Chile Relleno Chicken Soup just may be my most popular keto soup recipe EVER. Creamy and cheesy, and chockfull of roasted poblanos and tender chicken.
I no longer even attempt to fool myself that my best recipes ideas are all that original. I used to be suddenly struck by inspiration and would practically go running to the kitchen to make recipe so I could blow people’s minds with my brilliance. Then Pinterest came along and quickly disabused me of the notion that I had thought of something that no one else in the world had ever thought of. Because I can quite literally make an original recipe, and head on over to Pinterest, only to see that someone else has had the very same idea. Often theirs is the high carb version and the execution is very different, but the idea is dead on. Turns out that the Muse of Food Blogging likes visit many of us with the same flashes of inspiration, and often around the same time. It’s kind of scary, how a fellow food blogger can be in your head like that.
This recipe idea, however, was not an original for me. But I recognize brilliance when I see it and when I saw it in the cheesy goodness of this Chile Relleno Soup from House of Yumm. Since I love cheese and I love poblano peppers, I knew this one was ripe for a low carb makeover. I almost instantly got to work revamping it. Among other changes, I added chicken for a more hearty meal, left out the flour (obviously), and used a brick of cream cheese to help thicken it. And it was velvety and cheesy and a wonderful low carb comfort dish. So I took some photos and scheduled it for the blog.
And then two days ago, I spotted the high carb version posted in a low carb group on Facebook with a plea for a makeover. And my friend Sooze from Fluffy Chix Cook was all excited about the idea of revamping it. I just had to laugh, and say “Um, you’re not going to believe this but…”.
So here we are. Nothing is ever truly original, not even our most original ideas. But original or not, this recipe is a keeper. A guaranteed hit with the whole family.
Keto Chile Relleno Chicken Soup
Ingredients
- 4 medium poblano peppers
- 2 tablespoon butter
- ¼ cup chopped onion
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 4 cups chicken bone broth
- Salt and pepper to taste
- 1 ½ lb boneless skinless chicken (thighs or breasts) cut into ½ inch pieces
- 8 ounces cream cheese
- 1 ½ cups shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, ¾ ounce each)
Instructions
- Roast the poblano peppers until the skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).
- Place the peppers in a bowl and cover with plastic wrap. Let cool, then rub the skin to remove as much as possible. Cut out the seeds and then place in a food processor or blender to finely chop. Set aside.
- In a large saucepan over medium heat, melt the butter. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the garlic, cumin, and poblanos and stir until fragrant, about 1 minute.
- Stir in the chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add the chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.
- Add the cream cheese and the cheddar to the same blend or processor in which you chopped the poblanos. Add about 1 cup of the hot broth from the soup (avoid getting any of the chicken in there). Blend until smooth and then stir back into the soup.
- To serve: Preheat the broiler. Dish the soup into individual ovenproof bowl and float a slice of cheese on top. Set under the broiler, about 6 inches from the heat and broil until the cheese is melted and bubbly.
Video
StaceyB says
This soup was delicious and so easy!! A definite addition to dinner rotation!
Paula H. says
Delicious! even hubby loved it. I don’t have oven friendly soup bowls but just floated a slice of cheese on top when I served it and it melted beautifully.
Gabby says
This is the best creamy soup I have ever made or tasted. It is soooo worth the effort. I left my pablanos chunky because I love them
Carolyn says
Excellent!
Erika says
This recipe is OMG DELICIOUS!!! I jarred the leftovers and added kale in one day and broccoli on another and it was still amazing!!! I had a lot of liquid and although I used the exact measurements; I would have added more chicken. Otherwise this is a must make!
Allison Keith says
Loved the flavors of this soup, especially the cheddar cheese!
Susan says
I should have known this was your recipe, Carolyn, based on how much both my husband and I liked it. I made half the recipe since there are only two of us, and served it with a salad and some of your sour cream biscuits. Yum! A definite keeper recipe. Thank you. (I put my peppers on the top rack in the oven so they roasted along with my dinner last night, and that was a really easy way to do them – 450º for about 20 minutes.)
