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Overhead view of chile relleno soup, topped with cheddar cheese.
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4.54 from 26 votes

Chile Relleno Soup with Chicken

Creamy, with just a touch of heat, chile relleno soup with chicken will warm you up from the inside out. If you love chiles rellenos, cheese stuffed poblano peppers, you'll love this soup.
Prep Time20 minutes
Cook Time40 minutes
Additional Time35 minutes
Total Time1 hour 35 minutes
Course: Soups and Stews
Cuisine: Southwestern
Servings: 4 servings
Author: Rachel Gurk

Ingredients

  • 6 poblano peppers
  • 1 ½ pounds boneless skinless chicken breasts, cut into bite-sized pieces (see note)
  • 1 tablespoon olive or avocado oil
  • 1 cup diced onion (about 1 large onion)
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper
  • 2 cloves garlic, minced
  • ½ teaspoon ground cumin
  • ¼ cup all-purpose flour
  • 4 cups low sodium chicken broth
  • 4 ounces cream cheese, cut into cubes
  • ¼ cup minced cilantro, additional for serving
  • Shredded cheddar cheese for serving

Instructions

  • Preheat oven to 400ºF. 
  • Place whole poblano peppers on a baking sheet (line with foil for easy clean-up) and roast for 35 to 40 minutes or until skins are blackened, flipping once.
    6 poblano peppers
  • Place peppers in a plastic bag, or a bowl covered with plastic wrap, and let cool for 10 to 15 minutes.
  • In a large pot, heat oil over medium heat. Add chicken, onion, salt, and black pepper and cook 5 to 6 minutes, stirring frequently, or until onions are translucent. 
    1 ½ pounds boneless skinless chicken breasts, cut into bite-sized pieces, 1 tablespoon olive or avocado oil, 1 cup diced onion, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
  • Add garlic and cumin and cook for one minute, stirring, until fragrant. 
    2 cloves garlic, minced, ½ teaspoon ground cumin
  • Add flour and cook, stirring constantly, for 2 minutes. 
    ¼ cup all-purpose flour
  • Add chicken broth and bring to a simmer. 
    4 cups low sodium chicken broth
  • Once chiles have cooled, remove skin, stem, and seeds. Dice the flesh of the peppers and add to soup. 
  • Simmer soup for 20 to 30 minutes. Reduce heat to low and stir in cream cheese and cilantro, stirring to melt cream cheese.
    4 ounces cream cheese, cut into cubes, ¼ cup minced cilantro, additional for serving
  • Serve topped with additional cilantro and cheddar cheese, if desired.
    Shredded cheddar cheese for serving

Video

Notes

  • If desired, substitute boneless skinless chicken thighs for the breasts. 
  • Slow Cooker: Leave the chicken breasts whole. Use chopped peppers, no need to roast them. Put all the ingredients except the cream cheese and cheddar cheese into the slow cooker. Cook on low 6 to 8 hours. Remove the chicken, shred it, and put it back in. Take some of the soup out, blend it with the cream cheese until it melts, and stir the mixture back into the crockpot. 
  • Make Ahead Tips: Poblanos can be roasted ahead and stored in the refrigerator up to three days. If desired, rotisserie chicken or already cooked chicken can be substituted for the chicken breast. 

Nutrition

Serving: 1.5cups | Calories: 446kcal | Carbohydrates: 23g | Protein: 46g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 137mg | Sodium: 656mg | Potassium: 1266mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1164IU | Vitamin C: 149mg | Calcium: 80mg | Iron: 2mg

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