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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!
    4.99 from 57 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. Ann Woodruff says

      January 16, 2023 at 2:04 am

      5 stars
      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!

      Reply
    2. Steve Mistisshen says

      December 04, 2022 at 3:49 pm

      5 stars
      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

      Reply
    3. Janny says

      December 03, 2022 at 8:21 pm

      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!!!! ❤️❤️❤️❤️

      Reply
    4. Lubica says

      December 02, 2022 at 3:21 pm

      Vynikajúca polievočka,nedám na nu doputit.Robievam ju velmi často.

      Reply
    5. Cathy says

      November 16, 2022 at 9:32 pm

      Can this be done in a crockpot?

      Reply
      • Carolyn says

        November 17, 2022 at 7:55 am

        I’ve never done it that way so I think you will need to experiment.

        Reply
    6. Jeannette Belmont says

      November 16, 2022 at 6:29 pm

      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!

      Reply
      • Carolyn says

        November 16, 2022 at 6:30 pm

        Sorry, that’s not how it’s measured so i really can’t provide that info.

        Reply
        • Jeannette says

          November 16, 2022 at 7:54 pm

          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!

          Reply
          • Carolyn says

            November 17, 2022 at 7:54 am

            I really am not sure. Maybe 2/3 cup?

            Reply
            • Jeannette says

              November 19, 2022 at 11:23 pm

              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!!!

    7. Kathy says

      November 16, 2022 at 1:12 am

      5 stars
      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!❤️

      Reply
    8. LAURIE says

      November 15, 2022 at 11:41 am

      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!

      Reply
    9. Vicki Robinson says

      November 13, 2022 at 8:36 pm

      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!!

      Reply
    10. Tony says

      November 13, 2022 at 4:50 pm

      4 stars
      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.

      Reply
    11. Machelle says

      November 13, 2022 at 2:03 pm

      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? ☺️

      Reply
      • Carolyn says

        November 13, 2022 at 9:49 pm

        Should still be great!

        Reply
    12. Christine says

      November 13, 2022 at 1:47 pm

      trying this today using a can of fire roasted diced green chilis instead of roasting them myself

      Reply
    13. Rebecca says

      November 12, 2022 at 5:35 pm

      5 stars
      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. ❤️❤️

      Reply
    14. Andrea says

      November 08, 2022 at 7:47 pm

      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!

      Reply
      • Carolyn says

        November 08, 2022 at 10:15 pm

        No they are quite mild.

        Reply
      • Rebecca says

        November 12, 2022 at 5:37 pm

        No. Poblanos are very mild, very mild.

        Reply
    15. Heather says

      October 31, 2022 at 8:47 pm

      Made this for a work party. Everyone wanted the recipe. Soooo good!

      Reply
    16. KarolAnn Milam-Clopton says

      October 15, 2022 at 8:32 pm

      So I made this soup tonight! It was super delicious! And surprisingly filling! Thank you!

      Reply
    17. Tammie Berry says

      October 11, 2022 at 9:22 pm

      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.

      Reply
      • Carolyn says

        October 12, 2022 at 9:44 am

        Thank you!

        Reply
    18. Kathy H says

      September 16, 2022 at 3:53 pm

      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!

      Reply
    19. Mary Sletten says

      August 26, 2022 at 5:10 pm

      Tastes even better when made with Hatch Green Chilies!

      Reply
      • Carla Berry says

        November 13, 2022 at 6:56 am

        That’s what I was going to say! Anaheim over Poblano, for me.

        Reply
      • Shanea says

        November 15, 2022 at 11:40 pm

        How many ounces of the Hatch green chilies did you use? I’d like to try this with green chilies also. Thank you!

        Reply
    20. Donna says

      June 25, 2022 at 3:18 pm

      5 stars
      Love, love love this recipe. Ade it for the 1st time this week. Then make it again 2 days later.
      Thank you!

      Reply
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