Name: Creamy Chile Relleno Soup Recipe: Comfort in Every Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 pieces Poblano Peppers (Roasted and chopped); 2 tablespoons Butter (For sautéing); 1/4 cup Chopped Onion (Sweet and savory flavor); 2 cloves Garlic (Minced); 1 teaspoon Ground Cumin (Adds earthy warmth); 4 cups Chicken Bone Broth (Savory base); to taste Salt; to taste Pepper; 1.5 pounds Boneless, Skinless Chicken (Cut into ½-inch pieces); 8 ounces Cream Cheese (Adds creamy richness); 1.5 cups Shredded Cheddar Cheese (Melty goodness); 2 slices Cheddar or Pepper Jack Cheese (For topping)

With a fragrant sizzle and a touch of smoky warmth, my kitchen transformed into a comforting haven the moment I set about making this Low-Carb Chile Relleno Soup. Traditional flavors meld together beautifully, featuring roasted poblano peppers and tender chicken in a creamy, cheesy embrace that’s both satisfying and guilt-free. What I love most about this soup recipe is how it captures all the indulgence of classic Mexican cuisine while being incredibly quick to whip up—perfect for those cozy nights at home. Plus, it’s low-carb, allowing you to enjoy a hearty meal that won’t compromise your dietary goals. Ready to take a delicious journey to Mexico without leaving your home? Let’s dive into this creamy delight!

Why is Chile Relleno Soup a Must-Try?

Hearty Comfort: This Chile Relleno Soup combines rich, savory flavors with a creamy texture that will warm your soul.
Quick Preparation: With simple steps, you can have this comforting dish ready in under 30 minutes.
Low-Carb Delight: Indulge guilt-free, as it’s a satisfying option without all the carbs—perfect for those mindful of their diets!
Crowd-Pleasing Flavor: Bring friends and family together with this irresistible soup that evokes the beloved taste of traditional Mexican cuisine.
Versatile Ingredients: Customize by adding veggies or swapping in pre-cooked chicken for a meal that fits your busy lifestyle.

Chile Relleno Soup Ingredients

For the Soup Base

Poblano Peppers – Adds a smoky depth to the soup. Substitute with Anaheim or bell peppers for a milder flavor.
Butter – Used for sautéing, adds richness to the base.
Chopped Onion – Provides a sweet and savory flavor base.
Garlic – Enhances the aromatic quality of the dish.
Ground Cumin – Adds earthy warmth, complements the smokiness of the peppers.
Chicken Bone Broth – The soup’s savory liquid foundation, making it hearty and comforting.
Salt and Pepper – Season to taste, bringing all flavors together.

For the Protein

Boneless, Skinless Chicken – Provides protein and substance, cut into ½-inch pieces.

For the Creamy Goodness

Cream Cheese – Adds creamy richness and helps thicken the soup.
Shredded Cheddar Cheese – Offers melty, cheesy goodness throughout the soup.
Cheddar or Pepper Jack Slices – Melt beautifully on top as a finishing layer.

This Chile Relleno Soup Recipe is a beautiful blend of flavors and textures, promising a comforting experience in every bowl.

Step‑by‑Step Instructions for Chile Relleno Soup Recipe

Step 1: Roast Poblano Peppers
Begin by charring the poblano peppers to achieve a smoky flavor for your Chile Relleno Soup. Place the peppers directly over an open flame or under a broiler for about 10-15 minutes, turning occasionally until blackened. Once charred, cover them in a bowl to steam for 10 minutes. After steaming, peel off the skins, remove the seeds, and chop the peppers into bite-sized pieces.

Step 2: Sauté Aromatics
In a large saucepan, melt 2 tablespoons of butter over medium heat. Add ¼ cup of chopped onion and sauté for about 5 minutes until the onion becomes translucent and fragrant. Stir in 2 cloves of minced garlic and 1 teaspoon of ground cumin, cooking for an additional minute. This aromatic base will enhance the richness of the Chile Relleno Soup.

