Introduction

Creamy Poblano Chicken Rellenos Soup is everything you want in a bowl—rich, cozy, slightly smoky, and just the right amount of creamy without being heavy. If you’ve ever loved chile rellenos or a good chicken soup, this is like the best of both worlds.

What makes this recipe special? It’s those roasted poblano peppers. They bring a mellow heat and deep flavor that elevates the entire soup. Add in tender shredded chicken, sweet corn, a touch of spice, and melted Monterey Jack cheese, and you’ve got yourself a comforting dinner that tastes like it’s been simmering for hours—even though it only takes about 30 minutes to pull together.

This soup is perfect for busy weeknights, family gatherings, or when you’re just craving something cozy and flavorful. And the best part? You can easily tweak it to suit your spice level, make it dairy-free, or even prep it ahead.

Let’s break it down step-by-step so you can feel confident making it in your own kitchen.

Why You’ll Love This Recipe

Key Benefits

• Big flavor, simple process: You don’t need a ton of complicated ingredients to make something that tastes like it came from a restaurant.

• Perfect texture: Creamy, but not overly thick. Hearty, but not too heavy.

• Great for leftovers: The flavor gets even better the next day.

• Customizable: Like it spicier? Add jalapeños. Want it lighter? Use half-and-half instead of cream.

Suitable For

• Busy home cooks: Especially if you’ve got leftover chicken or a rotisserie on hand.

• Cool-weather comfort seekers: This is the soup you want simmering on the stove when it’s chilly outside.

• Gluten-free eaters: No flour or thickeners needed—just natural, creamy goodness.

• Families: The mild heat from poblanos makes it kid-friendly, but you can crank up the spice if that’s your thing.

Ingredients for Creamy Poblano Chicken Rellenos Soup

Core Ingredients

Let’s keep things real and simple. These are the backbone of the soup:

• Olive oil: For sautéing your aromatics.

• Onion and garlic: The flavor base—don’t skip them.

• Roasted poblano peppers: The star. Smoky, earthy, and mellow heat.

• Ground cumin and smoked paprika: Adds warmth and depth.

• Chicken broth: The liquid base—use low-sodium so you can control salt levels.

• Cooked shredded chicken: Rotisserie works great, or use leftovers.

• Corn kernels: Adds sweetness and texture.

• Heavy cream (or half-and-half): For that creamy finish.

• Monterey Jack cheese: Melts beautifully into the soup.

• Salt and pepper: Always season to taste.

• Fresh cilantro and lime wedges: For that bright, fresh garnish at the end.

Substitutions and Tips

• No poblanos? Try Hatch chiles or Anaheim peppers. Want it even milder? Go with roasted bell peppers (but you’ll lose the smoky kick).

• No heavy cream? Half-and-half works just fine. Want dairy-free? Try full-fat coconut milk.

• Shredded chicken shortcut: A rotisserie chicken saves loads of time.

• Cheese options: Monterey Jack is creamy and mild, but Pepper Jack adds a nice kick.

• Make it vegetarian: Use vegetable broth and swap the chicken for roasted cauliflower or black beans.

Best Peppers for Creamy Poblano Chicken Rellenos Soup

Let’s talk poblanos. They’re what give this soup its signature flavor—smoky, a little earthy, and with just a hint of heat (nothing that’ll blow your head off).

Here’s how to pick the best poblanos: Look for ones that are firm, shiny, and dark green. Avoid soft spots or wrinkling.

Roasting tips:
You can roast them under the broiler or directly over a gas flame. Once charred and blistered, toss them in a sealed bag for 10 minutes—this makes peeling the skins a breeze. After that, remove the skins, stems, and seeds, then chop.

Substitutions:
No poblanos? You can substitute roasted green bell peppers, but the flavor will be milder. Anaheim or Hatch chiles also work if you want to keep that gentle spice and smokiness.

Pro tip: Roast a few extra peppers while you’re at it. They freeze beautifully and are great in tacos, casseroles, or egg scrambles.

Kitchen Tools You’ll Need

This soup doesn’t require fancy gadgets, just a few essentials you probably already have.

Must-Have Tools

• Large soup pot or Dutch oven: You’ll need something roomy to build layers of flavor and simmer everything together.

• Sharp knife and cutting board: For chopping all those beautiful veggies.

• Wooden spoon or spatula: For sautéing without scratching your pot.

• Measuring cups and spoons: Accuracy counts, especially for spices and liquids.

Nice-to-Have Tools

• Immersion blender: If you want a creamier texture, blending part of the soup makes it velvety.

• Regular blender: Works just as well—just be careful with hot liquids.

• Citrus juicer: Not required, but makes squeezing those lime wedges way easier.

• Tongs or gloves: Handy for handling hot peppers if you’re roasting them over an open flame.

How to Make Creamy Poblano Chicken Rellenos Soup

Let’s get right into it. This recipe comes together in under an hour and doesn’t require anything fancy. Just follow these steps and you’ll have a pot of creamy, flavorful soup that tastes like comfort in a bowl.

Step 1: Roast the Poblanos

This is where all that wonderful smoky flavor begins. You can roast your poblanos over a gas flame, under the broiler, or even on a grill.

Char them until the skin is blistered and blackened. Don’t worry—it won’t taste burnt. That char is what gives the soup its depth.

