Chile Relleno Chicken Soup

When the weather turns to fall, I immediately head into the kitchen to make all my favorite soups. There’s just something about a warm, steamy bowl of soup paired with crusty bread that feels like the ultimate comfort meal. Don’t get me wrong—I’ll happily eat soup year-round—but fall and winter are when I lean into the creamy, cozy varieties.

This Chile Relleno Chicken Soup has quickly become one of my go-to recipes, and for good reason. It’s got a little bit of smoky heat from roasted poblano peppers, the richness of cheddar and cream cheese for that silky texture, and (bonus!) it’s high in protein thanks to the chicken breast. The best part? It’s hearty enough to serve as a full meal, yet simple enough to whip up on a weeknight.

Like so many of my favorite dishes, I can’t quite remember where I first found this recipe. I printed it out years ago and tucked it into my old-school recipe binder—a collection of worn pages, notes scribbled in the margins, and family favorites. This soup earned its permanent spot in there after the very first bite

Ingredients you will need:

• 5 Poblano Peppers

• 2 TBSP Butter

• 1/4 cup chopped onion

• 2 cloves garlic

• 1 tsp cumin

• 4 cups chicken broth

• 1 lb chicken breast, cut into bite sized pieces

• 8 oz cream cheese

• 3 1/2 cups shredded cheddar cheese

• Salt and Pepper to taste

Step-by-Step Instructions:

1. Roast the poblano peppers
   Place your peppers under the broiler until the skin is charred and blistered. (If you’ve got a gas cooktop, you can also roast them directly over the open flame for that extra smoky flavor.)

2. Steam and peel
   Transfer the peppers to a bowl, cover, and let them steam for a few minutes. Once cool enough to handle, rub off the skins and discard the seeds. Pulse the peppers in a food processor or blender until finely chopped.

3. Build the base
   In a large Dutch oven or saucepan, melt butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in garlic, cumin, and the roasted poblanos. Cook for about 1 minute until fragrant.

4. Add the broth and chicken
   Pour in the chicken broth and bring everything to a boil. Add the chicken pieces, reduce heat to a simmer, and cook for about 10 minutes until the chicken is cooked through.

5. Make it creamy
   Whisk in the cream cheese until smooth and fully melted. Stir in 2 cups of shredded cheddar until creamy and incorporated.

6. Serve and enjoy
   Ladle the soup into bowls and top with the remaining cheddar. Add a slice of crusty bread (or a warm tortilla) on the side for the perfect finishing touch.

Tips & Variations

• For extra heat: Add a diced jalapeño when sautéing the onion.

• Make it heartier: Stir in cooked rice or black beans for more bulk.

• Lighter option: Swap cream cheese for reduced-fat cream cheese, or cut the cheddar down by half.

• Meal prep friendly: This soup keeps well in the fridge for up to 4 days and can be frozen (though it may lose a little creaminess when reheated).

Why You’ll Love It

This recipe is cozy, flavorful, and packed with protein—everything you want in a fall and winter meal. It also makes a fantastic option for entertaining: a big pot of this soup with toppings like avocado, cilantro, or tortilla strips turns into an easy, crowd-pleasing dinner.

There you have it—Chile Relleno Chicken Soup! A creamy, slightly spicy, utterly comforting soup that deserves a spot in your recipe rotation.