Chile Relleno Soup

The Chile Relleno Soup is a rich, indulgent twist on the classic Mexican dish, transformed into a luxurious, spoonable meal. The star of the show, fire-roasted poblano peppers, lends a smoky depth and just the right amount of heat. Balanced with creamy cheese, hearty chicken, and aromatic spices, this soup is bold in flavor and beautifully satisfying.

Perfect for low-carb or keto eaters and adaptable for gluten-free needs, this soup delivers big taste with minimal fuss. Whether you’re seeking comfort on a chilly night or want to spice up your weekly meal rotation, this dish will warm your heart and impress your guests. It’s one of those recipes that gets better with each spoonful.

Full Recipe

Ingredients:

• 4 large poblano peppers

• 2 tablespoons olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon dried oregano

• 4 cups chicken broth

• 1 cup heavy cream

• 1 (8 oz) block cream cheese, softened

• 2 cups shredded cooked chicken

• 1 1/2 cups shredded Monterey Jack or cheddar cheese

• Salt and pepper to taste

• Fresh cilantro, for garnish

• Optional: chopped green onions, diced tomatoes, avocado slices for topping

Directions:

1. Preheat your broiler and place poblano peppers on a baking sheet. Broil for 5-7 minutes, turning occasionally, until the skin is charred and blistered. Remove from oven and place in a bowl; cover with plastic wrap to steam for 10 minutes. Peel off skins, remove stems and seeds, and roughly chop.

2. In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent, about 4-5 minutes. Add garlic, cumin, paprika, and oregano. Stir and cook for 1 minute.

3. Add chopped poblanos and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. Use an immersion blender to puree the soup base until smooth (or transfer to a blender in batches).

5. Add the cream and cream cheese, stirring until the cheese is fully melted and incorporated.

6. Stir in shredded chicken and Monterey Jack cheese. Simmer for another 5-10 minutes, stirring until everything is creamy and hot.

7. Season with salt and pepper to taste.

8. Serve hot with cilantro, and your choice of optional toppings.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 365 kcal | Servings: 6 servings

Chile Relleno Soup: A Comforting, Low-Carb Twist on a Classic Dish

Chile Relleno Soup is a modern comfort food marvel that takes the beloved Mexican dish—chile relleno—and transforms it into a creamy, hearty, spoonable delight. Rooted in the traditional preparation of stuffed peppers, this soup reinvents those iconic flavors in a cozy, soul-warming way. For those who enjoy bold, smoky, and mildly spicy flavors, it delivers all the satisfaction of a chile relleno but with a fraction of the effort and carbs.

This soup is especially popular among low-carb and keto food enthusiasts because it eliminates the breading and frying typically found in the classic chile relleno dish. Instead, it focuses on the heart of the flavor: fire-roasted poblano peppers, creamy cheese, and savory chicken. It’s a one-pot wonder that brings gourmet flair to your everyday dinner table.

The Cultural Roots of Chile Relleno

Chile relleno, meaning “stuffed pepper” in Spanish, is a dish with deep roots in Mexican cuisine. Traditionally, it features a poblano pepper stuffed with cheese or meat, dipped in egg batter, and fried until golden. The dish dates back to at least the 16th century, blending indigenous ingredients with Spanish culinary influences brought during colonization.

By transforming chile relleno into a soup, home cooks and food bloggers have taken an authentic favorite and reimagined it to fit contemporary dietary lifestyles. This version keeps the integrity of the original while making it more accessible, especially for weeknight meals or batch cooking.

Flavor Profile and Texture

The beauty of Chile Relleno Soup lies in its layered flavor and rich, creamy texture. Roasted poblano peppers bring smoky depth and a mild heat that is more flavorful than spicy. These peppers are the heart of the dish and infuse the broth with warmth and complexity.

The creaminess of the soup comes from heavy cream and cream cheese, creating a luscious base that complements the slight heat of the peppers. Chicken broth adds body and richness, while shredded chicken introduces satisfying texture and protein. Melted Monterey Jack or cheddar cheese elevates the dish with gooey, cheesy goodness. Together, these ingredients result in a balanced soup that’s both decadent and nourishing.

