Creamy Chile Relleno Soup
I grew up in a house where the smell of charred peppers and melting cheese meant comfort. This Creamy Chile Relleno Soup takes that spirit and turns it into a one-pot bowl: smoky roasted poblanos, tender shredded chicken, a velvety, cheesy broth, and a bright cilantro finish. It’s warm enough for a chilly weeknight but elegant enough for guests — and it comes together far faster than stuffing and frying individual chiles. If you enjoy the same cozy, spoonable comfort as my creamy chicken and rice soup, this is another winner to keep in your weeknight rotation.
Why you’ll love this dish
This soup is the best of both worlds: the familiar comfort of chicken-and-cheese soup with the bold, smoky personality of roasted poblano chiles. It’s:
- Quick to assemble if you start with pre-roasted peppers or leftover/rotisserie chicken.
- Family-friendly — mild heat and cheesy richness mean most kids and picky eaters will enjoy it.
- Flexible — easy to make thinner or thicker, vegetarian (swap beans for chicken), or lower-fat with milk instead of cream.
- Cozy but bright — cilantro and a squeeze of lime (optional) lift the richness so it never feels heavy.
“One spoon and I was sold — the roasted poblano flavor is deep but not overpowering, and the cheese makes it ridiculously comforting.” — a regular from my dinner table
How this recipe comes together
The process is simple and forgiving. First you soften aromatics (onion + garlic), then add the smoky roasted poblanos and cooked chicken. A good chicken broth builds the soup base; heavy cream and cheddar make it silky and rich. Finish with cumin, salt, and pepper — and cilantro for freshness.
Expect roughly: 10 minutes active prep (if peppers are already roasted), 15–20 minutes simmering. No complicated steps, just gentle melting of cheese into the hot broth.
What you’ll need
Key ingredients
- 4 roasted poblano peppers — charred, peeled, seeded, and roughly chopped.
- 2 cups cooked shredded chicken — rotisserie chicken works great.
- 1 cup shredded cheddar cheese — sharp or mild depending on preference.
- 4 cups chicken broth — low-sodium if you’ll adjust seasoning yourself.
- 1 cup heavy cream — for richness; can substitute whole milk for a lighter version.
- 1 medium onion, chopped.
- 2 cloves garlic, minced.
- 1 teaspoon ground cumin.
- Salt and black pepper to taste.
- Fresh cilantro for garnish.
Notes/substitutions: Swap Monterrey Jack or pepper jack for cheddar if you want creamier melt or extra heat. For a vegetarian base, replace chicken with white beans and use vegetable broth instead.
Step-by-step instructions
- Prepare your poblanos: Char the peppers on a gas flame or under a broiler until the skins are blackened. Place in a bowl covered with plastic wrap or a towel for 10 minutes, then peel off skins, remove seeds, and roughly chop.
- Sauté aromatics: In a large pot over medium heat, add a tablespoon of oil and sauté the chopped onion until translucent, about 4–5 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
- Add peppers and chicken: Stir in the chopped roasted poblanos and shredded chicken. Coat everything in the aromatics for a minute.
- Add broth and simmer: Pour in the chicken broth and bring to a gentle simmer. Let it cook 10–12 minutes so flavors meld.
- Finish with cream and cheese: Reduce heat to low. Stir in the heavy cream, then add the shredded cheddar a handful at a time, stirring until melted and smooth. Avoid boiling after adding dairy to keep the texture silky.
- Season and serve: Add ground cumin, salt, and pepper to taste. Ladle into bowls and garnish with chopped fresh cilantro.
Best ways to enjoy it
This soup shines with contrasts — something crunchy, something acidic, and a bright herb.
- Serve with warm corn tortillas or a toasted baguette for dipping.
- Top with crunchy tortilla strips, diced avocado, or a dollop of lime crema.
- Pair with a simple salad and roasted vegetables for a complete meal.
- For a decadent combo, serve alongside a grilled cheese or quesadilla similar to what pairs well with bacon cheddar gnocchi soup — the textures complement each other nicely.
Storage and reheating tips
- Refrigerate: Cool the soup quickly, then store in an airtight container for up to 3–4 days.
- Reheat: Gently rewarm on the stovetop over low heat, stirring often. Heat to at least 165°F (74°C). If the soup has thickened in the fridge, add a splash of broth or milk to loosen it.
