Chile Relleno Soup with Cheddar and Cream Cheese Recipe
If you’re craving a bowl of comforting, cheesy goodness with a vibrant kick, then the Chile Relleno Soup with Cheddar and Cream Cheese Recipe is exactly what you need. This soup takes inspiration from the classic stuffed poblano pepper but transforms it into a luscious, creamy stew that comforts and excites every spoonful. With roasted poblano peppers providing a smoky depth, tender chicken adding hearty protein, and layers of cheddar and cream cheese creating rich, velvety texture, this recipe is a guaranteed crowd-pleaser to warm any chilly day or to share with your favorite people.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a crucial role in building the bold flavors and silky texture that make this Chile Relleno Soup with Cheddar and Cream Cheese Recipe so irresistible. From the smoky roasted poblanos to the creamy cheeses and savory chicken broth, every element comes together in harmony.
- 4 medium poblano peppers: Roasting these peppers creates a smoky base that defines the soup’s signature flavor.
- 2 tbsp butter: Adds richness and helps sauté the aromatics to build depth.
- 1/4 cup chopped onion: Provides a subtle sweetness and texture when softened.
- 2 cloves garlic, minced: Introduces an aromatic punch that wakes up the palate.
- 1 tsp ground cumin: Adds a warm, earthy spice that complements the poblanos perfectly.
- 4 cups chicken bone broth: Creates a savory, nutrient-packed base with plenty of flavor.
- Salt and pepper to taste: Essential seasonings to lift and balance the soup’s flavors.
- 1 1/2 lb boneless skinless chicken (thighs or breasts), cut into 1/2 inch pieces: Offers tender protein that soaks up the delicious broth.
- 8 ounces cream cheese: Gives the soup its creamy, indulgent texture.
- 1 1/2 cups shredded cheddar cheese: Melts into the broth for sharp, cheesy goodness.
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each): Used to top the soup, broiled until bubbly and golden.
How to Make Chile Relleno Soup with Cheddar and Cream Cheese Recipe
Step 1: Roast the Poblano Peppers
Start by roasting your poblano peppers until their skin blisters and chars evenly. You can do this over an open flame, like a gas stove burner, or under the broiler on high heat. Make sure you turn them frequently so all sides get beautifully blackened, as this brings out the smoky essence that is key to this soup.
Step 2: Peel and Chop Peppers
Once roasted, place the poblanos in a bowl and cover them with plastic wrap. Let them steam and cool for about 10 minutes; this helps loosen the skin. Carefully rub off as much skin as possible, remove the seeds, then finely chop or pulse the peppers in a food processor and set them aside. This preparation ensures smooth bits of flavorful pepper are woven throughout your soup.
Step 3: Sauté Aromatics
In a large saucepan over medium heat, melt the butter and add the chopped onions. Sauté until the onions turn translucent and tender, around 5 minutes, releasing their natural sweetness. Toss in the minced garlic, ground cumin, and your chopped poblanos. Stir everything together for about a minute until fragrant—the aromas alone will have you ready to dive in!
Step 4: Add Broth and Chicken
Pour in the chicken bone broth and season with salt and pepper to your liking. Bring the mixture to a gentle boil then reduce to a simmer. Add the chicken pieces and cook until they are fully cooked through, roughly 10 minutes. This stage allows the chicken to absorb the smoky, spiced broth, making each bite tender and flavorful.
Step 5: Blend Cheese and Broth
Take the same food processor you used for the poblanos and combine the cream cheese, shredded cheddar cheese, and about 1 cup of the hot broth from the soup—make sure to avoid any chicken pieces. Blend this until perfectly smooth, creating a luscious, creamy mixture. Stir this cheesy blend back into the soup pot, transforming the broth into a velvety, rich base that is simply irresistible.
Step 6: Broil with Cheese
Preheat your broiler while ladling the soup into individual ovenproof bowls. Top each bowl with a slice of either cheddar or pepper jack cheese. Place the bowls on a baking sheet about 6 inches from the broiler element and cook until the cheese melts, bubbles, and turns slightly golden brown. This final step adds a beautiful, cheesy crust that elevates the soup into something truly special.
How to Serve Chile Relleno Soup with Cheddar and Cream Cheese Recipe
Garnishes
Enhance your soup with fresh cilantro leaves, a dollop of sour cream, or slices of ripe avocado for creaminess and a burst of freshness. Crispy tortilla strips or crushed tortilla chips sprinkled on top add a wonderful crunch and a fun textural contrast that everyone will love.
Side Dishes
This soup pairs beautifully with a simple green salad dressed with lime vinaigrette or some warm, crusty bread to scoop up every last bit. For a more traditional pairing, serve with Mexican rice or refried beans to round out the meal.
