Jump to Recipe Print RecipeThe first chilly evening of the season sent me into the kitchen, craving something warm and satisfying. It was then that I knew I had to whip up a big pot of Low-Carb Chile Relleno Soup! This comforting dish combines the smoky flavors of roasted poblano peppers with tender chicken and a creamy cheesy goodness that’ll warm your heart and soul. Not only is this recipe quick and simple to prepare, making it a perfect choice for busy weeknights, but it’s also a hearty option that keeps your low-carb goals on track. So grab your apron and let’s dive into a delightful bowl of this irresistible soup—your taste buds will thank you! What cozy flavors are you excited to bring to your table tonight? Why Is Chile Relleno Soup So Appealing? Comforting and fulfilling, this Chile Relleno Soup is the perfect remedy for chilly nights. Creamy textures meld beautifully with the smoky flavor of roasted poblano peppers, making each spoonful a delight. Low-carb and quick-to-make, it’s an ideal solution for busy weeknights when you crave something satisfying. Versatile enough to accommodate different tastes, you can easily swap chicken for black beans or use various cheeses. Crowd-pleasing and nutritious, it’s guaranteed to win over even the pickiest eaters! If you love hearty dishes like Pot Pie Soup or enjoy a soothing bowl of Miso Soup Comforting, this soup will be a new favorite! Chile Relleno Soup Ingredients • Get ready to savor every spoonful! For the Soup Base Poblano peppers – Adds a smoky depth to the soup; substitute with Anaheim or bell peppers for a different flavor. Butter – Used for sautéing aromatics, enhancing the dish’s richness. Onion – Provides a sweet and savory flavor as a foundation for the soup. Garlic – Infuses aromatic richness, elevating the overall taste. Ground cumin – Adds an earthy warmth that enhances the flavor profile beautifully. Chicken bone broth – This rich liquid base makes the soup heartier and more satisfying. Salt and pepper – Essential seasonings that enhance all the flavors in your Chile Relleno Soup. For the Protein & Creaminess Boneless, skinless chicken (thighs or breasts) – Adds protein and a hearty bite; consider using rotisserie chicken for a quicker option. Cream cheese – Delivers creamy richness and helps thicken the soup for that cozy texture. Shredded cheddar cheese – Provides melty, cheesy goodness that everyone loves. Slices of cheese (cheddar or pepper jack) – Floated on top for an extra cheesy layer that makes each bowl irresistible! Now that you have all your ingredients ready, you’re just moments away from making this delightful soup that’s sure to become a go-to comfort food! Step‑by‑Step Instructions for Chile Relleno Soup Step 1: Roast Poblano Peppers Begin by roasting the poblano peppers. Use an open flame or preheat your broiler on high, and place the peppers directly under it. Char them until the skins are blistered and blackened, about 10 minutes. Once done, transfer the peppers to a bowl and cover with plastic wrap for 5 minutes to steam. This will make peeling them easier. After steaming, peel, seed, and chop the peppers finely. Step 2: Sauté Aromatics In a large saucepan, melt 2 tablespoons of butter over medium heat. Add 1 diced onion and sauté for about 5 minutes until it becomes translucent and fragrant. Stir in 3 minced garlic cloves and 1 teaspoon of ground cumin, cooking for an additional minute until the spices are aromatic. This mixture will create a flavorful base for your Chile Relleno Soup. Step 3: Combine Ingredients Next, add the finely chopped roasted poblano peppers to the saucepan. Pour in 4 cups of chicken bone broth and season generously with salt and pepper to taste. Increase the heat to bring the mixture to a gentle boil, then reduce it to a simmer. Allow it to simmer for about 10 minutes, letting the flavors meld beautifully. Step 4: Cook Chicken While your soup simmers, add 1 pound of boneless, skinless chicken thighs or breasts cut into bite-sized pieces. Stir the chicken into the broth and continue to simmer for about 10 minutes, or until the chicken is fully cooked and tender. This will infuse the soup with protein and hearty texture, making it truly satisfying. Step 5: Make Creamy Base In a blender, combine 8 ounces of cream cheese, 1 cup of shredded cheddar cheese, and 1 cup of the hot broth from the soup. Blend until smooth and creamy. Pour this mixture back into the saucepan with the soup, stirring well to combine. This creates the rich, creamy texture that is characteristic of delicious Chile Relleno Soup. Step 6: Broil Cheese Preheat your broiler to high. Carefully ladle the soup into ovenproof bowls, then top each bowl with slices of cheese—either cheddar or pepper jack. Place the bowls on a baking