Creamy Poblano Chicken Rellenos Soup

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Here’s a rich, flavorful twist on classic stuffed poblano peppers — in soup form! This Creamy Poblano Chicken Rellenos Soup combines smoky roasted poblanos, tender chicken, and a creamy cheesy broth inspired by chile rellenos. It’s cozy, satisfying, and a little spicy. 🌶️🍗🧀

 

 

🌶️ Creamy Poblano Chicken Rellenos Soup

Ingredients (Serves 4–6):

  • 2 tablespoons olive oil

  • 1 small onion, diced

  • 3–4 garlic cloves, minced

  • 3–4 poblano peppers, roasted, peeled, and chopped

  • 1 jalapeño, minced (optional for heat)

  • 2 cups cooked chicken, shredded (rotisserie works great)

  • 1 teaspoon ground cumin

  • 1/2 teaspoon smoked paprika

  • Salt & pepper, to taste

  • 3 cups chicken broth

  • 1 cup heavy cream (or half-and-half)

  • 1½ cups shredded cheese (cheddar, pepper jack, or a Mexican blend)

  • 4 oz cream cheese, softened

  • Optional: corn, black beans, or diced tomatoes for extra texture

🔥 To Roast Poblanos (recommended):

  1. Place poblanos under broiler or over gas flame.

  2. Turn until blackened on all sides (5–10 mins).

  3. Transfer to a bowl, cover with foil or plastic wrap, and let steam for 10 mins.

  4. Peel off skins, remove seeds, and chop.

🧑‍🍳 Instructions:

  1. Sauté aromatics:
    Heat olive oil in a large pot over medium heat. Add onions and cook until soft (3–4 minutes). Add garlic and jalapeño (if using), sauté 1 minute more.

  2. Add peppers & spices:
    Stir in roasted poblanos, cumin, smoked paprika, salt, and pepper. Cook for 1–2 minutes to bloom the spices.

  3. Add broth & chicken:
    Pour in chicken broth and shredded chicken. Bring to a simmer and let cook 10 minutes.

  4. Make it creamy:
    Reduce heat to low. Stir in cream cheese until melted and smooth. Then add heavy cream and shredded cheese, stirring until fully melted and creamy.

  5. Adjust & serve:
    Taste and adjust seasoning. Add corn, beans, or tomatoes if desired. Simmer another 5 minutes to blend flavors.

  6. Garnish:
    Top with extra cheese, sliced roasted peppers, crushed tortilla strips, chopped cilantro, or a dollop of sour cream.

🧀 Tips & Variations:

  • Low-carb/keto? Skip corn/beans and use full-fat dairy.

  • No cream cheese? Use a flour roux for thickening instead.

  • Want it spicy? Use extra jalapeños or chipotle in adobo.

  • Make it vegetarian: Use veggie broth and add beans or grilled zucchini.

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