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If you love the rich flavors of traditional Chile Rellenos, this Creamy Poblano Chicken Rellenos Soup brings all those comforting Mexican flavors into a warm, satisfying bowl. Made with roasted poblano peppers, tender shredded chicken, cream, cheese, and aromatic vegetables, this soup delivers the perfect balance of smoky, creamy, and savory flavors.<\/p>\n
Inspired by the classic Mexican dish, this soup transforms the beloved flavors of stuffed poblano peppers into an easy one-pot meal that’s perfect for weeknight dinners, family gatherings, or cozy evenings at home.<\/p>\n
Rich and creamy texture<\/p>\n
Loaded with authentic Mexican flavors<\/p>\n
Tender shredded chicken in every bite<\/p>\n
Smoky roasted poblano peppers<\/p>\n
Easy one-pot comfort food<\/p>\n
Perfect for meal prep and leftovers<\/p>\n
Prep Time: 20 minutes<\/p>\n
Cook Time: 40 minutes<\/p>\n
Total Time: 1 hour<\/p>\n
Servings: 6\u20138<\/p>\n
2 tablespoons butter<\/p>\n
1 tablespoon olive oil<\/p>\n
1 medium yellow onion, diced<\/p>\n
3 garlic cloves, minced<\/p>\n
4 large poblano peppers<\/p>\n
4 cups cooked shredded chicken<\/p>\n
4 cups chicken broth<\/p>\n
1 cup whole milk<\/p>\n
1 cup heavy cream<\/p>\n
3 tablespoons all-purpose flour<\/p>\n
1\u00bd cups Monterey Jack cheese, shredded<\/p>\n
\u00bd cup cream cheese, softened<\/p>\n
1 teaspoon ground cumin<\/p>\n
1 teaspoon Mexican oregano<\/p>\n
1 teaspoon smoked paprika<\/p>\n
\u00bd teaspoon black pepper<\/p>\n
1 teaspoon salt (or to taste)<\/p>\n
Fresh cilantro<\/p>\n
Diced avocado<\/p>\n
Crushed tortilla chips<\/p>\n
Shredded cheese<\/p>\n
Lime wedges<\/p>\n
Place the poblano peppers directly over a gas flame or under the broiler.<\/p>\n
Roast until the skin is blackened and blistered on all sides.<\/p>\n
Transfer to a bowl and cover for 10 minutes.<\/p>\n
Peel off the charred skin, remove the seeds, and dice the peppers.<\/p>\n
In a large Dutch oven or soup pot, melt the butter with the olive oil over medium heat.<\/p>\n
Add the onion and cook for 5 minutes until softened.<\/p>\n
Stir in the garlic and cook for 1 minute until fragrant.<\/p>\n
Add the diced roasted poblanos and cook for another 2 minutes.<\/p>\n
Sprinkle the flour over the vegetables.<\/p>\n
Stir continuously for 1 to 2 minutes.<\/p>\n
Slowly whisk in the chicken broth until smooth.<\/p>\n
Add the milk and heavy cream.<\/p>\n
Bring to a gentle simmer.<\/p>\n
Stir in:<\/p>\n
Shredded chicken<\/p>\n
Cumin<\/p>\n
Oregano<\/p>\n
Smoked paprika<\/p>\n
Salt<\/p>\n
Black pepper<\/p>\n
Simmer for 20 minutes, stirring occasionally.<\/p>\n
Reduce the heat to low.<\/p>\n
Add the cream cheese and stir until completely melted.<\/p>\n
Gradually add the Monterey Jack cheese.<\/p>\n
Continue stirring until the soup becomes smooth and creamy.<\/p>\n
Do not allow the soup to boil after adding the cheese.<\/p>\n
Taste and adjust seasoning if needed.<\/p>\n
If the soup becomes too thick, add additional chicken broth until the desired consistency is reached.<\/p>\n
The smoky flavor of roasted poblano peppers is what gives this soup its authentic Chile Relleno character.<\/p>\n
Rotisserie chicken saves time and adds extra flavor.<\/p>\n
Gradually incorporating the cheese helps prevent clumping.<\/p>\n
Keep the soup at a gentle simmer after adding dairy to prevent curdling.<\/p>\n
Serve hot with:<\/p>\n
Warm flour tortillas<\/p>\n
Mexican rice<\/p>\n
Cornbread<\/p>\n
Tortilla strips<\/p>\n
Fresh avocado slices<\/p>\n
Cilantro and lime<\/p>\n
Store in an airtight container for up to 4 days.<\/p>\n
Freeze before adding the dairy and cheese for best results.<\/p>\n
Store for up to 3 months.<\/p>\n
Warm slowly over medium-low heat while stirring frequently.<\/p>\n
Avoid boiling to maintain the creamy texture.<\/p>\n
Poblano peppers are generally mild with a gentle heat level. Most people find them flavorful rather than spicy.<\/p>\n
Yes. Simply replace the flour with xanthan gum or omit it entirely for a thinner soup.<\/p>\n
Absolutely. Pepper Jack, Oaxaca cheese, Chihuahua cheese, or white cheddar all work well.<\/p>\n
Yes. Replace the chicken with beans and use vegetable broth instead of chicken broth.<\/p>\n
Creamy Poblano Chicken Rellenos Soup is everything you love about traditional Chile Rellenos transformed into a rich, comforting soup. The combination of roasted poblano peppers, tender chicken, melted cheese, and a velvety cream base creates a restaurant-quality dish that’s perfect for any season. One spoonful of this smoky, creamy soup and you’ll understand why it’s a favorite among Mexican comfort food lovers. \ud83c\udf36\ufe0f\ud83e\udd63\ud83e\uddc0\ud83c\udf57<\/p>\n","protected":false},"excerpt":{"rendered":"
If you love the rich flavors of traditional Chile Rellenos, this Creamy Poblano Chicken Rellenos Soup brings all those comforting Mexican flavors into a warm, satisfying bowl. Made with roasted poblano peppers, tender shredded chicken, cream, cheese, and aromatic vegetables, this soup delivers the perfect balance of smoky, creamy, and savory flavors. Inspired by the […]<\/p>\n","protected":false},"author":1,"featured_media":5831,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"yoast_head":"\n