Creamy Poblano Chicken Rellenos Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
