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.

Chile Relleno Soup: 7 Irresistible Ingredients for Creamy Comfort

Name: Chile Relleno Soup: 7-Ingredient Creamy Cheesy Smoky.
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
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)

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

Scale

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