Chili Relleno Soup
This is from the TikTok live on October 5, 2026.
Ingredients:
1 1/2 cups canned chili peppers OR 5 Hatch chilies (see note)
2 TBS butter
3 TBS chopped onion
2-4 garlic cloves, minced (to taste, also can use jarlic)
1 tsp ground cumin
4 cups chicken broth
salt and pepper to taste
1 1/2 cups cooked chicken breast, shredded
8 Tbsp cream cheese
4 cups shredded cheddar cheese, divided (save 1 1⁄2 cups for topping)
Directions:
In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and green chili and stir until fragrant, about 1 minute.
Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a low simmer. Add chicken.
Melt cream cheese in microwave and add to pot, then add 2 1⁄2 cups of the cheddar cheese and whisk until smooth. Turn burner down to warm and let flavors marry for 15 minutes.
To serve, ladle into ovenproof bowls and sprinkle each with 1/4 cup shredded cheddar cheese. Place briefly under the broiler until cheese is melted and browned (this step is optional but OH SO GOOD! You can also use a blow torch to melt the cheese).
Notes:
Roast green chili peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing chili within a few inches of the broiler (turning to get all sides charred).
Place green chili in a bowl and cover with plastic wrap. Let cool, then peel skin as much as possible. Cut out seeds and chop by hand or place in a food processor / blender to finely chop. Set aside.
If you can't find NM chilies, you can use whatever variety of chilies you want. I used poblanos. For less heat, use Anaheim chilies. For more heat, throw in a serrano. Also, I'm going to try the canned roasted chilis next time.
This makes quite a bit of soup so you better invite some kids over. LOL.
Thanks for hanging out with me on TikTok live!
Mercedes Christesen
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