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    Home » Low Carb » Keto Chile Relleno Chicken Soup

    Published: Oct 25, 2015 · Modified: Dec 8, 2021 by Carolyn

    Keto Chile Relleno Chicken Soup

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    169.3K shares
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    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.

    A spoon lifting gooey melted cheese out of a bowl of Chile Relleno Chicken Soup

    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.

    All the goodness of a chile relleno in a creamy chicken soup. Low carb and gluten-free.

    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.

    This is a must make low-carb soup, creamy, velvety, with roasted poblanos, chicken and cheese.

    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.

    Best keto soup ever! Low carb chile relleno chicken soup

     

     

    This is a must make low-carb soup, creamy, velvety, with roasted poblanos, chicken and cheese.

    Keto Chile Relleno Chicken Soup

    Creamy rich soup with roasted poblano peppers, chicken, and plenty of cheddar cheese. It's a must make low carb soup recipe!
    5 from 23 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Mexican
    Keyword: chile relleno soup
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 8 servings
    Calories: 424kcal

    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)
    US Customary – Metric

    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

    Nutrition Facts
    Keto Chile Relleno Chicken Soup
    Amount Per Serving (1 serving = approximately 1 cup)
    Calories 424 Calories from Fat 233
    % Daily Value*
    Fat 25.9g40%
    Carbohydrates 7.5g3%
    Fiber 2g8%
    Protein 31g62%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. StaceyB says

      April 04, 2022 at 6:18 pm

      5 stars
      This soup was delicious and so easy!! A definite addition to dinner rotation!

      Reply
    2. Paula H. says

      March 21, 2022 at 5:48 am

      5 stars
      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.

      Reply
    3. Gabby says

      March 10, 2022 at 5:29 pm

      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

      Reply
      • Carolyn says

        March 10, 2022 at 6:40 pm

        Excellent!

        Reply
    4. Erika says

      March 06, 2022 at 12:56 am

      5 stars
      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!

      Reply
    5. Allison Keith says

      February 24, 2022 at 11:29 pm

      5 stars
      Loved the flavors of this soup, especially the cheddar cheese!

      Reply
    6. Susan says

      February 23, 2022 at 3:37 pm

      5 stars
      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.)

      Reply
      • Carolyn says

        February 23, 2022 at 7:55 pm

        So glad you like it!

        Reply
    7. Dave says

      February 17, 2022 at 2:24 pm

      5 stars
      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!!!

      Reply
    8. Jenny says

      February 15, 2022 at 6:28 pm

      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!

      Reply
      • Gabby says

        March 10, 2022 at 5:31 pm

        Of course

        Reply
    9. Elizabeth Godfrey Ford says

      February 03, 2022 at 7:22 pm

      5 stars
      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)

      Reply
    10. MarjoJimbo says

      January 30, 2022 at 11:06 am

      5 stars
      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.

      Reply
    11. Rebecca P. says

      January 09, 2022 at 1:37 am

      5 stars
      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.

      Reply
      • Carolyn says

        January 09, 2022 at 8:35 am

        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.

        Reply
    12. Tony says

      January 02, 2022 at 12:13 pm

      5 stars
      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.

      Reply
    13. Walter says

      December 27, 2021 at 5:26 pm

      5 stars
      😍 Scrumptious. Thank you!

      Reply
    14. Josie says

      December 26, 2021 at 9:56 pm

      5 stars
      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.

      Reply
    15. ingrid rinaudo says

      December 16, 2021 at 6:20 pm

      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.

      Reply
    16. Suzanne says

      December 13, 2021 at 8:18 pm

      5 stars
      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!

      Reply
    17. Danyell says

      December 10, 2021 at 6:39 pm

      5 stars
      Such a delicious, easy to make soup! Loved it!!!

      Reply
    18. Claudine says

      December 08, 2021 at 1:42 pm

      Hi! 🙂

      which replacement pepper would be good?

      Reply
      • Carolyn says

        December 08, 2021 at 2:40 pm

        Any mild green pepper should do, I guess. Not quite the same flavor, though.

        Reply
    19. Michele Mead says

      November 04, 2021 at 7:34 pm

      5 stars
      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!

      Reply
      • Carolyn says

        November 04, 2021 at 7:45 pm

        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!).

        Reply
    20. Kathy says

      October 14, 2021 at 3:45 pm

      5 stars
      Excellent ! Tired it and will make again and again

      Reply
      • Carolyn says

        October 14, 2021 at 4:28 pm

        Happy to hear it!

        Reply
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