As I sat by the window, the cool breeze whispered promises of cozy evenings ahead, and I knew it was time for comfort food—specifically, a bowl of creamy Chile Relleno Soup with Chicken. This delightful dish beautifully captures all the warm, roasted flavors of traditional chile relleno, with a velvety texture that satisfies every craving while staying true to a low-carb lifestyle. Packed with 31 grams of protein and only 5.5 grams of carbs per serving, it’s a nourishing option that won’t compromise on taste. Whether you’re rejuvenating after a long day or simply in search of a heartwarming meal, this keto-friendly soup delivers both convenience and comfort in each spoonful. Have you ever thought about turning a classic favorite into a cozy soup? Let’s dive into this culinary adventure together!

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Why is This Soup So Special?

Comforting, creamy goodness: This Chile Relleno Soup offers rich flavors and a velvety texture that feels like a warm hug on chilly evenings.

Healthy twist: With only 5.5 grams of carbs and a whopping 31 grams of protein per serving, this recipe is perfect for anyone seeking a nourishing meal without the guilt!

Easy to prepare: Whether you’re a seasoned chef or a kitchen novice, the straightforward steps make this dish a breeze to whip up.

Customizable: Feel free to make it your own by swapping chicken for turkey or going vegetarian with a medley of your favorite veggies.

Crowd-pleaser: Serve it at family dinners or cozy gatherings, and watch it disappear in no time—everyone will be clamoring for seconds!

For a different take, don’t miss out on our comforting Potato Soup Comfort or try the delicious Red Curry Soup. Your soup nights will never be the same!

Chile Relleno Soup Ingredients

For the Soup

Poblano Peppers – Roast until skin is charred for the best flavor; canned green chilies can be used as a substitute.
Butter – Adds richness and depth; olive oil works well as a dairy-free alternative.
Onion – Use yellow or white onions for a classic base; red can replace them for a hint of sweetness.
Garlic – Fresh garlic enhances flavor; garlic powder is an excellent standby if needed.
Ground Cumin – Provides warmth and earthiness; consider adding chili powder for extra spice.
Chicken Bone Broth – Serves as a hearty soup base; vegetable broth is an option for a vegetarian variant.
Boneless Chicken (Thighs or Breasts) – Adds protein and substance; replace with cooked shredded chicken to save time.
Cream Cheese – Thickens the soup and adds creaminess; coconut cream can replace it for a dairy-free option.
Shredded Cheddar Cheese – Provides flavor and creaminess; substitute with vegan cheese to keep it dairy-free.
Sliced Cheese (Cheddar or Pepper Jack) – Perfect for broiling on top; thin deli slices melt beautifully.

Embrace the warmth of this Chile Relleno Soup, and let the flavors whisk you away on a cozy culinary journey!

Step‑by‑Step Instructions for Chile Relleno Soup

Step 1: Roast Peppers
Begin by charring the poblano peppers over an open flame or under the broiler. Roast them for about 8–10 minutes, turning occasionally until the skin is blistered and blackened. This technique enhances the flavor, so keep an eye out for that beautiful char. Once done, remove them from heat and transfer to a bowl, covering it with plastic wrap to steam for easier peeling.

Step 2: Peel & Chop
After about 10 minutes of steaming, carefully unwrap the peppers. The skins should easily peel off; discard the skins, seeds, and stems. Finely chop the roasted peppers and set them aside. This step is crucial as the finely chopped roasted poblano is what brings the warm, smoky essence to your Chile Relleno Soup.

Step 3: Sauté Veggies
In a large saucepan, melt 2 tablespoons of butter over medium heat. Once melted, add a diced onion and sauté for about 5–7 minutes until translucent and fragrant. Next, introduce minced garlic and your chopped roasted poblano peppers into the mix, stirring and cooking for another 2-3 minutes to build layers of flavor in your soup.

Step 4: Simmer Soup
Pour in 4 cups of chicken bone broth into the saucepan and stir in ground cumin, adjusting seasoning as desired. Bring the mixture to a gentle boil, then add in cubed boneless chicken (thighs or breasts). Allow it to simmer for about 10 minutes, or until the chicken is cooked through and tender, filling your kitchen with enticing aromas.

Step 5: Blend
While the soup simmers, take a separate bowl and blend together 4 ounces of cream cheese and 1 cup of the hot broth until smooth. This will create a luxurious, creamy base for your soup. Once blended, gently mix this creamy concoction back into the simmering soup for that signature velvety texture of Chile Relleno Soup.

Step 6: Broil for Serving
Preheat your broiler to high. Ladle the soup into oven-proof bowls and float thin slices of cheddar or pepper jack cheese on top. Place the bowls under the broiler for about 2-3 minutes, watching closely until the cheese melts and bubbles beautifully. This final touch adds a delightful cheesy crust that elevates your Chile Relleno Soup!

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Make Ahead Options

This creamy Chile Relleno Soup is a fantastic make-ahead dish, perfect for busy weeknights! You can roast and chop the poblano peppers up to 24 hours in advance; just store them in an airtight container in the refrigerator. Additionally, the soup can be prepared, minus the final broiling step, and kept in the fridge for up to 3 days. To maintain its creamy texture, refrigerate the soup without blending in the cheese until you’re ready to serve. When you’re set to enjoy, simply reheat the soup on the stove and blend in the cream cheese and cheddar before broiling the cheesy topping. This way, you’ll have a nourishing and delicious meal ready in no time!

What to Serve with Creamy Low Carb Chile Relleno Soup?

