If you are craving a rich, cozy, and utterly flavorful soup, this Chile Relleno Soup with Cheddar and Cream Cheese Recipe will quickly become your new favorite. Imagine the smoky depth of roasted poblano peppers melding perfectly with tender chicken and a luscious cheesy blend of sharp cheddar and smooth cream cheese. Each spoonful delivers a delightful balance of warmth, creaminess, and a subtle kick, making this soup an irresistible comfort meal any time of the year.
Ingredients You’ll Need
The magic of this recipe lies in its simple yet carefully chosen ingredients that come together to create a soup that’s bursting with flavor and texture. Each component, from the roasted poblano peppers to the blend of cheeses, plays an essential role in crafting the richness and depth that make this Chile Relleno Soup with Cheddar and Cream Cheese Recipe so satisfying.
- 4 medium poblano peppers: Roasting these brings a smoky, mild heat essential for authentic flavor.
- 2 tbsp butter: Adds richness and helps sauté the aromatics to perfection.
- 1/4 cup chopped onion: Provides a sweet, savory base that deepens the soup’s flavor.
- 2 cloves garlic, minced: Infuses the broth with a fragrant, savory punch.
- 1 tsp ground cumin: Offers warm, earthy notes that complement the peppers beautifully.
- 4 cups chicken bone broth: Creates a nourishing, flavorful base for the soup.
- Salt and pepper to taste: Balances and enhances all the other flavors.
- 1 1/2 lb boneless skinless chicken (thighs or breasts), cut into 1/2 inch pieces: Adds hearty protein with tender juiciness.
- 8 ounces cream cheese: Brings a creamy texture and subtle tang that enriches the soup.
- 1 1/2 cups shredded cheddar cheese: Provides sharpness and gooey depth.
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each): Melts beautifully on top to give a bubbly, golden finish.
How to Make Chile Relleno Soup with Cheddar and Cream Cheese Recipe
Step 1: Roast the Poblano Peppers
Start by roasting the poblano peppers until their skins are blackened and blistered. You can do this over an open flame on a gas stove or under a high broiler, turning them frequently to ensure even charring all around. This roasting step is crucial as it unlocks the smoky flavor that defines the soup’s character.
Step 2: Peel and Chop Peppers
Once the peppers have cooled, cover them with plastic wrap to let the steam loosen their skins. Then gently rub off as much charred skin as possible. Remove the seeds to tame the heat and finely chop the peppers using a food processor or blender, setting this smoky base aside for later.
Step 3: Sauté Aromatics
In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes, stirring often to avoid browning. Stir in the minced garlic, ground cumin, and the chopped poblanos and cook for another minute. This step releases their fragrances, building a rich flavor foundation for the soup.
Step 4: Add Broth and Chicken
Pour in the chicken bone broth and season with salt and pepper. Bring the mixture to a boil before reducing to a simmer. Add the chicken pieces and cook until tender and fully cooked through, roughly 10 minutes. The broth soaks up the smoky and savory elements, infusing the chicken with flavor.
Step 5: Blend Cheese and Broth
Using the food processor, combine the cream cheese, shredded cheddar cheese, and about one cup of the hot broth from the soup (being careful to avoid the chicken). Blend until silky smooth. Stir this creamy cheese mixture back into the soup to create a velvety and indulgent texture that defines this Chile Relleno Soup with Cheddar and Cream Cheese Recipe.
Step 6: Broil with Cheese
Preheat your broiler. Ladle the soup into ovenproof bowls and top each serving with a slice of cheddar or pepper jack cheese. Place the bowls under the broiler about six inches from the heat source. Watch carefully and broil until the cheese is melted, bubbly, and golden brown, adding a lovely gooey finish that makes every bite irresistible.
How to Serve Chile Relleno Soup with Cheddar and Cream Cheese Recipe
Garnishes
A sprinkle of fresh cilantro, a dollop of sour cream, or even some sliced green onions provide fresh, bright accents that contrast beautifully with the soup’s creamy, smoky richness. For a touch of heat, add a few pickled jalapeño slices or a wedge of lime for squeezing over the top.
Side Dishes
This soup pairs perfectly with warm, crusty bread for dipping, or a side of simple Spanish rice for a filling, comforting meal. Light, zesty salads with citrus vinaigrette also make wonderful companions to balance out the richness.
Creative Ways to Present
Serve the soup in individual rustic bowls topped with melted cheese, or for a fun twist, try baking the soup in small ramekins with cheese broiled on top to create individual crunchy cheese lids. Garnish with diced avocado or chopped roasted peanuts for added texture and visual appeal.
