Name: Creamy Chile Relleno Soup That Comforts Without the Carbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 cups Chicken Bone Broth; 2 tablespoons Butter; 40 g Chopped Onion; 2 cloves Garlic, minced; 1 teaspoon Ground Cumin; Poblano Peppers (Substitute with Anaheim or bell peppers for a milder flavor.); Salt and Pepper (To taste.); 1.5 lbs Boneless, Skinless Chicken (Chop into ½-inch pieces.); 8 oz Cream Cheese (Can substitute with Greek yogurt.); 1.5 cups Shredded Cheddar Cheese; 8 slices Cheddar or Pepper Jack Cheese (Thin slices.)

A warm bowl of soup can whisk you away to comfort town, can’t it? This creamy Low-Carb Chile Relleno Soup is my go-to when I want a taste of Mexico without the heavy calories. Imagine savoring tender chicken mingling with the smoky richness of roasted poblano peppers—all enveloped in a luxurious, velvety broth. Not only is it a quick and satisfying dish, but it also embraces my low-carb lifestyle while still delivering that hearty, comforting feeling we crave on chilly evenings. What better way to enjoy homemade goodness? So, are you ready to create a cozy masterpiece that will have everyone coming back for seconds?

Why Will You Adore This Soup?

Comforting Flavors: The smoky taste of roasted poblano peppers paired with tender chicken creates an irresistible blend that warms the heart.
Creamy Texture: This soup is luxuriously creamy, thanks to the combination of cream cheese and cheddar, making every spoonful a delightful experience.
Low-Carb Delight: Enjoy the hearty essence of comfort food without the carbs, perfect for those watching their diet!
Quick & Easy: Ready in under 30 minutes, this soup will fit perfectly into your busy schedule—perfect for a weeknight meal.
Crowd-Pleaser: Serve it at gatherings to impress guests; they’ll be begging you for the recipe! If you’re in the mood for more delicious soups, check out Mushroom Soup Without or Turkey Vegetable Soup for additional options that deliver on flavor and ease.

Chile Relleno Soup Ingredients

• Get ready to gather your favorites for a flavorful experience!

For the Base

Poblano Peppers – Infuse your soup with a smoky depth; substituting with Anaheim or bell peppers will yield a milder flavor.
Butter – Creates a rich base for sautéing, delivering a deliciously savory foundation.
Chopped Onion (¼ cup) – Adds a layer of sweetness; roughly 40 g will do the trick.
Garlic (2 cloves, minced) – This aromatic ingredient enriches the soup’s flavor profile.
Ground Cumin (1 tsp) – Introduces earthy warmth that enhances every bite.
Chicken Bone Broth (4 cups) – Provides a hearty backdrop; avoid chicken broth for a vegetarian option.
Salt and Pepper – Essential for seasoning to taste, ensuring a balanced flavor throughout.

For the Protein

Boneless, Skinless Chicken (1½ lbs) – Offers protein and body; chop into ½-inch pieces for even cooking.

For the Creaminess

Cream Cheese (8 oz) – A creamy element that thickens the soup beautifully; Greek yogurt can be a lighter substitute.
Shredded Cheddar Cheese (1½ cups) – Elevates the dish with melty, cheesy goodness.

For the Topping

Cheddar or Pepper Jack Cheese (8 slices, thin) – A bubbly, golden layer on top when broiled, making the soup extra special.

This cozy Chile Relleno Soup is sure to become a beloved dish in your home!

Step‑by‑Step Instructions for Chile Relleno Soup

Step 1: Roast Peppers
Begin by charring the poblano peppers over an open flame or under a broiler set to high for about 10 minutes. Turn the peppers occasionally until the skins are blistered and blackened. Once done, place them in a bowl and cover tightly with plastic wrap to steam for 10 minutes. After steaming, peel off the skins, remove the seeds, and chop the peppers into small pieces.

Step 2: Sauté Aromatics
In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and ground cumin, cooking for an additional minute until fragrant. This fragrant base enhances the depth of flavor in your Chile Relleno Soup.

