Creamy Chile Relleno Soup Recipe with Chicken Easy Homemade Comfort Food

Posted on January 24, 2026

Grace Allen

creamy chile relleno soup with chicken - featured image

That cozy feeling you get when a bowl of warm soup hits your hands? Yeah, this creamy chile relleno soup with chicken delivers exactly that. I remember the first time I made it on a chilly evening when nothing else sounded good but something hearty and flavorful. The blend of smoky roasted chiles, tender chicken, and that luscious creamy broth had me hooked immediately.

I’ve whipped up this creamy chile relleno soup recipe with chicken more times than I can count—probably close to twenty by now—and it’s become my go-to comfort food whenever I need something satisfying without fuss. It’s like a hug in a bowl, but with a little kick that keeps you coming back for more.

Why You’ll Love This Recipe

Okay, real talk: this creamy chile relleno soup recipe with chicken has spoiled me for all other soups. Here’s why I keep coming back to it:

Loaded with flavor: The roasted poblano peppers add this smoky depth that’s just irresistible, and the blend of cheeses? Absolutely dreamy.
Comfort food with a little twist: It’s creamy and rich but not heavy, plus that subtle heat from the chiles makes it anything but boring.
Super filling and protein-packed: Thanks to the shredded chicken, this soup doubles as a meal, perfect for those lazy dinners or when you want leftovers.
Easy to make at home: I love that I can throw this together without hunting down weird ingredients. Most of this stuff is probably already in your fridge or pantry.
Family-friendly but with a kick: My kids didn’t even realize they were eating something with chiles until the second bowl. Sneaky, right?

Honestly, this is the kind of recipe that turns a regular weeknight into a special occasion. It’s comfort food that feels homemade, thoughtful, and just the right amount of fancy without any stress.

What Ingredients You’ll Need

Here’s the cool thing about this creamy chile relleno soup recipe with chicken: the ingredients are straightforward, and many are probably sitting in your kitchen right now. I’ve broken them down so you know exactly what role each plays.

4 large poblano peppers — These are the heart of the soup. Roasting them brings out that signature smoky flavor. I always get mine fresh from the market and roast them myself (because the flavor difference is worth the extra five minutes).
2 cups cooked shredded chicken — Leftovers work great here. I usually roast a chicken on Sunday and keep some for this recipe. You can also use rotisserie chicken to save time.
1 medium yellow onion, diced — Adds sweetness and depth. I’ve found that sautéing it until golden caramelizes the flavor beautifully.
3 cloves garlic, minced — Because garlic makes everything better, right?
4 cups chicken broth — Use low sodium if you want to control the salt. I like homemade broth, but store-bought works just fine, too.
1 cup heavy cream — The secret to creamy richness. I don’t skimp here. Whole milk is a lighter option if you want, but it won’t be quite as luscious.
1 cup shredded Monterey Jack cheese — Melts perfectly and adds that melty, gooey goodness reminiscent of classic chile rellenos.
½ cup shredded sharp cheddar cheese — Adds a sharp bite that balances the creaminess.
2 tablespoons olive oil — For sautéing and roasting.
1 teaspoon ground cumin — Brings warmth and earthiness.
Salt and pepper to taste — I like to add salt slowly and taste as I go.
Fresh cilantro, chopped (optional) — For garnish and a fresh pop of color.

Quick note: You can swap the heavy cream for half-and-half if you want it a bit lighter, but the texture will be less silky. Also, if you can’t find poblano peppers, Anaheim peppers can work, but the flavor will be milder.

Equipment Needed

You don’t need a fancy kitchen to make this creamy chile relleno soup with chicken. Here’s my basic setup that gets the job done:

Baking sheet — For roasting the poblano peppers. I use an old, trusty sheet pan with a little foil for easy cleanup.
Large soup pot or Dutch oven — A heavy-bottomed pot helps everything cook evenly without burning.
Wooden spoon or spatula — For sautéing the onions and garlic. I’m loyal to my wooden spoon; it feels like an extension of my arm.
Blender or immersion blender — To puree the roasted peppers and soup base until silky smooth. I’m team immersion blender for less mess.
Measuring cups and spoons — Because eyeballing works sometimes, but not for soup! I like my set from IKEA—cheap and reliable.
Chef’s knife and cutting board — Sharp knives make prep way less annoying. I sharpen mine regularly (no one likes a dull blade).

If you don’t have an immersion blender, a regular blender works too—just be careful with the hot soup and blend in batches.

How to Make It: Step-by-Step

Alright, let’s get into the nitty-gritty of making this creamy chile relleno soup recipe with chicken. I’m walking you through every step like I’m right there in your kitchen.

Roast the Poblanos (15 minutes)
Preheat your oven to 450°F (230°C). Place the whole poblano peppers on a baking sheet and roast for about 10-15 minutes, turning occasionally, until the skins are charred and blistered on all sides. This smoky char is the magic that makes the soup so flavorful.
Steam and Peel (5 minutes)
Transfer the roasted peppers to a bowl and cover with plastic wrap or a clean kitchen towel. Let them steam for 5 minutes—this loosens the skins. Then peel off the charred skin (don’t worry if some bits stay; that’s flavor). Remove seeds and stems, then roughly chop.
Sauté Aromatics (5 minutes)
Heat 2 tablespoons olive oil in your soup pot over medium heat. Add diced onion and cook until soft and golden, about 5 minutes. Toss in the minced garlic and cumin and stir for another minute until fragrant. Your kitchen should start smelling amazing by now.
Add Broth and Peppers (3 minutes)
Pour in the chicken broth and add the chopped roasted poblanos. Bring the mixture to a simmer and let it cook for 5 minutes to marry the flavors.
Blend Until Smooth (3-5 minutes)
Use an immersion blender to puree the soup until silky smooth. If you’re using a regular blender, carefully blend in batches and return to the pot. The creamy texture starts here.
Add Chicken, Cream, and Cheese (5 minutes)
Stir in the shredded chicken, heavy cream, Monterey Jack, and cheddar cheese. Keep stirring until the cheese melts completely and the soup is creamy and thickened. Taste and season with salt and pepper.
Final Simmer and Serve (2 minutes)
Let the soup simmer gently for 2 more minutes. If it gets too thick, add a splash of broth or cream to loosen it up.

