Chile Relleno Soup

This cozy, creamy soup brings all the comforting flavors of classic chile rellenos into one rich bowl. Smoky roasted poblanos, tender chicken, and melty cheese come together in the most satisfying way. It’s the kind of recipe that feels perfect for chilly nights, family dinners, or when you want something hearty with bold Mexican flavor. Every spoonful is creamy, cheesy, and packed with roasted pepper goodness.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Roast the poblano peppers over an open flame or under a broiler until the skins are blackened and blistered on all sides.

Step 2

Transfer the peppers to a bowl and cover for 10 minutes to steam. Peel away most of the charred skin, then remove stems and seeds.

Step 3

Blend or finely chop the roasted poblanos and set aside.

Step 4

In a large soup pot, melt the butter over medium heat. Add the onion and cook for about 5 minutes until soft and translucent.

Step 5

Stir in the garlic, cumin, and roasted poblanos. Cook for 1 minute until fragrant.

Step 6

Pour in the chicken broth and season with salt and pepper. Bring to a gentle boil.

Step 7

Add the diced chicken and simmer for 10–12 minutes, or until fully cooked and tender.

Step 8

In a blender, combine the cream cheese, shredded cheddar cheese, and 1 cup of hot broth from the soup. Blend until smooth and creamy.

Step 9

Stir the cheese mixture back into the soup pot and mix well until fully incorporated.

Step 10

Add the shredded cheese over the entire top and place under broiler in oven for 3-5 minutes until top is bubbly and cheese is browned.

Step 11

Serve immediately with tortilla chips or tortillas.