There is something irresistibly cozy about a bowl of warm soup bubbling away on the stove, and this Chile Relleno Soup with Cheddar and Cream Cheese Recipe delivers all the comforting flavors of its namesake dish in a creamy, cheesy embrace. With smoky roasted poblanos, velvety cream cheese, sharp cheddar, and a gentle tingle of spice, you’ll find every spoonful bursting with bold flavor and a melt-in-your-mouth texture that’s perfect for weeknights, gatherings, or whenever you need a little culinary hug.

Chile Relleno Soup with Cheddar and Cream Cheese Recipe - Recipe Image

Ingredients You’ll Need

This short yet powerful ingredient list is your ticket to creating layers of flavor, color, and mouthwatering texture. Every element brings something special—whether it’s the smoky depth of roasted poblanos or the luxurious creaminess that sets this soup apart!

Olive oil: Use this to sauté your vegetables and gently build a rich base without overpowering the flavors.
Onion (1/2 cup, diced): Adds sweetness and depth, rounding out the savory notes beautifully.
Garlic (2 cloves, minced): Gives a comforting aroma and unmistakable punch of flavor.
Ground cumin (1/2 teaspoon): Lends an earthy, warmly spiced essence that’s classic in Mexican-inspired soups.
Smoked paprika (1/4 teaspoon): Provides a subtle smokiness that enhances the char of the peppers.
Salt (1/4 teaspoon): Essential for bringing out all the best features of your ingredients.
Black pepper (1/4 teaspoon): Adds a gentle bite that wakes up your palate.
Roasted poblano peppers (4, peeled, seeded, and chopped): These are the signature, adding a smoky yet mild heat and gorgeous green hue.
Diced green chiles (1 (4 oz) can): Boosts flavor and offers a touch of tang and heat without being overwhelming.
Chicken broth (2 cups): The liquid backbone that brings all the flavors together; vegetable broth works for a vegetarian version.
Cream cheese (4 oz, softened and cubed): Delivers creaminess and a slight tang that makes every bite feel indulgent.
Shredded sharp cheddar cheese (1 cup): Melts into the soup and turns it into pure comfort food.
Heavy cream (1 cup): Adds extra silkiness and creates a luscious, rich body.
Cornstarch mixed with water (optional): Gives you control over the thickness, for those who like it extra hearty.
Chopped cilantro or green onions (for garnish): The perfect way to add fresh color and a burst of brightness at the end.

How to Make Chile Relleno Soup with Cheddar and Cream Cheese Recipe

Step 1: Sauté Your Aromatics

Start by heating olive oil in a large pot over medium heat. When it shimmers, toss in your diced onion and let it sauté for 3 to 4 minutes, just until it turns soft and fragrant. Add in the minced garlic, ground cumin, smoked paprika, salt, and black pepper. Give it all a good stir, and let it cook for another 30 seconds—the kitchen will smell incredible!

Step 2: Build the Peppery Base

Next, stir in the chopped roasted poblano peppers and the can of diced green chiles. Pour in your chicken broth (or vegetable broth, if you’d like a vegetarian version). Bring everything to a gentle simmer and allow it to cook for 8 to 10 minutes so the flavors meld and deepen.

Step 3: Melt in the Cheeses

Reduce the heat to low, and start adding your cream cheese cubes. Whisk continuously until the cream cheese is fully melted and the soup is super smooth. This step creates that signature creamy foundation for your Chile Relleno Soup with Cheddar and Cream Cheese Recipe, so take your time and enjoy the transformation!

Step 4: Add Cheddar and Cream

Once your soup base is creamy, sprinkle in the shredded sharp cheddar cheese. Stir with a gentle hand until it completely melts into the soup. Finish by pouring in the heavy cream and mixing until everything looks irresistibly velvety and rich.

Step 5: Adjust Thickness (Optional)

If you crave a thicker, heartier texture, add the cornstarch slurry (just mix cornstarch with water ahead of time to prevent lumps) and simmer for 2 to 3 more minutes. The soup will become extra luscious—perfect for those who adore a spoon that stands tall.

Step 6: Taste, Garnish, and Serve

Give your soup a final taste and adjust with more salt or pepper if needed. Ladle it into bowls and finish with fresh cilantro or a handful of green onions. Now you’re ready to serve a heartwarming bowl of Chile Relleno Soup with Cheddar and Cream Cheese Recipe!

