Creamy Poblano Chicken Rellenos Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Skill Level: Easy
Cuisine: Tex-Mex / Southwestern

 Ingredients

For the Soup:

• 1 tablespoon olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 3–4 poblano peppers, roasted, peeled, and chopped

• 1 teaspoon cumin

• ½ teaspoon chili powder

• ½ teaspoon smoked paprika

• Salt and black pepper, to taste

• 4 cups chicken broth

• 2 cups cooked, shredded chicken (rotisserie works great)

• 1 (10 oz) can Rotel or diced tomatoes with green chiles (drained)

• 1 cup corn kernels (fresh, frozen, or canned)

For the Creamy Base:

• 4 oz cream cheese, softened

• 1½ cups heavy cream (or half-and-half for lighter option)

• 1½ cups shredded cheese (Monterey Jack, cheddar, or a Mexican blend)

Garnish (Optional but Recommended):

• Fresh cilantro

• Sliced jalapeños

• Crushed tortilla chips or strips

• Sour cream or crema

• Extra shredded cheese

 Roasting Poblano Peppers (Quick Guide)

To get that smoky, authentic flavor, roast your poblanos first:

Oven Method:

1. Place poblanos on a foil-lined baking sheet under the broiler.

2. Turn every 2–3 minutes until blackened and blistered on all sides (about 8–10 minutes).

3. Transfer to a bowl, cover with foil or plastic wrap, and let steam for 10 minutes.

4. Peel skins, remove seeds/stems, and chop.

Tip: You can also roast poblanos over an open gas flame or use store-bought fire-roasted poblanos in a pinch.

 Time & Intensity

 Instructions: How to Make Creamy Poblano Chicken Rellenos Soup

 Step 1: Sauté Aromatics

In a large Dutch oven or soup pot:

1. Heat olive oil over medium heat.

2. Add diced onion and sauté for 3–4 minutes, until soft.

3. Add garlic and cook for 30 seconds, stirring often.

 Step 2: Add Poblanos and Spices

1. Stir in chopped roasted poblanos.

2. Add cumin, chili powder, smoked paprika, and season with salt and pepper.

3. Cook for 1–2 minutes until fragrant.

 Step 3: Add Broth & Chicken

1. Pour in the chicken broth and bring to a simmer.

2. Add shredded chicken, Rotel, and corn.

3. Let simmer gently for 10–15 minutes to allow flavors to meld.

 Step 4: Make It Creamy

1. Reduce heat to low.

2. Stir in cream cheese until melted and smooth.

3. Slowly add heavy cream, stirring constantly.

 Step 5: Melt the Cheese

1. Add in shredded cheese a handful at a time, stirring until fully melted.

2. Let soup gently simmer for 5 more minutes, but don’t boil — it could cause the dairy to split.

 Step 6: Taste & Serve

Taste and adjust salt or spice levels. Serve hot with your favorite garnishes.

 Serving Suggestions

 Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Freeze in containers or freezer bags for up to 2 months.

• Reheat: Warm slowly on stovetop over medium-low or microwave in intervals, stirring frequently.

If frozen, thaw in fridge overnight for best texture. Reheat gently to avoid curdling.

 Nutrition Information (Per Serving – Approximate)

Nutrition values vary based on specific ingredients used and serving size.