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Creamy Chile Relleno Soup in a bowl garnished with cilantro and cheese

Creamy Chile Relleno Soup

A comforting and creamy soup filled with tender chicken and roasted poblano peppers, perfect for cozy dinners or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 roasted poblano peppers, diced Roast fresh poblano peppers for best flavor.
  • 1 lb cooked chicken, shredded Use rotisserie chicken for convenience.
  • 1 cup shredded cheese (cheddar or Monterey Jack) Can use a mix for extra flavor.
  • 1 medium onion, chopped Adds sweetness to the soup.
  • 3 cloves garlic, minced
  • 4 cups chicken broth Use low-sodium broth for less salt.
  • 1 cup heavy cream For a lighter version, substitute with half-and-half.
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • to taste Salt and pepper
  • as needed Olive oil For sautéing.

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onions until translucent.
  3. Add garlic and cook until fragrant.
Cooking
  1. Stir in diced roasted poblano peppers, shredded chicken, cumin, smoked paprika, salt, and pepper.
  2. Pour in chicken broth and bring to a simmer.
  3. Reduce heat and stir in heavy cream and shredded cheese until melted and well combined.
Serving
  1. Serve hot, garnished with extra cheese or fresh cilantro.

Notes

To store leftovers, cool to room temperature, transfer to an airtight container, and refrigerate for 3-4 days. Can freeze for up to 3 months.