Chili Relleno Soup
This is from the TikTok live on October 5, 2026.
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| Image by Google AI |
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:
I used canned roasted Hatch chilies and the soup is delicious. If you prefer to use fresh, here's how:
Roast green chili peppers until skin is charred and blistered. Char on all sides. (I use a blow torch.)
Place the chilies in a bag and seal. When cool enough to handle, peel as much skin as you can, then deseed and chop.
If you can't find NM chilies, you can use whatever variety of chilies you want. Your choice will determine the heat level of the soup.
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
