If you adore the flavors of classic chile rellenos but crave the cozy comfort of a bowl of soup, this Chile Relleno Soup with Cheddar and Cream Cheese Recipe is about to become your new favorite. Picture fire-roasted poblanos and green chiles mingling with velvety cream cheese and sharp cheddar, all swirled together in a creamy, smoky broth. Each spoonful delivers a taste of Mexico’s most beloved flavors in a form that begs you to curl up and dig in. This soup is pure comfort, perfect for chilly evenings or whenever you want to impress someone with your kitchen magic!
Ingredients You’ll Need
The magic of this Chile Relleno Soup with Cheddar and Cream Cheese Recipe lies in its simple yet powerful ingredients. Each one plays a vital role, from the smoky poblanos to the luscious cheeses—nothing is superfluous, and every flavor shines.
- Butter: Adds a rich, silky base that enhances the overall creaminess of the soup.
- Olive oil: A touch of olive oil brings balance and helps sauté the aromatics perfectly.
- Onion: Diced onion forms the flavor foundation, lending sweetness and depth.
- Garlic: Fresh, minced garlic gives the soup a fragrant, savory punch.
- Ground cumin: This warm spice adds earthy, unmistakable Mexican notes.
- Dried oregano: Just a little goes a long way in boosting the herbaceous aroma.
- Smoked paprika: Adds a subtle smokiness that echoes the roasted peppers.
- Salt and black pepper: Essential for bringing all the flavors together, so season to taste!
- Roasted poblano peppers: These are the star—smoky, mildly spicy, and packed with flavor.
- Diced green chiles: For a gentle kick and a hint of tanginess.
- Chicken broth: The savory backbone of the soup; use vegetable broth for a vegetarian twist.
- Cream cheese: Softened cream cheese melts in, making the soup luxuriously smooth and creamy.
- Shredded sharp cheddar cheese: Bold, tangy cheddar melts beautifully for a cheesy finish.
- Heavy cream: For extra silkiness and richness—this is what makes each spoonful dreamy!
- Cornstarch slurry (optional): If you prefer a thicker soup, this easy mix does the trick.
- Fresh cilantro and crushed tortilla chips: These garnishes add color, crunch, and a burst of freshness.
How to Make Chile Relleno Soup with Cheddar and Cream Cheese Recipe
Step 1: Sauté the Aromatics
Set your biggest, coziest soup pot on the stove and warm the butter and olive oil over medium heat. Toss in your diced onion and let it sauté for 3 to 4 minutes, stirring occasionally, until the onion is soft and translucent. Next, add the minced garlic, ground cumin, dried oregano, smoked paprika, salt, and black pepper. Let everything cook together for another minute, just until the kitchen smells incredible and the spices are fragrant.
Step 2: Add the Peppers
Stir in the roasted poblano peppers and diced green chiles. This is where the heart of the Chile Relleno Soup with Cheddar and Cream Cheese Recipe comes alive! Let the peppers mingle with the spices and aromatics for a minute, infusing the base with their unmistakable smoky charm.
Step 3: Simmer with Broth
Pour in the chicken broth, scraping up any delicious bits from the bottom of the pot. Bring everything to a gentle simmer and let it cook for 10 minutes. This gives all the flavors a chance to meld together, creating a deeply savory, peppery broth that’s already irresistible.
Step 4: Melt in the Cheese
Reduce the heat to low and add your softened cream cheese. Stir patiently until it’s completely melted and the soup turns creamy. Next, sprinkle in the shredded sharp cheddar cheese, stirring constantly so it melts smoothly into the soup. The transformation is magical—you’ll see the broth thicken and turn irresistibly cheesy.
Step 5: Finish with Cream (and Thicken if You Like)
Pour in the heavy cream for a final touch of luxury, stirring gently to combine. If you prefer a thicker texture, whisk the cornstarch with water and stir it into the soup, simmering for 2 to 3 more minutes. Taste and adjust seasoning as needed—you’re in charge here! Once everything is silky and dreamy, you’re ready to serve.
How to Serve Chile Relleno Soup with Cheddar and Cream Cheese Recipe
Garnishes
Top each bowl with a generous sprinkle of fresh cilantro and a handful of crushed tortilla chips. The cilantro brings brightness and color, while the chips add that irresistible crunch—a perfect contrast to the creamy soup. You can also add a little extra cheddar or a swirl of cream if you’re feeling fancy!
Side Dishes
This soup pairs beautifully with warm, fluffy flour tortillas or a slice of crusty bread for dunking. For a lighter meal, serve it alongside a crisp green salad tossed with lime vinaigrette. If you want to go all out, try it with a side of Mexican rice or some quick black bean salad for a complete feast.
