If you are craving a comforting, rich, and flavor-packed bowl of soup, this Chile Relleno Soup with Cheddar and Cream Cheese Recipe will absolutely knock your socks off. Imagine the smoky warmth of roasted poblano peppers, tender chicken pieces swimming in a velvety broth that’s been enriched with sharp cheddar and luscious cream cheese. This soup brings together traditional Mexican-inspired flavors with a creamy twist that feels indulgent yet so inviting. Whether you’re warming up on a chilly evening or entertaining friends, this Chile Relleno Soup with Cheddar and Cream Cheese Recipe promises to be your new favorite go-to for cozy, satisfying meals.
Ingredients You’ll Need
What makes this Chile Relleno Soup with Cheddar and Cream Cheese Recipe truly shine are simple, wholesome ingredients that come together to deliver complex flavors and inviting textures. Each element plays a special role, from the smoky poblano peppers providing depth and heat, to the rich cheeses creating a creamy, dreamy base that ties everything together.
- Poblano peppers (4 medium): Roasted to bring out their smoky flavor and provide the soup’s signature warmth.
- Butter (2 tbsp): Adds a silky richness and helps sauté the aromatics.
- Chopped onion (1/4 cup): Offers sweetness and a gentle bite to balance the flavors.
- Garlic cloves, minced (2): Infuses the soup with a warm, aromatic foundation.
- Ground cumin (1 tsp): Introduces a subtle earthiness and depth, enhancing the chili notes.
- Chicken bone broth (4 cups): Provides a flavorful, nourishing base full of umami.
- Salt and pepper, to taste: Essential seasonings that lift every layer of flavor.
- Boneless skinless chicken (1 1/2 lb): Cut into bite-sized pieces, it makes the soup hearty and protein-packed.
- Cream cheese (8 ounces): Adds luscious creaminess and a tangy note for balance.
- Shredded cheddar cheese (1 1/2 cups): Melts beautifully into the broth, offering sharpness and depth.
- Cheddar or pepper jack sandwich slices (8 slices): Used for broiling on top, these create a delicious, bubbly crust that’s pure comfort.
How to Make Chile Relleno Soup with Cheddar and Cream Cheese Recipe
Step 1: Roast the Poblano Peppers
Start by roasting the poblano peppers until their skins are beautifully charred and blistered. You can do this over an open flame on a gas stove or under a broiler set high, turning frequently so every side is evenly roasted. This charring adds that unforgettable smoky flavor that makes the soup sing.
Step 2: Peel and Chop Peppers
Once roasted, place the peppers in a bowl and cover them with plastic wrap to let them steam and cool down. This step helps loosen the skins so you can rub off as much as possible. After peeling, remove the seeds carefully, then finely chop the peppers using a food processor or blender and set aside for later.
Step 3: Sauté Aromatics
In a large saucepan, melt the butter over medium heat. Toss in the chopped onion and sauté, stirring often, until translucent and soft, about 5 minutes. Then add the minced garlic, ground cumin, and the chopped poblano peppers. Stir this fragrant mixture for another minute or so—this is where the flavors really start building.
Step 4: Add Broth and Chicken
Pour in the chicken bone broth and season with salt and pepper to your taste. Bring everything to a boil, then reduce the heat to a gentle simmer. Add the chicken pieces and cook until they’re completely done and tender, around 10 minutes. This step infuses the soup with rich protein and keeps it hearty.
Step 5: Blend Cheese and Broth
Using the same food processor where you blended the poblanos, combine the cream cheese, shredded cheddar cheese, and about 1 cup of the hot broth from the soup (avoiding the chicken pieces). Blend until perfectly smooth and creamy. Stir this luscious cheese mixture back into the soup for that signature velvety texture and tangy cheddar goodness.
Step 6: Broil with Cheese
Preheat your broiler. Ladle the soup into individual ovenproof bowls, then place one slice of cheddar or pepper jack cheese on top of each bowl. Pop them under the broiler about 6 inches from the heat source and watch closely as the cheese melts, bubbles, and turns beautifully golden brown, creating a delightful crust on top of this creamy soup.
How to Serve Chile Relleno Soup with Cheddar and Cream Cheese Recipe
Garnishes
Enhance each bowl with fresh garnishes to bring out even more flavor and texture contrasts. Consider sprinkling chopped fresh cilantro, a dollop of sour cream, or a few slices of ripe avocado. A squeeze of fresh lime juice can brighten the creamy richness and add a zesty lift. Even a handful of crushed tortilla chips or toasted pepitas gives a satisfying crunch that pairs perfectly with the silky soup.
