Chili Relleno Soup
Cheesy and flavorful with a bit of heat, this chili relleno soup, made with poblanos and cheese, is a perfect winter pick-me-up. Just add a salad and bread for a complete meal. 
I am a huge chili relleno fan. The meal of cheese-stuffed poblano pepper fried in egg batter and topped with salsa just ticks all the boxes for me. In the past, I bought them, frozen, from Trader Joe’s—but then I learned how easy they are to make!
And this delicious soup, from A Sweet Life is even easier! Even my “too hot for me” husband had two bowls!
We get a lot of poblano peppers from the CSAs. If you cut out the stem and seeds, leaving the pepper intake, they freeze beautifully for winter. Just pop them in a plastic bag, no blanching required.
The original recipe isn’t thickened, but I did add some flour to make it even thicker and creamier. When I go keto, I’ll be skipping that part, or switching to xanthan gum.
Chili Relleno Soup
There was one problem when I first served it up–I forgot to add the chicken. We decided it was delicious with or without, so if you are vegetarian (or out of chicken), just skip the meat and you won’t miss it.
The original recipe had cheese sprinkled on top and broiled. When I tried this, the sprinkles sank into the soup, so I broke down and stirred it all in. So I garnished with salsa and cilantro instead.
All good!
Mmm!
Chili Rellano Soup
Ingredients
- 5 poblano peppers chopped
- 1 Tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 8 ounces cream cheese
- 2 Tablespoons flour to thicken, optional
- 4 cups vegetable broth or chicken
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt or to taste
- 1 cup chicken breast cooked, & chopped, omit for vegetarian
- 3 1/2 cups shredded cheese I used a mix of cheddar and pepper jack
- Garnish with chopped cilantro and salsa
Instructions
- Chop poblanos and onions, medium fine, in a food processor or by hand.
- In a large saucepan, heat the olive oil. Add chopped onion and poblanos and cook until tender, about 10 minutes. Stir in garlic and cumin and cook another minute.
- Cut the cream cheese into cubes, then add, stirring until melted and blended in. Stir in flour if using.
- Slowly pour in broth and mix to combine. Season to taste with salt and pepper. Bring to a simmer and cook until slightly thickened if using flour (the grated cheese will finish the thickening).
- Add meat if using and cook until heated through.
- Add grated cheese and whisk until melted and incorporated.
- To serve, divide into 6 bowls and top with salsa and chopped cilantro or parsley.
Nutrition
Hearty Homemade Soup
- Best Chicken Noodle Soup by Jersey Girl Cooks
- Chicken BLT Soup by A Day in the Life on the Farm
- Chili Rellano Soup by Art of Natural Living
- Creamy Cauliflower Soup by Hezzi-D’s Books and Cooks
- Dandelion Green Soup by That Recipe
- French Dip Onion Soup by A Kitchen Hoor’s Adventures
- Quick Homemade Ham and Bean Soup by Our Good Life
- Slow Cooker Loaded Baked Potato Soup by Karen’s Kitchen Stories
- Weeknight Minestrone Soup by Cheese Curd In Paradise
- Zuppa Toscana by Sweet Beginnings
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Delicious, I didnt have the broth, so I made my own with water & chicken bouillon, added to much, so I added more water, & cheese, I also added green chili to mine, was sooo delicious!
So glad you enjoyed Peggy! I use bouillon and water sometimes myself, especially if I need smaller quantities. Happy fall!
That sounds right up my alley! Creamy and flavorful with those peppers in there. Making my mouth water so I’ve got to try it.
What a fun idea… is it thick enough to use as a dip for chips?
It isn’t thick enough as written David, but you could (dramatically) reduce the broth and I think it would be a very tasty dip!
I also love chili rellenos! I never though about making a soup, and I am so excited to try this. I might add some chorizo to mine.
Chorizo would be delicious!
Chile Rellenos are a guilty pleasure of mine. But this soup adds all of the flavor I love without the frying. YUM!
I think there are many worse guilty pleasures Audrey!
This looks so cozy and sounds delicious!! Great tip on freezing the pepper. I’ll have to try that! Have a great week Inger!!
I don’t know how I’d get through winter without my frozen peppers 😉
Me too… I love chile relleno and always order it when I see it on the menu…the soup sounds amazing, with all the flavors that I like. Thanks for the recipe Inger.
Have a wonderful week!
It’s an under-appreciated dish Juliana!
We’ve never had a chili rellano soup and we are eager to give it a try. Thanks for sharing.
So many soups, so little time 🙂
I love poblanos. This soup sounds incredible!! Plus I love that it’s so cheesy!
Aren’t poblanos great! Usually just the perfect amount of heat for me.
I’ve never frozen chilies. Something I shall try next time I have too many fresh ones.
I freeze peppers like crazy in the summer. We have so many then and I love to use them all winter. Plus it’s so easy!
This sounds so creamy and delicious! I bet it is bursting with flavor!
Yes, the creamy and spicy were a good combo. Though I was still surprised that my husband loved it!
I love that you “unitentionally” made this meatless. You could use vegetable broth and be vegan as well. It sounds delicious.
Thanks Wendy! Yes, I think a good vegetable broth (like homemade) is virtually interchangeable with chicken broth