Creamy Poblano Chicken Relleno Soup

Creamy Poblano Chicken Relleno Soup

I’ve never received so many compliments on a dish before! My friends absolutely loved it and couldn’t stop raving about how delicious it was. This comforting Creamy Poblano Chicken Relleno Soup is rich, flavorful, and guaranteed to impress. With its smoky roasted poblano peppers, tender chicken, and silky cheese base, it’s a bowl of pure comfort you’ll want to make again and again.

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 perfectly)
• 4 oz cream cheese, softened
• 1 cup shredded Monterey Jack or Oaxaca cheese
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• Optional toppings: chopped cilantro, lime wedges, crushed tortilla chips, or extra cheese

Instructions

1. Roast the Poblanos
   Preheat your oven’s broiler (or use a gas flame). Place the poblano peppers on a foil-lined baking sheet and roast until the skins are blistered and charred on all sides — about 6–8 minutes, turning occasionally.
   Transfer the hot peppers to a bowl, cover with plastic wrap or a towel, and let them steam for 10 minutes. Peel off the skins, remove the seeds and stems, then chop the flesh into small pieces.
2. Sauté the Aromatics
   In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add the diced onion and cook until translucent, about 3–4 minutes.
   Stir in the garlic and cook for another 30 seconds, just until fragrant.
3. Add the Poblanos and Spices
   Stir in the chopped poblano peppers, cumin, and smoked paprika. Let everything cook together for 2–3 minutes to release the smoky aroma.
4. Create the Creamy Base
   Pour in the chicken broth and bring to a gentle simmer. Reduce the heat to low and whisk in the cream cheese until fully melted and smooth.
   Add the heavy cream and shredded Monterey Jack cheese, stirring constantly until the mixture is creamy and well combined.
5. Add the Chicken
   Stir in the shredded chicken and season with salt and black pepper to taste. Let the soup simmer gently for 10–15 minutes, stirring occasionally, to allow all the flavors to meld beautifully.
6. Blend (Optional for Extra Creaminess)
   For a smoother texture, use an immersion blender to puree part of the soup directly in the pot. You can also transfer half to a blender, blend until smooth, and return it to the pot.
7. Serve and Garnish
   Ladle the warm, creamy soup into bowls. Garnish with fresh cilantro, a squeeze of lime, and crushed tortilla chips for a little crunch — or even a sprinkle of extra cheese on top.

Tips for Perfection

• ️ Heat Level: Poblanos are mild, but if you want more spice, add a diced jalapeño or a pinch of cayenne pepper.
• Cheese Choices: Monterey Jack melts smoothly, while Oaxaca gives a more authentic Mexican flavor.
• Shortcut Tip: Use store-bought rotisserie chicken for convenience and extra flavor.
• Storage: This soup keeps beautifully! Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently on the stove.