Carolyn says
So glad you like it!
Dave says
Just made this – learned that for de-skinning the poblano’s (I have electric so they went in the broiler) to really scorch them. So maybe longer in the broiler next time. But oh myyyyyyy. . . is this delicious!!!
Jenny says
I’ve made the soup a half a dozen times already and it’s my absolute favorite! I’m making some as I type this!
I have a question on the blistering of the peppers though: I put them in my oven on the broil but the top rack is far too close to the heating element, the peppers actually touch. So I put them on the next lower rack but I feel like maybe I’m “roasting” them because it’s taking forever to blister up. And even then all the skin doesn’t come off.
Could I Cut the peppers in half lengthwise (lay them skin side) up to give more room on that very top rack so they don’t touch the heating element? Any other tips for this step besides using a gas stove?
Thanks for all the great recipes!
Gabby says
Of course
Elizabeth Godfrey Ford says
I have never in my life had soup like this. I didn’t know what to expect- blistering the skin on poblanos? Huh? But I followed the instructions completely as I do every time I am trying something for the first time, and my entire family started ooooohing and MMMing after the first bites! Then the little bit of heat hit, and there was stunned silence as we all began eating more and more! This was incredible!!! It’s randomly 70 degrees in Alabama, but tomorrow should be rainy and 40s again, so I’m already looking forward to cozying up with these leftovers by the fire!!!!! (There’s only one portion left and it’s mine- only mine)
MarjoJimbo says
OMG. Delicious!
I had frozen leftover turkey from Christmas, and was looking for a cold weather soup yesterday. This fit the bill perfectly.
It’s definitely on our “we will have this again” list.
Rebecca P. says
I made this yesterday I kind of halfed the recipe it turned out absolutely delicious. Had two helpings left to over I am concerned about freezing it for fear that it’ll turn out watery when it thaws. Do you have any answers for that concern? Anyway thanks for this recipes. I really love all of your recipes. I’ll be trying the key lime scones tomorrow, can’t wait.
Carolyn says
I’ve never had enough to freeze leftover so I really can’t say. But it will be good in the fridge for 5 days or so.
Tony says
Made this on Jan 1 as it was a cold day, I made homemade chicken stock with chicken thighs, used the onions and garlic from the stock in the dish. I also used 1 jalapeno in the stock too. Have to say, this was amazing, it was thicker than I wanted but overall excellent. Hubby was surprised it was Keto. This is a keeper of a recipe.
Walter says
😍 Scrumptious. Thank you!
Josie says
This soup is delicious! Shared it with some friends who are picky eaters and they loved it. Pepper jack on top definitely adds that extra little kick. My husband loves that he can enjoy and not have to worry about a spike in his glucose levels. Cant wait to try some of your other soup recipes.
ingrid rinaudo says
Oh this was good! Didn’t have poblano on hand, so used green chilis from a 4 oz. can. Not sure if that was equal to 4 fresh poblanos, but it sure had enough green chili flavor. Will definitely make again.
Suzanne says
Made this tonight for the first time. It was terrific. I used my Vitamix for chopping the peppers and then blending the cheeses. It all worked perfectly. It was rich and hearty. I’m looking forward to leftovers for lunch tomorrow already. Will definitely make this again! Thank you!
Danyell says
Such a delicious, easy to make soup! Loved it!!!
Claudine says
Hi! 🙂
which replacement pepper would be good?
Carolyn says
Any mild green pepper should do, I guess. Not quite the same flavor, though.
Michele Mead says
Hi Carolyn
This recipe has incredible flavour. I hope you don’t mind but I used this recipe loosely as a base for a casserole for my daughter and I. Your recipes have never let me down. Thank you!
Carolyn says
Do I mind??? Do I mind people adapting my recipes and enjoying healthy food? You bet I mind! (KIDDING!!!… have at it. That’s what recipes are for!).
Kathy says
Excellent ! Tired it and will make again and again
Carolyn says
Happy to hear it!