Step 3: Combine Ingredients
Next, add the chopped roasted poblano peppers to the saucepan. Pour in 4 cups of chicken bone broth, and season the mixture with salt and pepper to taste. Bring everything to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 10 minutes, allowing the flavors to meld beautifully.

Step 4: Cook Chicken
Add 1½ pounds of boneless, skinless chicken pieces to the simmering soup. Cook for approximately 10 minutes, stirring occasionally, until the chicken is fully cooked and tender. The chicken will infuse the soup with additional flavor, making your Chile Relleno Soup even heartier.

Step 5: Make Creamy Base
In a blender, combine 8 ounces of cream cheese, 1½ cups of shredded cheddar cheese, and 1 cup of the hot broth from the saucepan. Blend until the mixture is completely smooth and creamy. Carefully stir this creamy concoction back into the soup, ensuring it becomes beautifully rich and velvety.

Step 6: Broil Cheese
Preheat your broiler to high. Divide the soup into 4 ovenproof bowls, and top each with a slice of cheddar or pepper jack cheese. Place the bowls on a baking sheet and broil for about 2-3 minutes, or until the cheese is melted and bubbly. Keep a close eye to prevent burning, as broiling can be quick!

Step 7: Serve and Enjoy
Carefully remove the bowls from the oven and let them cool slightly. Serve your comforting Chile Relleno Soup hot, garnished with fresh herbs if desired. This cozy soup pairs wonderfully with low-carb bread or a fresh salad, perfect for a satisfying meal that everyone will love!

Chile Relleno Soup Variations

Feel free to let your creativity shine by customizing this delightful soup in various ways!

Vegetarian Twist: Swap the chicken for black beans for a hearty, meatless option that still satisfies. You’ll retain that comforting texture while adding a delicious protein boost.
Extra Veggies: Add corn or zucchini to the mix for an added crunch and sweetness. They meld beautifully with the soup, elevating the flavors while adding extra nutrition.
Cheese Variety: Experiment with different cheeses, such as Monterey Jack or pepper jack, for a new delightful taste experience. This small change can significantly alter the flavor profile, making it your own!
Heat Level: Toss in a few sliced jalapeños if you’re craving a kick. Renowned for their sharp heat, they will perfectly complement the smoky poblano peppers.
Dairy-Free Option: Use coconut cream instead of cream cheese for a lightened, dairy-free twist. This creates an entirely new flavor, adding a hint of sweetness that balances the savory elements.
Smoky Flavor Boost: Incorporate a teaspoon of smoked paprika for even more depth. This adds a layer of warmth and smokiness that will make every bite irresistible.
Herb-Infused: Finish with fresh cilantro or parsley to brighten the flavors and give a fresh pop. Herbs can transform the dish, adding aromatic qualities that tantalize your senses!
Garnish Heaven: Top each bowl with sour cream, avocado slices, or crunchy tortilla strips for contrasting textures and added richness. A fun way to dress up your soup that adds an enjoyable surprise!

Don’t forget to check out Colcannon Soup Flavorful for another comforting standalone dish or explore Turkey Vegetable Soup for more options that are easy to whip up!

How to Store and Freeze Chile Relleno Soup

Fridge: Keep your Chile Relleno Soup stored in an airtight container for up to 3 days. Be sure to let it cool completely before sealing!

Freezer: For longer storage, freeze the soup in portioned containers for up to 1 month. Note that the creamy texture may change after freezing.

Reheating: When ready to enjoy, reheat gently on the stovetop or in the microwave. If the soup appears thick, stir in a splash of chicken broth or milk to restore creaminess.

Preparation Ahead: You can roast the poblano peppers in advance and store them in the refrigerator. This will save you time when you’re ready to cook!

