I packed everything I love about chile rellenos into a creamy, cheesy soup loaded with roasted poblanos and tender chicken. With 31 grams of protein and just 5.5g carbs, this keto bowl is pure comfort without the carb crash.

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I’m obsessed with this Chile Relleno Soup because it gives me all the creamy, cheesy drama I want without turning into a carb bomb. I get smoky roasted poblanos in every bite, tender shredded chicken tucked through the bowl, and that rich chile relleno flavor that makes me go back for “just a little more” until, yep, it’s basically dinner.

But what really gets me is the balance: bold, silky, a little spicy, and seriously satisfying. No sad keto energy here.

And with all that protein, I feel like I’m eating something indulgent that still totally has my back.

Ingredients

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Olive oil gets the onion and garlic going with a cozy, savory base.
White onion adds sweetness and that classic soup-starting smell you’ll love.
Garlic makes everything bolder, because bland soup is just sad.
Roasted poblanos bring smoky chile relleno vibes without making it too spicy.
Jalapeño is optional, but it’s great if you like a little kick.
Shredded chicken makes it filling, hearty, and totally dinner-worthy.
Chicken broth keeps the soup savory without feeling too heavy.
Cream cheese makes it creamy, rich, and honestly kind of addictive.
Heavy cream gives that smooth, spoon-coating comfort food feel.
Monterey Jack or Chihuahua cheese melts in like a dream.
Cumin and oregano add warmth, so it doesn’t taste flat.
Lime juice wakes everything up with a fresh little zip.
Cilantro adds brightness, unless you’re on Team Soap Taste.
Avocado makes each bowl creamy, cool, and a little extra.
Basically, lime wedges let everyone finish their bowl exactly right.

Ingredient Quantities

2 tablespoons olive oil

1 medium white onion, finely chopped

3 cloves garlic, minced

4 large poblano peppers (about 1 1/4 pounds), roasted, peeled, seeded and roughly chopped

1 jalapeño, seeded and minced (optional for heat)

1 1/2 pounds cooked shredded chicken (rotisserie or poached)

4 cups low-sodium chicken broth

8 ounces cream cheese, softened and cubed

1 cup heavy cream

1 1/2 cups shredded Monterey Jack or Chihuahua cheese, divided

1 teaspoon ground cumin

1 teaspoon dried oregano

1 to 1 1/2 teaspoons kosher salt, to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh lime juice

1/4 cup chopped fresh cilantro, plus extra for garnish

1 large avocado, diced, for serving

Lime wedges, for serving

How to Make this

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1. Roast the poblano peppers until charred, then place in a bowl covered with plastic wrap or a sealed bag for 10 minutes; peel, seed, and roughly chop the poblanos and finely mince the jalapeño if using.

2. In a large heavy pot, heat 2 tablespoons olive oil over medium heat; add 1 medium finely chopped white onion and cook until soft and translucent, about 5 minutes, then add 3 cloves minced garlic and cook 30 seconds until fragrant.

3. Add the chopped roasted poblanos and minced jalapeño to the pot, stir in 1 teaspoon ground cumin and 1 teaspoon dried oregano, and cook 2 to 3 minutes to marry the flavors.

4. Pour in 4 cups low-sodium chicken broth, bring to a simmer, then simmer 8 to 10 minutes to blend the flavors.

5. Using an immersion blender or working in batches in a regular blender, puree about half of the soup until smooth, then return it to the pot so the soup is creamy but still has texture.

6. Reduce heat to low and whisk in 8 ounces softened cubed cream cheese and 1 cup heavy cream until fully melted and incorporated.

7. Stir in 1 to 1 1/2 pounds cooked shredded chicken, 1 cup of the shredded Monterey Jack or Chihuahua cheese, 1 to 1 1/2 teaspoons kosher salt to taste, and 1/2 teaspoon freshly ground black pepper; heat gently until the chicken is warmed and the cheese is melted, about 5 minutes.

8. Remove from heat and stir in 2 tablespoons fresh lime juice and 1/4 cup chopped fresh cilantro.

9. Ladle the soup into bowls and top each serving with the remaining 1/2 cup shredded Monterey Jack or Chihuahua cheese, diced avocado, and extra chopped cilantro.

10. Serve immediately with lime wedges for squeezing at the table.

Equipment Needed

1. Large heavy pot (soup pot)
2. Blender or immersion blender
3. Large rimmed baking sheet or cast iron skillet for roasting poblanos
4. Cutting board and chef s knife
5. Mixing bowl (for steaming peeled poblanos)
6. Wooden spoon or heatproof spatula
7. Whisk
8. Measuring cups and spoons
9. Ladle for serving

FAQ

Can I make this soup vegetarian? Yes. Replace the chicken broth with vegetable broth and omit the shredded chicken. Add cooked beans or extra roasted poblano and more cheese for texture and protein.

How do I roast and peel the poblanos? Char the peppers over a gas flame, under a broiler, or on a hot grill until blackened all over. Place in a bowl covered with plastic wrap for 10 minutes, then peel off the skins, remove stems and seeds, and chop.

