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.
Table of Contents
Why You’ll Love This
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Inspired by a classic dish – Captures the bold flavors of traditional chile rellenos in a comforting soup form.
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Creamy, cheesy, and indulgent – The trifecta of cream cheese, cheddar, and pepper jack delivers unbeatable richness.
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Hearty and filling – Loaded with chicken, it's a full meal in a bowl.
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Easy to customize – Adjust the heat, use rotisserie chicken, or make it vegetarian with beans or potatoes.
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Perfect for cold weather – This soup is the ultimate warm-up with every creamy, smoky bite.
Ingredients
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5 poblano peppers
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2 tablespoons butter
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1 tablespoon olive oil
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1 medium sweet onion, diced
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3 cloves garlic, minced
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1 teaspoon cumin
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5 cups low-sodium chicken broth
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 cups cooked, chopped or shredded chicken breast
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8 ounces cream cheese, softened and cubed
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2 1/2 cups shredded cheddar cheese, divided
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1 cup shredded pepper jack cheese
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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:
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Roast poblanos until skins are deeply blistered for maximum flavor.
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Let the soup rest for 5–10 minutes after cooking for a thicker, deeper flavor.
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Use room-temperature, cubed cream cheese for smooth melting.
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Broil cheese topping just before serving for that classic chile relleno finish.
Storage:
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Refrigerate in airtight containers for up to 3 days.
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Reheat gently on the stovetop with a splash of broth or milk to maintain consistency.
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Freezing is possible, though texture may slightly change due to dairy.
FAQs:
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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
Ingredients
Method
- 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.
- 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.
- Pour in chicken broth, salt, and pepper. Bring to a boil, then reduce heat to a simmer.
- Add chicken and cream cheese, stirring until melted and smooth. Slowly whisk in 2 cups of cheddar cheese until fully incorporated.
- 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.
- Garnish with chopped cilantro and serve warm.
Notes