Step 3: Simmer Soup
Add the chopped roasted poblano peppers and 4 cups of chicken bone broth to the saucepan. Season with salt and pepper to taste, bringing the mixture to a boil. Once boiling, reduce the heat to low and add 1½ pounds of diced boneless, skinless chicken. Simmer covered for approximately 10 minutes, or until the chicken is cooked through and tender, giving your soup a hearty foundation.

Step 4: Blend Creamy Mixture
Now, it’s time to create the creamy heart of your Chile Relleno Soup. In a blender, combine 8 ounces of cream cheese, 1½ cups of shredded cheddar cheese, and 1 cup of the hot broth from the soup. Blend on high until you achieve a smooth, creamy consistency. This mixture adds richness and ensures a velvety texture throughout the soup when stirred back in.

Step 5: Combine and Heat
Gently stir the blended creamy mixture back into the soupy base. Let the contents heat through on low for about 5 minutes, allowing all the flavors to meld beautifully. Stir occasionally to ensure nothing sticks to the bottom of the pot and to maintain that comforting consistency in your Chile Relleno Soup.

Step 6: Broil Cheese Topping
To add a deliciously melty finish, preheat your broiler. Ladle the Chile Relleno Soup into ovenproof bowls, placing a slice of cheddar or pepper jack cheese on top of each serving. Place the bowls under the broiler for about 2-3 minutes until the cheese is melted and bubbly, creating an irresistible, golden topping for your comforting bowl of soup.

How to Store and Freeze Chile Relleno Soup

Fridge: Keep leftover Chile Relleno Soup in an airtight container for up to 3 days. Make sure to let it cool completely before sealing to prevent condensation.

Freezer: For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Leave space at the top for expansion, and label with the date for easy tracking.

Reheating: When ready to enjoy, thaw overnight in the fridge and reheat on the stovetop over low heat, stirring frequently. Consider adding a splash of milk to restore creaminess if needed.

Airtight Storage: Ensure that any stored soup is tightly sealed to prevent freezer burn and maintain that delicious creamy richness characteristic of your Chile Relleno Soup.

What to Serve with Low-Carb Chile Relleno Soup?

Cozy up your dinner table with these delightful pairings that elevate your comforting soup experience.

Crusty Bread: Perfect for dipping, it complements the soup’s creamy texture while soaking up all that rich flavor.
Simple Green Salad: A light, fresh salad balances the soup’s indulgence, providing a crisp contrast that brightens the meal.
Guacamole and Tortilla Chips: Creamy guacamole adds a zesty touch, while crunchy tortilla chips offer delightful texture, making it a fun side.
Mexican Street Corn (Elote): The sweet and smoky flavors of this dish harmonize beautifully, echoing the soup’s essence and adding even more comfort.
Avocado Slices: Fresh, buttery avocado enhances the soup with a cooling element, balancing its warmth and spice wonderfully.
Spicy Jalapeño Nachos: For those who like a kick, these cheesy nachos provide both crunch and heat, pairing perfectly with the soup’s mild smokiness.
Chilled White Sangria: A refreshing beverage that adds a fruity twist, cleansing the palate between bites of the rich soup and sides.
Chocolate Flan: End on a sweet note with this creamy dessert; its rich, silky texture balances out the meal beautifully.
Agua Fresca: This light, fruity drink keeps the meal refreshing, offering a sweet complement to the spicy notes of the soup.

Expert Tips for Chile Relleno Soup

Roasting Perfection: Ensure you roast the poblano peppers until completely charred; this adds a deep smoky flavor essential to a great Chile Relleno Soup.
Blend Smoothly: For the creamiest texture, blend the cream cheese and cheddar until fully smooth before adding it to the soup; lumps can lead to an uneven mouthfeel.
Taste as You Go: Adjust the seasoning with salt and pepper gradually while simmering; this ensures a well-balanced flavor throughout your Chile Relleno Soup.
Prepare Ahead: Roast and chop the peppers in advance to save time on busy nights; refrigerate until you’re ready to cook, making your quick dinner even quicker.
Serve Fresh: This soup is best enjoyed fresh, but if you have leftovers, remember to add a splash of milk when reheating to maintain that creamy consistency.

