0 Shares

There’s something utterly satisfying about unearthing a comforting bowl of soup when the air turns crisp. Picture this: a creamy, steaming dish of Chile Relleno Soup, where roasted poblano peppers mingle with tender chunks of chicken, enveloped in a rich, cheesy goodness that feels like a warm hug on a chilly evening. I created this recipe to bring a taste of warmth and heartiness without the guilt of traditional high-carb meals.

As I experimented with flavors, I realized that the vibrant smokiness of the peppers combined with the luscious creaminess of cheddar really captures the essence of this classic dish, all while keeping it keto-friendly. Whether you’re prepping for a cozy family dinner or looking to impress at your next gathering, this low-carb delight will surely become a favorite in your kitchen. Dive into this bowl of bliss and let each spoonful transport you to a place of comfort and joy!

Why is this Chile Relleno Soup so special?

Creamy, comforting flavors that embrace you with every spoonful. Low-carb delight, satisfying your cravings without the guilt of traditional soups. Flavor-packed roasted poblano peppers combined with tender chicken create a rich tapestry of taste. Quick and easy to whip up, it’s the perfect meal for busy evenings. Versatile option: customize with your favorite cheese or protein for a personal touch. This recipe is sure to become a staple, bringing smiles to the table.

Chile Relleno Soup Ingredients

For the Soup
• Poblano Peppers – Provide a smoky, slightly sweet flavor; roast to enhance flavor or use canned chilies if necessary.
• Butter – Adds richness and helps sauté the vegetables; olive oil can substitute for a dairy-free version.
• Onion – Brings sweetness and depth; shallots may also work as a substitute.
• Garlic – Infuses the soup with robust flavor; fresh minced garlic is preferred over powdered.
• Ground Cumin – Adds warmth and an earthy tone; swap with taco seasoning for added complexity.
• Chicken Bone Broth – Serves as the soup’s flavorful base; vegetable broth can be used for a vegetarian option.
• Boneless Skinless Chicken – Increases protein content and adds heartiness; substitute with shredded rotisserie chicken to save time.
• Cream Cheese – Provides creaminess and helps thicken the broth; full-fat cream cheese or cashew cream works as a dairy-free option.
• Shredded Cheddar Cheese – Adds sharpness to complement the flavors; pepper jack cheese can spice things up.

For Topping
• Cheddar or Pepper Jack Cheese Slices – Offers extra cheesiness; thin deli slices are recommended to fit nicely on soup bowls.

This delightful Chile Relleno Soup will warm your heart and keep those carb cravings in check!

How to Make Chile Relleno Soup

Roast Peppers: Char the poblano peppers over an open flame or under the broiler until they are blistered and blackened. Cover them to steam for about 10 minutes, which makes peeling easier.
Chop Peppers: Once cooled, carefully remove the skins and seeds from the peppers. Finely chop the roasted peppers, making sure to capture all their smoky goodness.
Sauté Vegetables: In a large saucepan, melt 2 tablespoons of butter over medium heat. Cook the diced onion until translucent, then add minced garlic and ground cumin, sautéing until fragrant—about 2 minutes.
Simmer Soup: Stir in 4 cups of chicken bone broth, along with salt and pepper to taste. Bring to a gentle boil, then add the diced boneless skinless chicken. Reduce heat and simmer until chicken is fully cooked (about 10 minutes).
Blend Ingredients: In a blender, combine 4 ounces of cream cheese and 1 cup of hot broth from the pot. Blend until smooth, then stir this creamy mixture back into the soup, creating that luscious texture.
Broil for Topping: Serve the soup in bowls, then top each with slices of cheddar or pepper jack cheese. Broil for 2–3 minutes until the cheese is melted and bubbly, adding a delightful crust.

Optional: Garnish with chopped cilantro or avocado for a refreshing touch.
Exact quantities are listed in the recipe card below.

What to Serve with Chile Relleno Soup?

Pair your cozy bowl of soup with delightful sides and drinks to create a meal that’s as comforting as it is satisfying.

Creamy Avocado Salad: The coolness of fresh avocados complements the warm, spicy soup perfectly, offering a refreshing contrast. Toss with lime juice and cilantro for a bright flavor.
Corn Salsa: Sweet corn mixed with diced tomatoes, onion, and cilantro brings a zesty touch, enhancing the flavors of the poblano peppers in the soup. It adds a delightful crunch and fresh sweetness.
Cheesy Cauliflower Breadsticks: These low-carb breadsticks provide a cheesy, satisfying bite, perfect for dipping into your creamy soup. They’re utterly delicious and keep the meal keto-friendly!
Spicy Jalapeño Cornbread: For a bit of heat and sweetness, serve your soup with a slice of moist cornbread infused with jalapeños. The added texture and warmth meld beautifully with the soup’s creaminess.
Radish and Cucumber Slaw: Add a crisp slaw featuring sliced radishes and cucumbers tossed in a light vinaigrette. It brings a refreshing crunch to each bite, balancing the rich flavors of the soup.
Lemon-Lime Sparkling Water: Refreshing, zesty sparkling water with a splash of citrus perfectly quenches thirst, complementing the savory notes of the Chile Relleno Soup without overpowering it.
Chocolate Avocado Mousse: For dessert, treat yourself to this rich and silky mousse. It’s a delightful way to finish off the meal while keeping it healthy and indulgent!

