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If you love the bold, cheesy flavors of classic chile relleno, this Chile Relleno Soup is about to become your new favorite comfort dish.
This rich, creamy soup transforms the traditional stuffed pepper into an easy, one-pot meal loaded with roasted poblano peppers, melty cheese, and tender chicken. It’s hearty, satisfying, and packed with smoky, slightly spicy flavor in every spoonful.
Perfect for cozy nights, this soup delivers all the goodness of chile relleno—without the frying or extra effort.
💚 Why You’ll Love This Recipe
- 🧀 Ultra creamy and cheesy
- 🌶️ Smoky roasted poblano flavor
- 🍗 Hearty and protein-packed
- 🥣 Comfort food in a bowl
- ⏱️ Easier than traditional chile relleno
🛒 Ingredients Overview
This soup uses classic chile relleno ingredients with a comforting twist:
- Poblano peppers (roasted for smoky flavor)
- Butter & olive oil
- Onion & garlic
- Chicken broth
- Cooked chicken breast (shredded or diced)
- Cream cheese (for richness)
- Cheddar cheese & pepper jack cheese
- Cumin, salt & pepper
- Fresh cilantro (for garnish)
🔥 How to Roast Poblano Peppers
Roasting the peppers is key to unlocking deep flavor:
- Place peppers under a broiler or over an open flame.
- Turn until the skin is charred and blistered.
- Transfer to a sealed bag and let steam.
- Peel off the skin, remove seeds, and chop finely.
This step gives the soup its signature smoky depth.
🍳 How to Make Chile Relleno Soup
1. Sauté the aromatics
In a large pot, heat butter and olive oil over medium heat.
Add diced onion and cook until softened (about 3 minutes).
Stir in garlic and cumin and cook briefly until fragrant.
2. Add roasted peppers
Stir in the chopped poblano peppers and cook for another minute.
3. Add broth
Pour in chicken broth, salt, and pepper.
Bring to a boil, then reduce to a gentle simmer.
4. Add chicken
Stir in the cooked shredded chicken.
5. Make it creamy
Add cream cheese and shredded cheddar cheese.
Whisk until fully melted and smooth.
6. Finish with cheese topping
Ladle soup into bowls, then top with remaining cheddar and pepper jack cheese.
Place under the broiler until melted and bubbly.
7. Garnish & serve
Top with fresh chopped cilantro and serve hot.
🍽️ Serving Suggestions
This soup pairs perfectly with:
- 🌮 Crushed tortilla chips
- 🫓 Corn tortillas
- 🍚 Cilantro lime rice
- 🥗 Light side salad
💡 Tips & Variations
- 🌶️ Adjust heat: Remove seeds for milder flavor
- 🥑 Add toppings like avocado or sour cream
- 🌽 Make it vegetarian: swap chicken for beans & corn
- 🧀 Use freshly shredded cheese for best melting
🧊 Storage & Reheating
❄️ Storage
Store in an airtight container in the fridge for up to 3 days.
🔥 Reheating
Reheat gently on the stovetop—avoid boiling to prevent the cheese from separating.
⚠️ Freezing
Not recommended, as the texture may become grainy.
🧡 Final Thoughts
This Chile Relleno Soup is everything you want in a comfort meal—creamy, cheesy, smoky, and deeply satisfying. It’s a simple way to enjoy the classic flavors of chile relleno in a cozy, spoonable form.
Once you try it, it’s guaranteed to become a regular in your dinner rotation!
Chile Relleno Soup with Chicken (Just Recipe)
🛒 Ingredients
- 5 poblano peppers
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp cumin
- 5 cups chicken broth (low sodium)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups cooked chicken (shredded or chopped)
- 8 oz cream cheese, softened
- 2 1/2 cups shredded cheddar cheese (divided)
- 1 cup shredded pepper jack cheese
- Fresh cilantro (for garnish)
🍳 Instructions
- Roast the peppers
Roast poblano peppers under a broiler or over an open flame until charred.
Place in a sealed bag to steam, then peel off the skin, remove seeds, and chop finely. - Sauté aromatics
In a large pot, heat butter and olive oil over medium heat.
Add onion and cook until softened (about 3 minutes).
Stir in garlic and cumin and cook briefly. - Add peppers & broth
Add chopped poblanos, then pour in chicken broth, salt, and pepper.
Bring to a boil, then reduce to a gentle simmer. - Add chicken
Stir in the cooked chicken. - Make it creamy
Add cream cheese and 2 cups cheddar cheese.
Whisk until melted and smooth. - Broil topping
Ladle soup into bowls.
Top with remaining cheddar and pepper jack cheese.
Broil until melted and bubbly. - Serve
Garnish with fresh cilantro and serve hot.