- Freeze: This soup freezes well without the fresh cilantro. Cool fully, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Note: dairy can separate slightly after freezing; whisk vigorously while reheating to recombine.
- Food safety: Don’t leave the soup at room temperature for more than two hours. Reheat only the portion you plan to eat if possible.
Pro chef tips
- Roast poblanos with care: Char until skin blackens and let them steam in a covered bowl—this makes peeling effortless and keeps most of the smoky oils.
- Avoid curdling: After adding cream and cheese, keep the soup at low heat. Boiling can cause separation.
- Cheese choice matters: A sharper cheddar gives more flavor while a smoother melting cheese (Monterey Jack) yields silkier texture.
- Shortcut: Use a high-quality rotisserie chicken and pre-roasted peppers to cut total time to about 20 minutes.
- For an ultra-silky soup: Purée half the broth and peppers with an immersion blender before adding the shredded chicken to create a thicker, creamier base like the method I use in other blends (creamy butternut squash, kale, and white bean soup).
Creative twists
- Spicy: Add a diced jalapeño or use pepper jack cheese.
- Smokier: Stir in a tablespoon of adobo sauce from canned chipotles.
- Vegetarian: Omit chicken and use white beans or roasted sweet potato cubes; use vegetable broth.
- Low-fat: Swap heavy cream for evaporated milk or a mixture of milk + a tablespoon of cornstarch for body.
- Tex-Mex bowl: Serve over rice and top with corn, black beans, and pickled red onions for a heartier meal.
Helpful answers
Q: How long does this take from start to finish?
A: If your poblanos are already roasted and you use pre-cooked chicken, plan on 25–30 minutes total. Roasting peppers adds another 15–20 minutes (including resting time).
Q: Can I make this dairy-free?
A: Yes. Use full-fat coconut milk or a dairy-free creamer and replace cheddar with a dairy-free melting cheese or omit cheese and thicken with blended cooked potato or cashews.
Q: Is it safe to freeze soups with cream and cheese?
A: You can freeze this soup, but expect slight textural changes. Thaw slowly and reheat gently, whisking to re-emulsify. For best results, freeze without added cilantro and add fresh herbs after reheating.
Q: How spicy is it?
A: Poblanos are generally mild, so the soup is usually low-heat. Use jalapeños or pepper jack to increase spice.
Q: Can I make this in an Instant Pot?
A: Yes. Sauté onions and garlic using the Sauté function, add peppers, chicken, and broth, then pressure cook for 5 minutes. Quick-release, then stir in cream and cheese off-heat.
Conclusion
If you want another take on chile relleno flavors in a soup form, you’ll find more ideas and inspiration in the detailed take on Isabel Eats’ chile relleno soup recipe. For a version that highlights chicken as the star, see the helpful notes and variations in Belly Full’s chile relleno soup with chicken.
Creamy Chile Relleno Soup
Ingredients
Key Ingredients
- 4 pieces roasted poblano peppers charred, peeled, seeded, and roughly chopped
- 2 cups cooked shredded chicken rotisserie chicken works great
- 1 cup shredded cheddar cheese sharp or mild depending on preference
- 4 cups chicken broth low-sodium if you’ll adjust seasoning yourself
- 1 cup heavy cream substitute whole milk for a lighter version
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- to taste salt and black pepper
- for garnish fresh cilantro
Instructions
Preparation
- Char the peppers on a gas flame or under a broiler until the skins are blackened. Place in a bowl covered with plastic wrap or a towel for 10 minutes, then peel off skins, remove seeds, and roughly chop.
- In a large pot over medium heat, add a tablespoon of oil and sauté the chopped onion until translucent, about 4–5 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
- Stir in the chopped roasted poblanos and shredded chicken. Coat everything in the aromatics for a minute.
- Pour in the chicken broth and bring to a gentle simmer. Let it cook 10–12 minutes so flavors meld.
Finishing Touches
- Reduce heat to low. Stir in the heavy cream, then add the shredded cheddar a handful at a time, stirring until melted and smooth. Avoid boiling after adding dairy to keep the texture silky.
- Add ground cumin, salt, and pepper to taste. Ladle into bowls and garnish with chopped fresh cilantro.
