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Home » Meals » Lunch & Dinner » Green Chile Cheese Soup

Green Chile Cheese Soup

August 25, 20239 Comments

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Green Chile Cheese Soup ~

This flavorful soup featuring fire-roasted green chiles and cheddar cheese is on the table in 15 minutes!

Serve with tortilla chips and Homemade Guacamole or warm, crusty bread for dipping, and enjoy a cozy night in!

Green Chile Cheese Soup in a white serving bowl. Chunks of green chiles are seen and tortilla chips are in the background.

Table of Contents

Toggle
  • Green Chile and Cheese Soup Recipe
  • ​Hatch Chile Soup 
  • How to Roast Fresh Chiles 
  • Ingredients for Green Chile Cheese Soup
  • Ingredient Notes
  • Optional Toppings
    • Make it Vegan 🌱
  • How to Make Green Chile Cheese Soup
  • More Soup Recipes You’ll Love!
  • Follow This Wife Cooks on Instagram | Facebook | Pinterest
  • Green Chile Cheese Soup Recipe
    • Ingredients
    • Instructions
    • Nutrition

Green Chile and Cheese Soup Recipe

I like this soup because it has the perfect balance of creamy and spicy flavors and always turns out delicious. I can already tell this one will be one of my favorite comfort foods during the cooler months.

A handful of fresh and flavorful ingredients straight from your fridge and pantry: a few minutes on the stove, and voila! A delicious bowl of green chile cheese soup is ready to enjoy.

This time of year is always so busy with school schedules and extracurricular activities, and making dinner ahead of time can be a lifesaver on busy weeknights. On especially hectic days, I will sometimes prep an easy soup such as this one in the afternoon and then pour it in the slow cooker to keep warm for dinner whenever we get to it later. It’s an easy way to ensure a hot meal waiting for us when we get home without worrying about cooking in the evening. 

Spoon scooping a serving of Green Chile Cheese Soup in a white serving bowl. Chunks of green chiles are seen and tortilla chips are in the background.

​Hatch Chile Soup 

A great way to customize this soup is with your choice of peppers. Lovers of New Mexican cuisine may want to swap the fire-roasted chiles listed in the recipe for the distinctive flavor of Hatch chiles. 

This variety of green chile peppers grown in the Hatch Valley region of New Mexico are typically in season during late summer, from August to September, with canned Hatch chiles generally available year-round in grocery stores. These peppers are known for their mild to medium heat level and unique flavor. If you choose to use hatch chiles instead of fire-roasted chiles in your soup, you can expect a slightly different flavor profile, more of an earthy sweetness. 

I prefer fire-roasted green chiles for this versatile soup, but any variety of canned (mild or hot) or fresh-roasted chiles will work, and the soup will take on the flavor profile of whichever peppers you use.

How to Roast Fresh Chiles 

Roasting fresh Hatch, Poblano, or Anaheim chiles brings out their rich flavors and aroma.

Here’s how to do it:

  • Preheat the oven to 450°F. Arrange peppers in a single layer on a roasting pan. Roast for 5-8 minutes, until the skins are blistered and charred.
  • Carefully transfer the hot roasted peppers to a bowl or resealable plastic bag. Cover or seal for 10-15 minutes so the steam can loosen the skins. Remove the charred peel by hand and discard.
  • Transfer the peppers to a cutting board and slice them in half to remove the seeds. Chop, and they’re ready to go.
Green Chile Cheese Soup in a white serving bowl. Chunks of green chiles are seen and tortilla chips are in the background.

Ingredients for Green Chile Cheese Soup

Here’s what you’ll need to make this recipe. Exact amounts are listed on the printable recipe card at the bottom of the post.

Ingredient Notes

  • Butter – Olive oil works just as well.
  • Onion and Garlic – Yellow onion and fresh garlic for a savory base to the soup.
  • Fire-Roasted Green Chiles –  For convenience, I use canned green chiles and prefer the smokiness of the fire-roasted variety for this recipe. ‘Regular’ green chilies or spicier Hatch chiles can be used as well.
  • Simple Seasonings – Ground cumin and black pepper
  • Chicken-Style Broth – Better Than Bouillon’s No-Chicken concentrated base mixed with water works great. Vegetable stock is also a fine substitute.
  • Half-and-Half – Heavy cream can also be used, although the soup will be… heavier.
  • Cheddar Cheese – Cheddar is a classic pairing with chile peppers, but pepperjack for a spicier soup, or milder mozzarella and Monterey Jack cheeses also work for this recipe.

Optional Toppings

Try adding one or more just before serving:

  • Chopped fresh cilantro
  • Crushed tortilla chips 
  • Sliced or chopped jalapeño peppers
  • Chopped scallion/green onion
  • Extra shredded cheese 

Make it Vegan 🌱

For a plant-based soup, use non-dairy butter, half-and-half, and cheddar cheese.

How to Make Green Chile Cheese Soup

STEP ONE: Cook the Aromatics. Set a large saucepan over medium-high heat, then add the butter. When the butter is melted, add the onion and cook, stirring frequently for 1-2 minutes, until the onion is softened. Add the garlic and continue cooking for an additional 30 seconds. 