Make Ahead Options

These Low-Carb Chile Relleno Soup preparations are perfect for busy weeknights! You can roast the poblano peppers and sauté the aromatics up to 24 hours in advance, storing them in the refrigerator. Additionally, you can cook the chicken and blend the creamy mixture, refrigerating both separately to maintain their flavors and textures. When you’re ready to enjoy your soup, simply combine the prepped ingredients, heat on the stove for about 5-10 minutes, and finish by broiling the cheese topping just before serving. This way, you can savor a comforting bowl of Chile Relleno Soup without any fuss, making your meal prep a breeze!

Chile Relleno Soup Recipe Variations

Feel free to get creative with this Chile Relleno Soup Recipe and make it perfectly your own!

Pre-Cooked Chicken: Swap in rotisserie chicken for a quicker prep, allowing more time to savor each bite. This way, you’ll have a delicious meal ready in a flash — perfect for busy weeknights!
Dairy-Free Delight: Substitute cream cheese with a dairy-free alternative like cashew cream. This allows you to enjoy all the creamy goodness without the dairy — your taste buds won’t miss a beat!
Veggie Boost: Add a handful of corn or diced zucchini to the soup for extra nutrition and a pop of color. It enhances the flavor while making the soup even heartier, perfect for veggie lovers.
Spicy Kick: Toss in some diced jalapeños to spice things up! You can control the heat, making this a delightful adventure for those who savor a little warmth in their meals.
Herb Infusion: Include fresh cilantro or oregano at the end for an aromatic finish. It adds a lovely herbal note that complements the smoky flavors beautifully!
Cheesy Layers: Use a mix of cheeses, like Monterey Jack or fontina, for a different flavor profile. This creates a rich and melty layer that makes each bowl extra inviting.
Thicker Texture: Blend part of the soup before adding it back in to create a thicker, creamier consistency. This adds a luscious feel that takes the comfort to the next level.
Tortilla Strips: Serve with crispy tortilla strips for a delightful crunch on top. This texture contrast elevates the dish, creating a delicious harmony in every bite.

Don’t forget to dive into another tasty option like Tortellini Soup Cozy or enjoy this comforting flavors inspired by our beloved French Onion Soup. Happy cooking!

Chile Relleno Soup Recipe FAQs

How do I select ripe poblano peppers?
Absolutely! When choosing poblano peppers, look for ones that are firm, dark green, and glossy. Avoid peppers with wrinkles or dark spots all over, as these can indicate overripeness.

How should I store leftover Chile Relleno Soup?
For sure! Store your leftover soup in an airtight container in the refrigerator for up to 3 days. Allow the soup to cool completely before sealing to avoid condensation that can dilute flavors.

Can I freeze Chile Relleno Soup?
Yes, indeed! To freeze the soup, pour it into a freezer-safe container, leaving about an inch of space at the top for expansion. Seal tightly and store for up to 3 months. Don’t forget to label your container with the date!

What if my soup is too thick after reheating?
That’s a common question! If your soup thickens too much after freezing and reheating, simply stir in a splash of milk or additional broth while warming on the stovetop. This will help regain that luscious, creamy texture.

Are there any dietary considerations for this Chile Relleno Soup?
Very important! This soup is low-carb, making it suitable for many dietary preferences. If you have allergies, be cautious with dairy; you can use plant-based cream cheese and cheese alternatives for a dairy-free version.

Can I make this soup vegetarian?
Absolutely! For a vegetarian option, replace the chicken with a can of black beans and use vegetable broth instead of chicken bone broth. This still gives you a hearty, satisfying dish!