Chile Relleno Soup

The comforting aroma of roasted poblano peppers and melting cheese fills my kitchen whenever I make this incredibly satisfying Chile Relleno Soup. This velvety creation transforms the flavors of traditional chile rellenos into a hearty, protein-rich soup that warms you from the inside out. I developed this recipe during a particularly cold winter when I was craving something cheesy and comforting but wanted to avoid the carbs from traditional fried chile rellenos.

The first time I served this soup to my husband, he asked if we could add it to our weekly rotation immediately. Even my neighbor who typically avoids "diet foods" requested the recipe after trying it at our last dinner party. That's when I knew this soup was truly something special!

Flavorful Mexican Ingredients

• Poblano Peppers: Provide mild heat and distinctive smoky flavor. Look for firm, dark green peppers with smooth, unwrinkled skin for optimal freshness.
• Boneless Chicken: Creates hearty texture and protein-rich satisfaction. Either thighs or breasts work beautifully depending on your preference.
• Cream Cheese: Delivers velvety creaminess and thickening power. Full-fat versions melt more smoothly and create better texture.
• Sharp Cheddar: Contributes complex flavor dimension. Freshly grated melts more evenly than pre-shredded varieties with anti-caking agents.
• Chicken Bone Broth: Forms flavorful foundation. Homemade provides deeper flavor, but quality store-bought works wonderfully too.
• Cumin: Adds essential earthy notes. Freshly toasted and ground cumin offers more aromatic impact if you have time.

Soup Creation Method

Roast The Peppers:

Begin by charring your poblanos until the skin blackens and blisters. This crucial step develops that distinctive smoky flavor that defines this soup. You can accomplish this over an open gas flame, under a hot broiler, or even on a grill for extra smokiness.

Prepare Perfect Poblanos:

After roasting, steam the peppers in a covered bowl to loosen their skins. Gently rub away the charred skin, remove seeds and stems, then chop the tender flesh. This careful preparation ensures silky texture and concentrated flavor throughout your soup.

Create The Base:

Sauté onions until translucent before adding garlic, cumin, and your prepared poblanos. This layering of aromatics builds a flavor foundation that transforms simple ingredients into something extraordinary. The kitchen will smell amazing at this point!

Blend For Creaminess:

The secret to this soup's velvety texture lies in blending hot broth with cream cheese and shredded cheddar, then returning this silky mixture to the pot. This technique creates that perfect smooth consistency while ensuring the cheese incorporates completely without breaking.

My grandmother always said the secret to great Mexican cooking is taking time with the chiles. I've found this especially true with this soup - rushing the roasting process results in less flavor depth. The first time I made this, I tried to shortcut by using canned chiles. While still good, it couldn't compare to the version with freshly roasted poblanos. Now I often roast extra peppers to freeze so I can make this soup quickly without sacrificing that essential roasted flavor.

Mexican Comfort Bowl

This velvety soup delivers all the satisfaction of traditional chile rellenos without the carbs from the traditional egg batter coating. The combination of tender chicken, smoky poblanos, and two types of cheese creates a deeply comforting meal that satisfies even the heartiest appetites while remaining surprisingly light in carbohydrates.

What makes this soup particularly special is the way the flavors continue developing as it sits. While delicious immediately after preparation, it becomes even more remarkable the next day when the poblano flavor has had time to fully permeate the broth. This makes it an excellent make-ahead option for busy weeknights or entertaining.

The finishing touch of floating a slice of cheese on top and broiling until bubbly creates that authentic chile relleno experience. Watching the cheese bubble and brown under the broiler always brings a sense of anticipation to dinner time. That first spoonful breaking through the golden cheese top into the creamy soup beneath never disappoints!

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Perfect Pairings

Serve this soup with a simple side salad dressed with lime vinaigrette for a complete meal. The bright acidity of the lime dressing provides a perfect counterpoint to the rich, creamy soup. I often make a quick salad with mixed greens, diced avocado, and a sprinkle of pepitas for crunch.

Create a festive soup night by offering a toppings bar with diced avocado, fresh cilantro, sliced jalapeños, and lime wedges. This interactive serving style allows everyone to customize their bowl while making even a simple weeknight dinner feel special. My family loves adding their own finishing touches.