STEP TWO: Add Chiles and Seasonings. Stir in the green chiles, cumin, and black pepper. 

STEP THREE: Finish and Serve. Add the chicken-style broth, half-and-half, and cheddar cheese. Cook, stirring frequently, for 5 minutes or until the soup is heated and the cheese is melted. Adjust seasoning to taste and serve hot.

Top down view of Green Chile Cheese Soup in a white serving bowl on white wood background.

More Soup Recipes You’ll Love!

  • Green Chile Potato Soup
  • Green Chile Rice and Black Bean Soup
  • Cheesy Cauliflower Soup
  • Pinto Bean Soup
  • Taco Soup

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Two images of green chile soup. Top shows spoon scooping a serving of soup. Bottom shows the soup in a serving bowl. The words "Green Chile Cheese Soup" across the middle.
Green Chile Cheese Soup ~ Easy Vegetarian and Vegan Recipe ~ Rich and spicy soup featuring fire-roasted green chiles and cheddar cheese!

Green Chile Cheese Soup Recipe

Rich and spicy soup featuring fire-roasted green chiles and cheddar cheese!
5 from 10 votes
Print Pin Rate
Course: Main Course, Side Dish, Soup
Cuisine: American, Southern, Tex-Mex
Keyword: comfort food, green chiles, soup, tex-mex, vegan, vegetarian
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 4
Calories: 271kcal
Author: Holly Gray
Prevent your screen from going dark

Ingredients

  • 1 tablespoon butter
  • 1/4 cup yellow onion finely chopped
  • 1 teaspoon garlic minced
  • 1 7-ounce can fire roasted green chiles, drained and chopped
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon ground black pepper
  • 3 cups chicken-style broth
  • 1 1/4 cups half-and-half
  • 1 1/2 cups cheddar cheese shredded

Instructions

  • Set a large saucepan over medium-high heat, then add the butter. When the butter is melted, add the onion and cook, stirring frequently for 1-2 minutes, until the onion is softened. Add the garlic and continue cooking for an additional 30 seconds.
  • Stir in the green chiles, cumin, and black pepper.
  • Add the chicken-style broth, half-and-half, and cheddar cheese. Cook, stirring frequently, for 5 minutes or until the soup is heated and the cheese is melted. Adjust seasoning to taste and serve hot.

Nutrition

Calories: 271kcal | Carbohydrates: 18g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 1197mg | Potassium: 134mg | Fiber: 2g | Sugar: 5g | Vitamin A: 788IU | Vitamin C: 2mg | Calcium: 122mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

This post was updated on August 25, 2025.

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Filed Under: Cinco de Mayo, Comfort Food, Lunch & Dinner, make-ahead, Recently Updated, Soups & Stews, Soups, Chilis & Stews, Soups, Chilis, & Stews, Vegan, Vegetarian Tagged With: cheese, cinco de mayo, comfort food, make-ahead, quick and easy, soup, tex-mex, vegan, vegetarian

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Reader Interactions

Comments

  1. Jacqui

    August 29, 2023 at 2:22 am

    5 stars
    What a delicious recipe! It turned out really great and it was so easy to make.

    Reply
  2. Padma

    August 29, 2023 at 5:49 am

    This soup has all the flavors I love! Have bookmarked it to try soon.

    Reply
  3. Katie

    August 29, 2023 at 2:24 pm

    5 stars
    This green chile cheese soup is amazing! Easy to make and perfect for parties!

    Reply
  4. Choclette

    August 29, 2023 at 5:23 pm

    Ooh, I’m in love with this cheese soup, especially with those green chillies. We had it with crushed tortilla chips on top – what a great suggestion.

    Reply
  5. Erin

    August 30, 2023 at 12:15 pm

    5 stars
    This green chile cheese soup recipe is so easy and delicious! It’s definitely going to be a staple for dinners as the next months grow colder. Thanks for the recipe!

    Reply
  6. Adele

    September 5, 2024 at 3:01 pm

    5 stars
    This sounds heavenly. I realize your goal is to produce a vegan recipe and this certainly is an excellent one, but since I’m not vegan, I’m wondering how it would taste adding crabmeat to the recipe. Since I haven’t made the recipe I don’t know how strong the flavor is. Crabmeat is of course somewhat delicate and slightly sweet in flavor. Do you think the crabmeat would be overpowered by the soup flavor?

    Reply
    • thiswifecooks

      September 5, 2024 at 8:48 pm

      Hi Adele ~ Yes, I do think the flavor of the crab would get lost in the soup. If you’re wanting to bulk it up a bit, I would recommend adding black beans, potatoes, or rice. I hope this helps!

  7. Debra Yvonne Allen

    November 18, 2024 at 2:04 pm

    Can you freeze this soup?

    Reply
    • thiswifecooks

      November 19, 2024 at 12:37 pm

      Hi Debra ~ I have not tried freezing this soup and don’t recommend it because the half-and-half and cheese could separate or become grainy when thawed and reheated, affecting the soup’s texture. I hope this is helpful.

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