Creamy Poblano Chicken Rellenos Soup
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A rich, velvety, Southwest-inspired soup loaded with roasted poblanos, tender chicken, and melty cheese comfort with a spicy kick!
- Prep time
- 15 minutes
- Cook time
- 30 minutes
- Total time
- 45 minutes
- Yield
- 6 servings
Ingredients
3–4 roasted poblano peppers, peeled and diced 2 cups cooked shredded chicken 1 small onion, diced 3 cloves garlic, minced 2 tbsp butter 2 tbsp flour 4 cups chicken broth 1 cup heavy cream 1 cup shredded Monterey Jack or Pepper Jack cheese 1 can (4 oz) diced green chiles 1 tsp cumin 1/2 tsp smoked paprika Salt & pepper to tasteInstructions
- Roast Poblanos: Roast peppers until blistered, then steam, peel, and dice.
- Sauté Aromatics: Melt butter, cook onions until soft, then add garlic.
- Make Roux: Stir in flour to thicken, then slowly add broth while whisking.
- Add Ingredients: Add poblanos, green chiles, cumin, paprika, and chicken. Simmer 15 minutes.
- Add Dairy: Stir in heavy cream and cheese gradually until smooth.
- Serve: Adjust seasoning and serve warm with toppings like cilantro or tortilla strips.
Notes
For extra depth, roast poblanos directly over a flame or broil until charred. Store refrigerated up to 4 days or freeze up to 2 months. Reheat gently to prevent curdling. For vegetarian version, replace chicken with beans and use vegetable broth.Nutrition
- Calories
- 380 kcal
- Fat
- 28 g
- Saturated fat
- 15 g
- Sugar
- 4 g
- Sodium
- 720 mg
- Protein
- 24 g
- Carbohydrates
- 11 g
- Fiber
- 2 g