Make Ahead and Storage
Storing Leftovers
Store leftover Chile Relleno Soup with Cheddar and Cream Cheese Recipe in an airtight container in the refrigerator for up to four days. The flavors often deepen overnight, making the soup even better the next day.
Freezing
This soup freezes well if you want to prepare in advance. Cool completely and store in freezer-safe containers for up to three months. Note that the texture of the cheese may change slightly, so it’s best to avoid freezing if possible for ultimate creaminess.
Reheating
Reheat gently over low heat on the stove or in the microwave, stirring occasionally to reincorporate the cheese and prevent separating. Adding a splash of broth or milk can help restore the perfect creamy consistency.
FAQs
Can I use green bell peppers instead of poblano peppers?
While green bell peppers can add freshness, they lack the smoky depth that poblano peppers provide. For the authentic Chile Relleno Soup with Cheddar and Cream Cheese Recipe experience, stick with poblanos or consider adding a pinch of smoked paprika for a similar flavor.
Is it necessary to use chicken bone broth?
Chicken bone broth adds a rich, homemade flavor and nutrients, but you can substitute with store-bought chicken broth to simplify. Just choose a high-quality broth for the best taste results.
Can I make this recipe vegetarian?
Absolutely! Replace chicken with hearty vegetables like mushrooms or corn, and use vegetable broth instead of chicken broth. You may want to add extra seasoning to maintain the depth of flavor.
What is the best cheese to use for melting on top?
Both cheddar and pepper jack cheeses melt beautifully and complement the soup with their sharp, creamy taste. Pepper jack adds a slight kick if you prefer more spice.
How spicy is this soup?
This Chile Relleno Soup with Cheddar and Cream Cheese Recipe has a gentle heat from the poblanos, which are mild peppers. It’s perfect for those who enjoy a subtle kick without overwhelming spiciness.
Final Thoughts
There’s something truly special about this Chile Relleno Soup with Cheddar and Cream Cheese Recipe that feels like a warm hug on a chilly day while still being elegant enough to serve guests. The smoky roasted poblano peppers combined with the creamy cheesy broth create a harmony of flavors that’s hard to resist. Trust me, once you make this soup, you’ll be reaching for it again and again!
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Chile Relleno Soup with Cheddar and Cream Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Chile Relleno Soup with Cheddar and Cream Cheese is a rich and comforting Mexican-inspired dish perfect for chilly days. Roasted poblano peppers provide a smoky flavor base, enhanced by tender chicken cooked in chicken bone broth. Cream cheese and shredded cheddar create a luscious, creamy texture, while a final broil with cheese topping adds a delightful golden crust. This hearty soup offers a wonderful balance of smoky, savory, and cheesy flavors in every bite.
Ingredients
Peppers and Aromatics
- 4 medium poblano peppers
- 2 tbsp butter
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
Soup Base and Protein
- 4 cups chicken bone broth
- Salt and pepper to taste
- 1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1/2 inch pieces
Cheese
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each)
Instructions
- Roast the Poblano Peppers: Roast the poblano peppers until the skin is charred and blistered, using an open flame on a gas stove or under a broiler set to high. Turn them frequently to ensure all sides are evenly charred.
- Peel and Chop Peppers: Place the roasted peppers in a bowl and cover with plastic wrap. Let them cool, then rub off as much 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. Stir in the minced garlic, ground cumin, and chopped poblanos and cook for about 1 minute until fragrant.
- Add Broth and Chicken: Pour in the chicken bone broth and season with salt and pepper to taste. Bring to a boil, then reduce the heat to simmer. Add the chicken pieces and cook until fully cooked through, approximately 10 minutes.
- Blend Cheese and Broth: In the same food processor used for the poblanos, combine the cream cheese, shredded cheddar cheese, and about 1 cup of hot broth taken from the soup (avoiding chicken pieces). Blend until smooth. Stir this creamy cheese mixture back into the soup.
- Broil with Cheese: Preheat the broiler. Ladle the soup into individual ovenproof bowls and top each with a slice of cheddar or pepper jack cheese. Place the bowls under the broiler about 6 inches from the heat source and broil until the cheese is melted, bubbly, and slightly browned, about 3-5 minutes.
Notes
- Roasting the poblanos over an open flame adds a smoky flavor that is essential to the recipe.
- Removing the skin and seeds from the peppers reduces bitterness and enhances texture.
- Use boneless, skinless chicken thighs for juicier meat, but breasts work as well.
- Be careful when broiling the soup bowls; keep an eye on the cheese to prevent burning.
- Bone broth adds depth of flavor, but chicken broth can be substituted if unavailable.
