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.
Chicken Poblano 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
Ann Woodruff says
I have never left a comment on any recipes I’ve tried, but this is the exception! My husband & I are so in love! It was amazing! I didn’t change anything but did use a lower fat cream cheese which I don’t think changed anything except maybe the consistency?
Thank you so much for the wonderful addition to my extensive soup ‘collection.’ This one will remain on the top of the list!
Steve Mistisshen says
I’ve had this recipe saved for a month and finally got around to making it. It is fantastic!????
I added an extra clove of garlic, half an onion and added 1/4 cup of chopped cilantro when adding the poblanos. I also thickened it up with 1/4 tsp xanthum gum because I like my soups thick.
Thanks for the great recipe.
Steve
Janny says
Your Chile relent soup was amazing! I’d never had this dish before, and so was a little unsure of how it would taste. It was so delicious!!!! ❤️❤️❤️❤️
Lubica says
Vynikajúca polievočka,nedám na nu doputit.Robievam ju velmi často.
Cathy says
Can this be done in a crockpot?
Carolyn says
I’ve never done it that way so I think you will need to experiment.
Jeannette Belmont says
What is the approximate measurement of the 4 roasted, peeled, chopped poblanos? I roasted up the end of my garden peppers and already copped them for recipes. Hoping to make this tomorrow night. Thanks!
Carolyn says
Sorry, that’s not how it’s measured so i really can’t provide that info.
Jeannette says
I’m not sure I communicated clearly. I thought that you could provide me with a guesstimate, after roasting and chopping, if it you ended up with approx. 1/3 cup, 1/2 cup, etc… Any chance? Thanks!
Carolyn says
I really am not sure. Maybe 2/3 cup?
Jeannette says
Thanks so much! I roasted and chopped some before I saw this reply. I got roughly about 1/2+C but the peppers were ‘thin’. I think I’ll measure smack in the middle. Can’t wait!!!
Kathy says
This soup is amazing! If you are on the fence about trying it, leap right on over and get’r’done! This will probably be the best soup you’ve ever made! Carolyn, my keto journey is becoming a lifestyle thanks to your wonderful recipes. Keep them coming, please!❤️
LAURIE says
Another winner. I charred enough poblanos because ….well, cuz your recipes are always amazing and i knew I would want to make it again. I dehydrated the charred poblanos for the next batch 🙂 Amazing!
Vicki Robinson says
Carolyn, my husband said this was the best keto soup I’ve ever made! He added a few crispy tortilla strips to his but other than that I followed your fabulous recipe exactly. So Very worth roasting, peeling and seeding the poblanos! Bravo — and thank you!!
Tony says
Thank you for helping me go keto; however, many bloggers’ recipes lack bold flavors. In this recipe, you only use Cummin, don’t forget about Coriander I also used some dried chipotle too. That was the only thing I did with your recipe, took this soup to a different level. Thank you for helping me lose the weight I have, 60lbs so far.
Machelle says
Would it taste similar if you used canned roasted poblano peppers instead of making them yourself? Has anyone tried it both ways and can report? ☺️
Carolyn says
Should still be great!
Christine says
trying this today using a can of fire roasted diced green chilis instead of roasting them myself
Rebecca says
I absolutely love this soup. I have made it several times. I love the flavor of it it has such a great taste. by the way I use Better Than Bullion for my broth and a mixture of provolone and mozzarella shredded cheese instead of the cheddar. thank you so much for sharing your recipe. ❤️❤️
Andrea says
Looks so good! Are poblanos very spicy? We have one spice averse family member, just wondering if it’s mild or a bit more heat? Thanks!
Carolyn says
No they are quite mild.
Rebecca says
No. Poblanos are very mild, very mild.
Heather says
Made this for a work party. Everyone wanted the recipe. Soooo good!
KarolAnn Milam-Clopton says
So I made this soup tonight! It was super delicious! And surprisingly filling! Thank you!
Tammie Berry says
I can’t wait to try . So far I have loved every recipe from you . You are so talented . I will let you know what I thought of it after I make it more I know it will be good . Thank you for sharing.
Carolyn says
Thank you!
Kathy H says
Huge fan of poblano peppers so I am thrilled to find a recipe featuring them. I’ll have to wait until I get to the ‘big town’ 100 miles away to grab some tho. Rural Montana has it’s limitations. This looks so good tho, I’ll come back & give it some stars!
Mary Sletten says
Tastes even better when made with Hatch Green Chilies!
Carla Berry says
That’s what I was going to say! Anaheim over Poblano, for me.
Shanea says
How many ounces of the Hatch green chilies did you use? I’d like to try this with green chilies also. Thank you!
Donna says
Love, love love this recipe. Ade it for the 1st time this week. Then make it again 2 days later.
Thank you!