How to Serve Chile Relleno Soup with Cheddar and Cream Cheese Recipe

Garnishes

Garnishing isn’t just for looks—it’s your secret weapon for adding freshness and bright contrast. A sprinkle of chopped cilantro creates a burst of vibrant green, while green onions lend a gentle crunch. For extra flair, a dash of smoked paprika or a couple of crispy tortilla strips on top adds color and texture that makes every bowl pop.

Side Dishes

This soup is satisfying on its own, but it loves a good sidekick. Warm flour or corn tortillas, a scoop of fluffy Mexican rice, or even a crunchy salad with lime vinaigrette make perfect companions to the creamy richness of the Chile Relleno Soup with Cheddar and Cream Cheese Recipe.

Creative Ways to Present

Want to wow your guests? Try serving the soup in small mugs or espresso cups for an appetizer course, or hollowed-out bread bowls for a playful and hearty main. Swirl in a little extra cream before serving, or offer bowls loaded with extra toppings—everyone can build their own perfect bite!

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover soup in an airtight container in the refrigerator. It will keep its delicious flavor and creamy texture for up to three days, making it a dream for easy, comforting lunches throughout the week.

Freezing

With all that dairy, you might wonder if this soup freezes well. The good news: it does! Freeze in individual portions (leaving a little space for expansion) for up to two months. Thaw overnight in the fridge for best results—just know the texture may change slightly, but a gentle stir will fix it right up.

Reheating

Reheat gently over low heat on the stovetop, stirring often to bring back its luscious smoothness (and to prevent any cheese separation). Add a splash of broth or cream if it thickens too much, and you’ll be rewarded with a soup that tastes freshly made.

FAQs

Can I make this Chile Relleno Soup with Cheddar and Cream Cheese Recipe vegetarian?

Absolutely! Simply swap the chicken broth for vegetable broth to keep all the flavor without any meat. For even more heartiness, add black beans or corn, or try stirring in sautéed mushrooms for a deeper umami kick.

How spicy is this soup?

This soup is pleasantly mild, with a gentle warmth from the roasted poblanos and green chiles. If you prefer more heat, add a chopped jalapeño during sautéing or serve with hot sauce so everyone can spice up their own bowl.

Can I add protein to this recipe?

Definitely! Shredded rotisserie chicken, leftover roasted turkey, or cooked crumbled chorizo make fantastic mix-ins. Just stir your protein of choice into the soup before serving for an even more filling meal.

What’s the best way to roast poblano peppers for this recipe?

For the very best flavor, roast poblano peppers over a gas flame or under the broiler, turning occasionally until charred all over. Let them steam in a covered bowl for 10 minutes, then peel off the skins—they’ll be smoky, tender, and ready to use.

Can I use low-fat cheese or cream?

While you can substitute low-fat versions, keep in mind that the soup’s luxurious, velvety texture is thanks to the full-fat cheeses and cream. If you do swap, the texture may be slightly thinner but still delicious and comforting!

Final Thoughts

If you’re craving something that feels like a warm, cheesy hug in a bowl, this Chile Relleno Soup with Cheddar and Cream Cheese Recipe is just the ticket. It’s rich, deeply flavorful, and endlessly customizable—now go ahead, grab your favorite soup bowl, and give this recipe a try. Your taste buds (and any lucky diners) will thank you!

Chile Relleno Soup with Cheddar and Cream Cheese Recipe

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4.7 from 13 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the comforting flavors of a classic Chile Relleno transformed into a creamy soup loaded with cheddar and cream cheese. This easy-to-make soup is a perfect blend of smoky poblano peppers, spices, and rich, creamy goodness. A satisfying bowl that’s sure to warm you up.

Ingredients

Scale

Main Soup:

1 tablespoon olive oil
1/2 cup diced onion
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
4 roasted poblano peppers, peeled, seeded, and chopped
1 (4 oz) can diced green chiles
2 cups chicken broth
4 ounces cream cheese, softened and cubed
1 cup shredded sharp cheddar cheese
1 cup heavy cream
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

Garnish:

Chopped cilantro or green onions for garnish (optional)

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Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté onion until softened, then add garlic, cumin, smoked paprika, salt, and pepper, cooking until fragrant.
Add Peppers and Broth: Stir in poblanos, green chiles, and chicken broth. Simmer for 8–10 minutes to blend flavors.
Melt Cheeses: Reduce heat, add cream cheese, and whisk until smooth. Stir in cheddar until melted.
Finish Soup: Pour in heavy cream, combine. For thicker soup, add cornstarch slurry, simmer until thickened.
Adjust and Serve: Taste, adjust seasoning, ladle into bowls, garnish, and serve hot.