Name: Creamy Chile Relleno Soup: Comfort in Every Spoonful
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 whole Poblano Peppers (Substitute with Anaheim or bell peppers for a milder flavor.); 2 tablespoons Butter (Used for sautéing.); 1 medium Chopped Onion (Can be chopped roughly.); 2 cloves Garlic (Minced.); 1 teaspoon Ground Cumin; 4 cups Chicken Bone Broth (Vegetable broth can be used for vegetarian option.); to taste Salt; to taste Pepper; 2 cups Chopped Boneless, Skinless Chicken (Pre-cooked or rotisserie chicken can also be used.); 4 ounces Cream Cheese (Adds richness.); 1 cup Shredded Cheddar Cheese; sufficient Cheddar or Pepper Jack Cheese Slices (For topping.)

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As the comforting aroma of roasting poblano peppers wafts through my kitchen, it hits me—a perfect blend of flavors is about to unfold into something truly special. This Low-Carb Chile Relleno Soup is my go-to when I’m craving that smoky, cheesy goodness without the guilt. Packed with tender chicken and a creamy texture that wraps around vibrant chili notes, it makes for a comforting meal that’s as nutritious as it is delicious. Plus, it can be whipped up in just under 30 minutes, making it an ideal choice for busy weeknights when you’re craving homemade warmth. Curious how this one-pot wonder comes together and fills your home with delicious scents? Let’s dive in!

What makes this soup a must-try?

Irresistible Flavor: The smoky poblano peppers and creamy cheeses create a delightful medley that warms the soul.

Quick Preparation: In just under 30 minutes, you can enjoy a hearty meal that feels like a labor of love.

Low-Carb Delight: This recipe fits seamlessly into low-carb lifestyles, offering a satisfying comfort food option without the heavy carbs.

Crowd-Pleasing: Perfect for family dinners or when entertaining, this soup is sure to become a favorite—just like our Crock Pot Soup options that keep the flavor alive with minimal effort!

Versatile Variations: Feel free to switch up ingredients; try it with black beans or different cheeses for a personal twist.

Leftover Heaven: Any extras can be saved and enjoyed later, making this soup not only tasty but also time-saving.

Chile Relleno Soup Ingredients

Transform your meal with these simple yet flavorful ingredients!

For the Soup Base

Poblano Peppers – These provide a smoky depth to the soup; substitute with Anaheim or bell peppers for a milder flavor.
Butter – This rich ingredient is used for sautéing the aromatics and building flavor.
Chopped Onion – Adds a touch of sweetness and a savory base; chopping roughly can save time.
Garlic – Infuses the dish with aromatic richness.
Ground Cumin – Imparts earthy warmth, enhancing the pepper flavor beautifully.
Chicken Bone Broth – Forms the hearty soup base; you can use vegetable broth for a vegetarian option.
Salt and Pepper – Essential for seasoning and balancing the flavor.

For the Protein

Boneless, Skinless Chicken – Provides a satisfying protein and texture; pre-cooked or rotisserie chicken can also reduce prep time.

For Creaminess

Cream Cheese – Adds creamy richness and thickens the soup, ensuring a luscious mouthfeel.
Shredded Cheddar Cheese – Contributes a melty texture that brings delight with every bite.
Cheddar or Pepper Jack Cheese Slices – These provide an indulgent topping that melts beautifully under the broiler, adding a gooey finish to your Chile Relleno Soup.

Step‑by‑Step Instructions for Chile Relleno Soup

Step 1: Roast Peppers
Begin by charring the poblano peppers directly over a gas flame or under a broiler for about 10–12 minutes, turning occasionally until the skin is blistered and blackened. Once roasted, immediately transfer the peppers to a bowl, cover with plastic wrap to steam for 10 minutes, and then carefully peel off the skin. Chop the peeled peppers and set aside to add to your Chile Relleno Soup.