How can I control the heat level? For milder soup omit the jalapeño and remove seeds from the poblanos. For more heat keep the jalapeño seeds or add a pinch of cayenne or chopped chipotle in adobo.

How should I store and reheat leftovers? Cool and refrigerate in an airtight container for up to 3 days or freeze up to 3 months. Reheat gently on the stove over low heat, stirring so the cream cheeses and cheeses reincorporate. Add a splash of broth or cream if it seems too thick.

Can I make this ahead of time? Yes. Make the soup up to 2 days ahead. Reheat slowly, finish with fresh lime juice and cilantro just before serving, and add avocado right before serving to prevent browning.

What can I use instead of cream cheese? For a lighter option use an equal amount of mascarpone or full fat Greek yogurt stirred in off the heat. If using yogurt, temper it with a little hot broth first to prevent curdling.

How do I prevent the cheese from clumping when reheating? Reheat slowly over low heat and stir constantly. If the soup looks grainy or thick, whisk in a small amount of warm broth or cream to smooth it out.

Chile Relleno Soup Recipe Substitutions and Variations

Poblano peppers: swap with roasted Anaheim peppers, roasted red bell peppers for sweeter flavor, or charred pasilla for deeper, smoky notes.
Cream cheese: use mascarpone for similar creaminess, Neufchâtel to reduce fat, or well-blended ricotta for a lighter texture.
Heavy cream: replace with half-and-half plus 1 tablespoon butter for richness, full-fat coconut milk for a dairy-free option, or evaporated milk for a slightly lighter finish.
Monterey Jack or Chihuahua cheese: substitute Oaxaca or fontina for melty stretch, or mild white cheddar for a bit more sharpness.

Pro Tips

1. Roast poblanos until the skin is well blistered and let them steam in a covered bowl for at least 10 minutes before peeling. The steam helps the skin slide off easily and keeps more of the pepper flavor intact.

2. Temper the cream cheese by cutting it into small cubes and whisking it in over very low heat. This prevents graininess and gives you a silkier mouthfeel.

3. Purée only half the soup for the best texture. Keeping chunks of chicken and pepper gives contrast and a more satisfying bite, while the blended portion still creates a creamy base.

4. Finish with fresh lime juice and cilantro off the heat. The bright acid and herbs pop more when not cooked, so add them at the end and adjust salt after tasting.

Chile Relleno Soup Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

664

kcal

Equipment: 1. Large heavy pot (soup pot)
2. Blender or immersion blender
3. Large rimmed baking sheet or cast iron skillet for roasting poblanos
4. Cutting board and chef s knife
5. Mixing bowl (for steaming peeled poblanos)
6. Wooden spoon or heatproof spatula
7. Whisk
8. Measuring cups and spoons
9. Ladle for serving

Ingredients

2 tablespoons olive oil
1 medium white onion, finely chopped
3 cloves garlic, minced
4 large poblano peppers (about 1 1/4 pounds), roasted, peeled, seeded and roughly chopped
1 jalapeño, seeded and minced (optional for heat)
1 1/2 pounds cooked shredded chicken (rotisserie or poached)
4 cups low-sodium chicken broth
8 ounces cream cheese, softened and cubed
1 cup heavy cream
1 1/2 cups shredded Monterey Jack or Chihuahua cheese, divided
1 teaspoon ground cumin
1 teaspoon dried oregano
1 to 1 1/2 teaspoons kosher salt, to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro, plus extra for garnish
1 large avocado, diced, for serving
Lime wedges, for serving

Directions

Roast the poblano peppers until charred, then place in a bowl covered with plastic wrap or a sealed bag for 10 minutes; peel, seed, and roughly chop the poblanos and finely mince the jalapeño if using.
In a large heavy pot, heat 2 tablespoons olive oil over medium heat; add 1 medium finely chopped white onion and cook until soft and translucent, about 5 minutes, then add 3 cloves minced garlic and cook 30 seconds until fragrant.
Add the chopped roasted poblanos and minced jalapeño to the pot, stir in 1 teaspoon ground cumin and 1 teaspoon dried oregano, and cook 2 to 3 minutes to marry the flavors.
Pour in 4 cups low-sodium chicken broth, bring to a simmer, then simmer 8 to 10 minutes to blend the flavors.
Using an immersion blender or working in batches in a regular blender, puree about half of the soup until smooth, then return it to the pot so the soup is creamy but still has texture.
Reduce heat to low and whisk in 8 ounces softened cubed cream cheese and 1 cup heavy cream until fully melted and incorporated.
Stir in 1 to 1 1/2 pounds cooked shredded chicken, 1 cup of the shredded Monterey Jack or Chihuahua cheese, 1 to 1 1/2 teaspoons kosher salt to taste, and 1/2 teaspoon freshly ground black pepper; heat gently until the chicken is warmed and the cheese is melted, about 5 minutes.
Remove from heat and stir in 2 tablespoons fresh lime juice and 1/4 cup chopped fresh cilantro.
Ladle the soup into bowls and top each serving with the remaining 1/2 cup shredded Monterey Jack or Chihuahua cheese, diced avocado, and extra chopped cilantro.
Serve immediately with lime wedges for squeezing at the table.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.