Chile Relleno Soup – A Low-Carb Comfort Food Hit!
Who says comfort food can’t be low-carb?
This Chile Relleno Soup combines the rich, smoky flavors of roasted poblano peppers, tender chicken, and gooey melted cheddar into a creamy, satisfying bowl of goodness.
It’s quick, simple, and completely irresistible – perfect for those nights when you want something hearty without the carbs.
Cozy up with this cheesy, smoky delight and enjoy a bowl of warmth that’s both comforting and guilt-free!
Why You’ll Love This Chile Relleno Soup
If you’re looking for a cozy, satisfying dinner that’s packed with bold flavor, this Chile Relleno Soup is about to become a new favorite. It delivers everything you love about classic chile rellenos in an easy, spoonable meal that’s perfect for busy weeknights.
- Rich and creamy. Cream cheese and cheddar melt into the broth for a silky, cheesy soup that’s incredibly comforting.
- Big smoky flavor. Roasted poblano peppers give every bite that signature smoky taste without overwhelming heat.
- Protein-packed and filling. Tender chicken makes this soup hearty enough to serve as a complete meal.
- Low-carb comfort food. You get all the cozy, cheesy goodness without the extra carbs.
- Ready in about 40 minutes. Simple ingredients and easy steps make this a great recipe for weeknight dinners.
- Extra cheesy finish. A slice of melted cheddar or pepper jack on top gives each bowl that irresistible restaurant-style finish.
For Chile Relleno Soup:
- Poblano Peppers – Roasted poblano peppers add a smoky depth to the soup, giving it that signature Chile Relleno flavor.
- Butter – Used for sautéing the onion, garlic, and spices to build a flavorful base for the soup.
- Chopped Onion – Adds a sweet and savory flavor to the soup’s base.
- Garlic – Infuses the soup with aromatic richness.
- Ground Cumin – The cumin adds an earthy, slightly warm spice that enhances the flavor of the peppers.
- Chicken Bone Broth – A rich and savory liquid base that makes the soup hearty and comforting.
- Salt and Pepper – To taste, used to season the soup and bring all the flavors together.
- Boneless, Skinless Chicken – Cut into small pieces, the chicken adds protein and a hearty bite to the soup.
- Cream Cheese – Adds a creamy richness and helps thicken the soup.
- Shredded Cheddar Cheese – For that melty, cheesy goodness that makes this soup so indulgent.
- Cheddar or Pepper Jack Cheese Slices – These melt beautifully on top of the soup to add an extra layer of cheese.
Simple Step-by-Step Instructions To Help You Make This Amzing Soup
Step 1: Roast the poblano peppers
Char the poblano peppers over a gas flame or under a hot broiler until the skins are blackened and blistered on all sides. Transfer them to a bowl, cover tightly with plastic wrap, and let them steam for several minutes.
Step 2: Peel and chop the peppers
Once the peppers are cool enough to handle, peel away as much of the charred skin as possible. Remove the seeds, then finely chop the peppers in a food processor or blender. Set them aside.
Step 3: Build the flavor base
Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent. Stir in the garlic and cumin, cooking for another minute until fragrant. Mix in the chopped poblano peppers.
Step 4: Simmer the soup
Pour in the chicken bone broth and season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to a gentle simmer. Add the chicken pieces and cook for about 10 minutes, or until the chicken is fully cooked through.
Step 5: Make the creamy cheese mixture
While the chicken cooks, combine the cream cheese, shredded cheddar cheese, and about 1 cup of the hot broth (without any chicken pieces) in a blender or food processor. Blend until completely smooth.
Step 6: Finish the soup
Pour the creamy cheese mixture back into the saucepan and stir until fully combined and smooth. Let it warm through for a couple of minutes without bringing it to a hard boil.
Step 7: Broil the cheesy topping
Preheat your broiler. Ladle the soup into oven-safe bowls and place one slice of cheddar or pepper jack cheese on top of each serving. Broil the bowls about 6 inches from the heat until the cheese is melted, bubbly, and lightly golden.
Step 8: Serve and enjoy
Serve the soup immediately while it’s hot and creamy. Enjoy every cheesy, smoky spoonful!
Tips and Variations
- Roast the peppers ahead of time. Prepare the poblano peppers a day or two in advance to make dinner even quicker.
- Use rotisserie chicken. Replace the raw chicken with cooked shredded rotisserie chicken. Simply stir it into the soup after adding the broth and heat through before adding the cheese mixture.
- Add more heat. If you enjoy spicy food, sauté a diced jalapeño or serrano pepper with the onions and garlic.
- Make it milder. Remove all the poblano seeds before chopping the peppers for a gentler flavor.
- Try Pepper Jack throughout. Replace some or all of the shredded cheddar with Pepper Jack for extra spice.
- Use chicken thighs. Chicken thighs stay especially juicy and add even more richness to the soup.
- Don’t let it boil after adding the cheese. Gentle heat helps keep the soup smooth and creamy without separating.
