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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
    Jump to Recipe Print Recipe

    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.

    Chicken Poblano Soup

    This creamy chicken poblano soup is filled with roasted poblano peppers, chicken, and plenty of cheddar cheese. It's a must make low carb soup recipe!
    4.99 from 61 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Mexican
    Keyword: chile relleno soup
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes 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
    Chicken Poblano 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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    Comments

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      Recipe Rating




    1. Tamara Oehlers says

      August 18, 2023 at 12:43 pm

      5 stars
      Best soup ever!! We love it!

      Reply
    2. Keon Robertson says

      April 18, 2023 at 3:10 pm

      5 stars
      Love this soup! Have made
      This twice and am making again tomorrow. So delicious!

      Reply
    3. Audrey says

      March 19, 2023 at 8:29 pm

      5 stars
      This was so yummy! Even my kids loved it, and they don’t even like peppers!

      Reply
    4. Julie Mecke says

      March 17, 2023 at 5:12 pm

      5 stars
      Wow this is so good. I just made it! Had to cheat and use canned chilies, but still phenomenal. Thank you for sharing your gift of cooking.

      Reply
    5. Tara Kaufenberg says

      March 02, 2023 at 10:19 pm

      5 stars
      Just made this for the first time on 3/2/23 I was a little skeptical before adding the cream cheese, cheese and chicken but it turned out PHENOMENAL! So dang delicious and the pepperjack cheese on top was awesome 10/10 recommend this to everyone!!!

      Reply
      • Carolyn says

        March 03, 2023 at 9:44 am

        Great to hear!

        Reply
    6. Denise says

      March 01, 2023 at 2:27 pm

      Is this soup spicy? I currently am cooking a lot for my elderly parents and my dad can’t have food that is spicy hot. Any suggestions on substitutes for a milder chili?

      Reply
      • Carolyn says

        March 01, 2023 at 2:33 pm

        It really isn’t… poblanos are flavorful but not spicy. But you could cut back by 1, if you like.

        Reply
    7. Hayley Fremont says

      February 15, 2023 at 2:22 pm

      5 stars
      I made this soup for the first time a few nights ago. I used Anaheim peppers because I couldn’t find poblanos at the store. cooking the peppers over the gas burner was a little tedious (I might try the oven next time). I also didn’t melt cheese on at the end as my husband has an aversion to stringy melted cheese. But wow! this soup made it to my husband’s list of “Mt. Rushmore of soups” (aka: his top 4 soups). He’s not even that big on soup as a meal on its own, and he’s always a bit skeptical of low-carb recipes. But this offered no disappointment! thank you, Carolyn!

      Reply
    8. Christy Ryan says

      February 14, 2023 at 4:37 pm

      5 stars
      Phenomenal. It’s a family favorite!

      Reply
    9. Linda Kern says

      February 09, 2023 at 8:00 pm

      5 stars
      Absolutely AMAZING although I have to confess (only because I am a weenie about spicy foods) I did add about half a cup of sour cream to it as well to tame down the heat but if you like spicy then THIS is the soup for you!!! I will make it again…..Carolyn you are absolutely amazing in the kitchen lady….keep bringing those incredible recipes!!!

      Reply
    10. Sharon says

      February 07, 2023 at 9:30 am

      Love this soup but I currently live in an RV and for a number of reasons can’t roast my own poblanos ( oh, I would if it could!!). Can you recommend a substitute?
      Thanks!!!!

      Reply
      • Carolyn says

        February 07, 2023 at 2:22 pm

        Get some fire roasted canned green chilies!

        Reply
        • Sharon says

          February 12, 2023 at 10:57 am

          Oh tooooo easy!!! Thanks!!! ❤️❤️❤️❤️❤️❤️

          Reply
      • Linda Kern says

        February 09, 2023 at 8:02 pm

        5 stars
        Sharon, get yourself a NuWave oven!! That is what I roasted mine in and they turned out great. I live in a small one bedroom apartment and you have to earn your place on my counter but my NuWave does not take up much room, it does everything and cleanup is a snap!!!!

        Reply
    11. Shannon says

      January 22, 2023 at 6:02 pm

      5 stars
      Our new favorite soup! So delicious!

      Reply
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