Creamy Poblano Chicken Rellenos Soup

This Creamy Poblano Chicken Rellenos Soup is a comforting fusion of warmth, smokiness, and creamy indulgence—an inspired tribute to classic chile rellenos in spoonable form.

Roasted poblanos infuse the broth with a rich, earthy depth, while sautéed onions, garlic, and jalapeño create an aromatic base that builds flavor from the ground up. The addition of tender shredded chicken and cream cheese turns the soup into a velvety, satisfying bowl of nourishment.

It’s a dish that feels like a warm hug—rustic yet refined, familiar yet unforgettable. Perfect for chilly evenings or when your soul craves something cozy and bold.

Why People Will Love This Creamy Poblano Chicken Rellenos Soup Recipe:

Rich, Complex Flavor Layers: The combination of roasted poblanos, creamy base, and seasoned shredded chicken creates a deeply satisfying and smoky flavor that comforts the soul.

Restaurant-Quality at Home: This soup tastes like something you’d find in a high-end Southwestern bistro—but it’s entirely homemade and achievable in your own kitchen.

Comfort Food with a Twist: While it’s creamy and cozy like classic comfort soups, the addition of poblano peppers and jalapeños adds a bold, slightly spicy twist that excites the palate.

Hearty Yet Elegant: With shredded chicken, cream cheese, and a velvety broth, the soup is filling and substantial, yet refined enough to serve for guests.

Perfect for All Seasons: Whether it’s a cold winter night or a rainy summer afternoon, this soup offers warmth, nourishment, and a burst of vibrant flavor year-round.

Key Ingredients:

Roasted Poblano Peppers: These smoky, slightly sweet chilies are the heart of the soup—adding a depth of flavor that’s earthy, rich, and unmistakably comforting.

Cream Cheese & Half-and-Half: Together, they create a luscious, velvety base that brings indulgent creaminess and balances the mild heat from the peppers.

Shredded Chicken Breast: Lean and protein-packed, the tender chicken absorbs the flavors of the broth, making every bite both satisfying and savory.

Fresh Garlic & Onion: These aromatic staples form the foundation of flavor, infusing the soup with warmth and depth right from the first sauté.

Jalapeño: Just enough heat to awaken your taste buds without overpowering the dish—this pepper adds a subtle kick and complexity.

Flour & Butter Roux: A slow-cooked roux adds body and silkiness, ensuring the soup has the perfect thick, creamy texture to coat your spoon.

Eexpert Tips:

Roast Poblanos Properly: For maximum smoky flavor, char the poblano peppers over an open flame or under a broiler until the skin is blackened and blistered. Then cover them in a bowl with plastic wrap to steam for 10 minutes—this makes peeling effortless and enhances depth.

Build a Deep Roux: Don’t rush the roux—let the butter and flour cook low and slow until it turns a light golden color. This step not only thickens the soup but also eliminates any raw flour taste, laying a solid base for rich flavor.

Bring Cream Cheese to Room Temperature: Softened cream cheese melts more smoothly into the soup, preventing lumps and creating a velvety texture that blends seamlessly with the broth.

Use Homemade or Low-Sodium Chicken Broth: A high-quality broth boosts the savory foundation of the soup. Homemade is best, but if using store-bought, opt for low-sodium so you can control the salt level.

Finish with Fresh Lime or Cilantro: A splash of lime juice or a sprinkle of fresh cilantro added just before serving brightens the dish, cutting through the richness and adding a final layer of complexity.

Creamy Poblano Chicken Rellenos Soup

Ingredients:

1 onion, chopped

6 or more cloves of garlic, chopped

1 jalapeno, gutted & diced

1/2 cup flour

4 poblano peppers, roasted, peeled, gutted & chopped

2 cups chicken broth

2 cups half & half

1 8oz cream cheese

1 chicken breast, seasoned, cooked & shredded

Instructions:

Melt about 4 tbls butter in a soup pot & sautee the onions & jalapeno, then add the garlic.

Cook a few minutes, then add the flour. I cooked the roux for probably 15 minutes to make sure the flour was cooked.

Then added in the chicken broth, half & half, cream cheese, & poblanos & let it slowly cook while you shred up the chicken.

Add the chicken to the pot.

When it is all bubbling & hot, it’s ready to eat.

Very easy, delicious soup!