Make Ahead Options

These Chile Relleno Soup components are perfect for meal prep enthusiasts! You can roast the poblano peppers up to 24 hours in advance and store them in an airtight container in the refrigerator to maintain their flavor and texture. Additionally, you can cut the chicken into pieces and store it separately to save time when cooking. When you’re ready to finish the soup, simply sauté the onions and garlic, then combine all the prepped ingredients, including adding the cream cheese and broth. Just like that, you’ll enjoy a heartwarming meal with minimal effort, making your busy weeknights a delicious breeze!

What to Serve with Creamy Low-Carb Chile Relleno Soup

A warm bowl of soup can act as a cozy hug, and pairing it with the right sides elevates it to a delightful full meal.

Low-Carb Bread: Perfect for dipping, this fluffy option complements the rich flavors of the soup without adding extra carbs.
Fresh Green Salad: A bright, crisp salad with a tangy vinaigrette balances the creamy soup beautifully, adding a refreshing crunch.
Cauliflower Rice: This low-carb alternative offers a hearty texture that soaks up the delicious broth while remaining diet-friendly.
Grilled Vegetables: Smoky grilled veggies echo the roasted peppers, enhancing the overall flavor profile and providing a lovely char.
Creamy Avocado Salad: The buttery smoothness of avocado meshes perfectly with the soup’s richness, creating a harmonious dish.
Spicy Nachos: For a fun twist, serve crunchy nachos topped with cheese and jalapeños to contrast the smooth soup, perfect for sharing!
Mexican Street Corn: This sweet and spicy side mirrors the soup’s flavors and adds a delightful crunch and freshness to each bite.
Chilled Margarita: A refreshing drink option, the bright citrus lifts the flavors of the soup while enhancing your dining experience.

Expert Tips for Chile Relleno Soup

Roast Evenly: Make sure to rotate poblano peppers while roasting to achieve that deep smoky flavor. Keep an eye on them to avoid burning.
Adjust Heat: If you prefer a milder taste, remove the seeds from the peppers. Add jalapeño to dial up the heat if desired.
Prep Ahead: Roast and store poblano peppers in advance to save time on busy days. Using rotisserie chicken makes your soup come together even quicker.
Avoid Freezing: Be cautious, as the creamy texture of this Chile Relleno Soup may not hold up well in the freezer. Add a splash of milk when reheating for creaminess.
Experiment with Cheeses: Feel free to swap out cheeses like Monterey Jack for a twist on flavor while still enjoying the luscious creaminess.

Chile Relleno Soup Recipe FAQs

How do I choose the best poblano peppers for my soup?
Absolutely! Look for poblano peppers that are firm and shiny with no wrinkles or soft spots. The skin should be deep green without any dark spots; this indicates freshness. If you prefer a milder flavor, you can substitute with Anaheim or bell peppers.

How long can I store leftover Chile Relleno Soup in the fridge?
You can keep your Chile Relleno Soup stored in an airtight container for up to 3 days. Make sure it cools completely before sealing to maintain freshness. When you’re ready to reheat, do it gently to maintain the creamy texture!

Can I freeze Chile Relleno Soup, and if so, how?
Yes, you can freeze this soup! However, it’s best to avoid freezing due to the creaminess that might change in texture. If you decide to do so, store it in portioned airtight containers for up to 1 month. When you reheat, add a splash of chicken broth or milk to restore the creaminess.

What should I do if my soup is too thick?
If your Chile Relleno Soup turns out too thick, don’t worry! Simply stir in a little chicken broth or milk, a tablespoon at a time, until you reach your desired consistency. You could even blend in an additional splash of bone broth to keep flavors intact.

Are there any dietary considerations I should keep in mind for this recipe?
Very! If you’re cooking for those with allergies, check the ingredients closely: cream cheese can be swapped with Greek yogurt for a lighter version, and you can use vegetable broth instead of chicken broth for a vegetarian option. Remember to remove seeds from the peppers to accommodate for spice sensitivity.

How can I make this soup more flavorful?
For an added depth of flavor, consider roasting your poblano peppers over an open flame until blackened. This helps enhance that delicious smoky taste. You can also sprinkle in additional spices like smoked paprika or cayenne pepper for some extra heat!