Chili Relleno Soup

by

Sharing is caring!

Creamy, cheesy, and smoky—this soup transforms a classic Mexican favorite into pure comfort in a bowl.

This Chili Relleno Soup delivers all the flavor of the traditional dish in a cozy, spoonable format. Roasted poblano peppers bring a bold, smoky base, while cream cheese and melted cheddar add velvety richness. Tender chicken makes it hearty enough for a meal, and the final broiled cheese topping gives it that irresistible chile relleno finish. Whether you’re looking for comfort on a cold day or a creative spin on Mexican flavors, this soup is the perfect cozy indulgence.

Why You’ll Love This

  • Inspired by a classic dish – Captures the bold flavors of traditional chile rellenos in a comforting soup form.

  • Creamy, cheesy, and indulgent – The trifecta of cream cheese, cheddar, and pepper jack delivers unbeatable richness.

  • Hearty and filling – Loaded with chicken, it’s a full meal in a bowl.

  • Easy to customize – Adjust the heat, use rotisserie chicken, or make it vegetarian with beans or potatoes.

  • Perfect for cold weather – This soup is the ultimate warm-up with every creamy, smoky bite.

Ingredients

  • 5 poblano peppers

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • 1 medium sweet onion, diced

  • 3 cloves garlic, minced

  • 1 teaspoon cumin

  • 5 cups low-sodium chicken broth

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 cups cooked, chopped or shredded chicken breast

  • 8 ounces cream cheese, softened and cubed

  • 2 1/2 cups shredded cheddar cheese, divided

  • 1 cup shredded pepper jack cheese

  • Fresh chopped cilantro, for garnish

Instructions

Step 1:
Roast poblano peppers under the broiler or over an open flame until blackened and blistered. Transfer to a plastic bag or covered bowl to steam. Once cooled, peel off the skins, remove seeds, and finely chop.

Step 2:
In a large pot, melt butter and olive oil over medium heat. Add diced onion and sauté until soft, about 3 minutes. Add garlic and cumin; cook for 20 seconds until fragrant. Stir in chopped roasted poblanos.

Step 3:
Pour in chicken broth, salt, and pepper. Bring to a boil, then reduce heat to a simmer.

Step 4:
Add chicken and cream cheese, stirring until melted and smooth. Slowly whisk in 2 cups of cheddar cheese until fully incorporated.

Step 5:
Divide soup into oven-safe bowls. Top each with remaining 1/4 cup cheddar and pepper jack cheese. Broil until cheese is bubbly and golden.

Step 6:
Garnish with chopped cilantro and serve warm.

Tips / Storage / FAQs

Expert Tips:

  • Roast poblanos until skins are deeply blistered for maximum flavor.

  • Let the soup rest for 5–10 minutes after cooking for a thicker, deeper flavor.

  • Use room-temperature, cubed cream cheese for smooth melting.

  • Broil cheese topping just before serving for that classic chile relleno finish.

Storage:

  • Refrigerate in airtight containers for up to 3 days.

  • Reheat gently on the stovetop with a splash of broth or milk to maintain consistency.

  • Freezing is possible, though texture may slightly change due to dairy.

FAQs:

  • Can I make this vegetarian?
    Yes—swap chicken for beans or roasted veggies and use vegetable broth.

  • Can I use canned green chiles?
    You can, but fresh-roasted poblanos provide superior flavor.

  • Will the soup thicken over time?
    Yes, it naturally thickens as it sits—reheat with added liquid if needed.

  • Is it spicy?
    Mild to medium. Adjust heat with more or less pepper jack or add jalapeños.

  • Best sides?
    Warm tortillas, crusty bread, or tortilla chips make great accompaniments.

Final Thoughts

Chili Relleno Soup is a delicious fusion of smoky roasted peppers, melty cheese, and creamy broth. Inspired by the classic dish but served in a spoonable, soul-warming form, it’s sure to become a favorite in your winter rotation. Whether topped with bubbling cheese or customized with your favorite garnishes, this soup is a cozy, crave-worthy meal from start to finish.

Chili Relleno Soup

This creamy Chili Relleno Soup is loaded with roasted poblano peppers, tender chicken, and melted cheese. A cozy, flavorful twist on the classic Mexican favorite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 5
Course: Soup
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 5 poblano peppers
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium sweet onion diced
  • 3 cloves garlic minced
  • 1 teaspoon cumin
  • 5 cups low-sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked chopped or shredded chicken breast
  • 8 ounces cream cheese softened and cubed
  • 2 1/2 cups shredded cheddar cheese divided
  • 1 cup shredded pepper jack cheese
  • Fresh chopped cilantro for garnish

Method
 

Step 1:
  1. Roast poblano peppers under the broiler or over an open flame until blackened and blistered. Transfer to a plastic bag or covered bowl to steam. Once cooled, peel off the skins, remove seeds, and finely chop.
Step 2:
  1. In a large pot, melt butter and olive oil over medium heat. Add diced onion and sauté until soft, about 3 minutes. Add garlic and cumin; cook for 20 seconds until fragrant. Stir in chopped roasted poblanos.
Step 3:
  1. Pour in chicken broth, salt, and pepper. Bring to a boil, then reduce heat to a simmer.
Step 4:
  1. Add chicken and cream cheese, stirring until melted and smooth. Slowly whisk in 2 cups of cheddar cheese until fully incorporated.
Step 5:
  1. Divide soup into oven-safe bowls. Top each with remaining 1/4 cup cheddar and pepper jack cheese. Broil until cheese is bubbly and golden.
Step 6:
  1. Garnish with chopped cilantro and serve warm.

Notes

Roast poblanos until skins are deeply blistered for maximum flavor.
Let the soup rest for 5–10 minutes after cooking for a thicker, deeper flavor.
Use room-temperature, cubed cream cheese for smooth melting.
Broil cheese topping just before serving for that classic chile relleno finish.