Name: Creamy Chile Relleno Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min

Creamy Chile Relleno Soup

Roasted poblano peppers, tender chicken, and plenty of melted cheese
come together in this rich and creamy Chile Relleno Soup.

It has all the smoky, cheesy comfort you want from chile rellenos,
but in an easy soup that comes together in just 40 minutes.

The combination of charred poblanos and creamy cheese makes this
a cozy dinner that feels special without requiring complicated preparation.

Why You’ll Love This Recipe

Smoky and flavorful: Roasting the poblanos first gives the soup a deep, slightly smoky flavor that you simply can’t get from raw peppers.
Creamy and cheesy: Cream cheese and shredded cheddar give the broth a smooth, rich texture, while the final layer of melted cheese makes every bowl extra satisfying.
Hearty enough for dinner: Tender pieces of chicken make this much more filling than a simple vegetable soup.
Easy preparation: Once the peppers are roasted, the rest of the soup comes together in a few straightforward steps.
Low-carb friendly: With only 7.5g of carbohydrates and 2g of fiber per serving, it fits nicely into a lower-carb meal.
Chile relleno flavor without the fuss: You get the familiar combination of roasted peppers, chicken, and cheese in a spoonable, comforting soup.

Ingredients Breakdown

For the Chile Relleno Soup

Poblano Peppers – these are roasted first to bring out their smoky flavor and form the main pepper base of the soup.
Butter – used to sauté the onion and build the flavorful base.
Onion – adds a mild savory flavor and sweetness.
Garlic – brings extra depth and aroma to the soup.
Ground Cumin – adds warm, earthy flavor that pairs especially well with the roasted poblanos.
Chicken Bone Broth – creates the savory liquid base for the soup.
Salt and Pepper – used to season the soup and bring all the flavors together.
Chicken – boneless, skinless thighs or breasts both work well and make the soup hearty and filling.
Cream Cheese – gives the soup its rich, creamy texture.
Shredded Cheddar Cheese – adds cheesiness and helps make the broth smooth and flavorful.

For the Cheesy Topping

Cheddar or Pepper Jack Cheese – thin slices are placed over each serving and broiled until melted and bubbly for a cheesy finish.

Step-by-Step Instructions

Step 1: Roast the Poblanos

Roast the poblano peppers until the skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).

Step 2: Peel and Chop the Peppers

Place the peppers in a bowl and cover with plastic wrap. Let cool, then rub the skin to remove as much as possible. Cut out the seeds and then place in a food processor or blender to finely chop. Set aside.

Step 3: Cook the Aromatics

In a large saucepan over medium heat, melt the butter. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the garlic, cumin, and poblanos and stir until fragrant, about 1 minute.

Step 4: Add the Broth and Chicken

Stir in the chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add the chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.

Step 5: Make It Creamy

Add the cream cheese and the cheddar to the same blend or processor in which you chopped the poblanos. Add about 1 cup of the hot broth from the soup (avoid getting any of the chicken in there). Blend until smooth and then stir back into the soup.

Step 6: Add the Cheesy Topping

To serve: Preheat the broiler. Dish the soup into individual ovenproof bowl and float a slice of cheese on top. Set under the broiler, about 6 inches from the heat and broil until the cheese is melted and bubbly.

Expert Tips

Take your time with the poblanos. The charred skin is an important part of the flavor, so make sure the peppers are blistered on all sides before covering them to cool.

Let the peppers steam. Covering the roasted poblanos while they cool helps loosen the skin, making it much easier to remove.

Don’t blend the chicken. When adding the hot broth to the food processor or blender, avoid getting chicken pieces into the mixture. This keeps the creamy base smooth.

Blend until completely smooth. Giving the cream cheese, cheddar, and broth enough time to blend together helps create a more consistent texture throughout the soup.

Use ovenproof bowls. The final step places the individual bowls under the broiler, so choose bowls that can safely handle high heat.

Watch the cheese closely. The topping only needs to become melted and bubbly. Keep an eye on it under the broiler so it doesn’t burn.

Recipe Variations

Use chicken thighs or breasts: Both work well here. Choose chicken thighs for a richer texture or chicken breasts if you prefer leaner meat.

Try pepper jack: The recipe already gives you the option of cheddar or pepper jack for the slices on top. Pepper jack adds a little extra heat.

