Description
A rich and comforting creamy poblano chicken rellenos soup made with roasted peppers, cheese, and shredded chicken. Easy to make and family-approved.
Ingredients
For the base:
4 roasted poblano peppers, peeled and chopped
2 cups cooked, shredded chicken
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth (low sodium)
For the creamy finish:
1 cup heavy cream
1 cup shredded Monterey Jack cheese
1 tsp cumin
Salt and pepper to taste
2 tbsp olive oil
Instructions
Sauté the aromatics
Heat olive oil in a large pot over medium. Add chopped onion and garlic. Sauté for about 3–4 minutes until soft and fragrant.
Build the flavor
Stir in roasted poblano peppers and cumin. Cook for another 2–3 minutes to deepen the flavor.
Add the protein
Add the shredded chicken and pour in chicken broth. Bring everything to a simmer.
Creamy transformation
Lower the heat. Stir in heavy cream and Monterey Jack cheese until melted and the soup turns smooth and velvety.
Taste and finish
Season with salt and pepper. Serve hot—with tortilla strips, avocado, or a swirl of crema if you like.
Notes
For extra protein, stir in black beans or corn.
Use leftover rotisserie chicken for faster prep.
Store in airtight containers up to 4 days and reheat gently.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg
Keywords: easy creamy poblano chicken rellenos soup, high protein crockpot meals, winter soup recipes