Creamy Chile Relleno Soup Recipe Easy & Comforting

 Dinner just got a whole lot cozier—and cheesier. This Creamy Chile Relleno Soup brings all the bold, comforting flavors of classic chile rellenos into one spoon-worthy bowl. Think roasted green chiles, rich creaminess, and just enough heat to keep things interesting. Sounds like comfort food heaven, right?

What makes this soup such a hit is how effortlessly it comes together. Seriously, this Chile Relleno Soup Recipe Easy enough for weeknights but impressive enough for guests. No stuffing, no frying, no mess—just straight-up flavor. IMO, this is the smarter way to enjoy a relleno without babysitting the stove.

The texture is silky, the taste is bold, and every bite delivers that signature chile-and-cheese combo people crave. Whether you’re searching for a reliable Relleno Soup Recipe or learning How To Make Chili Relleno Soup for the first time, this version keeps things simple without sacrificing depth. FYI, the leftovers? Even better the next day.

Want to make it heartier? Add shredded chicken and turn it into Chili Relleno Soup With Chicken—a total game changer. Prefer classic vibes? Stick with the original Chili Relleno Soup Recipe and let the chiles shine. Either way, this Relleno Soup adapts easily to your mood.

This dish also fits right into low-carb or keto lifestyles, making it a guilt-free indulgence. From cozy nights in to quick meal prep wins, this Chilli Relleno Soup Recipe checks all the boxes. Warm, cheesy, comforting, and ridiculously easy—this Creamy Chile Relleno Soup might just become your new favorite bowl.

 

Creamy Chile Relleno Soup Recipe Easy & Comforting

⭐ Rating: 4.7 / 5 (14 reviews)

Ingredients

• 4 medium poblano peppers
• 2 tablespoons butter
• ¼ cup chopped onion (about 40 g)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 4 cups chicken bone broth (about 946 g)
• Salt and pepper, to taste
• 1½ lbs boneless, skinless chicken (thighs or breasts), cut into ½-inch pieces (about 453 g)
• 8 oz cream cheese (about 226 g)
• 1½ cups shredded cheddar cheese (about 395 g)
• 8 slices cheddar or pepper jack cheese (thin sandwich slices, ¾ oz each)

Instructions

1. Char the poblano peppers until their skins blister and blacken. This can be done over a gas flame or under a broiler on high, turning often for even roasting.
2. Transfer the peppers to a bowl, cover with plastic wrap, and let cool. Peel off the skins, remove seeds, and finely chop using a blender or food processor. Set aside.
3. In a large saucepan over medium heat, melt the butter. Add the onion and cook for about 5 minutes, stirring until softened and translucent.
4. Stir in garlic and cumin and cook for 1 minute until aromatic. Add the chopped poblano peppers and mix well.
5. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then lower heat to a gentle simmer.
6. Add chicken pieces and simmer for about 10 minutes until fully cooked.
7. Blend cream cheese, shredded cheddar cheese, and 1 cup of hot broth (without chicken) until smooth. Stir the mixture back into the soup.
8. Preheat the broiler. Ladle soup into oven-safe bowls and top each with a slice of cheese.
9. Broil about 6 inches from heat until cheese is melted and bubbly. Serve hot.