Chile Relleno Soup is my answer to a busy day—an indulgent, comforting bowl that feels like a restaurant dish but comes together in a single pot. I’m a professional chef who believes weeknights deserve flavor without the fuss.
This recipe borrows from the smoky charm of roasted poblano peppers, the warmth of tender chicken, and the creamy pull of cheddar to deliver a low-carb, gluten-free dinner that fits a modern American kitchen. If you’ve wondered how to capture the iconic Chile Relleno Soup experience without frying or batter, you’ve found the right bowl. It’s flexible, family-friendly, and scalable for meal prep or quick weeknights, designed with busy moms and professionals in mind, but perfect for anyone who loves bold, comforting flavors.
Table of Contents
Why You’ll Love This Chile Relleno Soup
Busy Mom- and Pro-Friendly
As a busy mom and professional, I reach for Chile Relleno Soup when the clock is loud. It’s quick to prep, makes ahead, and pleases kids and grownups.
Creamy, Cheesy, Smoky in Under 40 Minutes
Creamy, cheesy, smoky goodness coats every spoonful, and I love how the whole pot comes together in under 40 minutes for busy weeknights.
Ingredients for Chile Relleno Soup
Exact quantities are at the bottom of the article and printable version.
Core Ingredients for Chile Relleno Soup
I usually keep roasted poblanos ready for this Chile Relleno Soup. This 7-ingredient core lineup keeps it gluten-free and low-carb while delivering big flavor.
- Poblano peppers — 5 large, roasted, peeled, and chopped. They anchor the smoky base.
- Boneless, skinless chicken breasts — 1.5 pounds, diced. Provides heartiness and protein.
- Onion — 1 medium, diced. Builds sweetness and depth.
- Garlic — 3 cloves, minced. Adds aroma and warmth.
- Chicken broth — 4 cups. The flavorful liquid that carries everything.
- Heavy cream — 1 cup. Creates silky richness (dairy-free option below).
- Shredded cheddar cheese — 2 cups. Melts in for that creamy, cheesy pull.
Optional Substitutions and dairy-free options
Want dairy-free or lighter options? Here are quick swaps I rely on.
- Dairy-free: Substitute heavy cream with coconut cream and use a dairy-free cheese alternative. The soup stays creamy and lush.
- Vegan or lighter: Swap chicken broth for vegetable broth and skip the cheese, or use a plant-based meltable cheese if desired.
- Flavor balance: If you like more heat, keep some pepper seeds; for milder flavor, remove seeds and membranes before roasting.
- Broth choice: Use low-sodium broth and adjust salt to taste for a gentler finish.
How to Make Chile Relleno Soup
Step 1 – Roast Poblanos
I roast five large poblanos at 425°F until skins blister and char.
That fire-kissed flavor is the heart of this poblano soup.
I wrap them to steam ten minutes, then peel, seed, and chop.
Step 2 – Sauté Aromatics
In a large pot, I heat olive oil.
I add onion and garlic and sauté until softened.
The aroma starts the creamy chicken soup base.
Step 3 – Cook Chicken with Spices
Add diced chicken, cumin, chili powder, salt, and pepper.
I brown the chicken to lock in juices.
That browning depth builds flavor for the dish.
Step 4 – Simmer with Poblanos and Broth
Stir in chopped poblanos and chicken broth.
Bring to a gentle simmer and let flavors mingle.
About 15 minutes is plenty for depth and texture.
Step 5 – Finish Chile Relleno Soup with Cream and Cheese
Lower heat and whisk in cream and cheddar until smooth.
If dairy-free, use coconut cream and a dairy-free cheese.
Stir until cheese melts and the soup glows.
Step 6 – Serve and Garnish
Taste and adjust salt to fit your taste.
Ladle into bowls and garnish with cilantro.
Serve hot for best texture and aroma.
Additional Tips for the Chile Relleno Soup Process
If the soup thickens, thin with a splash of broth.
For extra smoky depth, add a pinch of smoked paprika.
Keep some seeds handy if you want a hotter kick.
Tips for Success
- I prep poblanos and broth ahead; your Chile Relleno Soup comes together fast.
- I keep cheese and cream measured so the silkiness shines in the soup.
- Taste at the end and adjust salt gradually.
- I use low-sodium broth to control sodium without losing flavor.
Quick Flavor Tips for Chile Relleno Soup
I love adding smoked paprika for extra depth without changing the dish’s core flavors too.
Balancing Heat and Creaminess
If it’s too spicy, whisk in more cream and simmer gently to mellow the heat.
Equipment Needed
Here’s the lean toolbox I rely on for Chile Relleno Soup.
Essential Tools for Chile Relleno Soup
- Large pot or Dutch oven (4–6 quarts)
- Roasting pan for poblanos
- Sharp chef’s knife & cutting board
- Tongs and a wooden spoon
- Measuring cups and spoons
- Ladle and serving bowls
- Immersion blender (optional)
Alternatives to Standard Equipment
- No Dutch oven? Use a large stock pot.
