Creamy Chile Relleno Soup
This easy Chile Relleno Soup is the ultimate comfort food—creamy, cheesy, and packed with smoky roasted poblanos and tender chicken.
If you love classic chile rellenos, this soup takes all those bold flavors and transforms them into a rich, spoonable dish that’s low-carb and keto-friendly.
It’s the perfect weeknight dinner—simple to make in just 40 minutes and loaded with melty cheddar cheese, a touch of spice, and a creamy broth that will keep you coming back for more.
Serve it with a side of warm tortillas or enjoy it on its own for a cozy meal that never disappoints!
For Chile Relleno Soup
- Poblano Peppers – Roasted for a smoky depth of flavor.
- Butter – Adds richness and helps sauté the aromatics.
- Onion – Chopped finely for a subtle sweetness.
- Garlic – Enhances the overall flavor with its aromatic touch.
- Ground Cumin – Adds a warm, earthy depth to the soup.
- Chicken Bone Broth – The flavorful base of the soup.
- Salt and Pepper – To season and enhance all the flavors.
- Chicken (Thighs or Breasts) – Cut into bite-sized pieces for a hearty texture.
- Cream Cheese – Gives the soup its creamy, velvety texture.
- Shredded Cheddar Cheese – Melts beautifully for extra cheesiness.
- Cheddar or Pepper Jack Slices – Broiled on top for a bubbly, golden finish.
Creamy Chile Relleno Soup
Notes
Ingredients:
- 4 medium poblano peppers
- 2 tbsp butter
- ¼ cup chopped onion (40g)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 4 cups chicken bone broth (946ml)
- Salt and pepper, to taste
- 1½ lb boneless, skinless chicken (thighs or breasts), cut into ½-inch pieces (454g)
- 8 oz cream cheese (227g)
- 1½ cups shredded cheddar cheese (396g)
- 8 slices cheddar or pepper jack cheese (¾ oz each)
Instructions:
- Roast the Poblanos:
- Char the poblano peppers over an open flame or under a broiler until the skin blisters and blackens on all sides.
- Place the roasted peppers in a bowl, cover with plastic wrap, and let them cool.
- Once cooled, rub off the skin, remove the seeds, and finely chop in a food processor or blender. Set aside.
- Prepare the Base:
- In a large saucepan over medium heat, melt the butter.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic, cumin, and chopped poblanos, cooking for another minute until fragrant.
- Simmer the Soup:
- Pour in the chicken broth and season with salt and pepper.
- Bring to a boil, then reduce heat to a simmer.
- Add the chicken pieces and cook for about 10 minutes, or until fully cooked.
- Blend for Creaminess:
- In the same blender or processor used for the poblanos, combine the cream cheese, shredded cheddar, and 1 cup of the hot broth (avoid adding chicken).
- Blend until smooth, then stir the mixture back into the soup, ensuring everything is well combined.
- Finishing Touches:
- Preheat the broiler.
- Ladle the soup into oven-safe bowls and place a slice of cheddar or pepper jack cheese on top.
- Broil for a few minutes until the cheese is melted and bubbly.
Nutrition
Calories: 424kcal | Carbohydrates: 7.5g | Protein: 31g | Fat: 25.9g | Saturated Fat: 12g |Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 2g | Sugar: 8g |
Vitamin A: 1384IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
1. How do I roast and peel poblano peppers?
Roasting poblano peppers enhances their flavor and makes peeling easier:
- Over a Gas Stove: Place the peppers directly over the flame, turning them until all sides are charred and blistered.
- Under a Broiler: Position the peppers on a foil-lined baking sheet and broil, turning occasionally, until the skin is charred.
After roasting, place the peppers in a sealed container or plastic bag to steam for about 10 minutes. This loosens the skin, making it easier to peel off. Once cooled, remove the charred skin, stems, and seeds.
2. Can I make this soup ahead of time?
Yes, you can prepare this soup in advance. In fact, it often tastes better the next day as the flavors meld together. Store it in an airtight container in the refrigerator and reheat gently on the stove when ready to serve.
3. What if I can’t find poblano peppers?
If poblano peppers aren’t available, you can substitute them with Anaheim peppers or green bell peppers for a milder flavor. Keep in mind that this substitution will alter the soup’s traditional taste.
4. How can I adjust the spice level?
Poblano peppers are typically mild. To increase the heat, add diced jalapeños, serrano peppers, or a pinch of cayenne pepper. For a milder soup, ensure all seeds are removed from the peppers, as they contain most of the heat.
5. Can I make a vegetarian version of this soup?
Absolutely! Substitute the chicken broth with vegetable broth and omit the chicken. To maintain a hearty texture, consider adding ingredients like black beans or corn.