All the cheesy, roasted chile goodness of a classic chile relleno—transformed into a rich, creamy soup with tender chicken. A cozy one-pot wonder perfect for content that warms the feed and the soul.
Ingredients:
5 poblano peppers (or pasilla, depending on location)
2 tbsp butter
1 tbsp olive oil
1 medium sweet onion, diced
3 garlic cloves, minced
1 tsp ground cumin
1.2 L (5 cups) low-sodium chicken broth
1 tsp salt
½ tsp black pepper
2 cups (250 g) cooked chicken breast, chopped or shredded
225 g (8 oz) cream cheese, softened and cubed
250 g (2½ cups) shredded cheddar cheese, divided
100 g (1 cup) shredded pepper jack cheese
Fresh chopped cilantro, for garnish
Directions:
Roast the Poblanos: Place whole peppers under a broiler (or over open flame) for 10 minutes, turning until skins blister. Transfer to a sealed plastic bag to steam. After 10–15 minutes, peel skins, remove stems/seeds, and finely chop.
Sauté Aromatics: In a medium pot over medium heat, melt butter with olive oil. Add diced onion and sauté for 3 minutes. Stir in garlic and cumin; cook 20 seconds until fragrant. Add chopped poblanos.
Build the Soup: Pour in chicken broth, salt, and pepper. Bring to a boil, then reduce to a gentle simmer. Stir in the chopped chicken.
Melt in the Cheese: Add cream cheese and 2 cups (200 g) of cheddar. Whisk until melted and smooth.
Finish and Serve: Divide soup into bowls. Top each with remaining cheddar and pepper jack. Place under a broiler just until the cheese is bubbly and golden. Garnish with chopped cilantro. Serve hot.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 567 kcal | Servings: 6