- No roasting pan? Char peppers under a broiler.
- No immersion blender? Use a regular blender in batches.
Serving Suggestions for Chile Relleno Soup
These serving ideas help you present and enjoy the soup with family flair.
- I love warm corn tortillas and a bright cilantro-lime slaw on the side.
- Garnish with a dollop of crema or a dairy-free yogurt for extra creaminess.
- Pair this with a crisp white wine or refreshing sparkling agua fresca.
- Serve in warmed bowls, with extra cilantro and cheddar shaved on top.
- Keep toppings separate for easy make-ahead lunches.
Elevate Your Chile Relleno Soup Experience
Make-Ahead and Storage Tips for Chile Relleno Soup
I love making Chile Relleno Soup ahead for chaotic weeknights and late errands.
Cool completely, then portion Chile Relleno Soup into airtight containers in the fridge for up to four days.
Reheat gently on the stove or microwave, stirring until Chile Relleno Soup is smooth, glossy, and deeply comforting.
Freezer-Side of Chile Relleno Soup
For longer storage, I freeze Chile Relleno Soup in single portions, labeling each container with date.
Freeze for up to 2–3 months; thaw overnight in the fridge, then rewarm slowly on the stove for best texture.
If you reheat, whisk in a splash of broth or cream to restore the silky texture of Chile Relleno Soup.
Chile Relleno Soup FAQs
What is Chile Relleno Soup?
Chile Relleno Soup is a creamy, poblano-based soup that riffs on the classic Chile Relleno without frying batter.
It features roasted poblanos, tender chicken, and a silky cheese sauce that’s gluten-free and cozy.
For me, it’s that restaurant feel in a single pot.
What does Chile Relleno consist of?
Core components include roasted poblano peppers, chicken, onion, garlic, chicken broth, cream, and cheddar cheese.
These seven core ingredients anchor the soup’s flavor, while cumin and chili powder lift the palate.
Optional dairy-free swaps keep it flexible.
Is Chile Relleno unhealthy?
Like many comfort soups, it depends on how you build it.
The base is gluten-free and protein-rich, which helps.
If dairy is a concern, swap to coconut cream and dairy-free cheese to lower saturated fat and keep it lighter.
What is the difference between a Chile Relleno and a Chile Poblano?
The Chile Relleno is a dish of roasted poblano peppers stuffed with cheese or meat, often battered and fried.
Chile Poblano refers to the pepper itself, a mild-to-medium heat pepper used in many recipes.
In our soup, we use roasted poblano peppers for flavor without frying or stuffing.
Final Thoughts on Chile Relleno Soup
A Cozy, Weeknight Favorite
Chile Relleno Soup has become my cozy armor after a long day. I sip and feel the smoke of poblanos, the creamy cheddar melting into velvet. It’s restaurant-worthy without the fuss, and the pot cleanups are a blessing after bedtime chaos. Pure comfort. Its creamy glow lulls my kids into puddles of content.
Encouragement to Make It Your Own
I want you to feel free to tailor this Chile Relleno Soup to your family’s tastes. Swap dairy-free options, dial up heat, or add extra veggies. Make it yours, and watch weeknights glow with proud, delicious rhythm. Let the pot speak softly to you.
Print
Chile Relleno Soup: 7-Ingredient Creamy Cheesy Smoky.
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Chile Relleno Soup: a creamy, cheesy, smoky soup inspired by the classic Chile Relleno, featuring roasted poblano peppers, tender chicken, and melted cheddar in a comforting, low-carb meal.
Ingredients
- 5 large poblano peppers
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 ½ lbs boneless skinless chicken breasts, diced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and black pepper, to taste
- 4 cups chicken broth
- 1 cup heavy cream (or coconut cream for dairy-free)
- 2 cups shredded cheddar cheese (or dairy-free alternative)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Place poblanos on a baking sheet and roast 20 minutes, turning halfway, until charred. Place in a bowl, cover with plastic wrap, and let steam 10 minutes. Peel skins, remove seeds, and chop.
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté 3–4 minutes until softened.
- Add chicken, cumin, chili powder, salt, and pepper. Cook until chicken is browned.
- Stir in chopped poblanos and chicken broth. Simmer 15 minutes.
- Reduce heat, stir in cream and shredded cheese until melted and smooth.
- Garnish with cilantro and serve hot.
Notes
- For a dairy-free version, use coconut cream and a dairy-free cheese alternative.
- Leftovers refrigerate well; reheat gently.
- Adjust heat by keeping or removing seeds from the peppers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Roasting and stovetop simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240 ml)
Keywords: Chile Relleno Soup, poblano soup, creamy chicken soup, cheesy soup, smoky soup, Mexican-inspired soup, gluten free soup