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Creamy Chile Relleno Soup

This creamy chile relleno soup captures the bold flavors of chiles rellenos in a comforting, smoky, and cheesy bowl perfect for cozy dinners or easy entertaining.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces roasted poblano peppers, peeled, seeded, and chopped Can use pre-roasted peppers
  • 2 cups cooked chicken, shredded Rotisserie or poached works well
  • 1 cup shredded cheddar cheese Sharp or mild to taste
  • 4 cups chicken broth Low-sodium recommended
  • 1 cup heavy cream Can swap for half-and-half
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
Garnish
  • Chopped cilantro For garnish

Method
 

Cooking
  1. Heat a large pot over medium heat with 1 tablespoon of oil.
  2. Add the diced onion and cook until translucent, about 5 minutes.
  3. Add the minced garlic and cook for 30–45 seconds until fragrant.
  4. Stir in the shredded chicken and the chopped roasted poblano peppers; cook for 1–2 minutes to combine and warm through.
  5. Pour in the chicken broth and bring the pot up to a simmer. Let it simmer for 8–10 minutes so the flavors meld.
  6. Reduce heat to low. Stir in the heavy cream, shredded cheddar, cumin, and a generous pinch of salt and pepper. Mix until the cheese melts and the soup is smooth.
  7. Taste and adjust seasoning. If the soup is too thick, add a splash more broth; if too thin, simmer a few minutes uncovered or whisk in a small cornstarch slurry to thicken.
  8. Serve hot, garnished with chopped cilantro and optional lime wedges or tortilla strips.

Notes

Best enjoyed with crispy tortilla strips, lime, or sour cream. Can be made vegetarian by omitting chicken and using vegetable broth.