Description
Craving something warm, cheesy, and soul-satisfying? This Chile Relleno Soup transforms the iconic Mexican dish into a creamy, comforting bowl perfect for cold nights or casual dinners. With roasted poblano peppers, tender shredded chicken, and a blend of cheddar and cream cheese, every spoonful is rich with bold, smoky flavor. Ideal for quick dinner ideas, cozy lunch prep, or as a delicious twist on traditional soup recipes. Great for anyone searching “easy dinner,” “comfort food,” or “weeknight soup ideas.”
Ingredients
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, diced
3 cloves garlic, minced
4 poblano peppers, roasted, peeled, and chopped
4 cups chicken broth
8 ounces cream cheese
1 cup heavy cream
2 cups cooked chicken, shredded
2 cups cheddar cheese, shredded
1 teaspoon ground cumin
Salt to taste
Black pepper to taste
Instructions
1. Roast the poblano peppers under a broiler until charred. Cover to steam, then peel, deseed, and chop.
2. In a large pot, heat olive oil and butter. Add diced onion and sauté until translucent.
3. Stir in garlic and chopped poblanos. Cook for 2 minutes.
4. Add chicken broth and bring to a simmer. Stir in cream cheese until melted.
5. Pour in heavy cream and let it gently simmer for 5 minutes.
6. Add shredded chicken and cheddar cheese, stirring until melted and smooth.
7. Season with cumin, salt, and pepper to taste. Serve hot.
Notes
For a spicier twist, add one roasted jalapeño along with the poblanos.
To thicken the soup even more, blend 1 cup of the mixture and stir it back in.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 3g
- Sodium: 680mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 105mg
Keywords: chile relleno soup, creamy soup recipe, comfort food, roasted pepper soup, chicken cheese soup