Chile Relleno Chicken Soup


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Chile Relleno Chicken Soup

Ever had a chile relleno? It’s a delicious Mexican dish that consists of a roasted poblano pepper stuffed with cheese, dipped in an egg batter, and fried. All those same flavors also make for a deliciously rich, cheesy soup. I added chicken to make this soup a little more substantial. It’s perfect for the approaching cold weather!

Ingredients:

5 poblano peppers

2 tbsp butter

1/4 cup chopped onion

2 cloves garlic, minced

1 tsp ground cumin

4 cups chicken bone broth

Salt and pepper to taste

1 lb boneless, skinless chicken breast, cut into 1/2 inch pieces

8 ounces cream cheese, cut into cubes

3 1/2 cups shredded cheddar cheese, divided

Preparation:

Roast poblano peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).

Place poblanos in a bowl and cover with plastic wrap. Let cool, then rub skin to remove as much as possible. Cut out seeds and then place in a food processor or blender to finely chop. Set aside.

In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute.

Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.

Add cream cheese and two cups of the cheddar cheese and whisk until smooth.

To serve, divide into 6 bowls and sprinkle each with 1/4 cup shredded cheddar cheese. Sit briefly under the broiler until cheese is melted and browned (this step is optional but OH SO GOOD!).

Serves: 6 (as a full meal soup)
Nutrition Info: Food energy: 575kcal, Total fat: 37.99g, Calories from fat: 341, Cholesterol: 183mg, Carbohydrate: 4.24g, Total dietary fiber: 0.17g, Protein: 39.77g
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Comments (49)

  1. Thank you for a low-carb version!!! Can’t wait to get what I need to make this!!

  2. Linnae Bosma at

    Carolyn, this looks delicious — a great dinner on a cool MN night. You said, “Let cool, then rub skin to remove as much as possible.” Do you mean rub to get rid of the charred parts? Just feeling a little confused but really want to make this one night this week. Thank you!!

  3. Melissa Wittman at

    Yes Linnae, you would be rubbing the charred skin off and only the meat of the pepper would be left. Sometimes there are areas that don’t come off, but that’s okay. I place my peppers in a zip lock bag for 10 mins or so after roasting. The skin usually slides right off then. =D

  4. Jennifer at

    The skin will come off VERY easy if you put the peppers into ice water as soon as peppers come off fire.

  5. Iris at

    How do you incorporate the egg?

  6. Kristina at

    I just made for my family tonight. .. it was a big hit! ! ! ! Love it!

  7. Karyn at

    Iris the soup recipe doesn’t have egg In it.
    The egg is on the Chili Relleno when you get it in the restaurant ?
    Yummy too.

  8. Carolyn at

    Iris, there is no egg in this recipe. That was just what happens with a real chile relleno, not the soup.

  9. gretchen at

    Made this tonight and used an immersion blender to incorporate the cheese and it also blended the chicken so it it was finely shredded and liked the texture better. Yummy!

  10. Aurora mclaughlin at

    Have made this so many times and always a hit, as soon as it starts to get cool thats the first thing my family ask for.

  11. nissa at

    I made an omelet plain and chopped it up and used as a garnish on top of the bowl. I also made some fresh Pico DE Gallo and topped the soup with it…..Sooooooo yummy!!

  12. Marcia DesRosiers at

    I love this – it was a big hit for us.

    I think the calculations are off – can you clarify?

    I calculated the macronutrients for this to serve 6 as stated

    per serving: total recipe:

    cal 381.8 2291
    carbs 8.2 49
    fiber 1.2 7
    fat 29.3 29.3
    protein 22.8 137

  13. Vivian Ruble at

    Made this tonight with a loaf of LC bread and real butter. YUM! VERY good and will definitely make it again.

  14. Karli at

    Do you just put the chicken in the soup raw?

  15. Marlaena at

    I made this soup tonight and it was delicious. To make it heartier I would add some more chicken next time but it was so, so good! Thank you!

  16. Janet at

    I absolutely love chili rellenos and cannot wait to make this soup. It sounds amazing. Just a tip, while scraping the seeds from the pepper you don’t incorporate them into the soup. You throw away the seeds and put the flash of the pepper in the food processor.

  17. Valerie at

    Karli: Its critical to CAREFULLY READ the recipes when one cooks!
    “Add chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.”

  18. Kelly at

    I don’t have time to roast the peppers so I bought cans of cooked whole green chilies. How many do you think I will need? Still 5?

  19. Karen at

    I used cooked, chopped chicken thighs to mine.

  20. melanie at

    Oh my this looks amazing!! I’d love to make!
    Was just wondering if it could be done in the crockpot??

