Creamy Poblano Chicken Rellenos Soup

Here’s a rich and comforting Creamy Poblano Chicken Rellenos Soup recipe – everything you love about chile rellenos, in a spoon!

Creamy Poblano Chicken Rellenos Soup

🥣 Ingredients:

• 2 tbsp olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

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

• 2 cups cooked chicken (shredded or chopped)

• 1 tsp cumin

• 1 tsp smoked paprika

• Salt & pepper to taste

• 4 cups chicken broth

• 1 cup heavy cream or half & half

• 4 oz cream cheese, softened

• 1½ cups shredded Monterey Jack or Mexican blend cheese

• Optional: corn, black beans, or diced tomatoes for add-ins

• Fresh cilantro, jalapeños, lime wedges (for garnish)

🔥 Instructions:

1. Roast Poblanos:
   Roast peppers over open flame or under broiler until charred. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and chop.

2. Sauté Veggies:
   In a large pot, heat olive oil over medium heat. Add onion and cook until soft. Stir in garlic and cook for 1 more minute.

3. Add Flavor:
   Add chopped poblanos, cumin, smoked paprika, salt, and pepper. Cook for 2 minutes until fragrant.

4. Build the Base:
   Pour in chicken broth. Add cooked chicken. Bring to a simmer and let flavors marry for 10 minutes.

5. Make It Creamy:
   Reduce heat. Stir in cream cheese until melted. Slowly add heavy cream and shredded cheese, stirring constantly until smooth and creamy.

6. Optional Add-ins:
   Toss in corn, black beans, or tomatoes if using. Simmer another 5–10 minutes.

7. Finish & Serve:
   Taste and adjust seasoning. Ladle into bowls and top with chopped cilantro, jalapeños, and a squeeze of lime.

🍽️ Tips:

• For smoky heat, add a diced chipotle pepper in adobo.

• Want it thicker? Blend half the soup before adding the cream.

• Perfect with tortilla strips, warm cornbread, or over rice.