Step 2: Sauté Vegetables
In a large saucepan, melt 2 tablespoons of butter over medium heat, which takes about 1-2 minutes. Add 1 chopped onion and sauté for 4–5 minutes until it’s translucent and slightly caramelized. Stir in 2 minced garlic cloves and 1 teaspoon of ground cumin, cooking for another minute until fragrant, allowing those delicious aromatic layers to build for your comforting soup.

Step 3: Combine Ingredients
Add the chopped roasted poblano peppers to the saucepan, followed by 4 cups of chicken bone broth. Season generously with salt and pepper to taste, and stir the mixture well. Increase the heat to bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 10 minutes, allowing all the flavors to blend seamlessly in your Chile Relleno Soup.

Step 4: Add Chicken
Introduce 2 cups of chopped boneless, skinless chicken to the simmering broth, making sure the meat is submerged. Cook for an additional 10 minutes, stirring occasionally, until the chicken is cooked through and tender. The chicken should have an internal temperature of 165°F, ensuring that your soup is not only hearty but also protein-packed.

Step 5: Blend Creamy Base
In a blender, combine 4 ounces of cream cheese, 1 cup of the hot broth from the saucepan, and 1 cup of shredded cheddar cheese. Blend on high speed until completely smooth and creamy, which should take about 30 seconds. Pour this luscious mixture back into the soup, stirring gently to create a velvety texture in your Chile Relleno Soup.

Step 6: Broil Cheese
Divide your delicious Chile Relleno Soup into ovenproof bowls. Top each bowl with slices of cheddar or pepper jack cheese, ensuring it’s generously covered. Place the bowls under the broiler on high for about 2–3 minutes, or until the cheese is melted and bubbly, creating a gorgeous, gooey topping that will elevate your comforting soup to new heights.

Chile Relleno Soup Variations

Feel free to get creative and make this delightful dish your own!

Vegetarian Twist: Substitute chicken with hearty black beans and add more veggies like zucchini or corn for a fulfilling meal.
Spicy Kick: Mix in diced jalapeño or serrano peppers during the sauté step for an exciting heat boost.
Cheese Swap: Experiment with different cheeses like Monterey Jack or a spicy queso to adjust the flavor profile.
Thicker Soup: For an extra hearty texture, incorporate more cream cheese or blend in pureed beans to create a creamy consistency.
Herb Infusion: Add fresh cilantro or parsley at the end for a fragrant uplift that brightens the whole bowl.
Smoky Flavor: Incorporate a dash of smoked paprika to intensify the smoky flavor reminiscent of traditional Chile Rellenos.
Chunky Style: Instead of shredding the chicken, leave larger pieces for a more rustic appearance and satisfying bites.

Ready to dive into more comfort food? Don’t miss out on whipping up some scrumptious Ground Chicken Soup or the rich flavors of Protein Vegetable Soup!

How to Store and Freeze Chile Relleno Soup

Fridge: Store leftover Chile Relleno Soup in an airtight container for up to 3 days. Be sure to let it cool completely before sealing.

Freezer: For long-term storage, freeze the soup in portions, using freezer-safe containers or bags for up to 3 months. Leave some space for expansion.

Reheating: Reheat frozen soup gently on the stove or in the microwave. Add a splash of broth or milk to restore creaminess if it thickens during storage.

Make-Ahead: Prepare the soup base ahead of time, cool it, then freeze before adding cheese. This helps maintain its delicious flavor when reheated later.

What to Serve with Chile Relleno Soup

Imagining how to turn a single bowl of comfort into a magical meal experience? Let’s explore some delightful pairings to elevate your dining adventure.

