I love a proper chile relleno, but between roasting and peeling the peppers, dredging and frying, it’s never been a dish I reach for on a regular weeknight. This soup came from wanting that same roasted poblano, cheesy, slightly smoky flavor without the deep frying involved. I roasted a batch of poblanos one evening, intending to make actual chiles rellenos, and ended up turning them into a soup instead when I realized how much easier that would be on a Tuesday. It’s been my regular fix for that craving ever since.
This Low Carb Chile Relleno Chicken Soup captures all the flavor of a classic chile relleno — roasted poblanos, melty cheese, and warm spices — in a rich, low-carb chicken soup base. It’s become one of my go-to lighter soups, right alongside my Chicken Taco Soup and my Crockpot Mexican Street Corn Soup, and when I want something a little more traditional, I still turn to my Creamy Chicken Noodle Soup instead.
Why This Recipe Works
Roasting the poblano peppers before adding them to the soup is what unlocks their deep, smoky flavor and softens their slightly tough skin — skipping this step leaves them tasting more raw and grassy than the rich, roasted flavor you want in a chile relleno-style dish. Simmering the chicken directly in the seasoned broth builds flavor into the base itself, the same principle behind a good taco soup or corn soup.
Using cream cheese to thicken the broth, rather than flour or another starch, keeps this soup naturally low in carbs while still giving it that rich, velvety texture reminiscent of the cheesy filling in an actual chile relleno. Stirring the cheese in gradually off higher heat keeps the broth smooth instead of grainy or separated.
Ingredients You’ll Need
- 4 poblano peppers
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ lbs boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 5 cups chicken broth
- 1 teaspoon salt, plus more to taste
- 8 oz cream cheese, softened and cubed
- 1 cup shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro, for garnish
- Lime wedges, for serving
Step-by-Step Instructions
1. Roast the Poblanos
Place the poblano peppers on a baking sheet and broil for 8–10 minutes, turning occasionally, until the skins are blistered and blackened in spots. Transfer to a bowl, cover with plastic wrap or a plate, and let steam for 10 minutes. Peel off the skins, remove the seeds, and dice the peppers.
2. Cook the Aromatics
Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for another 30 seconds, until fragrant.
3. Add the Chicken and Broth
Add the chicken breasts, cumin, chili powder, smoked paprika, chicken broth, and salt. Bring to a boil, then reduce the heat and simmer for 15–18 minutes, until the chicken is fully cooked through.
4. Shred the Chicken and Add the Poblanos
Remove the chicken and shred it with two forks, then return it to the pot along with the roasted, diced poblanos.
5. Finish with Cheese
Reduce the heat to low and stir in the cream cheese until fully melted and smooth. Add the shredded Monterey Jack, stirring until melted and incorporated. Taste and adjust seasoning as needed. Ladle into bowls, top with cilantro, and serve with lime wedges.
Tips From My Kitchen
- Don’t skip roasting the poblanos — it’s what gives this soup its signature smoky, chile relleno flavor.
- Add the cream cheese and Monterey Jack gradually off higher heat to keep the broth smooth instead of grainy.
- If you like extra heat, leave some of the poblano seeds in, or add a diced jalapeño along with the onion.
- This soup thickens as it sits, so add a splash of extra broth when reheating leftovers.
Nutrition Information
Estimated values per serving, based on 6 servings:
- Calories: approximately 320–350
- Protein: 26–28g
- Carbohydrates: 7–8g
- Fat: 21–23g
- Sugar: 3–4g
For a lighter version, use a reduced-fat cream cheese and go a little lighter on the Monterey Jack — the soup will still be rich and flavorful, just with less overall fat.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, or in the microwave, stirring occasionally, adding a splash of broth if the soup has thickened too much. This soup freezes reasonably well — for the best texture, freeze it before adding the cream cheese and Monterey Jack, then stir those in fresh after reheating.
Frequently Asked Questions
Can I use canned green chiles instead of roasting poblanos?
Yes, canned diced green chiles work as a shortcut, though roasting fresh poblanos gives a deeper, smokier flavor closer to an actual chile relleno.
Is this soup really low carb?
Yes, with no rice, beans, or starchy thickeners, this soup stays naturally low in carbohydrates while still feeling rich and satisfying thanks to the cream cheese and Monterey Jack.
Can I use rotisserie chicken instead of raw chicken breasts?
Yes, use store-bought broth and stir in about 3 cups of shredded rotisserie chicken along with the roasted poblanos, skipping the initial simmering step.
Can I freeze this soup?
It’s best to freeze the soup without the cream cheese and Monterey Jack, since both can change texture after thawing. Add them fresh after reheating the base for the best results.
Final Thoughts
This Low Carb Chile Relleno Chicken Soup has become my go-to whenever I want that smoky, cheesy chile relleno flavor without the effort of frying and stuffing individual peppers. It’s rich, warming, and full of flavor in every spoonful. I hope it becomes a favorite in your soup rotation too.
