Creamy Chile Relleno Soup Recipe: Comfort in Every Bowl

Discover the comforting flavors of Chile Relleno Soup with roasted poblanos and creamy goodness in every bowl.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 bowls

Course: Soups

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 pieces Poblano Peppers Roasted and chopped
2 tablespoons Butter For sautéing
1/4 cup Chopped Onion Sweet and savory flavor
2 cloves Garlic Minced
1 teaspoon Ground Cumin Adds earthy warmth
4 cups Chicken Bone Broth Savory base
to taste Salt
to taste Pepper

For the Protein

1.5 pounds Boneless, Skinless Chicken Cut into ½-inch pieces

For the Creamy Goodness

8 ounces Cream Cheese Adds creamy richness
1.5 cups Shredded Cheddar Cheese Melty goodness
2 slices Cheddar or Pepper Jack Cheese For topping

Equipment

large saucepan
Blender
broiler

Method

Step-by-Step Instructions

Begin by charring the poblano peppers until blackened, then cover to steam and peel.
Melt butter in a saucepan, sauté onion until translucent, then add garlic and cumin, cooking for a minute.
Add chopped peppers and chicken bone broth to the saucepan, season, and bring to a boil. Simmer with chicken until cooked through.
Blend cream cheese, cheddar cheese, and some broth until smooth, then stir back into the soup.
Heat through for another 5 minutes, ensuring flavors meld.
Top with cheese slices; broil until melted and bubbly.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 60mgCalcium: 250mgIron: 2mg

Notes

Roasting the peppers adds essential smoky flavor; adjust seasoning as desired while cooking. Best served fresh.

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