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There’s something undeniably comforting about a bowl of soup, especially on chilly evenings when the need for warmth and flavor intertwines. I recently discovered the delightful magic of Chile Relleno Soup, a creamy concoction that beautifully marries the bold essence of roasted poblano peppers with tender chicken and rich, gooey cheese. As I sat down to enjoy this indulgent dish, I was transported to the vibrant streets of Mexico, where these flavors shine brightly.

In just a few simple steps, this low-carb gem transforms weeknight dinners from mundane to extraordinary, all while satisfying those pesky comfort food cravings. Picture yourself spooning this hearty soup, feeling every bit of its smoky aroma and velvety texture wrap around you like a warm hug. Whether you’re a busy chef looking for quick meals or someone yearning for home-cooked goodness, this Chile Relleno Soup is your new go-to recipe—easy to prepare, full of flavor, and sure to impress!

Why is Chile Relleno Soup a Must-Try?

Comforting Warmth: This recipe captures the essence of home, providing a cozy experience that warms your soul.
Low-Carb Delight: Perfect for those watching their carbs, this soup allows you to enjoy indulgent flavors without guilt.
Simple Preparation: Just a few straightforward steps make it easy to whip up on busy weeknights.
Flavor Explosion: The combination of roasted poblanos, tender chicken, and melted cheese creates a symphony of taste that’s irresistible.
Versatile Option: Whether you prefer it mild or with a kick, you can easily customize the spice level to your liking.
Crowd-Pleasing Comfort: Perfect for family gatherings or dinner parties, this soup is sure to impress your guests and impressively stand out as a unique offering. Equipped with delightful suggestions like serving with crusty bread or tortilla chips, it’s the ideal dish for sharing!

Chile Relleno Soup Ingredients

• To create this comforting dish, gather the following ingredients to bring your Chile Relleno Soup to life!

For the Soup Base

Poblano Peppers – These peppers provide a smoky depth and signature flavor; feel free to substitute with Anaheim peppers or bell peppers for a milder taste.
Butter – Essential for sautéing aromatic vegetables, adding rich flavor to the base.
Chopped Onion – Adds a sweet and savory depth; yellow onion is recommended for the best results.
Garlic – Infuses the soup with aromatic richness; freshly minced garlic works best.
Ground Cumin – A key spice that enhances the soup’s flavor with its warm earthiness, vital for creating depth.
Chicken Bone Broth – Forms a hearty, savory liquid base; use vegetable broth for a vegetarian version.
Salt and Pepper – Season to taste, as they help to harmonize all the delicious flavors in the dish.

For the Protein

Boneless, Skinless Chicken – Adds protein and a satisfying bite; both chicken thighs and breasts work great, and using precooked chicken can save time!

For the Creamy Texture

Cream Cheese – Contributes creamy richness and helps to thicken the soup; sour cream is a good substitute if you prefer a tangy flavor.
Shredded Cheddar Cheese – Delivers melty goodness; swapping in pepper jack cheese gives a spicy twist!
Thin Cheese Slices – Cheddar or pepper jack melts beautifully on top, creating that extra cheesy layer everyone loves.

Now that you have your ingredients ready, you’re one step closer to indulging in the luxurious embrace of your homemade Chile Relleno Soup!

How to Make Chile Relleno Soup

Roast Poblano Peppers: Begin by charring the poblano peppers over an open flame or under a broiler until the skin is blistered and blackened. Once done, cover them to steam and cool, making it easier to peel, seed, and chop.
Sauté Aromatics: In a large saucepan, melt butter over medium heat. Add chopped onion and sauté until they become translucent, about 5 minutes. Stir in minced garlic and ground cumin, letting the mixture cook for another minute until aromatic.
Combine Ingredients: Now, add your chopped roasted poblano peppers to the saucepan. Pour in chicken bone broth, season with salt and pepper, then bring everything to a gentle boil, allowing the flavors to meld beautifully.
Add Chicken: Once boiling, reduce the heat to a simmer and add your boneless, skinless chicken pieces. Cook until the chicken reaches a safe internal temperature, about 10 minutes, ensuring it is tender.
Blend Creamy Base: In a food processor, blend the cream cheese, shredded cheddar, and about 1 cup of hot broth until smooth and creamy. Return this luscious mixture back to the soup, stirring gently to combine.
Broil Cheese: Preheat your broiler. Divide the soup into oven-safe bowls, place a slice of cheese on top of each bowl, and broil until the cheese is melted and bubbly, creating an enticing golden layer of deliciousness.

Optional: Garnish with fresh cilantro for an added burst of flavor.
Exact quantities are listed in the recipe card below.

Make Ahead Options

These Chile Relleno Soup preparations are perfect for busy cooks who crave a homemade meal without the last-minute rush! You can roast the poblano peppers and sauté the aromatics up to 24 hours in advance—store them in an airtight container in the refrigerator to maintain their flavor. The soup base can also be prepared and refrigerated for up to 3 days; simply reheat it on the stove. When you’re ready to enjoy your delicious creation, add in the chicken, blend the creamy base, and finish with the cheesy broil, ensuring the soup remains just as comforting and rich as the day you made it!

