Creamy Chile Relleno Soup
A comforting and flavorful soup combining smoky roasted poblanos, tender shredded chicken, and a cheesy broth, perfect for weeknight dinners or gatherings.
Ingredients
Key Ingredients
- 4 pieces roasted poblano peppers charred, peeled, seeded, and roughly chopped
- 2 cups cooked shredded chicken rotisserie chicken works great
- 1 cup shredded cheddar cheese sharp or mild depending on preference
- 4 cups chicken broth low-sodium if you’ll adjust seasoning yourself
- 1 cup heavy cream substitute whole milk for a lighter version
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- to taste salt and black pepper
- for garnish fresh cilantro
Instructions
Preparation
- Char the peppers on a gas flame or under a broiler until the skins are blackened. Place in a bowl covered with plastic wrap or a towel for 10 minutes, then peel off skins, remove seeds, and roughly chop.
- In a large pot over medium heat, add a tablespoon of oil and sauté the chopped onion until translucent, about 4–5 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
- Stir in the chopped roasted poblanos and shredded chicken. Coat everything in the aromatics for a minute.
- Pour in the chicken broth and bring to a gentle simmer. Let it cook 10–12 minutes so flavors meld.
Finishing Touches
- Reduce heat to low. Stir in the heavy cream, then add the shredded cheddar a handful at a time, stirring until melted and smooth. Avoid boiling after adding dairy to keep the texture silky.
- Add ground cumin, salt, and pepper to taste. Ladle into bowls and garnish with chopped fresh cilantro.
Notes
This soup can be customized: swap Monterrey Jack or pepper jack for cheddar, or for a vegetarian base, replace chicken with white beans and use vegetable broth instead. Store in an airtight container for 3–4 days in the fridge, or freeze for up to 3 months without cilantro.