There’s something truly magical about a pot of homemade Chile Relleno Soup Recipe bubbling away on the stove. The creamy broth, infused with smoky roasted poblano peppers and melted cheese, is the definition of comforting. When I served this soup to my family for the first time, I knew it was a winner. The subtle spice of the peppers combined with tender chunks of chicken was perfectly balanced.

I couldn’t resist sneaking spoonfuls straight from the pot as it cooked! It’s hearty, flavorful, and absolutely irresistible. Whether it’s for a cozy dinner or meal prep for the week, this soup is bound to be a new favorite in your rotation. Give it a try, and prepare to fall deeply in love with every creamy, cheesy bite!

Why You’ll Love This Recipe?

There are so many reasons to love this rich, smoky, and cheesy poblano chicken soup—it’s flavorful, easy, and perfect for any occasion. Some are here:

Packed with Bold Flavors

Roasted poblano peppers bring smoky, slightly spicy notes, while cream cheese and cheddar add rich, cheesy goodness. This recipe captures all the essence of a classic chile relleno in soup form.

Perfect for Busy Days

This one-pot recipe is quick, easy, and ideal for weeknight dinners. It comes together in under an hour, making it a go-to dish for hectic schedules.

Low-Carb and High-Protein

Packed with 31 grams of protein per serving and keto-friendly with just 5.5g of net carbs, it’s a dish that keeps you full and fueled.

Foolproof Customization

Not a fan of spice? Use mild peppers. Love heat? Toss in hot Hatch green chiles. You can adapt this recipe to suit everyone’s preferences.

Meal Prep Hero

This soup tastes even better the next day, as the flavors deepen. Make a big batch, and you’ll have delicious lunches or dinners ready to go!

Cooking Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

Poblano peppers
Butter
Onion
Garlic
Ground cumin
Chicken bone broth
Boneless skinless chicken
Cream cheese
Shredded cheddar cheese
Sliced cheddar or pepper jack cheese

Variations

Make this classic dish uniquely yours with these creative twists!

Vegetarian Option: Skip the chicken and add roasted cauliflower or cubed tofu for a veggie-packed alternative.
Extra Heat: Love spicy food? Swap poblano peppers for hotter varieties like jalapeños or add a dash of chili powder.
Lighter Version: Use reduced-fat cheese and light cream cheese for a lower calorie option.
Flavor Depth: Stir in a can of fire-roasted tomatoes for extra smoky richness.

Equipment You’ll Need

Large Saucepan: For cooking the soup base.
Blender or Food Processor: To blend the roasted poblanos and create a smooth texture.
Sheet Pan: To roast the peppers.
Sharp Knife: For chopping the vegetables and chicken.
Wooden Spoon: For stirring as the soup cooks.

How to Make Chile Relleno Soup?

This recipe is so simple, you’ll be amazed that something this delicious comes together in just a few steps!

Step 1: Roast the Poblanos 🌶️

Set your oven broiler to high, and place the poblano peppers on a sheet pan. Roast them under the broiler, turning occasionally, until their skin is blistered and charred. This step brings out the smoky depth of the peppers.

Step 2: Peel and Chop the Peppers 🥣

Once roasted, place the peppers in a bowl and cover it with plastic wrap, trapping in steam. This makes peeling off the skin much easier. Remove the seeds and finely chop the peppers in a blender or food processor. Set them aside for later.

Step 3: Sauté the Base 🧄

Heat butter in a large saucepan over medium heat. Add chopped onions and cook until soft, about 5 minutes. Add garlic, cumin, and your prepared poblanos. Stir the mixture to combine and enhance the incredible aroma.

Step 4: Simmer the Soup 🍲

Pour in the chicken bone broth and season with salt and pepper. Bring to a boil, then reduce the heat to a simmer. Add your cubed chicken pieces to the simmering mixture and cook through, ensuring the chicken absorbs all those wonderful flavors.

Step 5: Blend the Creamy Goodness 🧀

In the same blender, combine the roasted poblanos, cream cheese, and shredded cheddar with a ladle of hot broth. Blend until smooth and creamy, then stir it back into the pot with the chicken. Watch as the soup transforms into a velvety masterpiece!

Step 6: Melt and Serve 🌟

Ladle the soup into ovenproof bowls. Top each with a slice of cheddar or pepper jack cheese, then broil until the cheese is bubbly and golden brown. Garnish with fresh toppings like cilantro or avocado, and serve immediately.

Tips for Making the Recipe

Roast Perfectly: Make sure the skin of the peppers is blistered all over; this makes peeling much easier.
Custom Consistency: If you prefer a thicker soup, reduce the broth slightly, or add more cream cheese.
Adjust the Spice: For a mild version, stick to poblano peppers. If you’re craving heat, experiment with spicier varieties.
Prep Ahead: Roast and peel your peppers a day in advance to save time when cooking.

How to Serve Chile Relleno Soup?

For a cozy yet gourmet presentation, serve this soup in individual bowls with melted cheese on top. Garnish with a sprinkle of fresh cilantro, sliced avocado, and a drizzle of hot sauce for added color and flavor. Pair it with warm corn tortillas or crusty bread on the side. For gatherings, set up a toppings bar with sour cream, green onions, and crispy tortilla strips, so guests can customize their bowls!

Nutritional Information

Each piping-hot bowl of Chile Relleno Soup is a balanced, low-carb meal. Here’s a quick breakdown of the nutritional value per serving:

Calories: 424
Protein: 31g
Carbohydrates: 7.5g
Fat: 25.9g

Make Ahead and Storage

This soup is as practical as it is delicious, thanks to its easy storage options.

Make Ahead Days

Roast the peppers and prep the chicken in advance to cut down on cooking time during a busy week. The flavors develop beautifully when made ahead, ensuring a more complex and satisfying taste.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat the soup gently on the stove to preserve its creamy texture. While freezing isn’t ideal due to the cheese, it’s possible to freeze the base without the cream cheese and cheddar. Just add those in when reheating!

Chile Relleno Soup is cozy comfort food at its finest. It’s the perfect blend of smoky peppers, creamy broth, and gooey cheese. Best of all, it’s simple to make and easily customized to your taste. Whether you’re keto or just love a hearty bowl of soup, this recipe won’t disappoint. Try it for dinner tonight—I promise, it’s love at first spoonful!