As you curl up with a bowl of this creamy delight, consider these flavorful pairings that will make your meal experience even more memorable.

Keto-Friendly Tortilla Chips: Crispy and perfect for dipping, these chips add a satisfying crunch to your soup.
Fresh Avocado Slices: Creamy avocado enhances the dish’s texture and adds a fresh, buttery flavor that perfectly balances the spices.
Tangy Lime Wedges: A squeeze of lime brightens up the rich flavors of the soup, providing a refreshing contrast.
Roasted Veggie Medley: A mix of zucchini, bell peppers, and asparagus brings in added color and a healthy touch, complementing the soup’s heartiness.
Cheddar Cheese Quesadillas: The gooey goodness of melted cheese in a warm tortilla is an indulgent pairing that pairs beautifully with the soup’s creamy texture.
Cilantro Lime Rice: Flavorful and zesty, this dish accentuates the warm notes of the soup while adding a delightful chew.
Sparkling Water with Lime: Refreshing and light, this drink cleanses the palate and counterbalances the soup’s richness beautifully.

Let these pairings elevate your dining experience and ensure each bite is as comforting and delicious as the last!

Chile Relleno Soup Variations & Substitutions

Feeling adventurous in the kitchen? Customize your Chile Relleno Soup with these delightful twists that will tantalize your taste buds!

Turkey Swap: Replace chicken with ground turkey for a leaner alternative that’s just as tasty.
Vegetarian Delight: Omit the chicken altogether and load up with sautéed mushrooms, zucchini, or seasonal vegetables for a vibrant vegetarian soup.
Spicy Kick: Add diced jalapeños or your favorite spicy peppers to amp up the heat, making your soup sing with flavor!
Creamy Coconut: For a dairy-free twist, ditch the cream cheese and use coconut cream for a tropical fusion of taste.
Extra Smoky: Stir in some smoked paprika while sautéing the veggies for an extra layer of smoky flavor that’s truly irresistible.
Herb Infusion: Garnish with freshly chopped cilantro or parsley right before serving for a burst of herbaceous freshness.
Cheese Variety: Change up the shredded cheese to pepper jack for added spiciness, or opt for a vegan cheese for a plant-based version.
Protein Boost: Add black beans or chickpeas towards the end of cooking for an additional protein punch and delightful texture.

For more comforting soup options, try our hearty Chicken Vegetable Soup or enjoy a soothing bowl of Potato Soup Comfort. Each variation allows you to make this dish your own!

Expert Tips for Chile Relleno Soup

Maximize Flavor: Roast those peppers thoroughly—charred skin brings out the smoky essence that makes your Chile Relleno Soup truly special.

Easy Peeling: If the skin clings stubbornly, placing the roasted peppers in a bowl covered with plastic wrap helps steam them for easier peeling.

Creamy Texture: For the best silky consistency, blend the cream cheese with hot broth thoroughly before adding it back to the soup.

Cheesy Topping: Use larger deli cheese slices for better melting coverage when broiling, ensuring a golden, bubbly finish on your soup.

Leftovers Storage: Store in an airtight container and consume within 5 days. Avoid freezing to maintain the creamy texture of the Chile Relleno Soup.

How to Store and Freeze Chile Relleno Soup

Fridge: Store leftover Chile Relleno Soup in an airtight container for up to 5 days. Ensure it cools before sealing for best results.

Freezer: Avoid freezing this soup as it contains cream cheese, which may separate when thawed, affecting the creamy texture.

Reheating: When reheating, do so gently on low heat, stirring occasionally to avoid curdling. Add a splash of broth or water to restore creaminess if necessary.

Make-Ahead Tip: You can prepare the soup up to the blending step and refrigerate or freeze the cooked ingredients separately for convenience!

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Chile Relleno Soup Recipe FAQs

How do I choose the best poblano peppers?
Absolutely! When selecting poblano peppers, look for those that are firm and shiny with a deep green color. Avoid any that have dark spots or wrinkles, as these can indicate overripeness. If you’re in a pinch, you can opt for canned green chilies, which work well in this Chile Relleno Soup!

How should I store leftover Chile Relleno Soup?
Very! Transfer your leftover soup into an airtight container and place it in the refrigerator, where it will keep fresh for up to 5 days. Allow the soup to cool before sealing to ensure optimal freshness. For reheating, do so on low heat and stir occasionally.

Can I freeze Chile Relleno Soup?
Unfortunately, I wouldn’t recommend freezing this soup. The cream cheese can separate when thawed, which affects the creamy texture we love. If you want to prep ahead, consider cooking the soup up to the blending step and refrigerating or freezing the cooked vegetables and broth separately!

What do I do if the skin on my roasted peppers is hard to peel?
No worries! If you’re finding the skins stubborn, try placing the roasted poblano peppers in a bowl covered with plastic wrap for about 10 minutes after roasting. The steam will help loosen the skin, making it easier to remove. This step is vital for achieving that delicious smoky flavor in your Chile Relleno Soup.

Are there any allergies or dietary considerations I should be aware of?
Absolutely! This soup is gluten-free, keto-friendly, and can easily be made dairy-free by substituting the cream cheese and shredded cheese with coconut cream and vegan cheese, respectively. Be sure to adjust for any personal allergies or preferences, and feel free to swap chicken for vegetables if you’re opting for a vegetarian version.

How do I make this soup more spicy?
Very! If you’re looking to add some heat, consider incorporating diced jalapeños or other spicy peppers while sautéing the vegetables. Alternatively, a sprinkle of chili powder during the simmering step can enhance the kick. Go ahead—make it your own!