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Clean recipe · thekitchn.com

Chile Relleno Soup

This soup delivers all the smoky and creamy flavor you love in 30 minutes.

Original recipe: thekitchn.com

Archived copy captured 2026-10-15

Yield:
5 servings
Prep:
1200 sec
Cook:
1800 sec
Total:
3000 sec
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Ingredients

  1. 2 ounces cream cheese, at room temperature
  2. 6 medium poblano peppers
  3. 1 cup heavy cream
  4. 2 tablespoons unsalted butter
  5. 1 tablespoon olive oil
  6. 1 medium yellow onion, finely chopped (1 1/4 cups)
  7. 4 cloves garlic, minced
  8. 1/2 teaspoon ground cumin
  9. 2 cups fresh or frozen corn kernels
  10. 2 cups shredded, cooked chicken (9 ounces)
  11. 3 cups low-sodium chicken broth, divided, plus more as needed
  12. 4 ounces shredded Mexican blend cheese (1 cup)
  13. 1 1/2 teaspoons kosher salt, plus more as needed
  14. 1/2 teaspoon freshly ground black pepper, plus more as needed
  15. Finely chopped fresh cilantro
  16. Sour cream
  17. Sliced avocado
  18. Shredded Mexican blend cheese

Instructions

  1. Arrange a rack in the top position of the oven and heat the broiler to high. Line a baking sheet with aluminum foil.
  2. Place 6 medium poblano peppers on the baking sheet. Broil until the poblano skins are blistered and charred in spots, 5 to 8 minutes per side.
  3. Transfer the peppers to a large heatproof bowl. Cover the bowl tightly with plastic wrap and let sit for 6 to 8 minutes for the peppers to steam. Once cool enough to handle, rub off the loose blistered skin and remove the seeds and stems.
  4. Transfer 2 of the poblanos to a blender. Add 2 ounces room-temperature cream cheese and 1 cup heavy cream, and blend until smooth.
  5. Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a Dutch oven or large pot over medium heat until the butter is melted. Add 1 finely chopped medium yellow onion and 4 minced garlic cloves, and cook, stirring occasionally, until softened and lightly golden-brown, 6 to 8 minutes. Meanwhile, dice the remaining 4 poblanos.
  6. Add 1/2 teaspoon ground cumin to the pot and cook until fragrant, about 30 seconds. Add 2 cups corn kernels and cook until brightened in color, about 5 minutes. Stir in the chopped poblanos and 2 cups shredded, cooked chicken.
  7. Increase the heat to medium-high. Add 1 cup low-sodium chicken broth and scrape up any browned bits from the bottom of the pot. Add the remaining 2 cups low-sodium chicken broth, 4 ounces shredded Mexican blend cheese, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Slowly add the blended poblano mixture and stir until the cheese is melted. Bring to a simmer and cook until slightly thickened, about 2 minutes.
  8. Taste and season with more kosher salt and black pepper as needed. If the soup is too thick, thin out with more chicken broth as needed. Garnish with desired toppings.

  9. Recipe Notes

    Make it vegetarian: Substitute the chicken with 1 (about 15-ounce) can drained black beans. Swap the chicken broth for vegetable broth.Make ahead: Roast, peel, trim, and dice the poblanos up to 2 days ahead; refrigerate in an airtight container, or freeze for up to 2 months.Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave with a splash of heavy cream or broth.