Dinner

Creamy Chile Relleno Soup for Cozy Low-Carb Comfort Recipe

Byanna orden March 29, 2026March 29, 2026

Introduction

Creamy Chile Relleno Soup is a comforting, flavorful dish perfect for cozy evenings. This low-carb soup combines smoky roasted poblano peppers, tender chicken, and rich cheeses for a satisfying meal that’s easy to make and enjoy.

A white bowl filled with a creamy, melted cheese layer that is golden and slightly browned on the edges, topped with bright green cilantro leaves and a small pile of chopped green and red peppers in the center. A silver spoon lifts a cheesy scoop from the bowl, showing stretchy, melted cheese texture inside. The bowl sits on a dark wooden board with some pieces of light bread and green peppers around it, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pieces Poblano Peppers (substitute with Anaheim or bell peppers if unavailable)
2 tablespoons Butter
0.25 cups Chopped Onion
2 cloves Garlic, minced
1 teaspoon Ground Cumin
4 cups Chicken Bone Broth
Salt and Pepper, to taste
1.5 pounds Boneless Skinless Chicken, cut into ½-inch pieces
8 ounces Cream Cheese
1.5 cups Shredded Cheddar Cheese
8 slices Cheddar or Pepper Jack Cheese

Instructions

Step 1: Roast the Poblano Peppers over an open flame or under a broiler until the skin is blistered. Cover them to steam and cool for about 10 minutes, then peel and chop.
Step 2: In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and ground cumin, cooking until fragrant, about 1-2 minutes more.
Step 3: Add the chopped roasted peppers and chicken bone broth to the saucepan. Season with salt and pepper. Bring to a gentle boil, then add the chicken pieces. Let simmer until the chicken is cooked through, about 10 minutes.
Step 4: In a blender, combine the cream cheese, shredded cheddar cheese, and one cup of the hot broth from the soup. Blend until smooth, then stir this creamy mixture back into the soup.
Step 5: Divide the soup into ovenproof bowls. Top each serving with a slice of cheddar or pepper jack cheese. Broil in the oven until the cheese is melted and bubbly, about 3-5 minutes. Serve warm.

Tips & Variations

For extra smoky flavor, char the poblanos over a gas stove burner or grill rather than using the broiler.
Substitute chicken bone broth with vegetable broth for a lighter version.
Add diced jalapeños if you prefer a spicier soup.
Use pepper jack cheese instead of cheddar for a bit more heat in the topping.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If desired, add a splash of broth or water to loosen the soup as it reheats. Avoid broiling again after reheating to prevent overcooking the cheese.

How to Serve

A white bowl filled with a creamy, melted cheese dip that has a golden brown crust on top, covered with scattered green cilantro leaves. In the center, there is a small pile of finely chopped red, green, and dark green vegetables adding color contrast. A spoon is scooping some of the stretchy cheese from the bowl, showing its soft texture underneath the browned surface. The bowl sits on a wooden board, with some fresh cilantro leaves and a piece of flatbread nearby, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken with sautéed mushrooms or extra vegetables and use vegetable broth instead of chicken bone broth to create a vegetarian version.

How can I peel the roasted peppers easily?

After roasting, place the peppers in a bowl and cover with plastic wrap or a bowl to steam for about 10 minutes. This softens the skin and makes peeling much easier using your fingers or a gentle rub with a paper towel.

anna orden