Creamy Poblano Chicken Rellenos Soup Recipe

Introduction

This Creamy Poblano Chicken Rellenos Soup combines smoky roasted poblanos with tender shredded chicken in a rich, velvety broth. It’s a comforting and flavorful dish perfect for cozy evenings or when you crave a bit of Mexican-inspired warmth.

Ingredients

• 4 Tbsp butter
• 1 large onion, chopped
• 6 garlic cloves, chopped
• 1 jalapeño, seeded and diced
• ½ cup all-purpose flour
• 4 roasted poblano peppers, peeled, seeded, and chopped
• 2 cups chicken broth
• 2 cups half‑and‑half
• 8 oz cream cheese, softened
• 1 cooked, seasoned, and shredded chicken breast (approx. 1½ cups)

Instructions

1. Step 1: In a large soup pot over medium heat, melt the butter. Add the chopped onion, jalapeño, and garlic. Cook for 3–4 minutes until the onion is translucent and fragrant.
2. Step 2: Stir in the flour to coat the vegetables. Cook for about 15 minutes, stirring constantly to prevent burning. The roux should thicken and lose its raw taste.
3. Step 3: Gradually whisk in the chicken broth to avoid lumps. Add the chopped roasted poblanos and remaining broth. Bring the mixture to a gentle simmer.
4. Step 4: Stir in the half‑and‑half and softened cream cheese. Simmer on low heat, stirring frequently until the cheese has melted and the soup base is smooth.
5. Step 5: Fold in the shredded chicken and continue heating until the soup is bubbly and the chicken is warmed through, about 5 minutes.
6. Step 6: Season the soup with salt and freshly ground pepper to taste. Serve hot, garnished with cheese, cilantro, or a squeeze of lime if desired.

Tips & Variations

• Use roasted poblanos from a can if fresh peppers aren’t available, but fresh roasted provide the best flavor.
• For a spicier kick, keep some jalapeño seeds or add a pinch of cayenne pepper.
• Swap half‑and‑half for whole milk and additional cream cheese if you prefer a lighter soup.
• Add corn kernels or black beans for extra texture and heartiness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep the soup smooth and prevent scorching.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, the soup can be prepared a day in advance and reheated before serving. The flavors often develop more deeply after resting overnight.

What can I use if I don’t have poblano peppers?

You can substitute with roasted green bell peppers or Anaheim peppers for a milder flavor. Keep in mind the smoky depth will be less pronounced.

Creamy Poblano Chicken Rellenos Soup Recipe

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★★★★★

4.7 from 114 reviews

This Creamy Poblano Chicken Rellenos Soup is a comforting bowl of rich, velvety goodness packed with roasted poblano peppers, tender shredded chicken, and a luscious cream cheese base. The soup combines the smoky flavor of roasted poblanos with aromatic onions, garlic, and subtle heat from jalapeño, creating a flavorful and satisfying meal perfect for cozy evenings.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Soup Base

• 4 Tbsp butter
• 1 large onion, chopped
• 6 garlic cloves, chopped
• 1 jalapeño, seeded and diced
• ½ cup all-purpose flour

Main Ingredients

• 4 roasted poblano peppers, peeled, seeded, and chopped
• 2 cups chicken broth
• 2 cups half‑and‑half
• 8 oz cream cheese, softened
• 1 cooked, seasoned, and shredded chicken breast (approx. 1½ cups)

Instructions

1. Sauté Aromatics: In a large soup pot over medium heat, melt the butter. Add the chopped onion, jalapeño, and garlic. Cook for 3–4 minutes until the onion becomes translucent and the mixture is fragrant.
2. Build the Roux: Stir in the flour to coat the sautéed vegetables. Cook for about 15 minutes, stirring constantly to avoid burning. This process thickens the roux and removes the raw flour taste.
3. Add Liquids & Poblanos: Gradually whisk in the chicken broth to prevent lumps from forming. Add the chopped roasted poblano peppers along with the remaining broth. Bring the mixture gently to a simmer.
4. Creamy Enrichment: Stir in the half‑and‑half and softened cream cheese. Simmer on low heat, stirring frequently until the cream cheese melts completely and the soup base becomes smooth and creamy.
5. Add Chicken: Fold in the shredded chicken and continue to heat the soup until it is bubbly and the chicken is thoroughly warmed, about 5 minutes.
6. Season & Serve: Season the soup to taste with salt and freshly ground black pepper. Serve hot, garnished with additional cheese, fresh cilantro, or a squeeze of lime if desired for added flavor.

Notes

• Roasting the poblano peppers enhances their smoky flavor and adds depth to the soup.
• Seed and dice the jalapeño carefully to adjust the level of heat according to your preference.
• For a dairy-free variation, substitute cream cheese and half-and-half with non-dairy alternatives.
• You can prepare the shredded chicken in advance using leftover rotisserie chicken or by poaching a chicken breast.
• Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Creamy Poblano Soup, Chicken Soup, Mexican Soup, Cream Cheese Soup, Poblano Pepper Recipe