If you are on the hunt for a comforting bowl of bold flavors and creamy texture, the Chile Relleno Soup with Cheddar and Cream Cheese Recipe is going to become your new best friend in the kitchen. This soup brilliantly captures the smoky heat of roasted poblano peppers combined with tender chicken and a luscious blend of cheddar and cream cheese. Every spoonful is rich, cheesy, and cozy, making it a perfect dish for chilly evenings or anytime you crave a satisfying, warm meal that feels like a big savory hug.
Ingredients You’ll Need
This Chile Relleno Soup with Cheddar and Cream Cheese Recipe relies on a handful of straightforward ingredients that pack incredible flavor. Each element is essential, contributing a unique layer of taste, texture, or color that brings the dish to life.
- Poblano peppers: Roasting these peppers gives the soup its signature smoky heat and vibrant color.
- Butter: Adds richness and helps sauté the onions and garlic perfectly.
- Chopped onion: Provides a sweet and savory base for the soup’s depth.
- Garlic cloves: Infuses a fragrant bite that brightens the broth.
- Ground cumin: Brings warmth and a subtle earthy spice that complements the peppers.
- Chicken bone broth: Creates a rich, nourishing soup base full of umami.
- Boneless skinless chicken: Tender pieces added for hearty protein and texture.
- Cream cheese: Ensures the soup has an irresistibly creamy and silky finish.
- Shredded cheddar cheese: Adds sharpness and melty goodness throughout the soup.
- Cheddar or pepper jack cheese slices: The final broiled topping creates that golden, bubbly cheesy crust everyone loves.
How to Make Chile Relleno Soup with Cheddar and Cream Cheese Recipe
Step 1: Roast the Poblano Peppers
Start by roasting the poblano peppers to achieve that perfect smoky char that’s indispensable for authentic flavor. You can do this over an open flame on a gas stove or under a high broiler in your oven. Make sure to turn them frequently so every side develops that blistered skin, infusing the soup with deep, smoky notes.
Step 2: Peel and Chop Peppers
Once roasted, place the peppers in a bowl and cover them with plastic wrap to steam and cool down. This makes peeling off the skin a breeze. Remove as much skin as possible along with the seeds, then finely chop the peppers using a food processor or blender. This creates the smoky pepper base that will enhance the whole soup.
Step 3: Sauté Aromatics
In a large saucepan, melt the butter and sauté the chopped onion until it turns translucent and fragrant. Add minced garlic, ground cumin, and the chopped roasted poblanos. Stir everything together to awaken the spices and meld the flavors into a mouthwatering aromatic blend.
Step 4: Add Broth and Chicken
Pour in the chicken bone broth, season with salt and pepper, and bring the mixture to a boil. Lower the heat to let it gently simmer while adding the chicken pieces. Cooking the chicken in the broth tenderizes it and allows it to soak up those superb chili and cumin notes.
Step 5: Blend Cheese and Broth
For the creamy magic, gather your cream cheese, shredded cheddar, and about one cup of hot soup broth into the food processor. Blend until the mixture is perfectly smooth, then gradually stir this luscious cheese blend back into the soup, transforming it into a velvety masterpiece.
Step 6: Broil with Cheese
To finish, preheat your broiler and ladle the soup into ovenproof bowls. Top each with a slice of cheddar or pepper jack cheese. Broil just until the cheese on top melts, bubbles, and turns a gorgeous golden brown. This final step adds delightful texture and an irresistible cheesy crust that crowns the dish beautifully.
How to Serve Chile Relleno Soup with Cheddar and Cream Cheese Recipe
Garnishes
Add fresh garnishes like chopped cilantro, sliced green onions, or a dollop of sour cream for freshness and a touch of brightness that contrasts beautifully with the rich soup. A sprinkle of extra shredded cheddar or crispy tortilla strips will add wonderful crunch and enhance every spoonful.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or fluffy Mexican rice to soak up every drop. Light salads or simple roasted vegetables also complement the creamy, hearty soup by adding balance and crunch on the side.