For entertaining, serve small portions in cups as a sophisticated starter before a Mexican-inspired main course. The rich flavor makes a lasting impression without filling guests too much before the main event. I've served this as the first course for dinner parties and always receive enthusiastic compliments.

Flavor Variations

Create a seafood version by substituting shrimp for chicken. The sweet shellfish pairs beautifully with the smoky poblanos. Simply add peeled shrimp during the last few minutes of cooking instead of simmering chicken pieces, as they cook much more quickly.

Transform this into a vegetarian option by replacing the chicken with black beans and using vegetable broth instead of chicken broth. The beans provide protein and satisfying texture while maintaining the soup's hearty character. This variation has become a favorite with my vegetarian friends.

For those who enjoy heat, add a diced jalapeño with the onions or stir in some chipotle pepper in adobo sauce to taste. This adds a pleasant kick that complements the smoky poblanos beautifully. Start with a small amount and adjust to your heat preference.

Storage Success

Store leftovers in an airtight container in the refrigerator for up to four days. The flavors continue developing during storage, making this soup even more flavorful the next day. I often make a double batch specifically to enjoy as leftovers.

Freeze portions in individual containers for up to three months for convenient single servings. Allow to thaw overnight in the refrigerator before reheating gently on the stovetop. Add a splash of fresh cream or a sprinkle of cheese when serving to refresh the texture.

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For meal prep, prepare the soup through the blending stage but without adding the chicken. Refrigerate the base, then add fresh chicken and heat through when ready to serve. This method ensures the chicken stays tender rather than becoming overcooked during reheating.

I've made this chile relleno soup countless times over the years, tweaking and perfecting it with each batch. What began as an attempt to capture the flavors of a beloved Mexican dish without the carbs has become one of my signature recipes. There's something deeply satisfying about transforming simple ingredients into something so rich and flavorful that even dedicated carb-lovers request it repeatedly. Whether you're following a low-carb lifestyle or simply appreciate a delicious, cheesy soup with depth of flavor, this recipe delivers comfort in every spoonful.

Frequently Asked Questions

→ Can I roast the poblano peppers ahead of time?

Absolutely! You can roast, peel, and chop the poblanos up to 3 days in advance. Store them in an airtight container in the refrigerator until you're ready to make the soup. This is a great time-saving strategy that makes the final soup preparation much quicker. Some people even roast extra poblanos when making other dishes and freeze them for recipes like this one - just thaw completely before using.

→ Is there an easier way to roast the peppers if I don't have a gas stove or broiler?

Yes! You can roast poblanos in a 425°F oven. Place the peppers on a baking sheet lined with foil and roast for about 30-35 minutes, turning occasionally, until the skin is blistered and charred in spots. You can also use an air fryer at 400°F for about 10-12 minutes, turning halfway through. The key is getting that charred exterior, which adds the distinctive roasted flavor to the soup.

→ How spicy is this soup?

Poblano peppers are generally mild to medium in heat level, and removing the seeds and membranes further reduces their spiciness. This soup has a gentle warmth rather than intense heat. If you prefer a spicier soup, you can leave some seeds in, add a diced jalapeño, or include a pinch of cayenne pepper. Conversely, if you're very sensitive to heat, you could substitute one or two of the poblanos with green bell peppers.

→ Can I make this soup in a slow cooker or Instant Pot?

Yes! For slow cooker: Follow steps for roasting and preparing the poblanos. Sauté the onions, garlic, and spices, then transfer to the slow cooker along with the broth and raw chicken pieces. Cook on low for 4-5 hours or high for 2-3 hours. Shred the chicken, then proceed with the cheese mixture. For Instant Pot: Use the sauté function for the first steps, add broth and chicken, then pressure cook for 8 minutes with a quick release. Continue with the cheese mixture as directed.

→ What can I serve with Chile Relleno Soup?

This hearty soup can stand alone as a meal, but pairs beautifully with simple sides. For a low-carb option, serve with a side salad dressed with lime vinaigrette or avocado slices. If carbs aren't a concern, warm corn tortillas, tortilla chips, or a slice of crusty bread make excellent accompaniments. For presentation, consider garnishing with fresh cilantro, a dollop of sour cream, or diced avocado to enhance the Mexican flavor profile.