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Inspired by the bold, cheesy flavors of chile rellenos, this Creamy Poblano Chicken Rellenos Soup is a comforting, hearty bowl of goodness. Roasted poblano peppers, tender chicken, melted cheese, and a creamy base make it a rich and soul-warming dish—perfect for cozy dinners or meal prep.
⏱️ Prep Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4-6
🍳 Equipment:
- Large pot or Dutch oven
- Baking sheet (for roasting poblanos)
- Blender or immersion blender
- Cutting board and knife
- Measuring cups and spoons
- Tongs or gloves (for handling hot peppers)
📝 Ingredients:
- 3 large poblano peppers
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie works great!)
- 1 cup heavy cream (or half-and-half for lighter option)
- 1 ½ cups shredded Monterey Jack cheese
- 4 oz cream cheese, softened
- Salt and black pepper to taste
- Fresh cilantro, chopped (optional for garnish)
- Lime wedges (optional for serving)
🧾 Ingredient Notes:
- Poblano Peppers: Mild and smoky; if you want more heat, swap in a jalapeño or two.
- Chicken: Leftover or rotisserie chicken saves time.
- Cheese: Monterey Jack melts beautifully; you can also use a blend with cheddar.
- Cream Cheese: Helps thicken and enrich the soup.
- Broth: Chicken bone broth adds depth and extra protein.
👩🍳 Instructions:
- Roast the Poblanos:
- Preheat oven to 425°F (220°C). Place poblanos on a baking sheet and roast for 15-20 minutes, turning once, until skins are charred and blistered.
- Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel skins, remove seeds, and chop.
- Sauté Aromatics:
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft (about 5 minutes). Add garlic, cumin, and paprika; stir for 1 minute.
- Blend Poblanos:
- Add chopped roasted poblanos and 1 cup of broth to a blender. Blend until smooth. (Or use an immersion blender in the pot.)
- Combine & Simmer:
- Pour poblano mixture back into the pot. Add remaining broth and shredded chicken. Bring to a simmer for 10 minutes.
- Make It Creamy:
- Reduce heat to low. Stir in heavy cream, cream cheese, and shredded Monterey Jack cheese until melted and smooth.
- Season & Serve:
- Add salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges if desired.
📊 Nutrition Facts** (Per Serving, ~1.5 cups):
(Estimates may vary)
- Calories: ~450
- Protein: ~30g
- Carbohydrates: ~8g
- Fat: ~32g
- Fiber: ~2g
- Sugar: ~3g
💡 Tips & Variations:
Tips:
- Roast poblanos ahead of time and refrigerate for up to 3 days.
- Use an immersion blender for easier cleanup.
- Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) for a thicker texture if desired.
Variations:
- Low-carb/Keto: Replace cream cheese with full-fat sour cream for a keto twist.
- Spicier Version: Add a chopped jalapeño or dash of cayenne.
- Vegetarian: Swap chicken with black beans or roasted cauliflower.
- Add-ins: Corn, diced tomatoes, or even rice for a heartier version.