- Top it your way. Finish each bowl with chopped cilantro, sliced green onions, diced avocado, or a dollop of sour cream for extra freshness.
What to Serve with Chile Relleno Soup
This rich, cheesy soup pairs well with simple sides that balance its creamy texture.
- Warm low-carb tortillas or keto tortillas for dipping.
- A crisp green salad with a light lime vinaigrette to add freshness.
- Cauliflower rice for an extra low-carb side that soaks up the flavorful broth.
- Sliced avocado with a squeeze of fresh lime.
- Mexican-style coleslaw for a cool, crunchy contrast.
- Roasted vegetables like zucchini, cauliflower, or broccoli.
- Tortilla chips or homemade baked tortilla strips if you’re not following a low-carb diet.
- Fresh pico de gallo or salsa served on the side for a bright, tangy finish.
- Can I swap poblano peppers with another type?
Poblano peppers add that signature smoky flavor, but if you can’t find them, you can use Anaheim peppers or even bell peppers. Just keep in mind that the flavor won’t be as smoky – but it will still be delicious! - How can I adjust the spice level of the soup?
If you prefer a milder soup, simply remove the seeds from the poblano peppers before adding them. For a bit of extra heat, toss in a jalapeño or serrano pepper with the onions and garlic – your taste buds will thank you! - Can I make this soup in advance?
Absolutely! You can roast the peppers a few days ahead and store them in the fridge. To save time, try using pre-cooked chicken or a rotisserie chicken – that way, the soup is ready in a flash! - Can I freeze the soup?
While the soup can be frozen, the cream cheese and melted cheddar might not hold up well after freezing. If you do freeze it, consider adding a splash of milk when reheating to help restore the creamy texture. - How can I make this soup vegetarian?
Making it vegetarian is easy! Simply swap the chicken for some hearty black beans and add more vegetables like corn or zucchini. Use vegetable broth in place of the chicken broth for an extra boost of flavor.
Chile Relleno Soup Recipe
Ingredients
- 4 medium poblano peppers
- 2 tbsp butter
- ¼ cup chopped onion (about 40 g)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 4 cups chicken bone broth (about 946 g)
- Salt and pepper to taste
- 1 ½ lbs boneless, skinless chicken (thighs or breasts), cut into ½-inch pieces (about 453 g)
- 8 oz cream cheese (about 226 g)
- 1 ½ cups shredded cheddar cheese (about 395 g)
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, ¾ oz each)
Instructions
Roast the Poblano Peppers:
- Char the poblano peppers until the skin is blistered and blackened.
- You can do this over an open flame on a gas stove or under a broiler on high heat.
- Rotate the peppers to ensure even charring on all sides.
Peel the Peppers:
- Once charred, place the peppers in a bowl and cover with plastic wrap.
- Let them cool, then peel off as much skin as possible.
- Remove the seeds and finely chop the peppers in a food processor or blender. Set aside.
Sauté Onion and Garlic:
- In a large saucepan, melt the butter over medium heat.
- Add the chopped onion and cook for about 5 minutes, stirring frequently, until translucent.
- Stir in the garlic and cumin, cooking for an additional minute until fragrant.
- Add the chopped poblano peppers and stir to combine.
Simmer the Soup:
- Pour in the chicken broth, season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to a simmer.
- Add the chicken pieces and cook for about 10 minutes, or until the chicken is fully cooked.
Blend the Creamy Base:
- In a food processor or blender, combine the cream cheese, shredded cheddar cheese, and about 1 cup of the hot broth (without chicken).
- Blend until smooth, then stir this creamy mixture back into the soup.
Broil the Cheese:
- Preheat your broiler.
- Divide the soup into individual ovenproof bowls and float a slice of cheese on top of each bowl.
- Place the bowls under the broiler, about 6 inches from the heat, and broil until the cheese is melted and bubbly.
Nutrition
My Best Recipes To Try If You Love The Chile Relleno Soup
If this Chile Relleno Soup hit the spot, there are plenty more cozy, flavor-packed dinners waiting for you!
From creamy Mexican-inspired soups to cheesy chicken casseroles loaded with green chiles, these recipes deliver the same comforting flavors your family will love.
They’re easy enough for busy weeknights, satisfying enough for weekend dinners, and perfect when you’re craving another warm, hearty meal.
- Creamy Chicken Tortilla Soup – Another rich, cheesy soup loaded with bold Tex-Mex flavors.
- Easy Chicken Enchilada Soup – If you love Mexican-inspired comfort food, this hearty soup is a must-try.
- Slow Cooker Chicken Tortilla Soup (Dump-and-Go!) – A hands-off version that’s perfect for busy weeknights.
- Green Chile Chicken Enchilada Casserole – Made with green chiles and plenty of melted cheese, it’s a natural follow-up to this soup.
2 Responses
Didn’t share servings? I know soup is dependent on size bowl, but would at least like an idea of how may so know whether need to double, cut in half etc
Thanks for your comment, Kim! The recipe card should show 8 servings, but if it wasn’t displaying for you, I appreciate you letting me know. I hope that helps with planning your batch!