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
Scale
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
