Name: Creamy Chile Relleno Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 pieces roasted poblano peppers, peeled, seeded, and chopped (Can use pre-roasted peppers); 2 cups cooked chicken, shredded (Rotisserie or poached works well); 1 cup shredded cheddar cheese (Sharp or mild to taste); 4 cups chicken broth (Low-sodium recommended); 1 cup heavy cream (Can swap for half-and-half); 1 medium onion, diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; Salt and freshly ground black pepper, to taste; Chopped cilantro (For garnish)

I first made this creamy chile relleno soup on a blustery weeknight when I wanted the flavors of chiles rellenos without the fuss of frying and stuffing each pepper. It’s a comforting, slightly smoky soup built on roasted poblano peppers and shredded chicken, studded with melty cheddar and brightened with cilantro — perfect for cozy dinners, easy entertaining, or when you want a Mexican-inspired bowl that’s ready in under an hour. If you’re a fan of rich, silky soups, you might also enjoy a similar comforting bowl like this creamy crockpot chicken gnocchi soup for another weeknight option.

Why you’ll love this dish

This soup captures everything people look for in a quick comfort meal: bold roasted chile flavor, creamy texture from heavy cream and cheese, and ready-made protein so it comes together fast. It’s budget-friendly if you use leftover or rotisserie chicken, family-friendly (mild smoky heat from poblanos), and versatile — you can dress it up for guests or keep it simple for weeknight bowls. Make it when you want the charred, slightly earthy poblano notes of chile rellenos without frying or breading.

“A bowl that tastes like a chile relleno without the cleanup — smoky, cheesy, and addictively savory.”

For a different creamy, savory take to rotate into your meal plan, try this hearty creamy Parmesan Italian sausage soup later in the week.

The cooking process explained

Before you start: you’ll char and peel the poblanos (or use pre-roasted), sauté aromatics, add shredded chicken and broth, then finish with cream and cheddar. Expect about 10–15 minutes of prep if peppers are already roasted, and another 15–20 minutes on the stove to marry flavors and melt the cheese. The technique is simple: low simmer to meld flavors and gentle heat after adding dairy to avoid breaking the cream.

What you’ll need

4 roasted poblano peppers, peeled, seeded, and chopped (see tips below)
2 cups cooked chicken, shredded (rotisserie or poached works well)
1 cup shredded cheddar cheese (sharp or mild to taste)
4 cups chicken broth (low-sodium recommended)
1 cup heavy cream
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
Chopped cilantro for garnish

Notes/substitutions inline: use pepper jack or a Mexican melting cheese for more heat; swap heavy cream for half-and-half for a lighter finish (sauce may be slightly thinner); use vegetable broth and omit chicken to make a vegetarian version.

Step-by-step instructions

Heat a large pot over medium heat with 1 tablespoon of oil. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
Stir in the shredded chicken and the chopped roasted poblano peppers; cook 1–2 minutes to combine and warm through.
Pour in the chicken broth and bring the pot up to a simmer. Let it simmer 8–10 minutes so the flavors meld.
Reduce heat to low. Stir in the heavy cream, shredded cheddar, cumin, and a generous pinch of salt and pepper. Mix until the cheese melts and the soup is smooth — keep the heat gentle to prevent curdling.
Taste and adjust seasoning. If the soup is too thick, add a splash more broth; if too thin, simmer a few minutes uncovered or whisk in a small cornstarch slurry to thicken.
Serve hot, garnished with chopped cilantro and optional lime wedges or tortilla strips.

Timing estimate: about 25–35 minutes total if peppers are pre-roasted and chicken is cooked.

Best ways to enjoy it

This soup shines with crunchy, acidic, and creamy contrasts. Try serving it with:

Crisp tortilla strips or crushed tortilla chips for texture.
A squeeze of fresh lime and a dollop of sour cream or crema.
Warm corn or flour tortillas on the side for dipping.
A simple side salad or charred corn salad to add brightness.
For a full Mexican-inspired spread, pair with rice and pickled onions. If you want lighter bowls, add more roasted peppers and reduce the cream slightly.

I also like garnishing with toasted pumpkin seeds and a handful of chopped scallions. For another tomato-forward, roasted option to serve alongside, consider a roasted garlic tomato soup as an alternate starter.

Storage and reheating tips

Refrigerate: Cool soup to room temperature within two hours, then store in airtight containers for up to 3–4 days.
Reheat: Gently rewarm on the stove over low heat, stirring occasionally. Add a splash of broth or cream if it has thickened or separated. Avoid high heat to prevent the dairy from breaking.
Freeze: You can freeze this soup, but cream and cheese may separate on thawing. For best results, freeze without the heavy cream and add fresh cream when reheating. Stored in freezer-safe containers, it will keep for up to 2 months. Thaw overnight in the refrigerator before reheating.
Food safety: Always reheat to at least 165°F (74°C) before serving.

Pro chef tips

Roast poblanos directly over a gas flame, grill, or under a broiler until blackened all over. Seal them in a bowl covered with plastic wrap for 10 minutes — this steams the skins, making peeling easy.
Remove seeds and membranes if you want mild heat; leave a few seeds for more kick.
Use rotisserie chicken to cut prep time; it adds a nice savory backbone.
Add the cheese off the heat or over very low heat and stir constantly to prevent graininess.
If you prefer a smoother texture, purée half the soup with an immersion blender and then return it to the pot.
To brighten the bowl, finish with a squeeze of lime and fresh cilantro.

Creative twists

Vegetarian: Omit chicken and use vegetable broth plus white beans or corn for substance.
Spicy: Add a sliced jalapeño with onions or finish with chipotle in adobo for smoky heat.
Cheese swap: Try pepper jack, Oaxaca, Monterey Jack, or a blend for different melt and flavor profiles.
Thick-chowder style: Add diced potatoes or use a small cornstarch slurry to thicken.
Toppings: Crumbled cotija, queso fresco, pickled red onions, or crispy bacon for extra contrast.

Your questions answered

Q: Can I use canned or jarred roasted poblanos?

A: Yes — jarred roasted poblanos work in a pinch and cut prep time, but fresh-roasted poblanos have a brighter, more complex charred flavor. Rinse jarred peppers to remove excess liquid and brine.

Q: Will the cream and cheese separate if I reheat leftovers?

A: They can. Reheat gently over low heat and stir frequently. If separation occurs, whisk in a splash of fresh cream or broth and heat slowly; an immersion blender can help re-emulsify the soup.

Q: How long does this soup take from start to finish?

A: About 25–35 minutes if poblanos are already roasted and you’re using pre-cooked chicken. If you need to roast peppers, add 10–15 minutes.

Q: Can I make this dairy-free?

A: Substitute coconut milk or a cashew cream for heavy cream and use a dairy-free melting cheese or omit the cheese. Flavor will shift slightly but remain satisfying.

Q: Is this freezer-friendly?

A: Yes, but for best texture freeze without the cream and add fresh cream when reheating.

Conclusion

If you want extra inspiration or variations on chile relleno-style soups, check out a similar interpretation at Isabel Eats’ chile relleno soup, and for a chicken-forward version with different seasonings see Belly Full’s chile relleno soup with chicken.