutes to thicken.
• 8. Turn heat to low and add Monterey Jack and cheddar cheese, stirring until melted and smooth.
• 9. Taste and adjust seasoning if needed.
• 10. Serve hot with tortilla strips, cilantro, or a squeeze of lime.

Notes

• Add cooked shredded chicken to make it a full meal.
• Use Anaheim peppers for a milder flavor.
• Blend half the soup for an extra creamy texture.
• Top with roasted corn for extra sweetness.

Nutrition

• Serving Size: 1 bowl
• Calories: 390
• Sugar: 5g
• Sodium: 620mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 16g
• Cholesterol: 80mg

Keywords: chile relleno soup, roasted poblano soup, Mexican soup recipe