Creamy Poblano Chicken Rellenos Soup

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Creamy Poblano Chicken Rellenos Soup

Introduction

If you love the bold flavors of Mexican cuisine, you’ll fall head over heels for this Creamy Poblano Chicken Rellenos Soup. Inspired by the classic Chile Relleno, this comforting soup brings together smoky roasted poblanos, tender shredded chicken, and a luxuriously creamy broth. It’s the kind of dish that warms you up on a chilly evening yet feels light enough to enjoy year-round.

With its silky texture and balanced flavors—spicy from jalapeño, smoky from poblanos, and rich from cream cheese—this soup is a true crowd-pleaser. Whether served as a cozy family dinner or the star of a dinner party, it delivers comfort and authenticity in every spoonful.

Why You’ll Love This Recipe

  • 🌶 Bold, Authentic Flavors – Roasted poblanos give a smoky depth that pairs beautifully with creamy broth.
  • 🥣 Comfort in a Bowl – Warm, creamy, and hearty without being too heavy.
  • ⏱ Simple, Straightforward Prep – Made with everyday ingredients, ready in about an hour.
  • 🍗 Protein-Packed – A wholesome meal featuring tender shredded chicken.
  • 🧀 Cheesy Goodness – Finished with cream cheese and optional toppings like Monterey Jack or queso fresco.

Ingredients (Serves 8)

Base Ingredients:

  • 4 Tbsp butter
  • 1 large onion, chopped
  • 6 garlic cloves, chopped
  • 1 jalapeño, seeded and diced

Thickener:

  • ½ cup all-purpose flour

Flavor & Creaminess:

  • 4 roasted poblano peppers, peeled, seeded, and chopped
  • 2 cups chicken broth
  • 2 cups half-and-half
  • 8 oz cream cheese, softened

Protein:

  • 1 cooked, seasoned, and shredded chicken breast (approx. 1½ cups)

Optional Garnishes:

  • Shredded cheese (Monterey Jack or queso fresco)
  • Fresh cilantro
  • Lime wedges

Step-by-Step Instructions

1. Sauté Aromatics

In a large soup pot, melt butter over medium heat. Add chopped onion, garlic, and jalapeño. Cook for 3–4 minutes until the onion becomes translucent and fragrant.

2. Build the Roux

Stir in the flour until the vegetables are well coated. Cook for about 15 minutes, stirring constantly, to eliminate the raw flour taste and create a golden roux.

3. Add Liquids & Poblanos

Slowly whisk in chicken broth to avoid lumps. Stir in the roasted, chopped poblanos. Bring the mixture to a gentle simmer.

4. Creamy Enrichment

Reduce heat to low and add half-and-half along with softened cream cheese. Stir until the cream cheese fully melts, creating a smooth, velvety soup base.

5. Add Chicken

Fold in the shredded chicken breast and let it heat through for about 5 minutes, ensuring the soup is bubbling gently.

6. Season & Serve

Taste and adjust seasoning with salt and freshly cracked black pepper. Ladle into bowls and garnish with cheese, cilantro, or lime juice for a bright, fresh finish.

Expert Tips & Variations

  • 🔥 Adjust the Heat – For more spice, leave in jalapeño seeds or add an extra roasted pepper.
  • 🥬 Vegetarian Twist – Replace chicken with roasted corn and black beans for a meat-free version.
  • 🧄 Extra Flavor – Add a pinch of smoked paprika or cumin for a deeper flavor profile.
  • 🥄 Make Ahead – This soup reheats beautifully the next day as flavors meld together.

Important Notes

  • Don’t skip roasting the poblanos—this step adds smoky depth that makes the dish authentic.
  • Whisk slowly when adding broth to the roux to prevent clumps.
  • Cook the roux thoroughly; rushing this step may leave a raw flour taste.

Nutritional Information (per serving, approx.)

  • Calories: 340
  • Protein: 18g
  • Fat: 23g
  • Carbohydrates: 16g
  • Fiber: 3g
  • Sugar: 4g

Frequently Asked Questions

1. Can I use pre-roasted poblanos from a jar?
Yes, but fresh roasted poblanos add much better flavor. If using jarred, drain well to avoid excess liquid.

2. Can I freeze this soup?
Dairy-based soups can separate when frozen, but if you plan to freeze, leave out the half-and-half and cream cheese until reheating.

3. What protein alternatives work here?
Shredded turkey, rotisserie chicken, or even leftover pork can be delicious substitutes.

4. How do I roast poblanos at home?
Place them under the broiler or over an open flame until charred, then peel, seed, and chop.

5. What can I serve with this soup?
Warm flour tortillas, cornbread, or a crisp green salad make perfect accompaniments.

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