Creamy Avocado Toast: The smoothness of avocado adds richness and a fresh contrast to the zesty soup flavors.
Low-Carb Tortilla Chips: Crunchy and addictive, these chips add the perfect texture, making every bite a delightful experience.
Mexican Street Corn Salad: This vibrant dish brings sweet corn and zesty lime, enhancing the smoky notes of your soup with a burst of freshness.
Fresh Cilantro Garnish: Adding cilantro brightens the soup while boosting its authentic flavor, creating harmonious notes with every spoonful.
Crispy Bacon Topping: Crispy bacon bits sprinkled on top add a savory punch, offering a delightful contrast to the creamy soup base.
Spicy Jalapeño Relish: For those who crave heat, a dollop of spicy relish brightens up the soup and awakens the flavors beautifully.
Chilled White Sangria: Light and fruity, this refreshing drink pairs perfectly, balancing the smoky warmth of the Chile Relleno Soup.
Coconut Flan for Dessert: End the meal on a sweet note with this creamy dessert, which lays a luscious finish after the savory soup adventure.
Roasted Vegetable Platter: A mix of colorful veggies complements the soup perfectly while keeping the meal vibrant and nutritious.
Cauliflower Rice: For a complete low-carb experience, serve this fluffy side, perfectly soaking up the delicious broth while adding healthy fiber.

Expert Tips for Chile Relleno Soup

Mild vs. Spicy: If you prefer a milder flavor, remove the seeds from the poblano peppers to tone down the heat.
Prep Ahead: Roast and chop your peppers in advance; this simple step can save you valuable time on busy weeknights.
Avoid Curdling: When adding cream cheese to the soup, avoid boiling it excessively to prevent curdling and maintain a smooth texture.
Freezing Tips: If you plan to freeze the soup, reserve some cheese to add when reheating; it keeps the dish fresh and creamy.
Ingredient Swaps: Feel free to substitute chicken with hearty black beans for a vegetarian twist, or try different cheeses for varied flavors.

Make Ahead Options

These Chile Relleno Soup preparations are perfect for busy weeknights and make meal prepping a breeze! You can roast the poblanos and sauté the vegetables up to 24 hours in advance, allowing the flavors to meld beautifully. Simply refrigerate the roasted peppers and sautéed mix in an airtight container. When you’re ready to enjoy your soup, bring the sautéed vegetables to a gentle simmer, add the chopped chicken, and continue with blending the cream cheese and cheese mixture. This way, you’ll maintain that creamy texture and rich flavor, ensuring your Chile Relleno Soup remains just as delicious as when freshly made!

Chile Relleno Soup Recipe FAQs

What type of peppers should I use for the most authentic flavor?
For a rich and smoky depth, I recommend using poblano peppers. If you prefer a milder alternative, Anaheim or bell peppers are great substitutes—just remember that they won’t offer the same level of smokiness.

How should I store any leftover Chile Relleno Soup?
Absolutely! Store your leftovers in an airtight container in the fridge for up to 3 days. Make sure the soup has cooled completely before sealing to maintain freshness and flavor.

Can I freeze this soup for later?
Yes! This Chili Relleno Soup can be frozen for up to 3 months. Pour the cooled soup into freezer-safe containers or bags, leaving some space for the soup to expand. To reheat, thaw it overnight in the fridge and gently warm it on the stove, adding a splash of broth or milk if it seems too thick.

Why did my soup separate when I added the cream cheese?
Sometimes, this can happen if the soup is boiling too vigorously when you add the cream cheese. To avoid curdling, blend the cream cheese with a cup of hot broth before stirring it back into the pot. This gentle approach ensures a smooth, creamy texture without separation.

Is this recipe suitable for anyone with cheese allergies?
Not really, as the recipe does contain both cream cheese and shredded cheddar cheese. If you are looking for a dairy-free alternative, you can try using vegan cream cheese and cashew cheese to mimic the creamy texture while keeping it safe for those with cheese allergies. Just keep in mind that it may change the flavor profile a bit!

Can I use rotisserie chicken instead of raw chicken?
Very! Using pre-cooked rotisserie chicken is a fantastic shortcut. Simply shred the chicken and add it to the soup during the last few minutes of cooking to heat through, making it even quicker to prepare.