Creative Ways to Present
Serve the Chile Relleno Soup with Cheddar and Cream Cheese Recipe in rustic earthenware bowls to emphasize its comforting appeal. For a festive touch, offer an array of vibrant toppings and let everyone customize their bowl with sliced jalapenos, avocado slices, or a squeeze of fresh lime juice.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the refrigerator for up to 3 days when stored in an airtight container. The flavors only deepen overnight, making it great for meal prep or quickly reheating on busy nights.
Freezing
You can freeze Chile Relleno Soup with Cheddar and Cream Cheese Recipe for up to 2 months. Freeze before broiling the cheese topping, and thaw overnight in the refrigerator when ready to serve. Then reheat and add fresh cheese for broiling just before enjoying.
Reheating
Reheat gently on the stove over medium-low heat, stirring often to prevent sticking and to keep the soup creamy. If it thickens too much, add a splash of chicken broth or water. Then you can broil a fresh slice of cheese on top again for that signature bubbly finish.
FAQs
Can I use a different type of pepper besides poblano?
Absolutely! While poblanos provide the ideal smoky flavor, you can experiment with other mild green chilies. Just be mindful of the heat level since some alternatives may be spicier or milder.
Is it possible to make this soup vegetarian?
Yes, simply swap the chicken broth for vegetable broth and omit the chicken. For extra texture, add sautéed mushrooms or roasted vegetables to replace the meatiness.
What type of cheese works best for broiling on top?
Cheddar and pepper jack slices work best because they melt beautifully and develop a nice browned crust under the broiler, adding both taste and texture.
Can I prepare part of this soup ahead of time?
Definitely! Roast and peel the poblanos in advance, and even blend the cheese mixture ahead to save time. Combine everything and broil just before serving for the freshest result.
How spicy is this soup?
This Chile Relleno Soup with Cheddar and Cream Cheese Recipe has moderate heat from the roasted poblanos, which is more smoky than fiery. The creamy cheeses also mellow out any sharpness to create a balanced warmth.
Final Thoughts
This Chile Relleno Soup with Cheddar and Cream Cheese Recipe is one of those special dishes that feels both indulgent and wholesome. It’s a vibrant, cozy bowl that turns simple ingredients into a comforting celebration of flavor. Give it a try—you’ll love how it warms you from the inside out and leaves you craving seconds!
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Chile Relleno Soup with Cheddar and Cream Cheese Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
This delicious Chile Relleno Soup with Cheddar and Cream Cheese combines roasted poblano peppers, tender chicken, and a creamy, cheesy broth to deliver a rich and comforting Mexican-inspired dish. Perfect for a cozy meal, this soup balances smoky, spicy, and creamy flavors with a broiled cheesy topping for a delightful finishing touch.
Ingredients
Poblano Peppers and Aromatics
- 4 medium poblano peppers
- 2 tbsp butter
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
Soup Base 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 their skins are charred and blistered, using either an open flame on a gas stove or a broiler set to high. Turn frequently to ensure all sides are evenly charred.
- Peel and Chop Peppers: Place the roasted peppers in a bowl and cover with plastic wrap to steam and cool. Once cooled, rub off as much of the 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 chopped onion and cook, stirring frequently, until translucent (about 5 minutes). Stir in the minced garlic, ground cumin, and chopped poblano peppers, cooking 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 simmer until 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 from the soup (avoiding chicken pieces). Blend until smooth and creamy, then stir this cheese mixture back into the soup.
- Broil with Cheese Topping: Preheat the broiler. Ladle the soup into individual ovenproof bowls and top each 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 3-5 minutes. Serve hot.
Notes
- When roasting poblanos, be sure to char the skin well for maximum smoky flavor.
- Peeling the skin off while the peppers are still warm is easier.
- Use bone broth for a richer soup, but chicken broth can be substituted.
- You can adjust the level of heat by selecting milder or spicier peppers or cheeses.
- If you don’t have a broiler-safe bowl, use oven-safe ramekins or a small baking dish and transfer portions accordingly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
