If you’re searching for a hug in a bowl and a way to bring the comforting flavors of a Mexican classic into your kitchen, look no further than this Chile Relleno Soup with Cheddar and Cream Cheese Recipe. It delivers all the toasty, smoky notes you love from roasted poblanos, combined with a luxuriously creamy texture, the sharp bite of cheddar, and just a hint of spice. Every spoonful is like dipping into the heart of cozy homestyle cooking, making it ideal for chilly evenings, weeknight dinners, or whenever you want to impress your family with minimal fuss.

Ingredients You’ll Need

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

Ingredients You’ll Need

You won’t need hard-to-find specialty items for this recipe; everything here pulls its weight in making the Chile Relleno Soup with Cheddar and Cream Cheese Recipe something truly memorable. From the rich fragrance of roasted poblanos to the silky finish from cream and cheese, these staples come together for a fantastic bowl of flavor.

Poblano Peppers (4 large, roasted, peeled, and chopped): The stars of the soup! Their mild heat and smoky essence make the base unforgettable.
Olive Oil (1 tablespoon): A touch of olive oil softens the veggies and helps everything meld together beautifully.
Yellow Onion (1 small, diced): Brings natural sweetness and aromatic complexity to the soup.
Garlic (3 cloves, minced): Adds a savory kick and depth that ties the soup together.
Chicken Broth (4 cups) or Vegetable Broth: Forms the body of the soup—choose veggie broth to keep it vegetarian!
Cream Cheese (8 oz, softened): Makes the soup decadent and luxuriously creamy—let it come to room temperature for easy blending.
Shredded Sharp Cheddar Cheese (1½ cups): For melty, cheesy richness and a punch of bold flavor.
Heavy Cream (½ cup): Gives the final soup gloss and velvety texture.
Ground Cumin (1 teaspoon): Adds earthiness and a warm, subtle spiciness.
Smoked Paprika (½ teaspoon): Lends a deeper, smoky savor that’s perfect with poblanos.
Salt and Black Pepper to taste: Essential for balancing and heightening all the flavors.
Chopped Fresh Cilantro and Crushed Tortilla Chips (for garnish, optional): For a fresh pop of color—and an irresistible crunch!

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

Step 1: Roast and Prep the Poblanos

Begin by roasting your poblano peppers. This is where that signature smoky flavor comes from! You can char them directly over an open flame or place them under your broiler, turning until the skins are blackened on all sides. Pop the hot, blistered poblanos into a bowl, cover them (foil or plastic wrap works), and let them steam for about 10 minutes. This trick loosens the skins, making them easy to peel. Once cool, peel off the skins, scoop out the seeds, and chop the peppers into bite-sized pieces.

Step 2: Sauté Onion and Garlic

Next, heat that olive oil in a big soup pot over medium. Toss in the diced onion and let it work its magic until translucent and just beginning to turn golden, about five minutes. Stir in the minced garlic and let it sizzle for just a minute. The aroma will already have the whole kitchen smelling amazing!

Step 3: Build the Flavor Base

Add your chopped poblanos right into the pot with the sautéed onions and garlic. Sprinkle in the ground cumin and smoked paprika, giving everything a generous stir so the spices bloom and cling to the veggies. This infuses the soup with the warmth and depth that sets the Chile Relleno Soup with Cheddar and Cream Cheese Recipe apart from other cheesy soups.

Step 4: Simmer with Broth

Pour in your chosen broth—chicken or vegetable depending on your needs—and bring the mixture up to a simmer. Let it bubble gently for a few minutes to allow all those flavors to mingle and release their essence into the soup.

Step 5: Melt in the Cheese

Lower the heat and add the softened cream cheese cubes a few at a time, stirring until absolutely smooth (don’t rush—this step gives you that ultra-creamy soup base). Then, add the shredded sharp cheddar gradually, stirring until everything is rich, creamy, and perfectly blended.

Step 6: Add Cream and Finish

Slowly pour in the heavy cream, then let the soup continue to simmer for another 5 to 10 minutes. This extra time lets the flavors deepen further and gives the soup its signature silky texture. Now’s the time to taste, then season with salt and plenty of cracked black pepper.

Step 7: Blend for Extra Creaminess (Optional)

If you prefer your Chile Relleno Soup with Cheddar and Cream Cheese Recipe extra smooth, use an immersion blender right in the pot, or transfer batches to a regular blender (careful, it’s hot!). Or just leave it chunky for a rustic feel—the choice is yours.

Step 8: Garnish and Serve

Ladle your steaming soup into bowls and top with a sprinkle of fresh cilantro and a handful of crushed tortilla chips for crunch and a burst of color. Dig in while it’s piping hot!

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

Garnishes

This soup sings with the simplest toppings. A scatter of chopped fresh cilantro lends brightness against the rich, cheesy backdrop. For crunch, don’t skip the handful of crushed tortilla chips on top—they soak up some soup and keep each bite interesting. A little sprinkle of extra cheddar or a swirl of crema can take it totally over the top!

