Tired of bland, uninspiring soups that leave you reaching for more flavor? Creamy Poblano Chicken Rellenos Soup is the answer to your culinary prayers! This velvety smooth, Mexican-inspired creation delivers all the beloved flavors of chile rellenos transformed into a comforting bowl that warms you from the inside out.
Hi, I’m Emma, the heart behind GusRecipes, and this Creamy Poblano Chicken Rellenos Soup holds a special place in my kitchen repertoire. It was born during a chilly autumn evening when I craved something that combined comfort with a touch of heat. The roasted poblanos, tender chicken, and rich cream create a symphony of flavors that’s become a family favorite.
In this recipe guide, I’ll walk you through selecting the perfect poblanos, prepping your chicken for maximum flavor, achieving the ideal creamy texture, and answering all your soup-making questions. Whether you’re a soup novice or a kitchen pro, this recipe will become your new cold-weather companion!
Why This Creamy Poblano Chicken Rellenos Soup Works
- Uses simple, accessible ingredients that transform into extraordinary flavor
- Ready in under an hour for a weeknight-friendly comfort meal
- Perfectly balances creamy textures with mild poblano heat
- Adaptable for meal prep and freezes beautifully
- Satisfies both Mexican food lovers and comfort food enthusiasts
Choosing the Right Ingredients for Creamy Poblano Chicken Rellenos Soup
Best Chicken for This Recipe
For the most flavorful Creamy Poblano Chicken Rellenos Soup, boneless, skinless chicken thighs are the ideal choice. They remain tender and juicy throughout cooking, infusing the soup with rich flavor. Chicken breasts work too if you prefer leaner meat, but be careful not to overcook them.
Selecting Perfect Poblanos
Look for deep green, firm poblano peppers with smooth skin. Fresh poblanos should feel heavy for their size and have no soft spots. Medium-sized peppers (about 4-5 inches long) typically offer the best balance of flavor and heat for this Creamy Poblano Chicken Rellenos Soup.
Substitutions
If poblanos aren’t available, green bell peppers mixed with a small jalapeño (seeds removed) can work in a pinch. For the chicken, rotisserie chicken makes a quick substitute simply shred and add during the final simmer.
Ingredients & Prep for Creamy Poblano Chicken Rellenos Soup
Soup Base Essentials
- Chicken preparation: Cut into bite-sized pieces for even cooking
- Poblano preparation: Roast until charred, steam, peel, seed, and chop
- Aromatics: Yellow onion, fresh garlic, and cilantro stems (save leaves for garnish)
Key Ingredients
- 1½ pounds boneless, skinless chicken thighs
- 4 large poblano peppers
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (low sodium)
- 1 cup heavy cream
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Fresh cilantro for garnish
- Monterey Jack cheese, shredded for topping
Pantry Staples
Ground cumin, dried oregano, and quality chicken broth form the foundation of flavor. A good quality olive oil helps bloom the spices and create depth.
Step-by-Step Cooking Instructions for Creamy Poblano Chicken Rellenos Soup
Pre-Cooking Prep for Poblano Chicken Soup
- Roast poblanos under a broiler or over an open flame, turning occasionally until skin is charred and blistered (about 5-7 minutes)
- Place roasted poblanos in a bowl, cover with plastic wrap, and let steam for 10 minutes
- Peel skin off poblanos, remove seeds and stems, then dice
- Season chicken pieces with salt, pepper, and ½ teaspoon cumin
Cooking Method for Creamy Poblano Soup
- Heat olive oil in a large Dutch oven over medium heat
- Add chicken and brown on all sides (about 5-7 minutes), then remove and set aside
- In the same pot, add onions and sauté until translucent (about 3-4 minutes)
- Add garlic and cook until fragrant (about 30 seconds)
- Stir in remaining cumin and oregano, cooking for 1 minute to bloom spices
- Return chicken to the pot and add chicken broth
- Bring to a simmer and cook for 15 minutes until chicken is fully cooked
- Add diced roasted poblanos and continue to simmer for 5 minutes
- Reduce heat to low and stir in heavy cream
- Simmer gently for 5 more minutes (do not boil after adding cream)
Doneness Check for Chicken Poblano Soup
The soup is ready when the chicken is tender and easily shreds with a fork. The flavors should be well-melded, with the poblanos softened completely.
Resting Your Creamy Poblano Soup
Allow the soup to rest for 5-10 minutes before serving. This resting period helps the flavors fully develop and allows the cream to integrate completely with the broth.
Pro Tips for Perfect Creamy Poblano Chicken Rellenos Soup
Avoiding Common Soup Mistakes
- Never boil the soup after adding cream as it may curdle
- Toast your spices to release their full flavor potential
- For deeper flavor, use bone-in chicken thighs and remove bones before serving
- Balance the heat poblanos vary in spiciness, so taste and adjust as you go
Tool Recommendations
A heavy-bottomed Dutch oven or soup pot provides even heating and prevents scorching. A good immersion blender is helpful if you want to puree a portion of the soup for extra creaminess.