Side Dishes
This soup shines as a main dish, but pairing it with the right sides elevates the experience. Warm, crusty bread or soft corn tortillas are perfect for dipping into the cheesy broth. A crisp green salad with a light vinaigrette balances the richness, while Mexican street corn (elote) or a simple side of black beans adds texture and complementary tastes.
Creative Ways to Present
Serve this soup in charming ovenproof ramekins or mini Dutch ovens for a rustic touch, perfect for dinner parties. For a playful twist, use hollowed-out mini bell peppers or even poblano halves as edible bowls before broiling the cheese topping. Presentation can turn a weeknight meal into an event everyone will remember!
Make Ahead and Storage
Storing Leftovers
After enjoying your Chile Relleno Soup with Cheddar and Cream Cheese Recipe, let any leftovers cool to room temperature before storing them in airtight containers in the refrigerator. The soup will stay fresh for up to 3 days. Keep in mind that the cheese topping is best added fresh when reheating to maintain its delightful texture.
Freezing
This soup can be frozen, but for best results, freeze it without the cheese topping. Store it in tightly sealed, freezer-safe containers for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating gently on the stove, then add fresh cheese slices and broil as originally instructed.
Reheating
To bring your soup back to life, warm it slowly in a saucepan over medium-low heat, stirring occasionally to prevent burning. Once heated through, ladle it into oven-safe bowls, add fresh cheese slices on top, and place under a hot broiler for just a few minutes until bubbly and golden.
FAQs
Can I use different peppers if I don’t have poblanos?
Absolutely! While poblanos provide a perfect balance of mild heat and earthiness, you can substitute with Anaheim or even mild jalapeños for a slightly different flavor profile. Just adjust roasting time to avoid burning thinner-skinned peppers.
Is it necessary to use bone broth in this recipe?
Bone broth adds incredible depth and richness, but if you don’t have it on hand, good-quality chicken broth or stock works as well. Just keep in mind the flavor might be a bit lighter without the collagen and minerals from the bones.
Can I make this soup vegetarian?
Yes! Simply replace the chicken with hearty vegetables like mushrooms or zucchini and use vegetable broth instead of chicken bone broth. The cream cheese and cheddar still create that satisfying creamy texture you’re after.
What can I use if I don’t have a food processor?
If you don’t have a food processor, finely chop the roasted peppers by hand and mash the cream cheese and cheddar finely before stirring them into warm broth. It might be a bit chunkier, but it will still taste fantastic.
How spicy is this Chile Relleno Soup with Cheddar and Cream Cheese Recipe?
This soup offers gentle heat thanks to the poblano peppers, which are generally mild. If you prefer more spice, feel free to add a pinch of cayenne or a diced jalapeño along with the aromatics to crank up the kick.
Final Thoughts
There is something truly uplifting about a bowl of warm, cheesy Chile Relleno Soup with Cheddar and Cream Cheese Recipe that brings comfort and joy in every spoonful. Once you roast those peppers and blend in the creamy cheeses, you’ll wonder how you ever lived without this recipe in your rotation. It’s perfect for family dinners, casual get-togethers, or anytime you want a bowl full of flavorful love. Give it a try and watch it quickly become a cherished favorite around your table.
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Chile Relleno Soup with Cheddar and Cream Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
Chile Relleno Soup is a comforting and flavorful Mexican-inspired dish featuring roasted poblano peppers, tender chicken, and a rich blend of cheddar and cream cheese. This creamy soup combines smoky roasted peppers with aromatic spices and hearty chicken, finished with a broiled cheesy topping for an indulgent touch, perfect for a cozy meal any day.
Ingredients
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
Cheese
- 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, either over an open flame on a gas stove or under a broiler set to high, turning frequently to evenly char all sides.
- Peel and Chop Peppers: Place the roasted peppers in a bowl and cover with plastic wrap. Let them cool, then carefully rub off as much skin as possible. Remove 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 sauté, stirring frequently, until translucent, about 5 minutes. Add the minced garlic, ground cumin, and chopped poblano peppers, stirring for about 1 minute until fragrant.
- Add Broth and Chicken: Stir 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: Using the same food processor, add cream cheese, shredded cheddar cheese, and about 1 cup of hot broth from the soup (avoiding chicken pieces). Blend until smooth, then stir this creamy cheese mixture back into the soup.
- 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 bowls under the broiler about 6 inches from the heat source and broil until cheese is melted, bubbly, and slightly browned, about 3-5 minutes.
Notes
- Use gloves when handling roasted poblanos to avoid skin irritation from the pepper oils.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken.
- You can roast the poblanos a day in advance for convenience.
- Adjust the spiciness by choosing mild or hotter peppers depending on preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