Health Benefits and Dietary Adaptability

One of the best things about Chile Relleno Soup is how easily it fits into low-carb and gluten-free diets. It’s naturally gluten-free, as it contains no flour or breading, and it avoids high-carb thickeners that many soups rely on. For those following ketogenic or paleo plans, this recipe is a keeper. The high fat content from the cheese and cream makes it satiating and ideal for fat-focused meal planning.

You can also adapt the recipe based on dietary preferences. For a vegetarian version, omit the chicken and use a vegetable-based broth. Add extra vegetables like zucchini or cauliflower to create more bulk. For a dairy-free version, there are plant-based alternatives to cream cheese and shredded cheese that still offer a creamy finish.

Why Fire-Roasting Matters

The process of roasting the poblano peppers before adding them to the soup is critical. Fire-roasting brings out a rich, smoky flavor and softens the peppers, making them easier to blend into the broth. It also intensifies their earthy taste, giving the soup that signature depth associated with authentic chile relleno.

This technique can be done easily at home using the oven’s broiler or an open flame on a gas stove. After roasting, the peppers are steamed in a covered bowl, making the skins easy to peel off. This extra step is worth every second, as it elevates the flavor and ensures a smooth texture in the final soup.

Meal Prep and Storage Tips

Chile Relleno Soup is ideal for meal prep. It stores well in the refrigerator for up to five days and can be frozen for longer storage. When reheating, it’s best to use the stovetop over low heat to preserve the creamy texture and avoid separation. If the soup thickens too much after refrigeration, a splash of broth or cream will help restore its consistency.

It’s a great dish to make in bulk, especially during colder months. Whether you’re cooking for a family, preparing lunches for the week, or hosting a dinner with friends, this soup offers versatility and comfort in every bowl.

Garnishing and Serving Suggestions

Presentation enhances the experience of enjoying Chile Relleno Soup. Top each bowl with fresh cilantro for brightness, sliced avocado for creaminess, or a handful of crushed tortilla chips for crunch. You can also add a sprinkle of crumbled queso fresco or a swirl of sour cream for extra richness.

Serve the soup with a simple side salad or roasted vegetables for a complete meal. If you’re not strictly low-carb, warm corn tortillas or crusty bread pair beautifully with this soup, soaking up all the creamy goodness.

Occasions Perfect for Chile Relleno Soup

This dish is incredibly versatile and works for various occasions. It’s an excellent option for:

• Weeknight dinners, because it comes together relatively quickly and uses ingredients many people already have on hand.

• Holiday gatherings, offering a unique and unexpected soup course that stands out from typical holiday fare.

• Potlucks and meal trains, since it transports well and reheats like a dream.

• Cold-weather comfort meals, because the warm, creamy broth soothes the soul and satisfies hearty appetites.

How This Soup Aligns with Food Trends

Chile Relleno Soup ticks all the boxes for current food trends: low-carb, gluten-free, high-fat, and customizable. The growing popularity of keto and high-protein diets has led many people to seek out alternatives to carb-heavy comfort foods. This recipe delivers big on flavor without the heaviness of flour-based thickeners or processed additives.

It’s also in line with the trend of nostalgic food remakes. People are increasingly looking to transform childhood favorites or traditional ethnic dishes into health-conscious, modern meals. Chile Relleno Soup does just that—honoring a cultural classic while adapting it for modern kitchens.

Conclusion

Chile Relleno Soup is more than just a clever reimagining of a beloved Mexican dish—it’s a comforting, hearty, and health-conscious meal that appeals to a wide audience. With its smoky roasted poblano peppers, creamy cheese base, and protein-packed chicken, it provides the perfect balance of indulgence and nutrition. It’s adaptable to various diets, easy to prepare, and absolutely bursting with flavor.

Whether you’re exploring new culinary traditions, following a low-carb lifestyle, or simply craving a satisfying bowl of soup, Chile Relleno Soup is a must-try. It’s the kind of recipe that earns a permanent spot in your kitchen rotation, warming your body and delighting your taste buds with every spoonful.