Storage & Reheating
Store leftover soup in airtight containers in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally. For freezing, cool completely and freeze without garnishes for up to 2 months.
Looking for more delicious soup inspiration? Check out my Pinterest board for a collection of comforting recipes that will warm your soul! Follow GusRecipes on Pinterest for weekly meal inspiration.
Flavor Variations for Creamy Poblano Chicken Rellenos Soup
Spicy Twist
Kick up the heat by adding a diced jalapeño with seeds or a dash of cayenne pepper. For a smoky variation, incorporate a chipotle pepper in adobo sauce.
Lighter Version
Substitute half-and-half or evaporated milk for heavy cream. For a dairy-free option, coconut milk works surprisingly well with the poblano flavors.
Global Flavors
| Variation | Key Additions | Garnish |
|---|---|---|
| Southwest | Add corn and black beans | Tortilla strips and avocado |
| Mediterranean | Add roasted red peppers and spinach | Feta cheese crumbles |
| Thai-Inspired | Add lemongrass and lime juice | Fresh cilantro and lime wedges |
Serving Suggestions for Creamy Poblano Chicken Rellenos Soup
This Creamy Poblano Chicken Rellenos Soup pairs beautifully with warm corn tortillas or a crusty sourdough bread. For a complete meal, serve with a simple side salad dressed with lime vinaigrette.
Top your soup with any of these delicious garnishes:
- Shredded Monterey Jack or queso fresco
- Crispy tortilla strips
- Diced avocado
- Fresh cilantro leaves
- Crema or sour cream
- Lime wedges for squeezing
FAQs About Creamy Poblano Chicken Rellenos Soup
Can I make this Creamy Poblano Chicken Soup ahead of time?
Yes! This soup actually develops even better flavor overnight. Make it a day ahead but add the cream just before serving.
How spicy is this soup?
Poblanos are generally mild to medium heat peppers. If you’re sensitive to heat, make sure to remove all seeds and membranes. You can always start with fewer poblanos and adjust to your taste.
Can I use rotisserie chicken to save time?
Absolutely! Simply shred about 3 cups of rotisserie chicken and add it when the recipe calls for returning the chicken to the pot.
My soup curdled. Can I fix it?
If your soup curdles, try blending a small portion with an immersion blender, then stirring it back in. In the future, ensure your soup isn’t boiling when you add the cream.
Is there a way to make this soup thicker?
For a thicker soup, puree half the roasted poblanos with a cup of the broth before adding to the pot. Alternatively, you can blend a portion of the finished soup.
Conclusion
This Creamy Poblano Chicken Rellenos Soup is more than just a meal it’s a hug in a bowl that combines the best of Mexican flavors with comforting creaminess. Whether you’re seeking warmth on a chilly evening or craving something with a gentle kick, this soup delivers on all fronts.
I’d love to see your creation! Share your soup photos on social media and tag @GusRecipes so I can celebrate your cooking success. And if you enjoyed this recipe, you’ll probably love my collection of comfort foods that bring warmth to any day.
Don’t forget to save this recipe for later and explore more of my soup creations. Happy cooking!
Print
Creamy Poblano Chicken Rellenos Soup: Comfort in a Bowl!
- Total Time: 45 mins
- Yield: 4 servings 1x
Description
A creamy, smoky soup inspired by chile rellenos featuring roasted poblano peppers, tender chicken, corn, and melted cheese in a rich, flavorful broth.
Ingredients
2 large poblano peppers
1 lb boneless, skinless chicken breast or thighs
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 tsp cumin
1 tsp chili powder
4 cups chicken broth
1 cup milk or half-and-half
1 cup corn kernels (fresh, frozen, or canned)
1 cup shredded Monterey Jack or Pepper Jack cheese
1/4 cup cream cheese
Salt and pepper to taste
Fresh cilantro and lime wedges for garnish
Instructions
1. Preheat oven broiler and roast poblano peppers on a baking sheet, turning occasionally, until skin is charred (about 8–10 minutes).
2. Place roasted poblanos in a bowl, cover with plastic wrap, and let steam for 5 minutes. Peel off skins, remove seeds, and dice.
3. In a large pot, heat olive oil over medium heat. Add onion and cook until softened.
4. Stir in garlic, cumin, and chili powder; cook for 30 seconds.
5. Add chicken and pour in chicken broth. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 15–20 minutes.
6. Remove chicken, shred it, and return it to the pot.
7. Add diced roasted poblanos and corn. Stir in milk, shredded cheese, and cream cheese until melted and creamy.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro and lime wedges.
Notes
For extra spice, add a chopped jalapeño along with the poblanos.
Substitute roasted green chiles for a milder version.
Serve with tortilla strips or crusty bread for dipping.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
Keywords: poblano chicken soup, chile relleno soup, creamy chicken poblano soup, Mexican comfort food