Creamy Poblano Chicken Rellenos Soup

By: Rabia

All the flavors of classic chile rellenos — smoky poblanos, tender chicken, creamy cheese — turned into a cozy one-pot soup. This dish is hearty, comforting, and just the right amount of indulgent.

📝 Recipe Card

Servings & Timing

  • Prep Time: 20 minutes

  • Cook Time: 40 minutes

  • Total Time: 1 hour

  • Yield: 6 servings

Dietary Badges
✅ Gluten-Free
✅ Low-Carb Friendly
✅ High-Protein

Ingredients

  • 2 tbsp olive oil or butter

  • 1 medium onion, diced

  • 4 cloves garlic, minced

  • 4 poblano peppers, roasted, peeled & chopped

  • 4 cups chicken broth

  • 2 cups cooked shredded chicken (rotisserie works well)

  • 1 cup heavy cream

  • 4 oz cream cheese, softened

  • 1 cup shredded Monterey Jack cheese (or Mexican blend)

  • 1 tsp cumin

  • ½ tsp chili powder

  • Salt & pepper to taste

  • Fresh cilantro & lime wedges (for garnish)

Instructions

  1. Roast Poblanos → Char poblanos over open flame or under broiler until skins blister. Peel, deseed, and chop.

  2. Sauté Base → In a large pot, heat oil. Add onion and garlic, cooking until softened.

  3. Add Poblanos & Broth → Stir in roasted poblanos, cumin, and chili powder. Add chicken broth and simmer 15 minutes.

  4. Blend for Creaminess → Use immersion blender to puree soup base until smooth (leave some chunks if desired).

  5. Add Chicken & Dairy → Stir in shredded chicken, cream cheese, heavy cream, and shredded cheese. Simmer gently until creamy and cheese is melted.

  6. Season & Serve → Adjust salt and pepper. Garnish with cilantro and lime juice before serving.

Notes

  • Roast poblanos in bulk and freeze — they add depth to many soups and sauces.

  • For a spicier version, add a jalapeño with the poblanos.

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🌟 Introduction

If you love chile rellenos, this soup takes all the best parts — smoky roasted poblanos, cheesy filling, and rich flavors — and transforms them into a hearty bowl of comfort. It’s creamy yet balanced, with just enough heat to warm you without overpowering.

👩‍🍳 Step-by-Step Guide

1. Roast the Poblanos

This step is key: roasting and peeling poblanos unlocks their smoky, earthy flavor.

2. Build the Base

Onions, garlic, and spices sautéed in oil create the foundation before adding broth.

3. Blend & Enrich

Pureeing part of the soup creates a silky texture, then cream, cheese, and chicken make it indulgent.

💡 Tip: Don’t boil once dairy is added — keep at a gentle simmer to prevent curdling.

🧾 Ingredient Details & Substitutions

  • Poblanos → Milder than jalapeños but full of flavor. Can sub roasted Anaheim peppers.

  • Chicken → Shredded rotisserie chicken makes this fast and flavorful.

  • Cheese → Monterey Jack melts smoothly, but Oaxaca or Chihuahua cheese adds authentic Mexican flair.

  • Cream → Heavy cream makes it rich, but half-and-half works for a lighter soup.

🍽 Variations & Serving Ideas

  • Keto-Friendly → Skip the potatoes (if adding) and stick to low-carb garnishes.

  • Tex-Mex Twist → Add corn kernels and black beans for a heartier version.

  • Spicy Upgrade → Blend in chipotle peppers in adobo for smoky heat.

Serving Suggestions

  • Top with avocado slices, jalapeños, or tortilla strips.

  • Pair with warm corn tortillas or a simple side salad.

  • Garnish with a drizzle of crema and queso fresco for extra indulgence.

🥡 Storage & Make-Ahead

  • Fridge: Store up to 4 days in airtight container.

  • Freezer: Freeze without dairy for best results; add cream and cheese after reheating.

  • Reheat: Warm gently on stovetop, stirring frequently to prevent separation.

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⚖️ Nutrition (per serving, approx.)

  • Calories: 390 kcal

  • Protein: 28 g

  • Fat: 28 g

  • Carbs: 7 g (net)

  • Fiber: 2 g

❓ FAQs

Q: Do I have to roast poblanos?
A: Yes — roasting brings out their signature smoky flavor. Unroasted poblanos taste bitter.

Q: Can I make this in a slow cooker?
A: Yes! Add all ingredients except dairy, cook on low 4–6 hours, then stir in cream and cheese before serving.

Q: Can I make it vegetarian?
A: Absolutely. Swap chicken with white beans or roasted cauliflower for a hearty alternative.

💬 Personal Note

This recipe was inspired by my first trip to Santa Fe, New Mexico, where green chile is king. Turning that classic flavor into a creamy stew with chicken quickly became a family favorite. It’s the kind of meal that tastes like a restaurant dish but comes together in under an hour.

Rabia
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