Chili Relleno Soup

Cheesy and flavorful with a bit of heat, this chili relleno soup, made with poblanos and cheese, is a perfect winter pick-me-up.  Just add a salad and bread for a complete meal.  Cheesy & flavorful with a bit of heat, this chili relleno soup, made with poblanos & cheese, is a perfect winter pick-me-up. Just add a salad & bread.

I am a huge chili relleno fan. The meal of cheese-stuffed poblano pepper fried in egg batter and topped with salsa just ticks all the boxes for me.  In the past, I bought them, frozen, from Trader Joe’s—but then I learned how easy they are to make! 

And this delicious soup, from A Sweet Life is even easier!  Even my “too hot for me” husband had two bowls! 

Poblano PepperWe get a lot of poblano peppers from the CSAs.  If you cut out the stem and seeds, leaving the pepper intake, they freeze beautifully for winter.  Just pop them in a plastic bag, no blanching required. 

The original recipe isn’t thickened, but I did add some flour to make it even thicker and creamier.  When I go keto, I’ll be skipping that part, or switching to xanthan gum. 

Cheesy & flavorful with a bit of heat, this chili relleno soup, made with poblanos & cheese, is a perfect winter pick-me-up. Just add a salad & bread.

Chili Relleno Soup

There was one problem when I first served it up–I forgot to add the chicken.  We decided it was delicious with or without, so if you are vegetarian (or out of chicken), just skip the meat and you won’t miss it. 

The original recipe had cheese sprinkled on top and broiled.  When I tried this, the sprinkles sank into the soup, so I broke down and stirred it all in.  So I garnished with salsa and cilantro instead.

All good!

Cheesy & flavorful with a bit of heat, this chili relleno soup, made with poblanos & cheese, is a perfect winter pick-me-up. Just add a salad & bread.

Mmm!

Chili Rellano Soup
Serves 6
Cheesy and flavorful with a bit of heat, this chili relleno soup, made with poblanos and cheese, is a perfect winter pick-me-up. Just add a salad and bread for a complete meal.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
495 calories
11 g
131 g
38 g
28 g
22 g
349 g
1331 g
4 g
0 g
13 g
Nutrition Facts
Serving Size
349g
Servings
6
Amount Per Serving
Calories 495
Calories from Fat 338
% Daily Value *
Total Fat 38g
59%
Saturated Fat 22g
109%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 131mg
44%
Sodium 1331mg
55%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
4%
Sugars 4g
Protein 28g
Vitamin A
31%
Vitamin C
111%
Calcium
54%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 5 poblano peppers, chopped
  2. • 1 Tablespoon olive oil
  3. • 1 onion chopped
  4. • 2 cloves garlic, minced
  5. • 1 tsp ground cumin
  6. • 8 ounces cream cheese
  7. • 2 + Tablespoons flour to thicken (optional)
  8. • 4 cups vegetable or chicken broth
  9. • ¼ teaspoon ground black pepper
  10. • ½ teaspoon salt, or to taste
  11. • 1 cup chopped cooked chicken breast (optional)
  12. • 3 1/2 cups shredded cheese (see note)
  13. • Garnish with chopped cilantro and salsa
Instructions
  1. Chop poblanos and onions, medium fine, in a food processor or by hand.
  2. In a large saucepan, heat the olive oil. Add chopped onion and poblanos and cook until tender, about 10 minutes. Stir in garlic and cumin and cook another minute.
  3. Cut the cream cheese into cubes, then add, stirring until melted and blended in. Stir in flour if using.
  4. Slowly pour in broth and mix to combine. Season to taste with salt and pepper. Bring to a simmer and cook until slightly thickened if using flour (the grated cheese will finish the thickening).
  5. Add meat if using and cook until heated through.
  6. Add grated cheese and whisk until melted and incorporated.
  7. To serve, divide into 6 bowls and top with salsa and chopped cilantro or parsley.
Notes
  1. I used a mix of cheddar and pepper jack
beta
calories
495
fat
38g
protein
28g
carbs
11g
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Art of Natural Living https://artofnaturalliving.com/

Hearty Homemade Soup

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21 thoughts on “Chili Relleno Soup

    1. Inger Post author

      Thanks Wendy! Yes, I think a good vegetable broth (like homemade) is virtually interchangeable with chicken broth

    1. Inger Post author

      I freeze peppers like crazy in the summer. We have so many then and I love to use them all winter. Plus it’s so easy!

  1. Juliana

    Me too… I love chile relleno and always order it when I see it on the menu…the soup sounds amazing, with all the flavors that I like. Thanks for the recipe Inger.
    Have a wonderful week!

    1. Inger Post author

      It isn’t thick enough as written David, but you could (dramatically) reduce the broth and I think it would be a very tasty dip!

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