Make it extra spicy: If you enjoy more heat, add a spicy pepper or your favorite hot sauce when preparing the soup. Keep in mind that this changes the original recipe.

Add fresh toppings: A little chopped cilantro, sliced avocado, or sour cream can be added when serving for extra freshness and contrast.

Storage & Reheating

Store leftover soup in an airtight container in the refrigerator. For the best texture, keep the soup separate from any cheese topping that you plan to broil.

When reheating, warm the soup gently on the stovetop or in the microwave, stirring occasionally. Avoid boiling it vigorously, since the dairy-based broth can become less smooth.

If you’re making the soup ahead, prepare the soup itself and add the cheese slices just before serving. Broil the bowls fresh so the topping is melted and bubbly.

Serving Suggestions

This soup is hearty enough to serve as a complete meal, but a few simple sides can round it out nicely.

Warm tortillas
Tortilla chips
A simple green salad
Fresh avocado
Cilantro
Roasted vegetables
Low-carb bread or crackers

For the best experience, serve it hot straight from the broiler. The creamy poblano soup underneath and the bubbling layer of melted cheese on top make a particularly good combination.

Recipe FAQs

Can I use chicken breasts instead of chicken thighs?
Yes, you can use either boneless, skinless chicken breasts or thighs. Both work well in this soup, so it really comes down to whether you prefer white meat or dark meat.

Do I need to peel the poblano peppers?
Yes, I recommend it. Once the poblanos are charred, place them in a bowl and cover with plastic wrap while they cool. This helps loosen the skin so you can rub it off more easily before removing the seeds and chopping the peppers.

What if I don’t have a gas stove to roast the poblanos?
No problem. You can roast them under a high broiler instead. Place the peppers a few inches from the broiler and turn them as needed so all sides become charred and blistered.

How do I make sure the soup turns out creamy?
Add about 1 cup of the hot broth to the cream cheese and shredded cheddar in the blender or food processor, making sure you don’t add any chicken. Blend until smooth, then stir the mixture back into the soup. This helps create a creamy, even texture.

Can I use pepper jack instead of cheddar for the topping?
Yes, definitely. The recipe calls for either cheddar or pepper jack slices, so you can use whichever you prefer. Pepper jack will give the soup a little more heat, while cheddar keeps the flavor milder and classic.

Creamy Chile Relleno Soup

This Chile Relleno Soup brings the flavors of classic chile rellenos into a warm, creamy bowl. Roasted poblano peppers give the soup a smoky kick, while tender chicken, cream cheese, and cheddar make it rich and satisfying. It’s a great low-carb option when you want something hearty without a lot of carbs.

Print Pin

Course: Main Course, Soup

Cuisine: Mexican-inspired

Keyword: Creamy Chile Relleno Soup

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Notes

Ingredients

4 medium poblano peppers
2 tbsp butter
1/4 cup (40 g) chopped onion
2 cloves garlic, minced
1 tsp ground cumin
4 cups (946.35 g) chicken bone broth
Salt and pepper to taste
1 1/2 lb (453.59 g) boneless skinless chicken (thighs or breasts), cut into 1/2 inch pieces
8 ounces (226.8 g) cream cheese
1 1/2 cups (395.5 g) shredded cheddar cheese
8 slices cheddar or pepper jack cheese, (thin sandwich slices, 3/4 ounce each)

Instructions

Step 1: Roast the poblano peppers until the skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).

Step 2: Place the peppers in a bowl and cover with plastic wrap. Let cool, then rub the skin to remove as much as possible. Cut out the seeds and then place in a food processor or blender to finely chop. Set aside.

Step 3: In a large saucepan over medium heat, melt the butter. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the garlic, cumin, and poblanos and stir until fragrant, about 1 minute.

Step 4: Stir in the chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add the chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.

Step 5: Add the cream cheese and the cheddar to the same blend or processor in which you chopped the poblanos. Add about 1 cup of the hot broth from the soup (avoid getting any of the chicken in there). Blend until smooth and then stir back into the soup.

Step 6: To serve: Preheat the broiler. Dish the soup into individual ovenproof bowl and float a slice of cheese on top. Set under the broiler, about 6 inches from the heat and broil until the cheese is melted and bubbly.