  21. Melissa at

    I just made this to today. SO GOOD! I added a little bit of diced jalapeno and topped with a little dollop of sour cream. I think next time I make it I’ll add some corn and skip the low carb thing and add some diced potatoes.

  22. Angie Abed at

    Can’t wait to make it! Our crazy Southern weather is finally sorta-kinda cold (to us, that is) and what we used to call “gumbo weather” is about to become “Chile Relleno Chicken Soup weather”. All I need are poblanos. I use plain(ish) baked chicken breasts that I keep on hand for quick meals. Sounds like they’ll fit this perfectly, except for the measurements. I can adjust those easily 🙂

  23. Lynda at

    Can this soup be frozen?

  24. Robin C at

    WOW! This is awesome, thanx!!

  25. Laurie at

    I made this tonight. I had chicken and poblanos and found this on pinterest. I halved it and added corn and some homemade taco seasoning. My husband loved it. I will be making this again.

  26. Dave at

    Has anyone made this without putting the peppers in the blender? It seems like it would be nice to have larger pieces. And what about leaving some of the seeds in to turn up the heat a little?

  27. Sal at

    Chili rellenos are green chili not poblanos. And this soup is tortilla soup minus the tortilla strips.

  28. Anna at

    This may be a silly question, but I have some cans of fire roasted green chiles. Are those similar to poblano peppers?

  29. Suzie at

    I made this soup last night exactly as the recipe was written and it was amazing! Mine did look a little greenish I guess because of the poblanos but that’s ok because it was so good! This recipe will be served many more times I’m sure in our home!!! I think next time I will prepare the poblanos, onions and garlic ahead of time and then I will be able to make it quickly on an evening after work. Thanks for sharing 🙂

  30. Jacrclark at

    Can you make this in a crockpot?

  31. Candace at

    Oh, lordy. I’m making this as soon as humanly possible. Brava!

  32. Nancy at

    Oh Carolyn! This is phenomenally delicious! Thank you thank you thank you!!! I am freezing portions of this for those times when I want it RIGHT NOW!!
    ????????

  33. Jersey at

    Made last night quick and easy if you roast the pepper the day before. Was a hit with my friends!

  34. Grace at

    Do you cook the chicken before adding? Or I add it raw until it cooks?

  35. Melissa at

    We love the heat so we put the chili and seeds in that i just diced. We also love spices so I added cumin and garlic powder. Loved it!

  36. Holly at

    Love this! I added cheese tortellini to mine, which I know isn’t low carb, but what a great winter meal! Thank you!!

  37. Melissa at

    I just made this for dinner. I used reduced fat cream cheese and reduced fat cheddar. It was really, really, ridiculously delicious.

  38. Jennifer at

    This is delicious! I used 1/3 less fat cream cheese and sharp cheddar. I also used an immersion blender to break up the chicken a bit.

  39. This is the second time I have made this, it is great!!! I love to barley blend up the peppers so there are some nice chunks for texture in the soup, This is a winner winner in our house (: Thanks for a wonderful recipe

  40. I followed recipe but my came out dark orange?

  41. Natalie Thompson at

    I made this today because I’m low carbing it and OMG! My favorite soup I’ve had in a long time! Thanks for the great recipe!

  42. Jennifer at

    Made this tonight, and it was absolutely delicious! What is the serving size?

  43. Ashley at

    Is there any way to cook this in the crock pot?

  44. Diana at

    I like to chop the poblanos by hand so the pieces are bigger. I also get a little cheese-happy and probably double it. I like my soup a little thicker and heavier, and the extra cheese takes care of that. So filling and delicious. I burned my mouth several times last night because I didn’t want to wait for it to cool! My husband brought leftovers to work today, and he said everyone stopped by his cubicle to see what he was eating because it smelled so good. 🙂

  45. Letitia at

    This was delicious! Thank you. I made it exactly as the recipe stated and we both loved it. I pulled the chicken out to shred it so I could get a bite of chicken in each spoonful. I also bought really big poblanos.

  46. Robin Hinsdale at

    So yummy! I used 8 oz of whole sour cream because that is what I had, and vegetable stock and black beans because we are vegetarian. It separated a bit because I missed the part about Blending it, but we loved the chunks of chilis. I will be making this again!

  47. Galen at

    It dosn’t say what to do with the chills after chopping them and setting them aside.

  48. Kathy at

    This was fabulous!! My husband wants this in our regular soup rotatiin since I make lots of soups in the fall. I didn’t blend the poblanos, I just diced them up and threw them in and I used pre-cooked rotisserie chicken. Definitely making this again. Thanks Carolyn.

  49. Jamie at

    How big should the peppers be?

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