Chile Relleno Soup Creamy Poblano

Chile relleno soup brings the comforting flavors of classic roasted peppers and melty cheese into a creamy bowlful that will warm you to your bones The gentle heat of poblano peppers and the richness of chicken and cheddar make this a weeknight favorite at my table

My first time making chile relleno soup I was hooked by the cheese pull and vibrant pepper flavor Now it is my go to dish when I want something crowd pleasing and deeply satisfying

Ingredients

• Poblano peppers: for warmth and a gentle smoky heat Always pick peppers with taut shiny skin for the freshest flavor
• Butter: adds richness and helps onions soften for a sweet base Make sure it is real butter for best depth
• Chopped onion: builds sweetness and body Look for fresh white or yellow onions that feel firm
• Fresh garlic: for aromatic lift Choose tight plump cloves to avoid bitterness
• Ground cumin: brings earthy warmth and depth Use freshly ground for best results
• Chicken bone broth: provides the backbone of savory flavor Check the label for high protein and low sodium
• Chicken breast or thigh: offers tender meat Choose well trimmed boneless cuts with no excess fat
• Cream cheese: for a silky smooth soup Opt for full fat blocks for creaminess
• Shredded cheddar cheese: melts smoothly and adds tang Grate your own from a block for meltier results
• Cheddar or pepper jack slices: float for perfect melty topping Choose thin even slices so they melt under the broiler

Step-by-Step Instructions

Roast the Poblanos:

Char poblano peppers until every side has blackened blistered skin You can hold them with tongs over a gas flame or place under a broiler turning often This brings out sweetness and makes them easy to peel

Steam and Peel the Poblanos:

Transfer roasted peppers to a bowl cover tightly with plastic wrap and let steam for ten to fifteen minutes This makes the skin loosen easily Once cooled peel away as much skin as possible and remove seeds Place the flesh in a food processor or blender and chop until finely diced Set aside

Sauté the Aromatics:

Melt butter in a large saucepan over medium heat Add chopped onion and cook for about five minutes stirring often until soft and translucent Add garlic cumin and the chopped poblanos Cook just until fragrant about one minute stirring so nothing browns

Simmer the Soup Base:

Pour in the chicken bone broth and season with a sprinkle of salt and a few turns of cracked pepper Increase to high heat until the liquid begins to boil then reduce heat to a low simmer Add in the bite size chicken pieces and gently cook for about ten minutes until the chicken is tender and cooked through

Blend in the Creamy Elements:

To make the soup extra creamy combine the softened cream cheese and shredded cheddar cheese in the same processor used for the poblanos Add about one cup of hot broth to help the mixture blend Using the processor blend until fully smooth and creamy Carefully stir this cheese mixture back into your simmering soup and let cook about five more minutes until fully incorporated

Broil with Cheese Topping:

Preheat the oven broiler For each serving use an ovenproof bowl and ladle in the soup Float a cheese slice over the surface of each bowl Arrange bowls about six inches under the broiler Broil just until the cheese is melted and bubbly with little brown spots for perfect presentation

I adore the smell of poblanos roasting over the flame It reminds me of late autumn evenings at home My favorite part of this dish is watching the cheese bubble under the broiler while the family waits impatiently at the table

Storage Tips

Let any leftovers cool completely before storing in airtight containers in the fridge The flavors deepen so the next day version might be even better just reheat gently on the stove Add a splash of broth if it thickens up too much To freeze spoon soup into wide mouth containers leaving a little room for expansion then thaw in the fridge before reheating and broiling fresh cheese on top as you serve

Ingredient Substitutions

You can substitute roasted Anaheim peppers for poblanos for less heat If you only have rotisserie chicken just add near the end to warm through For dairy free versions use vegan cream cheese and shredded cheese and a bit of olive oil in place of butter If cheddar is not available try Monterey Jack or any good melting cheese

Serving Suggestions

Serve this soup as a hearty main course with warm cornbread or flour tortillas alongside For fresh contrast add a squeeze of lime and top with fresh cilantro slices of avocado or even a dollop of sour cream The broiled cheese top is so satisfying you may want extra slices ready for the table

Cultural Touchstones

This soup is inspired by the flavors of classic Mexican chile rellenos but with a cozy soup twist Roasted poblanos filled with cheese and broiled under a blistered crust are a comfort food staple in many Mexican homes The soup channels those celebratory feelings in an easier weeknight form

Cheese pull and roasted chile aroma will fill your kitchen making this soup irresistible every time you serve it

Recipe Q&A

→ How do you roast poblano peppers for this soup?

Roast the whole poblano peppers over an open flame or under a broiler until charred, then steam in a covered bowl and peel off the skins for a smoky flavor.

→ Can I use different types of cheese?

Yes, feel free to substitute with Monterey Jack, mozzarella, or a blend that melts well for topping and stirring into the soup.

→ Is it possible to make this dish vegetarian?

Omit the chicken and use vegetable broth, adding extra vegetables like mushrooms or corn for a hearty vegetarian version.

→ What is the best way to achieve a smooth texture?

Blend the roasted peppers, cream cheese, and cheddar with some hot broth until creamy before adding to the soup base for a silky finish.

→ How can I store leftovers?

Cool the soup, then refrigerate in airtight containers for 3-4 days. Gently reheat, adding a touch of broth if needed to restore creaminess.