Make Ahead Options

These creamy Chile Relleno Soup bowls are perfect for busy weeknights! You can roast and chop the poblano peppers up to 24 hours in advance; store them in an airtight container in the refrigerator to maintain their vibrant flavor. Additionally, you can sauté the onions and garlic, then store them separately, allowing those key aromatics to develop fully before combining. When you’re ready to enjoy your soup, simply reheat the broth and chicken mixture, stir in the prepped peppers and aromatics, blend in your cheese as you go, and broil for that melty finish. This prep-ahead approach ensures a quick, hearty dinner that tastes just as delightful as if made fresh!

Expert Tips for Chile Relleno Soup

Roasting Perfection: Make sure to char the poblanos well to capture their smoky flavor; an under-roasted pepper will lack depth.
Canned Chili Caution: If you’re using canned chilies, always drain them properly to prevent excess moisture, which can dilute the soup’s richness.
Creamy Consistency: To avoid clumps, gradually whisk in the cream cheese and shredded cheddar cheese into the simmering broth, ensuring a smooth texture.
Flavor Boosts: Consider adding spices like smoked paprika or chili powder for an extra layer of flavor in your Chile Relleno Soup.
Reserved Broth: Keep some of the chicken broth aside before blending for an easier blending process, ensuring a velvety finish without clumps.

How to Store and Freeze Chile Relleno Soup

Fridge: Store leftover Chile Relleno Soup in an airtight container for up to 5 days. Simply reheat on the stovetop or in the microwave until hot.
Freezer: For optimal flavor, do not freeze the soup as cream can separate when thawed. However, if you must freeze, omit cream cheese before freezing. It can last in the freezer for up to 3 months.
Reheating: When reheating from the fridge, add a splash of chicken broth to help maintain the creamy texture. Heat gently to avoid boiling.
Airtight Storage: Ensure containers are sealed tightly to prevent any absorption of odors from the fridge, preserving the delicious taste of your Chile Relleno Soup.

Chile Relleno Soup Variations

Feel free to take this delightful soup and make it your own with these fun tweaks!

Spicy Kick: Add chopped jalapeños for an extra layer of heat. It transforms the soup into a zesty experience that spice lovers will adore.
Vegetarian Delight: Substitute the chicken with tofu or chickpeas for a hearty vegetarian option. This version still keeps all the creamy goodness while being plant-based.
Cheese Explorations: Swap cheddar with gouda or mozzarella for a completely different flavor profile. Each cheese brings a unique creaminess and features that will delight the tastebuds.
Smoky Flavor: Incorporate smoked paprika alongside cumin for an enhanced smoky aroma. It amplifies the depth of flavor and makes the soup even more comforting.
Herb Infusion: Stir in fresh cilantro or oregano during the final cooking stage for a refreshing herbal note. This twist adds brightness and helps balance the richness.
Nutty Creaminess: Use cashew cream instead of cream cheese for a dairy-free option. It provides a beautiful creaminess while keeping the dish rich and indulgent.
Flavorful Broth: Swap chicken broth for a homemade vegetable broth, infusing your soup with garden-fresh flavors. It’s a wonderful way to make a wholesome vegetarian-friendly dish.
Crispy Toppings: Top with crispy tortilla strips or crumbled bacon for added texture. The crunch beautifully contrasts with the creamy soup, making every bite exciting.

Embrace your creative side and let your taste preferences guide your delicious variations!

Chile Relleno Soup Recipe FAQs

How do I choose ripe poblano peppers?
Absolutely! Look for poblano peppers that are dark green and feel firm to the touch. Avoid any with dark spots or wrinkles, as these are signs of overripeness. If possible, choose peppers with a shiny skin, which indicates freshness.

How do I store leftover Chile Relleno Soup?
Store your delicious Chile Relleno Soup in an airtight container in the fridge for up to 5 days. Allow it to cool completely before sealing to maintain its creamy texture. When reheating, gently warm it on the stovetop or microwave, adding a splash of chicken broth if needed.

Can I freeze Chile Relleno Soup?
It’s not recommended to freeze the soup due to the cream content, which can separate upon thawing. However, if you like to prepare ahead, you can freeze the soup without the cream cheese. Just transfer it to a freezer-safe container, ensuring a tight seal and it will keep for up to 3 months.

What should I do if my soup is too thick?
No worries! If you find your Chile Relleno Soup is thicker than you’d like, simply stir in a bit of chicken broth or water until it reaches your desired consistency. Remember, adding liquid gradually is key to maintaining the flavor balance while adjusting the texture.

Is Chile Relleno Soup safe for my dietary needs?
Absolutely! This soup is keto-friendly and gluten-free. However, make sure to check labels if you have allergies, particularly with the cream cheese and any toppings added. For a dairy-free version, you can substitute the cream cheese with cashew cream or another dairy-free alternative.

How can I make the soup spicier?
The more the merrier! You can add chopped jalapeños or a sprinkling of cayenne pepper while sautéing the onions and garlic. For an extra flavor kick, be adventurous with hot sauce as a garnish when serving!