Once roasted, place them in a sealed bag or covered bowl for about 10 minutes. The steam helps loosen the skin, making it easy to peel. After peeling, remove the seeds and stems, then chop them up. You can do this step a day ahead if needed.

Step 2: Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add chopped onion and garlic and cook for 3 to 4 minutes until soft and fragrant. This is your flavor base—it’s simple but important. Don’t rush it. Let the onion get just translucent, not browned.

Step 3: Add Poblanos and Spices

Now stir in the chopped roasted poblanos, along with ground cumin and smoked paprika. Give everything a good mix and cook for another 2 minutes. This helps the spices bloom and really soak into the peppers and onions.

At this point, you’ll start smelling that cozy, roasted aroma—kind of like your favorite Mexican restaurant on a chilly night.

Step 4: Add Broth and Chicken

Pour in the chicken broth and bring the whole pot to a simmer. Add your shredded cooked chicken and corn.

Let everything simmer together for about 10 minutes. This gives the flavors time to meld. If you’re using cold chicken straight from the fridge, this also ensures it warms through.

Tip: Taste your broth here. It should already be tasting great before you even add the cream and cheese. If it’s a little flat, a small pinch of salt or squeeze of lime can wake it up.

Step 5: Blend (Optional)

This step is up to you. If you like a slightly thicker, creamier texture, blend about half the soup. You can use an immersion blender right in the pot, or scoop some into a standard blender (just be careful—hot liquids can expand).

Blending helps the peppers and onions meld into the broth, giving it that luxurious texture without needing flour or thickening agents. But if you prefer a chunkier soup, feel free to skip this step.

Step 6: Add Cream and Cheese

Lower the heat and slowly stir in the heavy cream (or half-and-half) and the shredded cheese.

Let it melt gently, stirring often, until the soup is smooth and creamy. Don’t boil it at this stage—keep the heat low so the cream doesn’t curdle and the cheese melts evenly.

Once melted and creamy, give it a taste. Season with salt and pepper as needed.

Step 7: Finish and Serve

Ladle the soup into bowls and top with fresh chopped cilantro and a squeeze of lime. That little burst of acidity brightens the whole dish.

If you want to get fancy (or just add more goodness), you can also top with sliced avocado, a dollop of sour cream, or crispy tortilla strips.

Tips for Success

• Don’t skip roasting the poblanos. It’s what gives the soup its signature flavor.

• Use freshly shredded cheese. Pre-shredded varieties often have additives that make them harder to melt smoothly.

• Taste as you go. Especially after adding broth and cream. Adjust seasoning gradually.

• Use low-sodium broth. That way you’re in control of how salty your soup gets.

• Make it your own. Add jalapeños for more heat, swap chicken for turkey, or throw in some black beans or rice to bulk it up.

How to Store Creamy Poblano Chicken Rellenos Soup

This soup stores beautifully and makes for amazing leftovers.

At Room Temperature

Let the soup cool at room temp for up to 2 hours. After that, it should be transferred to the fridge to stay safe.

In the Refrigerator

Store in airtight containers for up to 4 days. Reheat gently on the stove or in the microwave. You may need to add a splash of broth or cream to loosen it up a bit.

Freezing Tips

You can freeze this soup—but here’s a trick: freeze it before adding the cream and cheese. Dairy doesn’t always reheat well from frozen and can become grainy.

When you’re ready to eat, thaw overnight in the fridge, then reheat and stir in the cream and cheese just before serving.

Frequently Asked Questions

Can I make this soup spicier?

Absolutely. Add a diced jalapeño during the sauté step, or stir in some hot sauce at the end. You can also top it with spicy salsa for extra kick.

Can I make this dairy-free?

Yes! Swap the cream for full-fat coconut milk and use a dairy-free cheese or simply leave it out. The soup will still be rich and flavorful thanks to the roasted poblanos.

What if I don’t have poblano peppers?

Anaheim chiles or Hatch green chiles are a great substitute. For a super mild version, you can even use roasted green bell peppers.

Can I use raw chicken instead of cooked?

You can. Just add raw, cubed chicken in with the broth and simmer until cooked through (about 15–20 minutes), then shred it before adding cream and cheese.

Related Recipes

If you loved this Creamy Poblano Chicken Rellenos Soup, you might enjoy these other cozy bowls:

• Cozy Lasagna Soup Recipe: Hearty and cheesy, perfect for comfort food cravings.

• Creamy Spicy Jalapeño Shrimp Soup: Spicy seafood lovers, this one’s for you.

• The Best Turkey Soup Recipe for Leftovers: A delicious way to use leftover turkey.

• The Ultimate Cheesy Hamburger Potato Soup Recipe: Extra cheesy and filling—like a cheeseburger in a bowl.

• Creamy Mushroom Soup Recipe: Smooth, earthy, and full of umami flavor.

Conclusion

Creamy Poblano Chicken Rellenos Soup is one of those recipes that hits all the right notes—comforting, flavorful, a little smoky, and easy enough for a weeknight. Whether you’re looking to warm up on a cold night, impress your family with something new, or just enjoy a bowl of something cozy and satisfying, this soup delivers.

Give it a try, and don’t forget to make it your own. Add the toppings you love, spice it up (or down), and serve it with warm tortillas or crusty bread. However you enjoy it, it’s sure to become a regular at your table.

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