Smoky Poblano Relleno Stew

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“I have never left a comment on any recipes I’ve tried, but this is the exception! My husband & I are so in love! It was amazing! Thank you so much for the wonderful addition to my extensive soup ‘collection.’ This one will remain on the top of the list!” — Ann W.

“This soup is amazing! If you are on the fence about trying it, leap right on over and get’r’done! This will probably be the best soup you’ve ever made! Carolyn, my keto journey is becoming a lifestyle thanks to your wonderful recipes. Keep them coming, please!❤️” — Kathy

“This soup is delicious! Shared it with some friends who are picky eaters and they loved it. Pepper jack on top definitely adds that extra little kick. My husband loves that he can enjoy and not have to worry about a spike in his glucose levels. Can’t wait to try some of your other soup recipes.” — Josie

Essential Ingredients for Your Creamy Chile Relleno Soup

Crafting this incredible **Keto Chicken Poblano Soup** requires a selection of fresh, high-quality ingredients that come together to create its signature rich and comforting flavor. Here’s a closer look at what you’ll need and some helpful tips for each:

• Poblano Peppers: These are the star! Poblanos are typically large, dark green, and wonderfully mild with a subtle earthy flavor. Roasting them brings out their sweetness and adds a crucial smoky dimension to the soup. If you’re short on time or prefer a shortcut, fire-roasted canned green chilies can be a convenient substitute. For those who enjoy a bit of heat, consider using Hatch Green Chilies, available in mild, medium, or hot varieties to suit your preference.
• Boneless, Skinless Chicken: We recommend using either chicken thighs or breasts, cut into bite-sized pieces. Thighs often provide more flavor and remain tender, while breasts are leaner. For ultimate convenience, pre-cooked rotisserie chicken can be chopped and added towards the end of the cooking process to save time.
• Cream Cheese: This is key to achieving that luxurious, thick, and creamy texture without using high-carb thickeners. Always opt for full-fat cream cheese for the richest flavor and best consistency.
• Cheddar Cheese: A classic choice for its sharp, comforting flavor and excellent melting properties. You can use sharp or mild cheddar, depending on your preference. For the smoothest melt and best flavor, we recommend shredding it yourself from a block, as pre-shredded cheeses often contain anti-caking agents that can affect texture.
• Sliced Cheddar or Pepper Jack Cheese: This is for the glorious broiled topping! Large deli-style slices work best, as they cover the surface of individual soup bowls perfectly without sinking. Pepper Jack adds a lovely, subtle spicy kick if you enjoy it. This step is optional but highly recommended for an extra layer of cheesy indulgence.
• Kitchen Staples: Don’t forget the foundational flavors! You’ll need butter for sautéing, a chopped onion for aromatic depth, minced garlic for pungent warmth, chicken bone broth for a rich liquid base, and, of course, salt and pepper to season everything perfectly. A touch of ground cumin enhances the Mexican-inspired flavor profile.

Crafting Your Perfect Bowl: Step-by-Step Directions

Creating this **creamy and cheesy Chile Relleno Soup** is a straightforward process, promising incredible results. Follow these steps for a truly unforgettable meal:

1. Roast the Peppers: Begin by roasting your poblano peppers. This crucial step develops their deep, smoky flavor. You can achieve this by placing them directly over the open flame of a gas stove, turning them with tongs until all sides are charred and blistered. Alternatively, preheat your broiler to high and place the peppers a few inches away, turning them frequently until evenly charred. The goal is to blacken the skin, not cook the flesh completely.

2. Prepare the Poblanos: Once roasted, immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap. This traps the steam, making the skins easier to peel. Let them cool for about 10-15 minutes. Once cool enough to handle, rub the skins off as much as possible. Don’t worry if a few small bits remain – they add character! Carefully cut out the stems and remove the seeds, then place the cleaned peppers in a food processor or blender and finely chop them. Set these aromatic bits aside.

3. Sauté the Aromatics: In a large, heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook, stirring frequently, until it softens and becomes translucent, which usually takes about 5 minutes. Next, add the minced garlic, ground cumin, and your finely chopped roasted poblanos. Stir for about 1 minute until fragrant – the aroma will be incredible!

4. Simmer the Soup Base: Pour in the chicken bone broth and season generously with salt and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Add your chicken pieces and continue to cook, stirring occasionally, until the chicken is thoroughly cooked through and tender, typically about 10-12 minutes depending on the size of your chicken pieces.

