Savory Chile Relleno Soup

This Chile Relleno Soup is the perfect way to enjoy all those smoky,
cheesy chile relleno flavors in a cozy bowl of soup.

Roasted poblanos, tender chicken and plenty of melted cheese come together in a rich,
creamy broth that makes this an easy and satisfying dinner.

Serve it with warm tortillas, tortilla chips, or a simple side salad for a comforting meal the whole family can enjoy.

Why You’ll Love This Recipe

There’s so much to love about this soup, especially if you’re a fan of chile rellenos.

All the chile relleno flavors: Roasted poblano peppers give the soup a delicious smoky flavor without having to stuff and fry the peppers.
Rich and creamy: Cream cheese and cheddar melt into the broth for an ultra-creamy texture.
Hearty enough for dinner: The cooked chicken makes this soup filling and satisfying.
Lots of cheesy goodness: Cheddar and pepper jack create a flavorful, melty topping under the broiler.
Easy comfort food: Once the peppers are roasted and prepped, the soup comes together quickly.
Great for leftovers: The flavors hold up well, making this a convenient make-ahead meal.

For Chile Relleno Soup

Poblano Peppers – these are roasted first to bring out their smoky flavor and give the soup its signature chile relleno taste.
Butter and Olive Oil – used together to sauté the onion and build the base of the soup.
Sweet Onion – adds a mild sweetness and savory flavor to the soup.
Garlic – adds another layer of savory flavor.
Cumin – gives the soup a warm, earthy note that works especially well with the roasted poblanos.
Low-Sodium Chicken Broth – creates the flavorful base for the soup.
Salt and Pepper – simple seasonings that bring all the flavors together.
Cooked Chicken Breast – makes the soup hearty enough to serve as a complete meal.
Cream Cheese – melts into the broth to make it rich and creamy.
Cheddar Cheese – adds plenty of cheesy flavor and helps create a smooth, creamy texture.
Pepper Jack Cheese – adds another layer of cheesy flavor with a little extra kick.
Fresh Chopped Cilantro – used as a fresh finishing garnish.

For the Chile Relleno Soup Topping

Cheddar Cheese – the remaining cheese is sprinkled over each serving before broiling.
Pepper Jack Cheese – melts over the top and becomes golden and bubbly under the broiler.
Fresh Chopped Cilantro – adds a little freshness and color just before serving.

Recipe Variations

Vegetarian Chile Relleno Soup

If you want vegetarian chile relleno soup, simply replace the chicken broth with vegetable broth, omit the chicken, and stir in some black beans and corn to keep it as a hearty, filling meal.

Make It Spicier

Poblanos can vary in heat. If you want more spice, add your favorite hot sauce or serve the finished soup with sliced fresh peppers.

Add Different Toppings

You can change up the finishing touches with sliced avocado, diced tomatoes, green onions, sour cream, or an extra sprinkle of cilantro.

How to Make Chile Relleno Soup

Step 1. Roast the peppers.

Clean and dry the poblano peppers, then roast them until the skin has blackened/charred and blistered. (You can do this by either placing the peppers on a foil-lined cookie sheet a few inches under the broiler set to high, flipping once. Or setting them over an open flame on a gas burner, turning on all sides. It will take about 10 minutes.)

Step 2. Steam and peel.

Transfer peppers to a plastic bag and seal to trap in the steam. Let cool, then rub off as much of the skin as possible either with your fingers or a pairing knife. Cut off the stem, then slice in half to remove and discard the seeds. Very finely chop up the peppers and set aside (or transfer to a food processor and give them a few quick pulses.)

Step 3. Cook the aromatics.

In a medium pot, warm the butter and olive oil over medium heat. Add in the onion and saute, stirring frequently, until softened, about 3 minutes. Add in the garlic and cumin and cook until fragrant, about 20 seconds. Stir in the chopped poblanos.

Step 4. Add the broth.

Pour in the chicken broth, salt, and pepper. Bring to a boil, then reduce heat to a very gentle simmer.

Step 5. Add the chicken.

Stir in the cooked, chopped chicken.

Step 6. Make it creamy.

Add in the cream cheese and 2 cups of the cheddar cheese; whisk until melted and smooth.

Step 7. Add the final cheese layer.

Divide into 6 bowls and sprinkle each with the remaining 1/4 cup cheddar cheese and the pepper jack cheese. Set under the broiler until melted and golden (watch it carefully so it doesn’t burn.)

Step 8. Garnish and serve.

Garnish with just a bit of fresh chopped cilantro and enjoy!

Mistakes To Avoid While Making This Savory Chile Relleno Soup

Take your time roasting the poblanos.

The charred skin is what gives the soup that signature roasted poblano flavor, so don’t pull them away from the heat too early.

Let the peppers steam.

Sealing the roasted peppers in a plastic bag makes the skins much easier to remove once they have cooled.

Chop the poblanos finely.

Very finely chopped peppers distribute throughout the soup, so you get smoky poblano flavor in every spoonful.

Cut the cream cheese into small cubes.

Smaller pieces melt more easily and help you get a smooth, creamy soup.

Keep the simmer gentle.

Once the broth reaches a boil, lower the heat and let it simmer gently rather than cooking it aggressively.

Watch the broiler.

The cheese topping can brown quickly. Keep a close eye on the bowls so the cheese becomes golden without burning.

