Description
This Chile Relleno Soup is a rich and flavorful Mexican-inspired dish featuring roasted poblano peppers, tender chicken, and a creamy blend of cheeses. Roasting the poblanos imparts a smoky depth, while the combination of cream cheese and sharp cheddar adds luscious creaminess. Finished with a broiled cheese topping, this comforting soup is perfect for a hearty meal that serves eight.
Ingredients
Peppers and Soup Base
- 4 medium poblano peppers
- 2 tbsp butter
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 4 cups chicken bone broth
- Salt and pepper, to taste
Chicken and Cheese
- 1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1/2 inch pieces
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, about 3/4 ounce each)
Instructions
- Roast Poblanos: Roast the poblano peppers over an open flame or under a high broiler until their skins are charred and blistered on all sides. This imparts a smoky aroma essential to the soup’s flavor.
- Prepare Poblanos: Place the roasted peppers in a bowl and cover with plastic wrap. Let them cool, then peel off as much of the skin as possible. Remove the seeds, then finely chop the peppers using a food processor or blender. Set aside.
- Sauté Aromatics: In a large saucepan over medium heat, melt the butter. Add the chopped onion and cook, stirring frequently, until translucent, about 5 minutes. Add the minced garlic, ground cumin, and chopped poblanos; stir and cook until fragrant, about 1 minute.
- Simmer Chicken Soup: Pour in the chicken bone broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer. Add the chicken pieces and cook until fully cooked through, approximately 10 minutes.
- Blend Cheese Mixture: In the same blender or food processor used for the poblanos, add the cream cheese and shredded cheddar cheese. Add about 1 cup of hot broth from the soup (avoid including any chicken pieces). Blend until smooth and creamy, then stir this cheese mixture back into the soup pot.
- Broil Cheese Topping: Preheat your broiler. Ladle the soup into individual ovenproof bowls, then place a slice of cheddar or pepper jack cheese on top of each bowl. Place the bowls under the broiler about 6 inches from the heat and broil until the cheese melts and becomes bubbly and lightly browned, about 2-3 minutes. Serve immediately.
Notes
- If you prefer a spicier kick, leave some seeds in the poblanos when chopping or add a pinch of cayenne pepper to the soup.
- For a smoother texture, strain the soup after adding the cheese mixture before serving.
- This soup can be made ahead and reheated; add the cheese topping just before serving for best results.
- Feel free to substitute bone broth with regular chicken broth if not available, though bone broth adds more depth.
- Use ovenproof bowls to safely broil the cheese topping without risk of cracking or breaking.
