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.
