This chile relleno soup is one of those rich, comforting bowls we love to make as a team on a cool evening. All the cheesy, roasted poblano flavor of a chile relleno, turned into a velvety soup with tender chicken, which for us is exactly what real food for real life is all about.
This chile relleno soup takes the ingredients and flavors of a traditional chile relleno and turns them into a fantastic rich, thick, and cheesy soup. Added chicken makes it a complete meal that is totally irresistible. Rich and creamy with comforting flavors, packed with protein, and a wonderful way to enjoy poblanos, this chile relleno soup can be served as a hearty meal or a cozy appetizer.
What makes this chile relleno soup so good is roasting the poblanos. Charring them deepens their flavor before they go into a creamy, cheesy broth with tender chicken.
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Watch how this chile relleno soup comes together, step by step.
Why You Will Love This Chile Relleno Soup
- Rich and creamy. Cream cheese and cheddar make it velvety.
- Packed with protein. Tender chicken makes it a full meal.
- Roasted poblano flavor. Charred peppers add smoky depth.
- Comforting and cozy. Perfect for a chilly day.
- Versatile. Serve it as a meal or an appetizer.
What Makes This Chile Relleno Soup So Good
This soup captures everything you love about a chile relleno, the classic Mexican dish of a roasted poblano stuffed with cheese, in a cozy bowl.
Roasting the poblanos builds the flavor. Charring and peeling them brings out a smoky sweetness that defines the soup.
Cheese makes it rich and velvety. Cream cheese and plenty of cheddar melt into a thick, luscious broth with the chicken.
The star of this soup is the poblano pepper, a mild Mexican chile that turns smoky and sweet once roasted.
Optional Pro Tip: Smooth and Creamy
Roast the poblanos well. A good char gives the deepest flavor before peeling.
Melt the cheese over low heat. Whisk it in gently so the soup stays smooth.
Tips for the Best Chile Relleno Soup
- Roast the poblanos. Char them well, then peel off the skins.
- Chop them finely. This spreads the poblano flavor through the soup.
- Soften the onion. Cook it gently to build a savory base.
- Use softened cream cheese. Cut it small so it melts smoothly.
- Keep the heat gentle. A bare simmer keeps the cheese from breaking.
- Whisk in the cheese. Add it gradually for a velvety texture.
- Use cooked chicken. Rotisserie or leftover chicken works great.
- Broil the topping. Watch closely so the cheese melts without burning.
Variations and Add Ins
This chile relleno soup is easy to customize.
- Make it vegetarian. Skip the chicken and use vegetable broth.
- Add green chiles. Canned diced green chiles boost the flavor.
- Make it spicier. Add a roasted jalapeno or a pinch of cayenne.
- Use different cheese. Monterey Jack or a Mexican blend melt well.
- Add corn. Sweet corn adds color and a little sweetness.
- Make it lighter. Use less cheese or light cream cheese.
- Top with tortilla strips. For a little crunch.
- Add a squeeze of lime. It brightens the rich broth.
How to Store and Reheat
Store the chile relleno soup in an airtight container in the refrigerator for up to four days. It makes a wonderfully rich and cozy leftover.
Reheat it gently on the stovetop over low heat, stirring often so the cheese stays smooth, and add a splash of broth if it has thickened too much.
Serving Suggestions for Chile Relleno Soup
This chile relleno soup is rich and satisfying on its own, especially with warm tortillas or crusty bread for dipping. A simple green salad balances its creaminess.
It pairs beautifully with Mexican sides like rice and beans, or with tortilla chips for scooping. Garnish each bowl with extra cheese and fresh cilantro.
For a fresh finish, top each bowl with chopped cilantro, a squeeze of lime, and a few tortilla strips. Serve it hot and bubbly for the coziest meal.
- With warm tortillas. Perfect for dipping.
- With rice and beans. Classic Mexican sides.
- With tortilla chips. For scooping up the soup.
- With cilantro and lime. A fresh, bright finish.
For another Mexican inspired favorite to round out your menu, our sweet potato enchiladas are a great one to try.
Frequently Asked Questions
What is chile relleno soup?
It takes the flavors of a chile relleno, a roasted poblano stuffed with cheese, and turns them into a rich, creamy, cheesy soup with tender chicken.
How do I roast the poblanos?
Char them under the broiler or over an open flame until blackened, steam them in a sealed bag, then rub off the skins and remove the seeds.
Can I make it vegetarian?
Yes. Simply skip the chicken and use vegetable broth. The roasted poblanos and melted cheese still make it rich and satisfying.
What chicken should I use?
Cooked, shredded or chopped chicken breast works perfectly. Rotisserie or leftover chicken makes it especially quick to put together.
How do I keep the cheese smooth?
Keep the soup at a gentle simmer and whisk in softened cream cheese and shredded cheese gradually over low heat so it melts smoothly.
Can I make it ahead of time?
Yes. It keeps for up to four days, and the flavors deepen. Reheat it gently over low heat, stirring so the cheese stays creamy.
Can I freeze it?
Cream and cheese based soups can separate when frozen, so it is best enjoyed fresh. If freezing, reheat slowly and whisk well.
Is it very spicy?
Poblanos are mild, so the soup is gently flavorful rather than hot. Add a roasted jalapeno or cayenne if you want more heat.
How do I store and reheat leftovers?
Keep them in an airtight container in the refrigerator, and reheat gently on the stovetop over low heat with a splash of broth.
What should I serve with it?
Warm tortillas, rice and beans, tortilla chips, or a green salad all pair beautifully with this rich, cheesy soup.
A Cozy, Cheesy Bowl
This chile relleno soup brings together roasted poblanos, tender chicken, and plenty of melted cheese in a rich, creamy, comforting bowl. It has all the flavor of a chile relleno with none of the fuss.
Hearty enough for a full meal and cozy enough for a chilly evening, it is sure to become a favorite. Once you try it, this chile relleno soup will earn a regular spot on your table.
Craving more warm, comforting bowls? Our slow cooker chicken stew is another cozy favorite to try next.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Chile Relleno Soup
Ingredients
Equipment
Method
- Clean and dry the poblano peppers, then roast them until the skin is blackened and blistered, about 10 minutes, by placing them on a foil lined sheet a few inches under the broiler set to high and flipping once, or over an open flame on a gas burner, turning on all sides.
- Transfer the peppers to a plastic bag and seal to trap the steam, let cool, then rub off as much of the skin as possible, cut off the stems, slice in half to remove and discard the seeds, finely chop the peppers, and set aside.
- In a medium pot, warm the butter and olive oil over medium heat, add the onion, and saute until softened, about 3 minutes, then add the garlic and cumin and cook until fragrant, about 20 seconds, and stir in the chopped poblanos.
- Pour in the chicken broth, salt, and pepper, bring to a boil, then reduce the heat to a very gentle simmer.
- Stir in the cooked, chopped chicken.
- Add the cream cheese and 2 cups of the cheddar cheese, then whisk until melted and smooth.
- Divide into 6 bowls and sprinkle each with the remaining cheddar cheese and the pepper jack cheese, then set under the broiler until melted and golden, watching carefully to avoid burning.
- Garnish with fresh chopped cilantro and serve.
Nutrition
Notes
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