sheet and broil for about 3-5 minutes, watching closely, until the cheese is melted and bubbly. The broiled cheese adds a deliciously gooey finish to your comforting bowl of Chile Relleno Soup. Chile Relleno Soup Variations & Substitutions Customize your Chile Relleno Soup to suit your taste buds or dietary needs with these delightful variations! Each idea adds a unique twist while keeping the comforting essence of the dish. Vegetarian: Swap out chicken for black beans or lentils for a hearty meatless option. The black beans will add protein while keeping it satisfying. Dairy-Free: Use coconut cream in place of cream cheese and nutritional yeast instead of cheddar. This will still deliver a rich, creamy experience without any dairy. Spicy Twist: Add diced jalapeños or a pinch of cayenne pepper for an extra kick of heat. It’s perfect for those who appreciate a little zing in their soup! Flavor Boost: Incorporate a squeeze of lime juice and a handful of fresh cilantro just before serving for a zesty finish. This elevates the whole dish and makes it bright and refreshing. Load Up on Veggies: Stir in additional veggies like corn, zucchini, or spinach. They not only add nutrients but also enhance the soup’s color and texture, making it more wholesome. Cheesy Delight: Experiment with different cheeses, such as Monterey Jack or a Mexican blend for a unique flavor profile. The combination of cheeses brings delicious depth! Low-Sodium Option: Opt for low-sodium chicken broth to keep the flavor while cutting back on salt. This makes your soup suitable for those monitoring their sodium intake. With these variations, your Chile Relleno Soup will become a canvas for creativity and flavors. It’s the perfect dish for family dinners or a cozy night in! If you love warm, comforting soups, check out my Pot Pie Soup recipe for another twist on cozy dining! Make Ahead Options These Chile Relleno Soup preparations are perfect for busy weeknights and can save you precious time! You can roast the poblano peppers and even cook the chicken up to 24 hours in advance; just store them in airtight containers in the refrigerator. Additionally, you can blend the cream cheese and cheddar mixture ahead of time, ensuring you maintain its silky texture. When you’re ready to serve, simply combine the prepped ingredients in a pot with chicken broth, reheat on low, and finish with broiling the cheese for that delicious gooey top. This way, your Chile Relleno Soup will be just as comforting and full of flavor as when made fresh! What to Serve with Chile Relleno Soup Cozying up with a warm bowl of creamy goodness sets the stage for a delightful meal experience. Crusty Bread: Perfect for dipping, a rustic sourdough or crusty baguette complements the soup’s creaminess beautifully. Fresh Avocado Salad: Light, creamy avocado slices add a refreshing contrast to the smoky, rich flavors of the soup. Mexican Street Corn (Elote): Grilled corn on the cob dressed with lime, cotija, and chili powder brings sweet and savory notes to your dining table. Cilantro Lime Rice: Fluffy rice with zesty lime and fresh cilantro pairs wonderfully for soaking up the soup’s luscious broth. Spiced Tortilla Chips: Crunchy tortilla chips seasoned with chili powder provide a crispy texture and an extra kick alongside your soup. Imagine a heavenly relaxation evening, gathering around the table with family or friends, as you sip your soup and savor each mouthful surrounded by these delightful accompaniments. Margaritas: A refreshing margarita, with its zesty mix of lime and tequila, adds a festive touch that perfectly complements the soup’s smoky depth. Expert Tips for Chile Relleno Soup Peppers’ Heat Level: Consider removing the seeds from the roasted poblano peppers for a milder flavor. If you crave spice, add jalapeño for more heat. Quick Prep Option: Use pre-cooked or rotisserie chicken to save time. Simply shred and add it into the simmering soup for an effortless meal. Make-Ahead Peppers: Roast the poblano peppers in advance and refrigerate them. This step can shorten your cooking time on busy nights. Reheating Creaminess: If freezing the soup, add a splash of milk when reheating to restore its creamy texture. This prevents it from becoming too thick. Vegetarian Variation: For a vegetarian-friendly Chile Relleno Soup, substitute the chicken with black beans and use vegetable broth to keep it hearty and satisfying. Storage Tips for Chile Relleno Soup Fridge: Store leftover Chile Relleno Soup in an airtight container in the refrigerator for up to 3 days. Freezer: Freezing is not recommended due to the cream cheese. If you do freeze, use within 1 month and add a splash of milk when reheating for creaminess. Reheating: Reheat on the stovetop over low heat, stirring