Chile Relleno Soup Recipe
This roasted poblano chicken soup is a creamy, cheesy, and flavorful dish with a subtle smoky kick. Tender chicken simmers in a rich broth infused with roasted poblanos, garlic, and cumin. Blended cream cheese and cheddar make it extra smooth and indulgent. Topped with melted cheese, it’s a comforting and satisfying meal!
Ingredients
- 4 medium poblano peppers
- 2 tablespoons butter
- 1/4 cup 40g chopped onion
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 4 cups 946g chicken bone broth
- Salt and pepper to taste
- 1 1/2 pounds 454g boneless, skinless chicken (thighs or breasts), cut into 1/2-inch pieces
- 8 ounces 227g cream cheese
- 1 1/2 cups 396g shredded cheddar cheese
- 8 thin slices 3/4 ounce each of cheddar or pepper jack cheese
Instructions
Roast the Poblanos
- Char the poblano peppers over an open flame or under a broiler until blistered. Place them in a bowl, cover with plastic wrap, and let them cool. Once cooled, rub off the skin, remove the seeds, and finely chop them in a food processor. Set aside.
Sauté the Aromatics
- In a large saucepan over medium heat, melt the butter. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic, cumin, and roasted poblanos, cooking until fragrant, about 1 minute.
Simmer the Soup
- Pour in the chicken broth, season with salt and pepper, and bring to a boil. Reduce the heat to a simmer, add the chicken, and cook until fully done, about 10 minutes.
Blend the Cheese Mixture
- In the same blender or food processor used for the poblanos, combine the cream cheese, shredded cheddar, and 1 cup of hot broth (avoiding the chicken). Blend until smooth, then stir the mixture back into the soup.
Broil the Cheese Topping
- Preheat the broiler. Ladle the soup into ovenproof bowls, top each with a slice of cheese, and broil about 6 inches from the heat until the cheese is melted and bubbly. Serve hot and enjoy!
Notes
- Roast Thoroughly: Ensure peppers are blistered all over for easy peeling.
- Customize Thickness: Reduce broth or add cream cheese for a thicker soup.
- Control Spice: Stick to poblanos for mild heat or add spicier peppers for more kick.
- Prep Ahead: Roast and peel peppers a day in advance to save time.