Creative Ways to Present
Serve this Chile Relleno Soup with Cheddar and Cream Cheese Recipe in mini cast iron skillets or colorful ramekins for a cozy, festive touch. You could also hollow out small sourdough loaves to serve the soup inside for an impressive presentation that doubles as edible bowls.
Make Ahead and Storage
Storing Leftovers
Place any leftover soup in an airtight container and store it in the refrigerator for up to 3 days. The flavors actually meld over time, making the next day just as delicious!
Freezing
You can freeze this soup, but be sure to remove the broiled cheese topping first to prevent it from becoming rubbery. Store the soup in a freezer-safe container for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking and maintain creaminess. Once warm, ladle into oven-safe bowls, add fresh cheese slices, and broil briefly to recreate that signature bubbly, golden top.
FAQs
Can I make this soup vegetarian?
Absolutely! Substitute the chicken with roasted vegetables like zucchini or mushrooms and use vegetable broth instead of chicken broth. The cream cheese and cheddar still give plenty of richness and flavor.
What can I use if I don’t have poblano peppers?
While poblanos have a unique smoky flavor, roasted green bell peppers or Anaheim peppers can work in a pinch, though the flavor will be milder. Roasting is essential to keep that smoky essence.
Is this soup spicy?
This recipe leans more toward smoky and savory rather than spicy. If you prefer more heat, consider adding diced jalapeños or a pinch of cayenne pepper during the sautéing step.
Can I use shredded rotisserie chicken to save time?
Yes! Using pre-cooked chicken like rotisserie is a great shortcut—simply add it toward the end of cooking to warm through before blending in the cheeses.
What’s the best way to blend the soup ingredients smoothly?
A food processor works great for the cheeses and roasted peppers, but if you want an ultra-smooth texture, you can also use an immersion blender directly in the pot after adding the cheese mixture.
Final Thoughts
There’s something truly special about the Chile Relleno Soup with Cheddar and Cream Cheese Recipe that feels like a big, delicious hug from the inside out. It’s perfectly balanced between smoky, creamy, and cheesy, with tender chicken adding heartiness. Once you make it, you’ll find yourself craving it again and again, whether as a cozy weeknight supper or a dish to impress friends. Give it a try—you won’t regret spooning up this comforting masterpiece!
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Chile Relleno Soup with Cheddar and Cream Cheese Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
This Chile Relleno Soup with Cheddar and Cream Cheese is a comforting, cheesy Mexican-inspired dish featuring roasted poblano peppers, tender chicken, and a rich blend of cream cheese and shredded cheddar. The soup combines smoky, roasted pepper flavors with a creamy, cheesy broth, finished off under the broiler with melted cheddar or pepper jack cheese for a deliciously indulgent meal that serves 8.
Ingredients
Poblano Peppers
- 4 medium poblano peppers
Sauté Base
- 2 tbsp butter
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
Broth and Chicken
- 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
Cheeses
- 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
- Roast the Poblano Peppers: Roast the poblano peppers until the skin is charred and blistered by placing them over an open flame on a gas stove or under a broiler set to high, turning frequently to ensure even charring on all sides.
- Peel and Chop Peppers: Place the roasted peppers in a bowl and cover with plastic wrap to let them cool. Once cooled, rub off as much of the charred skin as possible, remove the seeds, then finely chop the peppers using a food processor or blender. Set aside.
- Sauté Aromatics: In a large saucepan over medium heat, melt the butter. Add the chopped onion and cook, stirring frequently, until translucent, about 5 minutes. Then stir in the minced garlic, ground cumin, and the chopped poblano peppers and cook for about 1 minute until fragrant.
- Add Broth and Chicken: Pour in the chicken bone broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to simmer. Add the chicken pieces and cook until fully cooked through, approximately 10 minutes.
- Blend Cheese and Broth: In the food processor used for the poblanos, combine the cream cheese, shredded cheddar cheese, and about 1 cup of hot broth taken from the soup (avoiding the chicken pieces). Blend until smooth, then stir this creamy cheese mixture back into the soup pot.
- Broil with Cheese: Preheat the broiler. Ladle the soup into individual ovenproof bowls and top each serving with a slice of cheddar or pepper jack cheese. Place the bowls under the broiler about 6 inches from the heat source and broil until the cheese is melted, bubbly, and slightly browned, about 2-3 minutes.
Notes
- You can roast the poblano peppers on a gas stove flame or under a broiler if you don’t have a stove flame available.
- Removing the poblano skin and seeds reduces bitterness and creates a smoother soup texture.
- Feel free to use either chicken thighs or breasts depending on your preference; thighs provide more richness.
- Watch the soup under the broiler closely to prevent the cheese from burning.
- This soup pairs well with crusty bread or warm tortillas for dipping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
