All the flavors of classic chile rellenos — smoky poblanos, tender chicken, creamy cheese — turned into a cozy one-pot soup. This dish is hearty, comforting, and just the right amount of indulgent.
📝 Recipe Card
Servings & Timing
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
Dietary Badges
✅ Gluten-Free
✅ Low-Carb Friendly
✅ High-Protein
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 poblano peppers, roasted, peeled & chopped
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup shredded Monterey Jack cheese (or Mexican blend)
- 1 tsp cumin
- ½ tsp chili powder
- Salt & pepper to taste
- Fresh cilantro & lime wedges (for garnish)
Instructions
- Roast Poblanos → Char poblanos over open flame or under broiler until skins blister. Peel, deseed, and chop.
- Sauté Base → In a large pot, heat oil. Add onion and garlic, cooking until softened.
- Add Poblanos & Broth → Stir in roasted poblanos, cumin, and chili powder. Add chicken broth and simmer 15 minutes.
- Blend for Creaminess → Use immersion blender to puree soup base until smooth (leave some chunks if desired).
- Add Chicken & Dairy → Stir in shredded chicken, cream cheese, heavy cream, and shredded cheese. Simmer gently until creamy and cheese is melted.
- Season & Serve → Adjust salt and pepper. Garnish with cilantro and lime juice before serving.
Notes
- Roast poblanos in bulk and freeze — they add depth to many soups and sauces.
- For a spicier version, add a jalapeño with the poblanos.
🌟 Introduction
If you love chile rellenos, this soup takes all the best parts — smoky roasted poblanos, cheesy filling, and rich flavors — and transforms them into a hearty bowl of comfort. It’s creamy yet balanced, with just enough heat to warm you without overpowering.
👩🍳 Step-by-Step Guide
1. Roast the Poblanos
This step is key: roasting and peeling poblanos unlocks their smoky, earthy flavor.
2. Build the Base
Onions, garlic, and spices sautéed in oil create the foundation before adding broth.
3. Blend & Enrich
Pureeing part of the soup creates a silky texture, then cream, cheese, and chicken make it indulgent.
💡 Tip: Don’t boil once dairy is added — keep at a gentle simmer to prevent curdling.
🧾 Ingredient Details & Substitutions
- Poblanos → Milder than jalapeños but full of flavor. Can sub roasted Anaheim peppers.
- Chicken → Shredded rotisserie chicken makes this fast and flavorful.
- Cheese → Monterey Jack melts smoothly, but Oaxaca or Chihuahua cheese adds authentic Mexican flair.
- Cream → Heavy cream makes it rich, but half-and-half works for a lighter soup.
🍽 Variations & Serving Ideas
- Keto-Friendly → Skip the potatoes (if adding) and stick to low-carb garnishes.
- Tex-Mex Twist → Add corn kernels and black beans for a heartier version.
- Spicy Upgrade → Blend in chipotle peppers in adobo for smoky heat.
Serving Suggestions
- Top with avocado slices, jalapeños, or tortilla strips.
- Pair with warm corn tortillas or a simple side salad.
- Garnish with a drizzle of crema and queso fresco for extra indulgence.
🥡 Storage & Make-Ahead
- Fridge: Store up to 4 days in airtight container.
- Freezer: Freeze without dairy for best results; add cream and cheese after reheating.
- Reheat: Warm gently on stovetop, stirring frequently to prevent separation.
⚖️ Nutrition (per serving, approx.)
- Calories: 390 kcal
- Protein: 28 g
- Fat: 28 g
- Carbs: 7 g (net)
- Fiber: 2 g
❓ FAQs
Q: Do I have to roast poblanos?
A: Yes — roasting brings out their signature smoky flavor. Unroasted poblanos taste bitter.
Q: Can I make this in a slow cooker?
A: Yes! Add all ingredients except dairy, cook on low 4–6 hours, then stir in cream and cheese before serving.
Q: Can I make it vegetarian?
A: Absolutely. Swap chicken with white beans or roasted cauliflower for a hearty alternative.
💬 Personal Note
This recipe was inspired by my first trip to Santa Fe, New Mexico, where green chile is king. Turning that classic flavor into a creamy stew with chicken quickly became a family favorite. It’s the kind of meal that tastes like a restaurant dish but comes together in under an hour.