5. Create the Creamy Base: With the soup simmering, carefully scoop about 1 cup of the hot broth (try to avoid getting chicken pieces) into the same food processor or blender you used for the poblanos. Add the cream cheese and shredded cheddar cheese to this. Blend until the mixture is completely smooth and lump-free. This creates a rich, flavor-packed cheese sauce. Stir this creamy mixture back into your simmering soup, ensuring it’s fully incorporated and heats through without boiling.

6. Serve with a Cheesy Broiled Top: For the ultimate presentation and flavor, preheat your broiler. Ladle the hot soup into individual ovenproof bowls. Carefully float a slice of cheddar or pepper jack cheese on top of each bowl. Place the bowls under the broiler, about 6 inches from the heat source, and broil until the cheese is beautifully melted, bubbly, and slightly golden brown. Serve immediately and enjoy the delightful contrast of creamy soup and broiled cheese!

Our **Keto Chile Relleno Soup** is generally mild. Poblano peppers, the foundation of this recipe, are known for their mild flavor and low heat level. If you prefer a spicier soup, you can easily customize it by adding some finely diced jalapeños along with the onions and garlic, or by opting for medium or hot Hatch green chilies instead of poblanos.

This particular **Keto Chicken Poblano Soup** recipe is designed to be low-carb. Each serving contains approximately 7.5g of total carbohydrates and 2.0g of fiber. This results in a remarkably low 5.5g of net carbs per cup of soup, making it an excellent choice for those following a ketogenic or low-carb diet.

You can store any leftover **Chile Relleno Chicken Soup** in an airtight container in the refrigerator for up to 5 days. It reheats beautifully on the stovetop over medium-low heat, or gently in the microwave. We generally do not recommend freezing this soup, as the high cream cheese content can cause the dairy to separate and become grainy or split during the freezing and thawing process, affecting its smooth, creamy texture.

More Delicious Keto Comfort Food Meals

If you loved this **creamy chicken poblano soup**, you’re in for a treat! Our kitchen is brimming with even more low-carb, high-flavor recipes designed to satisfy your cravings without compromising your dietary goals. Explore these other fan favorites:

• Keto Cabbage Roll Soup: All the flavors of classic cabbage rolls, deconstructed into a comforting bowl.
• French Onion Meatloaf: A savory meatloaf infused with the rich, caramelized flavors of French onion soup.
• Sheet Pan Chicken Thighs: An easy and delicious weeknight meal that’s packed with flavor and minimal cleanup.
• Keto Pizza Casserole: All your favorite pizza toppings baked into a cheesy, satisfying casserole.
• Ham and Cauliflower Casserole: A creamy, cheesy, and hearty casserole perfect for using up leftover ham.

This creamy Chile Relleno Soup is filled with roasted poblano peppers, chicken, and plenty of cheddar cheese. It’s a must-make low-carb soup recipe!

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Ingredients

• 4 medium poblano peppers
• 2 tbsp butter
• 1/4 cup (40 g) chopped onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 4 cups (946.35 g) chicken bone broth
• Salt and pepper to taste
• 1 1/2 lb (453.59 g) boneless skinless chicken (thighs or breasts), cut into 1/2 inch pieces
• 8 ounces (226.8 g) cream cheese
• 1 1/2 cups (395.5 g) shredded cheddar cheese
• 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each)

Instructions

1. Roast the poblano peppers until the skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).
2. Place the peppers in a bowl and cover with plastic wrap. Let cool, then rub the skin to remove as much as possible. Cut out the seeds and then place in a food processor or blender to finely chop. Set aside.
3. In a large saucepan over medium heat, melt the butter. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the garlic, cumin, and poblanos and stir until fragrant, about 1 minute.
4. Stir in the chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add the chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.
5. Add the cream cheese and the cheddar to the same blend or processor in which you chopped the poblanos. Add about 1 cup of the hot broth from the soup (avoid getting any of the chicken in there). Blend until smooth and then stir back into the soup.
6. To serve: Preheat the broiler. Dish the soup into individual ovenproof bowl and float a slice of cheese on top. Set under the broiler, about 6 inches from the heat and broil until the cheese is melted and bubbly.

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Nutrition

Serving: 1 serving = approximately 1 cup | Calories: 424kcal | Carbohydrates: 7.5g | Protein: 31g | Fat: 25.9g | Fiber: 2g