Important Notes When Making This Creamy Poblano Chicken Rellenos Soup Recipe:

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Balance the Heat: Poblano peppers are generally mild, but their heat can vary. If you’re sensitive to spice, consider tasting the roasted poblanos before adding jalapeños—or omit the seeds from the jalapeños to control the spice level.

Texture Matters: This soup thrives on its velvety consistency. To achieve that, whisk thoroughly after adding the roux and cream cheese, and let it simmer gently without boiling to prevent curdling.

Shred, Don’t Dice, the Chicken: Shredded chicken integrates better into the creamy broth, allowing it to soak up flavor and provide tender, satisfying bites in every spoonful.

Slow Simmer for Depth: Once all the ingredients are in, let the soup simmer gently for 15–20 minutes. This extra time allows the flavors to meld deeply and the broth to thicken beautifully.

Leftovers Improve with Time: Like many cream-based soups, this dish often tastes even better the next day, as the flavors deepen and meld further. Store it in the fridge and reheat gently on the stove for best results.

How To Enjoy Creamy Poblano Chicken Rellenos Soup After Cooking

Let It Rest Briefly

After turning off the heat, allow the soup to sit for 5–10 minutes. This resting period helps the flavors settle and slightly thickens the broth for a more luxurious texture.

Garnish Before Serving

Enhance the presentation and flavor by topping each bowl with one or more of the following:

A dollop of sour cream or Mexican crema
Shredded sharp cheddar or crumbled queso fresco
Sliced avocado for creaminess
Chopped cilantro or green onions for freshness
A squeeze of fresh lime for brightness

Serve with the Right Sidekick

Enjoy the soup with warm flour tortillas, a side of tortilla chips, or thick slices of toasted bread to soak up every drop of the creamy broth.

Pair It With a Beverage

Complement the flavors with a cold Mexican lager, a light-bodied white wine (like Sauvignon Blanc), or a sparkling lime agua fresca for a non-alcoholic option.

Reheat Gently for Leftovers

Rewarm on low heat on the stovetop, stirring often. Add a splash of broth or milk if the soup has thickened too much overnight.

Make It a Full Meal

Serve the soup as a main course with a crisp side salad or roasted corn for a well-rounded, comforting meal.

Nutrition Information:

For one serving of Creamy Poblano Chicken Rellenos Soup (based on a yield of approximately 6 servings):

Frequently Asked Questions:

Can I make this soup ahead of time for meal prep?

Yes! This soup stores well in the fridge for up to 4 days. In fact, the flavors deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop and add a splash of broth or milk if it thickens too much.

Can I freeze this creamy soup?

Freezing is possible but not ideal. Cream-based soups can separate when thawed. If you must freeze, do so before adding the cream cheese and half-and-half. Add those fresh when reheating for best texture.

What can I use instead of cream cheese?

You can substitute with mascarpone for a rich, silky result, or use a blend of heavy cream and a little sour cream for tang. Greek yogurt may also work, but add it at the end to avoid curdling.

Is there a way to make this soup vegetarian?

Yes! Omit the chicken and replace the broth with vegetable stock. Add hearty vegetables like roasted corn, black beans, or mushrooms for texture and substance.

How spicy is this soup, and how can I adjust the heat?

It’s mildly spicy thanks to poblanos and jalapeño. To reduce heat, remove all seeds and membranes from the peppers—or skip the jalapeño entirely. To increase heat, add a second jalapeño or a pinch of cayenne.

What’s the best way to roast and peel poblano peppers?

Place them directly over a gas flame or under a broiler, turning until all sides are charred and blistered. Then transfer them to a bowl, cover with plastic wrap or a lid, and let steam for 10–15 minutes. This loosens the skin, making peeling easy.

How do I ensure the roux doesn’t taste like raw flour?

Cook the butter and flour mixture over medium-low heat for about 10–15 minutes, stirring constantly, until it turns light golden. This step is essential for removing the raw taste and adding a subtle nutty flavor.

How can I prevent the cream cheese from curdling in the soup?

Let the cream cheese come to room temperature before adding it, and cut it into small cubes. Add it slowly while stirring and keep the soup over medium-low heat—don’t let it boil after dairy is added.

Can I use pre-cooked or rotisserie chicken?

Yes! Shredded rotisserie chicken is a great time-saver and works beautifully in this soup. Just make sure to add it at the end and heat it through without overcooking.

How do I adjust the thickness of the soup?

If the soup is too thick, add more chicken broth or a splash of milk to thin it out. If it’s too thin, let it simmer uncovered a bit longer or add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) for a quick fix.