{"id":"18ea1b89-d9f1-488e-9a5d-422269fda4cb","url":"https://recipestripper.com/recipes/18ea1b89-d9f1-488e-9a5d-422269fda4cb","source_url":"https://www.thekitchn.com/chile-relleno-soup-recipe-23849013","title":"Chile Relleno Soup","description":"This soup delivers all the smoky and creamy flavor you love in 30 minutes.","servings":5,"servings_text":"5 servings","prep_time":"PT1200S","cook_time":"PT1800S","total_time":"PT3000S","archive":{"provider":"wayback","snapshot_url":"https://web.archive.org/web/20261015212609id_/https://www.thekitchn.com/chile-relleno-soup-recipe-23849013","original_url":"https://www.thekitchn.com/chile-relleno-soup-recipe-23849013","captured_at":"2026-10-15T21:26:09.000Z"},"ingredients":[{"text":"2 ounces cream cheese, at room temperature","item":"cream cheese","quantity":2,"unit":"oz","preparation":"at room temperature"},{"text":"6  medium poblano peppers","item":"medium poblano peppers","quantity":6},{"text":"1 cup heavy cream","item":"heavy cream","quantity":1,"unit":"cup"},{"text":"2 tablespoons unsalted butter","item":"unsalted butter","quantity":2,"unit":"tbsp"},{"text":"1 tablespoon olive oil","item":"olive oil","quantity":1,"unit":"tbsp"},{"text":"1  medium yellow onion, finely chopped (1 1/4 cups)","item":"medium yellow onion","quantity":1,"preparation":"finely chopped","metric_alternate":{"quantity":1.25,"unit":"cup"}},{"text":"4 cloves garlic, minced","item":"garlic","quantity":4,"unit":"clove","preparation":"minced"},{"text":"1/2 teaspoon ground cumin","item":"ground cumin","quantity":0.5,"unit":"tsp"},{"text":"2 cups fresh or frozen corn kernels","item":"fresh or frozen corn kernels","quantity":2,"unit":"cup"},{"text":"2 cups shredded, cooked chicken (9 ounces)","item":"shredded, cooked chicken","quantity":2,"unit":"cup","metric_alternate":{"quantity":9,"unit":"oz"}},{"text":"3 cups low-sodium chicken broth, divided, plus more as needed","item":"low-sodium chicken broth, divided","quantity":3,"unit":"cup","preparation":"plus more as needed"},{"text":"4 ounces shredded Mexican blend cheese (1 cup)","item":"shredded Mexican blend cheese","quantity":4,"unit":"oz","metric_alternate":{"quantity":1,"unit":"cup"}},{"text":"1 1/2 teaspoons kosher salt, plus more as needed","item":"kosher salt","quantity":1.5,"unit":"tsp","preparation":"plus more as needed"},{"text":"1/2 teaspoon freshly ground black pepper, plus more as needed","item":"freshly ground black pepper","quantity":0.5,"unit":"tsp","preparation":"plus more as needed"},{"text":"Finely chopped fresh cilantro","item":"Finely chopped fresh cilantro"},{"text":"Sour cream","item":"Sour cream"},{"text":"Sliced avocado","item":"Sliced avocado"},{"text":"Shredded Mexican blend cheese","item":"Shredded Mexican blend cheese"}],"instructions":[{"number":1,"text":"Arrange a rack in the top position of the oven and heat the broiler to high. Line a baking sheet with aluminum foil."},{"number":2,"text":"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."},{"number":3,"text":"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."},{"number":4,"text":"Transfer 2 of the poblanos to a blender. Add 2 ounces room-temperature cream cheese and 1 cup heavy cream, and blend until smooth."},{"number":5,"text":"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."},{"number":6,"text":"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."},{"number":7,"text":"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."},{"number":8,"text":"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."},{"number":9,"text":"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.","section":"Recipe Notes"}],"date_published":"2026-10-30T00:35:31.845693+00:00","date_modified":"2026-10-30T00:35:31.845693+00:00"}