“Creamy Poblano Chicken Rellenos Soup

Here’s a delicious and hearty Creamy Poblano Chicken Rellenos Soup recipe inspired by the flavors of chile rellenos, but in a cozy, creamy soup form. It combines roasted poblanos, tender chicken, cheese, and just enough spice to warm you up without overpowering the flavor.

Creamy Poblano Chicken Rellenos Soup

Ingredients:

• 4 poblano peppers

• 1 tbsp olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 jalapeño, seeded and diced (optional for heat)

• 2 cups cooked shredded chicken (rotisserie works great)

• 4 cups chicken broth

• 1 tsp cumin

• 1/2 tsp oregano

• Salt & pepper, to taste

• 1 (8 oz) block cream cheese, softened and cubed

• 1 cup shredded Monterey Jack or Pepper Jack cheese

• 1/2 cup heavy cream (optional for extra richness)

• Fresh lime juice, to finish

• Chopped cilantro, for garnish

• Crushed tortilla chips, for garnish

Instructions:

1. Roast the Poblanos:

   • Broil or grill the poblano peppers until the skin is charred and blistered, turning often (about 8–10 minutes).

   • Transfer to a bowl, cover with foil or plastic wrap, and let steam for 10 minutes. Peel off the skins, remove seeds, and chop the flesh.

2. Sauté Veggies:

   • In a large pot or Dutch oven, heat olive oil over medium heat.

   • Add onion and jalapeño; cook 4–5 minutes until softened.

   • Stir in garlic and cook another 30 seconds.

3. Add Chicken & Seasoning:

   • Add shredded chicken, chopped poblanos, cumin, oregano, salt, and pepper.

   • Pour in the chicken broth. Bring to a simmer and cook for 10 minutes.

4. Cream it Up:

   • Reduce heat to low. Stir in cream cheese and allow it to melt slowly, stirring until smooth.

   • Add shredded cheese and stir until melted.

   • If using, stir in heavy cream.

5. Blend (Optional):

   • For a smoother texture, blend part of the soup with an immersion blender or transfer 1–2 cups to a blender, then stir back in.

6. Finish & Serve:

   • Squeeze in a bit of lime juice for brightness.

   • Ladle into bowls and top with chopped cilantro and crushed tortilla chips.

Tips & Variations:

• Low-carb version? Skip the tortilla chips and use extra cheese or avocado slices as garnish.

• Want more heat? Keep the jalapeño seeds or add a dash of cayenne.

• Vegetarian version? Swap the chicken for white beans or roasted cauliflower.