Go Back
–+ servings
Chile Relleno Soup

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
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 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 & Creaminess
  • 1 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 saucepan
  • Blender
  • Baking sheet

Method
 

Step‑by‑Step Instructions
  1. Roast 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.
  2. Melt butter in a saucepan over medium heat. Sauté diced onion until translucent, add minced garlic and cumin, cooking for an additional minute.
  3. 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.
  4. Add chicken pieces to the soup and simmer for 10 minutes, or until fully cooked.
  5. Blend cream cheese, shredded cheddar, and hot broth until smooth. Stir this mixture back into the soup.
  6. 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

Notes

Peppers 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!