frequently. You may need to add a bit of chicken broth or milk to achieve the desired consistency. Safety Note: Always cool the soup completely before transferring it to storage containers to maintain quality and safety. Chile Relleno Soup Recipe FAQs How do I select ripe poblano peppers for the soup? Absolutely! When choosing poblano peppers, look for ones that are firm, shiny, and deep green in color. Avoid any with dark spots or wrinkles, as these indicate overripeness. The peppers should feel heavy for their size, which indicates juiciness and freshness. How should I store leftover Chile Relleno Soup? Very! You can store leftover Chile Relleno Soup in an airtight container in the refrigerator for up to 3 days. Make sure it cools completely before refrigerating to maintain its quality. Always reheat gently on the stovetop, adding a splash of broth or milk if the soup has thickened. Can I freeze the Chile Relleno Soup? While I wouldn’t recommend freezing this soup due to the cream cheese, if you really want to try, you can freeze it for up to 1 month. To do so, let the soup cool completely, then transfer it to a freezer-safe container. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat on the stovetop. Adding a splash of milk will help restore its creamy texture. Why did my soup turn out too thick? Oh no! If your Chile Relleno Soup turned out too thick, it might be because too much cream cheese was added or it cooked down too long. Simply whisk in some warm chicken broth or milk a little at a time until you reach your desired consistency. Remember, it’s all about balance, so keep adjusting gradually! Can this recipe be made dairy-free or suitable for allergies? Absolutely! If you need to adjust for dietary considerations, you can create a dairy-free version by substituting the cream cheese and cheeses with plant-based alternatives. Additionally, replacing chicken with black beans can make it vegan while keeping it palatable and nutritious! Just ensure that any substitutes you use fit your dietary needs. Is this soup safe for pets if I want to share? Not really! While the chicken and peppers are safe in small amounts, the spices, onion, and broth additives could upset your pet’s stomach. It’s best to keep this Chile Relleno Soup to human consumption only—but feel free to treat your furry friend to some unseasoned chicken or veggies on the side! Comforting Chile Relleno Soup for Cozy Evenings at Home This Low-Carb Chile Relleno Soup combines smoky roasted poblano peppers with chicken and creamy cheese, perfect for chilly evenings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 35 minutes minsTotal Time 50 minutes mins Servings: 6 bowlsCourse: SoupCuisine: MexicanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup Base3 pieces Poblano peppers Add smoky depth; can substitute with Anaheim or bell peppers.2 tablespoons Butter Used for sautéing aromatics.1 medium Onion Provides sweet and savory flavor.3 cloves Garlic Minced for aromatic richness.1 teaspoon Ground cumin Adds earthy warmth.4 cups Chicken bone broth Rich liquid base for soup.to taste Salt Essential seasoning.to taste Pepper Essential seasoning.For the Protein & Creaminess1 pound Boneless, skinless chicken (thighs or breasts) Adds protein; use rotisserie chicken for convenience.8 ounces Cream cheese Delivers creamy richness.1 cup Shredded cheddar cheese Provides cheesy goodness.6 slices Cheese (cheddar or pepper jack) Floated on top for extra cheesiness. Equipment Large saucepanBlenderBaking sheet Method Step‑by‑Step InstructionsRoast poblano peppers until skins are blistered and blackened, about 10 minutes. Steam in a bowl covered with plastic wrap for 5 minutes, then peel, seed, and chop.Melt butter in a saucepan over medium heat. Sauté diced onion until translucent, add minced garlic and cumin, cooking for an additional minute. Add chopped roasted poblano peppers to the saucepan, pour in chicken broth, and season with salt and pepper. Bring to a gentle boil, then reduce to a simmer for 10 minutes. Add chicken pieces to the soup and simmer for 10 minutes, or until fully cooked. Blend cream cheese, shredded cheddar, and hot broth until smooth. Stir this mixture back into the soup. Preheat broiler and ladle soup into ovenproof bowls. Top each with slices of cheese and broil for 3-5 minutes until melted and bubbly. Nutrition Serving: 1bowlCalories: 350kcalCarbohydrates: 9gProtein: 30gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 1000mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 40mgCalcium: 300mgIron: 2mg NotesPeppers can be modified for heat level and chicken can be substituted for black beans for a vegetarian option. Store leftovers in an airtight container for up to 3 days. Tried this recipe?Let us know how it was!
