# Creamy Poblano Chicken Rellenos Soup

This creamy poblano soup is rich, cozy, and packed with smoky roasted pepper flavor in every spoonful.

- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 4 Tbsp butter
- 1 large onion, chopped
- 6 garlic cloves, chopped
- 1 jalapeño, seeded and diced
- 0.5 cup all-purpose flour
- 4 roasted poblano peppers, peeled, seeded, and chopped
- 2 cups chicken broth
- 2 cups half-and-half
- 8 oz cream cheese, softened
- 1 cooked shredded chicken breast
- Salt
- freshly cracked black pepper

## Instructions

1. Melt the butter in a large soup pot over medium heat.
2. Add the chopped onion, garlic, and diced jalapeño.
3. Cook for 3–4 minutes until softened and fragrant.
4. Sprinkle in the flour and stir continuously until the vegetables are fully coated.
5. Continue cooking and stirring for about 10–15 minutes until the roux becomes lightly golden and smooth.
6. Slowly whisk in the chicken broth a little at a time to prevent lumps from forming.
7. Stir in the chopped roasted poblano peppers and bring the soup to a gentle simmer.
8. Reduce the heat to low.
9. Add the half-and-half and softened cream cheese, stirring until completely melted and silky smooth.
10. Fold in the shredded chicken and simmer gently for 5 minutes until heated through.
11. Taste and season with salt and black pepper as needed.
12. Ladle into bowls and top with shredded cheese, cilantro, lime juice, or crispy tortilla strips before serving.

## Equipment

- large soup pot

## Source

- Original video: https://www.facebook.com/share/r/14h1P8m634G/
- Recipe page: https://www.cliprecipe.com/recipe/ab20aaa9-0535-41fe-90d1-078e2aae6da3
- Extracted: 2026-05-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt