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!

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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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Debbie DCherylChastityCarriedani Recent comment authors
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I made this today for lunch in the Instant Pot (with a few modifications) and it was absolutely fantastic. I used chicken thighs instead of breasts and reduced the cups of broth from 4 cups to 3 cups. Using the saute function on the Instant Pot, I cooked the onions with the butter, then added the chopped poblanos, garlic, and cumin. I also added 1/2 teaspoon of coriander. After 1 minute I added the 3 cups of chicken stock. Once that got to a simmer, I added the cubed chicken thighs and set the Instant Pot to high pressure for… Read more »


We forgot to lay out chicken but we had left over ham and used that, great option!


This was a real keeper. I made it in my Instant Pot, since my diced chicken was frozen.


Delicious! I halved the recipe (we’re empty-nesters) and made it in my Instant Pot. It came out great.

Lyn Berry
Lyn Berry

Okay, so this is stupid…STUPID GOOD!!! OMGness one of the best soups I’ve tasted yet! Only thing I changed was to use an immersion blender before adding rotisserie chicken. Super YUM! THANKS SO MUCH!

Rita Scott
Rita Scott

Made this last night. Sooo good! Definitely will make it again. My BF loved it too.


How would it be to leave out cream cheese and maybe add velveeta instead.

tammy pruett
tammy pruett

This soup is fabulous made exactly according to the directions. I was skeptical of the amount of poblanos but they create a slightly spicy edge and the consistence is great!

Gage Smith
Gage Smith

I made this today for the first time. I roasted the chilis on the barbecue this morning and since it was up and running, I grilled some boneless skinless chx thighs that I had seasoned with S and P and chili garlic powder. These I cubed and added to the soup. It added a whole different layer of flavor.
This is going to be a “go to” winter soup.


I MADE THIS LAST NIGHT! Super easy and soooooo delicious. I love anything with poblano peppers and this will definitely be a recipe I make over and over during the colder weather!

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