Storage & Reheating

To store: Let the soup cool before transferring it to an airtight container. Refrigerate leftovers for up to 3–4 days.

To reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Individual portions can also be reheated in the microwave in short intervals, stirring between each interval.

For the best cheesy topping: If you’re making the soup ahead, you can reheat the soup first and add fresh cheese before placing it under the broiler.

Serving Suggestions

This soup is hearty enough to serve as a main dish, but a few simple sides make it even better.

Warm flour or corn tortillas
Tortilla chips
Avocado slices
Simple green salad
Mexican-style rice
Black beans
Fresh lime wedges

For an extra flavorful finish, add a little fresh cilantro and serve with lime wedges on the side.

Recipe FAQs About Making This Savory Chile Relleno Soup

1. Can I use chicken thighs instead of chicken breast?

Yes, you can definitely use cooked chicken thighs instead of chicken breast. Either works well in this soup, so use whichever you prefer or already have on hand.

2. Do I have to roast the poblano peppers first?

Yes, I recommend roasting them first. This is what gives the soup that smoky, roasted poblano flavor. Once they’re charred and blistered, let them steam in a sealed bag before peeling and chopping.

3. Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is a great shortcut for this recipe. Simply remove the skin, shred or chop the meat, and add the 2 cups of cooked chicken as directed.

4. How do I keep the cream cheese from getting lumpy?

Make sure the cream cheese is softened and cut into very small cubes before adding it to the soup. Whisk it into the broth with the cheddar until everything is melted and smooth.

5. Can I make this soup vegetarian?

Yes, you can easily make a vegetarian version. Replace the chicken broth with vegetable broth, leave out the chicken, and add black beans and corn to keep the soup hearty and filling.

Chile Relleno Soup

This hearty soup brings the smoky flavor of roasted poblanos together with tender chicken and plenty of melted cheese. The creamy, savory broth makes it filling enough for a complete meal while still delivering the familiar flavors of chile relleno.

Print Pin

Course: Main Course, Soup

Cuisine: Mexican

Keyword: Chile Relleno Soup

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Notes

Ingredients

5 poblano peppers, (also labeled Pasilla peppers, depending on location)
2 tablespoons butter
1 tablespoon olive oil
1 medium sweet onion, diced
3 cloves garlic, minced
1 teaspoon cumin
5 cups low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
2 cups chopped or shredded cooked chicken breast
8 ounces cream cheese, softened and cut into very small cubes
2 1/2 cups shredded cheddar cheese, divided
1 cup shredded pepper jack cheese
fresh chopped cilantro, for garnish

Instructions

Step 1: Clean and dry the poblano peppers, then roast them until the skin has blackened/charred and blistered. You can place them on a foil-lined cookie sheet a few inches beneath a broiler set to high, flipping once, or roast them over an open flame on a gas burner, turning them on all sides. It will take about 10 minutes.

Step 2: Transfer peppers to a plastic bag and seal to trap in the steam. Let cool, then rub off as much of the skin as possible either with your fingers or a pairing knife. Cut off the stem, then slice in half to remove and discard the seeds. Very finely chop up the peppers and set aside (or transfer to a food processor and give them a few quick pulses.)

Step 3: In a medium pot, warm the butter and olive oil over medium heat. Add in the onion and saute, stirring frequently, until softened, about 3 minutes. Add in the garlic and cumin and cook until fragrant, about 20 seconds. Stir in the chopped poblanos.

Step 4: Pour in the chicken broth, salt, and pepper. Bring to a boil, then reduce heat to a very gentle simmer.

Step 5: Stir in the cooked, chopped chicken.

Step 6: Add in the cream cheese and 2 cups of the cheddar cheese; whisk until melted and smooth.

Step 7: Divide into 6 bowls and sprinkle each with the remaining 1/4 cup cheddar cheese and the pepper jack cheese. Set under the broiler until melted and golden (watch it carefully so it doesn't burn.)

Step 8: Garnish with just a bit of fresh chopped cilantro and enjoy!

Recipe Notes

Make it vegetarian. If you want vegetarian chile relleno soup, simply replace the chicken broth with vegetable broth, omit the chicken, and stir in some black beans and corn to keep it as a hearty, filling meal.

Nutrition

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Make Ahead + Storage

To make in advance: You can easily prep the roasted poblanos and cooked chicken ahead of time. Store them covered in the refrigerator until you’re ready to make the soup. Then continue with the recipe as directed.

To store: Leftover soup can be kept in an airtight container in the refrigerator for up to 3–4 days.

To reheat: Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual servings in short intervals, stirring between each one.

To freeze: I recommend enjoying this soup fresh or refrigerated rather than freezing it. The cream cheese and melted cheeses can change texture after freezing and thawing.

From creamy Mexican-inspired soups to cheesy chicken casseroles loaded with green chiles, these recipes deliver the same comforting flavors your family will love.

Creamy Chicken Tortilla Soup – Another rich, cheesy soup loaded with bold Tex-Mex flavors.
Easy Chicken Enchilada Soup – If you love Mexican-inspired comfort food, this hearty soup is a must-try.
Slow Cooker Chicken Tortilla Soup (Dump-and-Go!) – A hands-off version that’s perfect for busy weeknights.
Green Chile Chicken Enchilada Casserole – Made with green chiles and plenty of melted cheese, it’s a natural follow-up to this soup.