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!

(329 votes, average: 3.50 out of 5)
Chile Relleno Chicken Soup

Chile Relleno Chicken Soup


  • 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


  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Add cream cheese and two cups of the cheddar cheese and whisk until smooth.
  6. 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!).

Yield: 6 (as a full meal soup)

Food energy: 575kcal

Total fat: 37.99g

Carbohydrate: 4.24g

Protein per serving: 39.77g

Total dietary fiber: 0.17g


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39 Comments on "Chile Relleno Chicken Soup"

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This soup is delicious. To get a larger amount, I doubled all the contents except for the cheese – only used 2 cups and it was cheesy enough. Used all the meat (dark and white) from a whole rotisserie chicken and made the bone broth with the bones. I also added a large can of green chilies. Loved the texture and consistency of this soup.


This is our new favorite! I make it as is and can only say WOW…. we crumble some tostitos in and wow…


I love blogs like yours that give 1 picture and the recipe immediately following. I do not need 6 pictures of the same dish – zoomed in- zoomed out – fork dripping- fork not dripping etc., I know some bloggers want to 1. Show their photographic skills and 2. Have screensful of ads with each picture. I am interested in the recipe, not the ads/pictures. ?


But in order to get these wonderful recipes for free, we need the ads because that is how the bloggers get paid. I am happy to skim past an ad to be able to be inspired by a new recipe!


However am I supposed to eat only a serving of this? Making this tomorrow and I’m pretty sure I’m going to be eating A LOT more than one serving. Lol. Can’t wait to try it!


Not nearly enough food for 6 people, this is the last time I will pick a low carb recipe lol and don’t use a stick blender with the chicken in the soup, kinda weird


I love this soup and am happy to welcome it to the winter soup rotation! I made it according to the recipe w/two exceptions.
1. Instead of adding raw chicken, I added left over rotisserie chicken.
2. I only used 2 cups of cheese. It was plenty cheesy for me w/out topping and broiling more cheese on it.

I also topped mine w/a dab of sour cream, then a sprinkle of minced red bell peppers and a few cilantro leaves(very festive!).

I am going to make this for the Cinco de Mayo potluck at work ;)


Stacy, love the idea of the sour cream. I may garnish with some avocado as well.


I just made this for the third time. I took it to yesterday’s annual “Fat Tuesday” potluck and it got raves. Used a combo of Anaheim and Pablano, and added a pinch of red pepper flakes because the chili’s turned out to be a little bland. Love your stuff and can’t tell you how much easier your recipes make for me to stay on track. ^5


Seriously one of the best recipes I have ever made! I cut the broth amount down by a third, great decision. It made the soup just perfect in density. Thank you so much!


I am enjoying a bowl of this soup for lunch today ! I used green chilis and jalapeno as well as some chicken I had cooked earlier in the week and it turned out great. Thanks !!

Jesus jacquez

For authentic flair sub anheim or hatch green chiles instead of poblanos!!


LOL, I suspect you are in or near New Mexico not only are you famliar with Hatch you spelled it chile! think most of us would go for the Hatch (capitalized as we know it’s a place as well as a chile).


Be sure to wear rubber gloves when working with the poblano peppers. My hands were on fire!! I only used two of the pablanos and it was plenty spicy for me. The next time I make it, I plan to use canned green chilies. The soup is delicious and very filling.


I did that. I could not get poblanos and I LOVE the taste of green chiles. And It turned out amazing!!!!!

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