There’s something magical about a steaming bowl of soup that instantly makes everything feel better. The kind that fills your kitchen with rich, cheesy aromas and has everyone sneaking back for seconds. This Creamy Chile Relleno Soup delivers all the bold flavors you love from classic chile rellenos—without the frying, fuss, or carb overload. Cozy, satisfying, and ridiculously easy, it’s comfort food done right.

Creamy Chile Relleno Soup Recipe Easy – Cozy, Comfort-Food Favorite

This Chile Relleno Soup Recipe Easy enough for busy weeknights yet indulgent enough for slow weekends when you just want to unwind. Roasted green chiles bring that smoky depth, while creamy cheese ties everything together into a velvety, crave-worthy bowl. Whether you’re new to low-carb cooking or just need a reliable favorite, this Chili Relleno Soup Recipe Easy is one you’ll keep coming back to.

What makes this Relleno Soup Recipe shine is its flexibility. Prefer a heartier meal? Add shredded chicken and turn it into a protein-packed Chili Relleno Soup With Chicken. Craving extra richness? A little more cheese never hurts. No matter how you customize it, the result is always comforting, flavorful, and satisfying.

Wondering How To Make Chili Relleno Soup without spending hours in the kitchen? Good news—this recipe keeps things simple with easy steps and everyday ingredients. It’s also known as a Chilli Relleno Soup Recipe in some kitchens, but the goal stays the same: bold flavor, creamy texture, and pure comfort.

From chilly evenings to meal-prep lunches, this Chili Relleno Soup Recipe checks every box. One spoonful of this Relleno Soup and you’ll understand why this Creamy Chile Relleno Soup deserves a permanent spot in your recipe rotation. Grab a bowl, cozy up, and enjoy every cheesy bite 🥣✨

Creamy Chile Relleno Soup Recipe Easy – Cozy, Comfort-Food Favorite

Ingredients

4 fresh poblano chiles
2 tablespoons butter
¼ cup finely diced onion
2 garlic cloves, finely chopped
1 teaspoon ground cumin
4 cups chicken bone broth
Salt and freshly ground black pepper, to taste
1½ pounds boneless, skinless chicken breasts or thighs, cut into small bite-sized chunks
8 ounces cream cheese, softened
1½ cups shredded cheddar cheese
8 thin slices cheddar or pepper jack cheese

Directions

Roast the Poblanos

Start by roasting the poblano peppers until the skins are deeply blistered and charred. This can be done directly over a gas burner flame or under a hot broiler. Turn the peppers occasionally so all sides roast evenly.

Steam and Prep

Transfer the roasted peppers to a bowl and cover tightly to trap the steam. After they cool, gently rub off the skins, discard the seeds, and pulse the peppers in a food processor or blender until finely chopped. Set aside.

Build the Flavor Base

Melt the butter in a large pot over medium heat. Add the onion and cook until soft and translucent, stirring often. Toss in the garlic and cumin, cooking just until aromatic. Stir in the chopped poblanos to evenly distribute their smoky flavor.

Simmer the Soup

Pour in the chicken broth and season with salt and pepper. Bring the mixture to a gentle boil, then lower the heat. Add the chicken pieces and simmer until fully cooked and tender, about 10 minutes.

Make It Creamy

In a blender, combine the cream cheese, shredded cheddar, and about one cup of hot broth (avoid scooping chicken). Blend until smooth and velvety, then stir this mixture back into the pot until fully incorporated.

Finish With Melted Cheese

Heat the broiler. Ladle the soup into oven-safe bowls and place a slice of cheese on top of each. Broil until the cheese is melted, bubbly, and lightly golden. Serve hot and enjoy every creamy, comforting spoonful.