Chili Relleno Soup

Ingredients  

• 5 poblano peppers
• 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 black pepper
• 2 cups cooked chopped or shredded chicken breast
• 8 ounces cream cheese softened and cubed
• 2 1/2 cups shredded cheddar cheese divided
• 1 cup shredded pepper jack cheese
• Fresh chopped cilantro for garnish

Method 

Step 1:

1. Roast poblano peppers under the broiler or over an open flame until blackened and blistered. Transfer to a plastic bag or covered bowl to steam. Once cooled, peel off the skins, remove seeds, and finely chop.

Step 2:

1. In a large pot, melt butter and olive oil over medium heat. Add diced onion and sauté until soft, about 3 minutes. Add garlic and cumin; cook for 20 seconds until fragrant. Stir in chopped roasted poblanos.

Step 3:

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

Step 4:

1. Add chicken and cream cheese, stirring until melted and smooth. Slowly whisk in 2 cups of cheddar cheese until fully incorporated.

Step 5:

1. Divide soup into oven-safe bowls. Top each with remaining 1/4 cup cheddar and pepper jack cheese. Broil until cheese is bubbly and golden.

Step 6:

1. Garnish with chopped cilantro and serve warm.

Notes

Roast poblanos until skins are deeply blistered for maximum flavor.

Let the soup rest for 5–10 minutes after cooking for a thicker, deeper flavor.

Use room-temperature, cubed cream cheese for smooth melting.

Broil cheese topping just before serving for that classic chile relleno finish.