Expert Tips for Chile Relleno Soup

Perfectly Charred Peppers: Always char the peppers well; this enhances the smoky flavor essential to your Chile Relleno Soup.
For Milder Flavor: Be sure to remove all seeds from the poblanos if you prefer a milder soup; this ensures that the dish remains accessible for everyone.
Time-Saving Trick: Use rotisserie chicken to skip the cooking step, making this dish even quicker to prepare on a busy weeknight.
Creaminess Factor: When freezing leftovers, add a splash of milk upon reheating; this helps restore the creaminess lost during freezing.
Easy Vegetarian Option: To make a vegetarian Chile Relleno Soup, substitute chicken with black beans and use vegetable broth for a delicious alternative.

How to Store and Freeze Chile Relleno Soup

Fridge: Store your Chile Relleno Soup in an airtight container for up to 3 days. To reheat, gently warm it on the stove over medium heat, stirring frequently.
Freezer: You can freeze the soup for up to 3 months. Ensure it’s in a freezer-safe container, leaving some space for expansion.
Thawing: When ready to enjoy, thaw in the refrigerator overnight before reheating. If the texture changes after freezing, add a splash of chicken broth or milk while warming to restore creaminess.
Reheating: Reheat gently on the stove or in the microwave, ensuring it’s heated thoroughly before serving. Enjoy your comforting bowl of Chile Relleno Soup anytime!

What to Serve with Chile Relleno Soup?

Cozy up your dinner table with delightful pairings that enhance the warmth of this creamy soup.

Crusty Bread: Perfect for dipping, a warm loaf adds a rustic touch that complements the soup’s richness.
Tortilla Chips: Their crunch alongside the smooth soup provides a great texture contrast, making each bite exciting.
Fresh Salad: A light, citrusy salad brings brightness, balancing the richness of the soup while adding freshness.
Cheesy Quesadillas: Pairing it with gooey quesadillas not only boosts cheese levels but offers a comforting bite full of flavor.
Avocado Slices: Creamy avocados enhance the soup’s texture, adding a delightful twist to each spoonful.
Margaritas: A refreshing cocktail, their tangy flavor complements the smoky notes of the soup, elevating your dining experience.
Lime Wedges: A squeeze of fresh lime juice offers a zesty finish that awakens the flavors and brightens up every bowl.
Homemade Pico de Gallo: The fresh tomatoes and cilantro in pico de gallo provide a burst of freshness, enhancing the soup’s Mexican roots.
Coconut Flan: For a sweet ending, flan’s creamy texture and caramel flavor are the perfect contrast to this savory comfort food.

Chile Relleno Soup Variations

Feel free to get creative and customize your Chile Relleno Soup to match your taste preferences!

Spicy Kick: Add diced jalapeño or serrano peppers during the sautéing step for an extra layer of heat. Your taste buds will thank you for the invigorating zing!
Vegetarian Delight: Swap chicken for black beans and introduce seasonal vegetables like corn or zucchini to make a hearty vegetarian version that’s rich in flavor and nutrients.
Herb Infusion: Stir in fresh cilantro or a sprinkle of fresh oregano before serving to brighten the flavors and add a touch of freshness to the bowl.
Creamy Vegan Option: Use cashew cream in place of cream cheese to achieve that creamy texture without dairy. With a hint of nutritional yeast, you’ll get that cheesy essence too!
Cheese Lovers: Mix in crumbled queso fresco along with the cream cheese for an even more indulgent and creamy consistency that cheese enthusiasts will adore.
Brothy Goodness: For a lighter version, simply reduce the amount of cream cheese and focus on enhancing the broth’s depth. This results in a soup that’s equally flavorful but lighter on creaminess.
Seasonal Twist: Incorporate butternut squash or sweet potatoes into the broth for a naturally sweet flavor contrast while enriching the soup’s texture during the cooler months.
Zesty Citrus: A squeeze of fresh lime juice right before serving can elevate the soup, adding a bright note that beautifully contrasts the richness. Your first taste will evoke sunshine!

Chile Relleno Soup Recipe FAQs

What are the best poblano peppers to use for this soup?
Absolutely! Look for poblano peppers that are firm and glossy without any dark spots. These should be deep green and slightly wrinkled, which indicates ripeness. If they’re too soft or have dark spots all over, they may not be fresh. For a milder flavor, you can substitute with Anaheim peppers or bell peppers.

How should I store leftovers of Chile Relleno Soup?
This delicious soup can be stored in the refrigerator for up to 3 days. Make sure to place it in an airtight container to keep it fresh. When you’re ready to enjoy it again, reheat gently on the stove over medium heat, stirring regularly to prevent sticking.

Can I freeze Chile Relleno Soup?
Yes! You can freeze this soup for up to 3 months. Just pour it into a freezer-safe container, leaving room for expansion. When you’re ready to enjoy it, thaw it in the refrigerator overnight. If the texture seems off after freezing, simply add a splash of chicken broth or milk while reheating to bring back that creamy consistency.

What if my soup is too thick after cooking?
Very common! If your soup turns out thicker than you’d like, simply add a little more chicken broth or water until it reaches your desired consistency. Stir it in gradually and bring the soup to a gentle simmer to incorporate the additional liquid smoothly.

Is Chile Relleno Soup safe for people with dairy allergies?
If you or someone you’re serving has a dairy allergy, I recommend substituting the cream cheese and shredded cheese with dairy-free alternatives. Plant-based cream cheese and vegan cheese made from nuts or soy can work beautifully in this recipe while still delivering a creamy texture.

Can I customize the spice level in Chile Relleno Soup?
Of course! If you prefer a spicier kick, consider adding chopped jalapeño or serrano peppers while sautéing the onions and garlic. This adds a nice level of heat right from the start. Taste as you go; the more the merrier!