Creative Ways to Present
For a showstopping dinner, serve the Chile Relleno Soup with Cheddar and Cream Cheese Recipe in small bread bowls or elegant mugs. You could also offer a toppings bar—think avocado slices, pickled jalapeños, or even a dollop of sour cream—so everyone can customize their bowl. For parties, pour the soup into shooter glasses for a unique appetizer!
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, and the flavors only get better as they mingle overnight. Just make sure the soup cools completely before refrigerating to maintain freshness.
Freezing
You can freeze this soup, but keep in mind the dairy may separate slightly upon thawing. To freeze, let the soup cool, then transfer to freezer-safe containers. It’s best enjoyed within 1 month for optimal flavor and texture. Thaw in the refrigerator before reheating.
Reheating
Gently reheat the soup on the stovetop over low heat, stirring frequently to help the creamy base come back together. If the soup thickens too much after chilling, add a splash of chicken broth or cream to loosen it up. Avoid boiling to prevent the dairy from curdling.
FAQs
Can I use different peppers in this soup?
Absolutely! While poblanos are traditional, you can mix in Anaheim peppers or even a jalapeño for extra heat. Just be sure to roast and peel whichever peppers you choose for the best flavor.
Is this Chile Relleno Soup with Cheddar and Cream Cheese Recipe spicy?
The soup is mild to moderately spicy thanks to the poblanos and green chiles. If you love more heat, add a diced jalapeño or a pinch of cayenne when sautéing the onions.
Can I make this soup vegetarian?
Yes! Swap the chicken broth for a good-quality vegetable broth and ensure your cheeses are vegetarian-friendly. The result is just as creamy and satisfying.
What’s the best way to roast poblano peppers?
Roast them under a broiler or over an open flame until charred on all sides. Place the hot peppers in a covered bowl for 10 minutes to steam, then peel and remove the seeds. The smoky flavor is worth the extra step!
Can I make this Chile Relleno Soup with Cheddar and Cream Cheese Recipe ahead of time?
Definitely! The soup can be made a day in advance and gently reheated before serving. In fact, the flavors deepen overnight, making leftovers even tastier.
Final Thoughts
There’s something utterly comforting about sharing a pot of hearty, homemade soup, and this Chile Relleno Soup with Cheddar and Cream Cheese Recipe is guaranteed to win hearts at your table. Whether you’re a lifelong fan of Mexican flavors or just in the mood for something cozy and cheesy, I hope you’ll try this soup and make it your own. Happy cooking!
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Chile Relleno Soup with Cheddar and Cream Cheese Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This comforting Chile Relleno Soup combines roasted poblano peppers with creamy cheddar and cream cheese, creating a rich and flavorful Mexican-inspired soup that’s perfect for a cozy meal. The blend of spices and the option to thicken the soup make it customizable and delicious.
Ingredients
Soup Base
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
Peppers and Broth
- 4 roasted poblano peppers, peeled, seeded, and chopped
- 1 (4-ounce) can diced green chiles
- 4 cups chicken broth
Cheese and Cream
- 4 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/2 cup heavy cream
Thickening and Garnish
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Fresh cilantro, for garnish
- Crushed tortilla chips, for garnish
Instructions
- Sauté Aromatics: In a large pot, heat butter and olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until soft and translucent. Stir in minced garlic, ground cumin, dried oregano, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant to build the base flavor of the soup.
- Add Peppers and Broth: Add the chopped roasted poblano peppers and diced green chiles to the pot, stirring to combine with the aromatics. Pour in the chicken broth and bring the mixture to a gentle simmer. Allow the soup to cook for 10 minutes so the flavors meld beautifully.
- Incorporate Cream Cheese: Reduce the heat to low and add the softened cream cheese. Stir continuously until the cream cheese is fully melted and the soup becomes creamy and smooth.
- Melt Cheddar Cheese: Add the shredded sharp cheddar cheese and stir until it completely melts into the soup, enriching it with a sharp, cheesy flavor.
- Add Heavy Cream: Pour in the heavy cream and gently stir to incorporate, making the soup luxuriously creamy and smooth in texture.
- Optional Thickening: If you prefer a thicker consistency, add the cornstarch slurry (cornstarch mixed with water) to the soup. Simmer for an additional 2–3 minutes until slightly thickened.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Serve the soup hot, garnished with freshly chopped cilantro and crushed tortilla chips for added texture and flavor.
Notes
- To roast poblano peppers, place them under a broiler or over an open flame until charred on all sides. Place in a covered bowl for 10 minutes to steam, then peel off the skins and remove seeds.
- For extra heat, add a diced jalapeño along with the onion when sautéing.
- This soup can be made vegetarian by substituting chicken broth with vegetable broth.
- You can use a blend of poblano and Anaheim peppers for a different flavor profile.
- Adjust the amount of cream cheese and cheddar cheese to control the richness to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 85 mg
