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Chile Relleno Soup with Chicken

A creamy, cheesy soup inspired by traditional Mexican chile rellenos, made with tender chicken and roasted poblano peppers.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breasts diced
  • 3-4 poblano peppers roasted, peeled, sliced
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded Monterey Jack cheese
  • 0.5 cup shredded cheddar cheese
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp chili powder
  • to taste salt and black pepper
  • for garnish fresh cilantro chopped
  • optional tortilla strips or crushed chips

Equipment

  • Large pot
  • Mixing bowls
  • Cutting board
  • Chef’s knife
  • Wooden spoon

Method
 

  1. Roast the poblano peppers over an open flame or broiler until charred. Steam, peel, deseed, and slice.
  2. Heat olive oil in a large pot. Season diced chicken with salt, pepper, smoked paprika, and cumin. Cook until browned. Remove and set aside.
  3. Sauté onion and garlic in the same pot until translucent. Add chili powder.
  4. Pour in chicken broth, scraping the bottom of the pot. Bring to a gentle simmer.
  5. Add roasted poblanos and chicken back to the pot. Simmer 10–15 minutes.
  6. Reduce heat to low. Stir in heavy cream and shredded cheeses until fully melted and creamy.
  7. Taste and adjust seasoning. Serve garnished with cilantro and optional tortilla strips.

Notes

For thicker soup, blend a portion of the soup before adding cream and cheese. Leftovers keep well refrigerated for up to 3 days.