Chile Relleno Soup with Chicken (Creamy, Cheesy & Comforting)

If you love chile rellenos, you’re going to fall in love with Chile Relleno Soup with Chicken. This soup has all the delicious flavors of classic chile rellenos — roasted poblano peppers, melted cheese, and rich flavor — but in a warm, creamy, comforting soup form.

It’s the perfect comfort food for cold days, cozy dinners, or when you want something filling and satisfying. This soup is creamy, cheesy, slightly smoky from the roasted poblanos, and packed with tender shredded chicken.

Best of all, this chile relleno soup recipe is easy to make and ready in about 40 minutes.

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What Is Chile Relleno Soup?

Chile relleno soup is inspired by the traditional Mexican dish chile rellenos, which are poblano peppers stuffed with cheese and fried in egg batter. This soup version takes those same flavors — roasted poblanos, cheese, and a rich base — and turns them into a creamy soup with chicken.

The result is a comforting, flavorful soup that tastes like chile rellenos but is much easier to make.

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Why You’ll Love This Soup

• Creamy and cheesy
• Comforting and filling
• Easy to make
• Great for meal prep
• Keto and low carb friendly
• Packed with flavor
• Family-friendly
• Perfect for dinner
• Freezer-friendly

This soup is perfect when you want a cozy, comforting meal.

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Ingredients

• 4 poblano peppers
• 2 cups cooked shredded chicken
• 1 tablespoon butter
• 1/2 onion, diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 4 oz cream cheese
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/2 cup heavy cream or milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin

Optional toppings:

• Cilantro
• Avocado
• Sour cream
• Lime wedges
• Tortilla strips

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Instructions

1. Roast poblano peppers until skins are blistered, then peel and slice.
2. In a large pot, melt butter and cook onion until soft.
3. Add garlic and cook 30 seconds.
4. Add chicken broth and roasted poblano strips.
5. Stir in cream cheese and cook until melted.
6. Add shredded chicken and heavy cream.
7. Stir in shredded cheese until melted and smooth.
8. Simmer for 10–15 minutes.
9. Season with salt, pepper, and cumin.
10. Serve hot with toppings.

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Tips for the Best Chile Relleno Soup

1. Roast peppers well
This adds smoky flavor.

2. Use rotisserie chicken
It saves time and adds flavor.

3. Don’t boil after adding cheese
It can cause the soup to separate.

4. Blend for smoother soup
Blend part of the soup if you want it thicker.

5. Make it spicier
Add jalapeños or hot sauce.

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Variations

• Keto Version – Use heavy cream and full-fat cheese
• Spicy Version – Add jalapeños
• Vegetarian Version – Replace chicken with beans
• Extra Cheesy Version – Add more cheese
• Slow Cooker Version – Add everything and cook on low 4–5 hours

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What to Serve With Chile Relleno Soup

• Warm tortillas
• Cornbread
• Mexican rice
• Side salad
• Avocado slices

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Storage & Meal Prep

• Store in fridge up to 4 days
• Freeze up to 2 months
• Reheat on stove over low heat
• Add broth when reheating if soup thickens

This soup is great for meal prep because it reheats very well.

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Final Thoughts

Chile Relleno Soup with Chicken is creamy, cheesy, comforting, and full of flavor. It’s everything you love about chile rellenos but in an easy soup form. Perfect for cozy dinners, meal prep, or when you want a warm and satisfying meal.

If you love creamy soups and Mexican flavors, this chile relleno soup recipe is a must-try.