Creamy Poblano Chicken Rellenos Soup

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Last Updated on August 1, 2025 by Casia Valdés

This Creamy Poblano Chicken Rellenos Soup captures all that with roasted poblanos, tender shredded chicken, and a lush velvety broth. It’s a cozy, one-pot soup that brings all the goodness of a relleno into a spoonable, soul-warming experience—cheesy, comforting, and full of flavor.

Why You’ll Love This Soup

  • Simple yet homemade: uses everyday pantry staples and prep in under 30 mins

  • Ultra-comfy: creamy broth with mellow heat, perfect for any weather

  • Hearty & wholesome: packed with protein, fiber, and bold Mexican flavor

  • Crowd-pleaser: makes 8 servings—great for families or entertaining

  • Custom finish: garnish with cheese, cilantro, or lime for brightness

Ingredients (Serves 8)

  • 4 Tbsp butter

  • 1 large onion, chopped

  • 6 garlic cloves, chopped

  • 1 jalapeño, seeded and diced

  • ½ cup all-purpose flour

  • 4 roasted poblano peppers, peeled, seeded, and chopped

  • 2 cups chicken broth

  • 2 cups half‑and‑half

  • 8 oz cream cheese, softened

  • 1 cooked, seasoned, and shredded chicken breast (approx. 1½ cups)

  • Optional garnish: shredded cheese (Monterey Jack or queso fresco), fresh cilantro, lime wedges

Step-by-Step Instructions

1. Sauté Aromatics

In a large soup pot over medium heat, melt butter. Add chopped onion, jalapeño, and garlic. Cook for 3–4 minutes until the onion is translucent and fragrant.

2. Build the Roux

Stir in the flour to coat the veggies. Cook for about 15 minutes—stir constantly to avoid burning. The roux should thicken and lose its raw flavor.

3. Add Liquids & Poblanos

Gradually whisk in chicken broth to prevent lumps. Add chopped roasted poblanos and remaining broth. Bring gently to a simmer.

4. Creamy Enrichment

Stir in half‑and‑half and softened cream cheese. Simmer on low, stirring frequently until the cheese melts and the base is smooth.

5. Add Chicken

Fold in shredded chicken and continue to heat until the soup is bubbly and the chicken is warmed through, about 5 minutes.

6. Season & Serve

Season to taste with salt and freshly ground pepper. Serve hot, garnished with cheese, cilantro, or a squeeze of lime if desired.

Tips for the Perfect Bowl

  • Roast poblanos in advance: Roast, peel, and freeze ahead to streamline prep.

  • Prep chicken efficiently: Use rotisserie or instant-pot for quick shredding.

  • Ensure roux is cooked: Aged flour taste vanishes only after enough cooking.

  • Consistency control: Add more broth to thin, or simmer uncovered to thicken.

  • Extra spice? Add a finely diced serrano or a splash of chipotle in adobo.

Flavorful Variations

  • Veggie-rich bowl: Add diced carrots and celery for added nutrition.

  • Cheesy version: Mix shredded pepper jack into the soup before serving.

  • Low-carb option: Swap flour for a cornstarch slurry or omit entirely.

  • Green enchilada twist: Swap poblanos for salsa verde for tang and brightness.

  • One-pot slow cooker: Sauté aromatics, add ingredients minus dairy, cook on LOW 4–6 hours, then stir in cream cheese and half‑and‑half at the end.

Serving Suggestions

  • Serve with warm corn or flour tortillas

  • Pair with a crisp green salad or grilled street corn

  • Offer avocado slices or tortilla strips as toppings

  • Complement with light Mexican lager or agua fresca

Storage & Reheat Tips

  • Fridge: Let cool, store in airtight container up to 4 days.

  • Freezer: Can freeze pre-ladle (without dairy); thaw before adding half‑and‑half and cheese.

  • Reheat: Gently warm on stovetop, stirring constantly to recombine.

Creamy Poblano Chicken Rellenos Soup

Whip up this creamy poblano chicken rellenos soup: roasted peppers, shredded chicken, cheese, and garlic in a silky broth. Comfort food at its best!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Appetizer, Dinner, Lunch, Side Dish, Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 4 Tbsp butter
  • 1 large onion chopped
  • 6 garlic cloves chopped
  • 1 jalapeño seeded and diced
  • ½ cup all-purpose flour
  • 4 roasted poblano peppers peeled, seeded, and chopped
  • 2 cups chicken broth
  • 2 cups half‑and‑half
  • 8 oz cream cheese softened
  • 1 cooked seasoned, and shredded chicken breast (approx. 1½ cups)
Optional garnish: shredded cheese (Monterey Jack or queso fresco), fresh cilantro, lime wedges

Method
 

Sauté Aromatics
  1. In a large soup pot over medium heat, melt butter. Add chopped onion, jalapeño, and garlic. Cook for 3–4 minutes until the onion is translucent and fragrant.
Build the Roux
  1. Stir in the flour to coat the veggies. Cook for about 15 minutes—stir constantly to avoid burning. The roux should thicken and lose its raw flavor.
Add Liquids & Poblanos
  1. Gradually whisk in chicken broth to prevent lumps. Add chopped roasted poblanos and remaining broth. Bring gently to a simmer.
Creamy Enrichment
  1. Stir in half‑and‑half and softened cream cheese. Simmer on low, stirring frequently until the cheese melts and the base is smooth.
Add Chicken
  1. Fold in shredded chicken and continue to heat until the soup is bubbly and the chicken is warmed through, about 5 minutes.
Season & Serve
  1. Season to taste with salt and freshly ground pepper. Serve hot, garnished with cheese, cilantro, or a squeeze of lime if desired.