Side Dishes

A bowl of the Chile Relleno Soup with Cheddar and Cream Cheese Recipe is delightful on its own, but it’s even better with cozy companions. Warm, pillowy flour tortillas or a hunk of crusty artisan bread are perfect for dunking. You could also serve a light, crisp salad—think romaine and radish with a squeeze of lime—to balance the richness. If you want to keep it all in the Mexican family, try a side of black beans or a little rice.

Creative Ways to Present

Why not make this a showstopping starter for a dinner party? Pour the soup into small cups or shot glasses and garnish them artfully for easy appetizer shooters. For a weeknight, try serving it in bread bowls (extra cozy!) or even spooned over fluffy rice for a hearty meal. This recipe is flexible, so get playful and see what makes your family swoon.

Make Ahead and Storage

Storing Leftovers

The Chile Relleno Soup with Cheddar and Cream Cheese Recipe holds up beautifully in the fridge. Let the soup cool completely before tucking it away in an airtight container. It’ll keep for up to four days, and honestly, the flavors just meld and get better as it sits! Remember, it thickens as it chills, so you might want to add a splash of broth or cream when reheating.

Freezing

Good news for meal-preppers: you can absolutely freeze this soup! Ladle cooled soup into freezer-safe containers, leaving an inch or so for expansion. Store for up to two months. When defrosting, thaw overnight in the fridge for best results. The texture may separate a bit due to the dairy, but a good whisk or blender brings it right back together.

Reheating

To reheat your soup, pour it into a saucepan and heat gently over low to medium, stirring often. Add a little extra broth or cream if it’s gotten too thick. If you froze the soup, thaw first and then reheat as above. For a quick lunch at work, the microwave works, too—just go low and slow, stirring halfway through.

FAQs

Can I use other peppers if I can’t find poblanos?

Absolutely! Anaheim peppers are a fantastic substitute for poblanos; they’re mild and give a similar roasted flavor. You can also use bell peppers for zero spice, or try half poblano and half jalapeño if you prefer a little more heat.

Is this Chile Relleno Soup with Cheddar and Cream Cheese Recipe gluten free?

Yes, it is naturally gluten free as written—just double-check your broth brand to be sure there are no additives or thickeners with gluten. The soup thickens from the cheeses rather than flour or roux.

How spicy is the soup?

This soup is mild overall since poblanos are known for their subtle, earthy flavor rather than heat. If you like things spicier, throw in a diced jalapeño with your onions (just seed it for less fire), or add a dash of cayenne or hot sauce.

Can I make this ahead for a party?

You sure can! The flavors only get better after a night in the fridge. Just reheat slowly, thin with broth or cream if needed, and set out all your favorite toppings for a make-your-own soup bar. It’s a guaranteed crowd-pleaser.

What protein can I add to make it a meal?

If you want to bulk up your Chile Relleno Soup with Cheddar and Cream Cheese Recipe, try adding cooked shredded chicken, chorizo, or even drained black beans for a heartier version. Just stir them in near the end to warm through before serving.

Final Thoughts

This Chile Relleno Soup with Cheddar and Cream Cheese Recipe is what cozy dreams are made of—simple, satisfying, and bursting with smoky, savory flavor. From busy weeknights to special family gatherings, this soup is one I return to over and over, and I hope you’ll fall as in love with it as I have. Happy cooking!

Chile Relleno Soup with Cheddar and Cream Cheese Recipe

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4.8 from 15 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy goodness of this Chile Relleno Soup with Cheddar and Cream Cheese. A comforting and flavorful soup that combines the smoky heat of poblano peppers with the richness of cream cheese and cheddar.

Ingredients

Scale

Roasted Poblano Peppers:

4 large poblano peppers (roasted, peeled, and chopped)

Soup Base:

1 tablespoon olive oil
1 small yellow onion (diced)
3 cloves garlic (minced)
4 cups chicken broth (or vegetable broth)
1 (8 oz) package cream cheese (softened)
1½ cups shredded sharp cheddar cheese
½ cup heavy cream
1 teaspoon ground cumin
½ teaspoon smoked paprika
Salt and black pepper to taste

Garnish:

Chopped fresh cilantro and crushed tortilla chips (optional)

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Instructions

Roast the Poblano Peppers: Roast the poblano peppers until charred, peel, remove seeds, and chop.
Prepare Soup Base: Sauté onion and garlic, add chopped poblanos, cumin, and smoked paprika. Pour in broth, melt cream cheese, stir in cheddar and cream. Season with salt and pepper.
Blend and Serve: Use an immersion blender for a smoother texture. Serve hot, garnished with cilantro and tortilla chips.

Notes

For extra heat, add a diced jalapeño with the onion.
Use vegetable broth to make this recipe vegetarian.
This soup thickens as it sits—add extra broth or cream to loosen when reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican-American