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
Scale
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