At this point, your creamy chile relleno soup with chicken should be a beautiful balance of smoky, creamy, and cheesy goodness. Serve it up hot, garnished with fresh cilantro if you like.

My Best Tips & Techniques

Okay, I’m about to spill all the secrets I’ve learned after making this creamy chile relleno soup recipe with chicken more times than I can count.

Don’t skip roasting the peppers. I know it takes a few extra minutes, but trust me—the smoky flavor is everything. I tried using canned peppers once, and it just wasn’t the same.
Peeling the skins can be messy, but steaming them right after roasting makes it way easier. I usually do this while the oven cools down (multitasking win).
Use an immersion blender if you can. It’s way less messy and you can control the texture better. Plus, I don’t have to wait for batches to cool like with a traditional blender.
Don’t overcook the soup after adding cheese. The cheese can seize up or get grainy if you boil it. Gentle simmering is the sweet spot.
Leftover chicken works perfectly. I love using rotisserie chicken because it saves time and adds extra flavor.
Adjust the creaminess to your liking. If you want it lighter, swap half the cream with milk or add extra broth.
Season gradually. Sometimes the broth and cheese bring enough salt, so taste as you go.

Ways to Mix It Up

Once you’ve nailed the basic creamy chile relleno soup with chicken, here are some fun twists I’ve tried and loved:

Spicy Kick: Add a diced jalapeño or a pinch of cayenne when sautéing the onions for extra heat. I do this when I want a little fire without overwhelming the creaminess.
Vegetarian Version: Skip the chicken and add black beans or roasted corn for texture and protein. Use vegetable broth instead of chicken.
Cheesy Deluxe: Stir in a dollop of cream cheese or queso fresco at the end for an even richer mouthfeel. This one’s a crowd-pleaser at potlucks.
Chunkier Style: Reserve some roasted poblano pieces before blending and add them back in after pureeing for texture.
Herbaceous Boost: Throw in fresh oregano or thyme during the simmer for a different herbal note.

Serving Ideas & Storage

This creamy chile relleno soup with chicken is a meal all on its own, but here’s how I like to serve and store it:

Serving: Ladle it into bowls and garnish with chopped cilantro, a squeeze of lime, or a sprinkle of crumbled queso fresco. For a little crunch, add tortilla strips or crushed tortilla chips on top.
Side Pairings: This soup pairs beautifully with warm cornbread, a simple green salad, or even some avocado slices for extra creaminess.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight!
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. Add a splash of broth or cream if it thickens too much.
Freezing: This soup freezes well, but I recommend freezing before adding the cream and cheese. Thaw completely, then stir in dairy when reheating.

Nutritional Info & Health Benefits

I’m not here to preach, but I do love knowing what’s in my food—and this creamy chile relleno soup with chicken is a comforting yet balanced choice.

Nutrient	Per Serving (1.5 cups)
Calories	320
Protein	28g
Carbohydrates	12g
Fat	18g
Fiber	3g
Sodium	600mg*

*Sodium level depends heavily on broth and cheese brands used.

Why it’s a win: The chicken packs a solid protein punch, making it filling and sustaining. The poblano peppers bring fiber and antioxidants, while the creamy base adds calcium and richness. Compared to heavy cream-only soups, this one balances indulgence with nutrition.

Final Thoughts

So there you have it—my creamy chile relleno soup recipe with chicken that’s become a staple in my kitchen for good reason. It’s the kind of dish that feels special but isn’t complicated, cozy but not boring, and perfect for any night you want a little comfort with a lot of flavor.

This recipe has saved my dinner plans more times than I can count, especially on those nights when I want something homemade but don’t want to spend hours in the kitchen. Plus, it’s flexible enough to make your own with the variations I shared.

If you make it, please let me know how it goes! Drop a comment below or tag me on Instagram—I love seeing your versions and hearing your tweaks. Here’s to warm bowls and happy hearts.

Happy cooking!

FAQs

Q: Can I make this creamy chile relleno soup without chicken?

A: Absolutely! I often make a vegetarian version by swapping chicken broth for vegetable broth and adding black beans or corn for extra protein and texture. It’s still creamy and delicious without the meat.

Q: How do I know when the soup is done blending enough?

A: The soup should be smooth and creamy with no large chunks of peppers or onion. If you like a bit of texture, blend just enough to break down the big pieces but keep some small bits. I usually blend for about 2-3 minutes with my immersion blender.

Q: Can I prepare this soup ahead of time?

A: Yes! You can roast the peppers and shred the chicken a day ahead. Just keep them refrigerated separately. When you’re ready, cook the soup and add cream and cheese at the end. It tastes even better the next day after the flavors meld.

Q: What can I substitute if I don’t have Monterey Jack cheese?

A: Mild mozzarella or a good melting cheese like fontina works well. You want something that melts smoothly and has a mild, creamy flavor to complement the sharp cheddar.

Q: Is there a way to make this soup lighter?

A: For a lighter version, swap heavy cream for half-and-half or whole milk, but keep in mind it won’t be as rich. You can also reduce the cheese slightly or use lower-fat cheese options. Adding more broth can help thin the texture without losing flavor.

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