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.
Table of Contents
Why You’ll Love This Soup
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Simple yet homemade: uses everyday pantry staples and prep in under 30 mins
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Ultra-comfy: creamy broth with mellow heat, perfect for any weather
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Hearty & wholesome: packed with protein, fiber, and bold Mexican flavor
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Crowd-pleaser: makes 8 servings—great for families or entertaining
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Custom finish: garnish with cheese, cilantro, or lime for brightness
Ingredients (Serves 8)
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4 Tbsp butter
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1 large onion, chopped
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6 garlic cloves, chopped
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1 jalapeño, seeded and diced
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½ cup all-purpose flour
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4 roasted poblano peppers, peeled, seeded, and chopped
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2 cups chicken broth
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2 cups half‑and‑half
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8 oz cream cheese, softened
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1 cooked, seasoned, and shredded chicken breast (approx. 1½ cups)
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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
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Roast poblanos in advance: Roast, peel, and freeze ahead to streamline prep.
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Prep chicken efficiently: Use rotisserie or instant-pot for quick shredding.
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Ensure roux is cooked: Aged flour taste vanishes only after enough cooking.
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Consistency control: Add more broth to thin, or simmer uncovered to thicken.
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Extra spice? Add a finely diced serrano or a splash of chipotle in adobo.
Flavorful Variations
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Veggie-rich bowl: Add diced carrots and celery for added nutrition.
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Cheesy version: Mix shredded pepper jack into the soup before serving.
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Low-carb option: Swap flour for a cornstarch slurry or omit entirely.
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Green enchilada twist: Swap poblanos for salsa verde for tang and brightness.
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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
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Serve with warm corn or flour tortillas
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Pair with a crisp green salad or grilled street corn
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Offer avocado slices or tortilla strips as toppings
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Complement with light Mexican lager or agua fresca
Storage & Reheat Tips
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Fridge: Let cool, store in airtight container up to 4 days.
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Freezer: Can freeze pre-ladle (without dairy); thaw before adding half‑and‑half and cheese.
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Reheat: Gently warm on stovetop, stirring constantly to recombine.
Creamy Poblano Chicken Rellenos Soup
Ingredients
Method
- 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.
- 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.
- Gradually whisk in chicken broth to prevent lumps. Add chopped roasted poblanos and remaining broth. Bring gently to a simmer.
- Stir in half‑and‑half and softened cream cheese. Simmer on low, stirring frequently until the cheese melts and the base is smooth.
- Fold in shredded chicken and continue to heat until the soup is bubbly and the chicken is warmed through, about 5 minutes.
- Season to taste with salt and freshly ground pepper. Serve hot, garnished with cheese, cilantro, or a squeeze of lime if desired.
