Creamy Poblano Chicken Rellenos Soup – Comfort in a Bowl
Introduction
This Creamy Poblano Chicken Rellenos Soup is the kind of dish that wins hearts instantly. With smoky roasted poblanos, tender shredded chicken, and a velvety cream base, it’s rich, flavorful, and deeply satisfying. Inspired by the classic chile relleno, this soup transforms those bold flavors into a comforting bowl that’s perfect for gatherings, weeknight dinners, or impressing your friends.
Why You’ll Love This Recipe
Restaurant‑quality flavor: Roasted poblanos add depth and smokiness.
Creamy & cheesy: Cream cheese and Monterey Jack melt into a luscious base.
Hearty & filling: Packed with chicken, veggies, and spices.
Crowd‑pleaser: Ideal for dinner parties or cozy nights in.
Ingredients
4 large poblano peppers, roasted, peeled, and chopped
2 tbsp olive oil or butter
½ medium onion, finely diced
2 cloves garlic, minced
2 cups cooked chicken, shredded (rotisserie chicken works great!)
4 oz cream cheese, softened
1 cup shredded Monterey Jack or Oaxaca cheese
4 cups chicken broth
1 cup heavy cream
1 tsp cumin
½ tsp smoked paprika
Salt & black pepper, to taste
Optional garnish: chopped cilantro, lime wedges
Step‑by‑Step Instructions
Step 1: Roast Poblanos
Roast poblanos over an open flame or under the broiler until skins blister. Place in a covered bowl for 10 minutes, then peel, seed, and chop.
Step 2: Sauté Aromatics
Heat olive oil or butter in a large pot. Add onion and garlic, cooking until fragrant and softened.
Step 3: Build the Base
Stir in roasted poblanos, chicken broth, cumin, and smoked paprika. Simmer 10 minutes to let flavors meld.
Step 4: Add Creaminess
Reduce heat to low. Stir in cream cheese until melted, then add heavy cream and shredded cheese. Mix until smooth and creamy.
Step 5: Add Chicken
Fold in shredded chicken. Simmer gently for 5 minutes until heated through.
Step 6: Serve
Ladle into bowls. Garnish with cilantro and a squeeze of lime. Serve hot with warm tortillas or crusty bread.
Tips & Tricks
Shortcut: Use rotisserie chicken for quick prep.
Extra heat: Add a diced jalapeño or a pinch of cayenne.
Thicker soup: Blend half the mixture before adding chicken.
Storage: Refrigerate up to 3 days; reheat gently with extra broth.
Variations
Vegetarian Version: Swap chicken for roasted corn and black beans.
Tex‑Mex Twist: Top with tortilla strips and avocado.
Cheese Lovers: Add queso fresco crumbles before serving.
Holiday Flair: Garnish with red peppers and cilantro for festive color.
Serving Ideas
Pair with warm flour tortillas or cornbread.
Serve alongside a crisp green salad.
Offer lime wedges and hot sauce for customization.
Present in mini bowls for party appetizers.
FAQs
Q: Can I make this ahead of time?
Yes, prepare up to 24 hours in advance and reheat gently.
Q: Can I freeze it?
Cream‑based soups don’t freeze well, but you can freeze the poblano‑chicken base and add cream when reheating.
Q: Can I use other peppers?
Yes, Anaheim or Hatch chiles work beautifully.
Recipe Details
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: ~50 minutes
Yield: Serves 4–6
Final Thoughts
This Creamy Poblano Chicken Rellenos Soup is smoky, creamy, and absolutely irresistible. It’s the kind of recipe that earns compliments every time and quickly becomes a staple in your kitchen.