Creamy Chile Relleno Soup: An Easy, Flavorful & Healthy Mexican Comfort Food Recipe

If you’re a devoted fan of Mexican cuisine, prepare to fall in love with this incredible Slow-Cooked Chile Relleno Soup. This unique dish masterfully captures the beloved, smoky, and rich flavors of traditional chile rellenos and reimagines them into a warm, creamy, and utterly satisfying soup. It’s truly an ideal meal for those cozy evenings spent at home, offering both comfort and an exciting burst of flavor.

This delightful soup is not only packed with taste but is also incredibly mindful of your health goals, often clocking in at just 1 Weight Watchers Point per serving. It features tender, roasted green chiles, perfectly shredded chicken breast, and a harmonious blend of authentic Mexican seasonings, all brought together in a rich, velvety broth. The outcome is a deeply flavorful soup that delivers the distinctive smoky essence of roasted green peppers with every spoonful, promising a comforting and delicious experience.

Why This Chile Relleno Soup Will Become Your New Favorite

Beyond its undeniably delicious taste, there are numerous compelling reasons why this Chile Relleno Soup deserves a permanent spot in your recipe collection. First and foremost, this soup is all about robust FLAVOR. The careful combination of smoky roasted green chiles and succulent, well-seasoned shredded chicken breast creates an incredible depth of flavor that is both exotic and deeply comforting. It’s a sophisticated yet approachable take on a classic that will impress your taste buds.

Furthermore, I’m a strong advocate for eating with the seasons. While summer calls for lighter, refreshing foods and vibrant fruits, the colder months beckon for hearty, warming dishes that nourish and satisfy. As soon as the crisp air of autumn arrives, my kitchen transforms into a soup haven. This Chile Relleno Soup perfectly aligns with that philosophy, providing a wholesome and warming meal that truly hits the spot when the temperatures drop.

This recipe also brings much-needed variety to my regular soup rotation. Unlike many other soups I prepare, its distinct Mexican-inspired profile stands out, offering a refreshing change of pace. And with the generous addition of lean chicken breast, it transforms from a simple soup into a wonderfully complete and balanced meal. It’s packed with protein and wholesome ingredients, ensuring you feel full, satisfied, and energized for hours after enjoying it.

For those mindful of their dietary intake, this soup is a fantastic option. It’s often tailored to be Weight Watchers friendly, making it a smart choice for healthy eating plans without compromising on flavor or satisfaction. It’s proof that healthy food can be incredibly delicious and exciting!

Recipe at a Glance:

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Servings: 4
• Serving Size: Approximately 2 cups (450 g.)
• Weight Watchers Points: 1 WW Point Per Serving. You can find the recipe details on the WW Apphere (WW login required).

Essential Ingredients for Your Chile Relleno Soup

Crafting this flavorful Chile Relleno Soup requires a thoughtful selection of fresh ingredients and pantry staples. Each component plays a vital role in building the soup’s rich and complex profile. Here’s what you’ll need:

• ½ tablespoon of butter (7 g) – For sautéing aromatics and adding a touch of richness.
• 3 cloves of garlic, minced – Essential for a pungent, aromatic base.
• 1 medium onion, finely chopped (about 1 cup or 150 g) – Provides sweetness and depth of flavor.
• 2 cups of shredded chicken breast (300 g), cooked – A lean protein source that makes the soup a complete meal. You can use leftover chicken or quickly poach/bake some chicken breasts.
• 4 roasted green chiles, peeled, seeded, and chopped (about 1 cup or 150 g) – The star of the show, delivering that signature smoky, mild heat. Anaheim or Poblano chiles work wonderfully here.
• 1 teaspoon of salt (6 g), or to taste – Seasoning to enhance all the flavors.
• 1/2 teaspoon of black pepper (3 g) – Adds a subtle warmth and spice.
• 1 teaspoon of ground cumin (3 g) – A quintessential Mexican spice that brings an earthy, warm aroma.
• 1 cup of plain Greek yogurt (240 g) – Creates the creamy texture and a slight tang, replacing heavier creams for a lighter alternative.
• 4 cups of chicken broth (960 ml) – The liquid base that brings everything together; choose a good quality low-sodium broth.
• (Optional) 1 tablespoon of cornstarch (8 g) mixed with 2 tablespoons of water (30 ml) for thickening – If you prefer a heartier, thicker consistency.

Mastering the Art of Roasting Green Chiles

The secret to an authentic and intensely flavorful Chile Relleno Soup lies in the roasted green chiles. While you might be tempted to use canned chiles for convenience, taking the time to roast them yourself is a game-changer. It imbues the soup with a deep, smoky flavor and a tender texture that simply can’t be replicated. If you’ve never roasted peppers before, don’t fret—it’s a straightforward process, and I’m here to guide you.

Before you begin, select fresh green chiles like Anaheim or Poblano peppers. They are mild to medium in heat and perfect for this recipe. You have two primary methods for roasting:

• Using a Gas Stove: This is my preferred method for its speed and direct charring. Carefully place the peppers directly over a medium-high gas flame. Using tongs, turn them frequently, about every 30 seconds, until all sides are evenly blackened and blistered. The skin should look charred, but the flesh beneath should still be firm, not mushy. This usually takes 5-7 minutes per pepper. Be vigilant and don’t walk away!
• Using an Oven: If you don’t have a gas stove, the oven works just as well. Preheat your oven to a high temperature, around 450°F (230°C). Place the whole peppers on a baking sheet. Roast them for approximately 20-25 minutes, flipping them halfway through, until the skins are thoroughly charred and blistered on all sides. For an even char, you can also use the broiler setting, keeping a very close eye on them to prevent burning.

Once your peppers are beautifully roasted and charred, immediately transfer them to a heatproof bowl. Cover the bowl tightly with a plate, plastic wrap, or a clean kitchen towel. This crucial step allows the peppers to steam in their own heat for about 10-15 minutes. The steam helps to loosen the charred skins, making them incredibly easy to peel. After they’ve rested, the skins should slip off effortlessly. Then, carefully remove the stems and seeds. A good tip is to do this under running water or with gloves if you’re sensitive to capsaicin. Once peeled and deseeded, your perfectly roasted chiles are ready to be chopped into small, manageable pieces and added to your delicious soup.

Step-by-Step Instructions to Make Chile Relleno Soup

Follow these simple steps to create a hearty and flavorful batch of Chile Relleno Soup that will warm you from the inside out:

1. Prepare the Green Chiles: Start by roasting your green chiles using your preferred method (gas stove or oven, as detailed above). Once roasted and thoroughly charred, transfer them to a covered bowl for about 10 minutes to allow them to steam. This makes the peeling process much easier. After resting, carefully peel off the skins, remove the seeds, and chop the chiles into small, uniform pieces. Set aside.
2. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the minced garlic and finely chopped onion. Sauté gently, stirring occasionally, until the onion becomes soft, translucent, and fragrant, typically about 5-7 minutes. Be careful not to brown the garlic.
3. Combine Chicken and Chiles: Stir in the pre-cooked, shredded chicken breast and your freshly chopped roasted green chiles. Continue to cook for another 2-3 minutes, allowing the flavors to begin to meld together and the chicken to warm through.
4. Season the Soup Base: Now it’s time to add the flavor powerhouse! Season the mixture with salt, black pepper, and ground cumin. Stir everything thoroughly to ensure that the seasonings are evenly distributed throughout the chicken and chiles. You’ll notice the aromas intensifying at this stage.
5. Incorporate the Broth and Simmer: Pour in the chicken broth. Bring the soup to a gentle simmer, then reduce the heat to low. Let the soup gently cook for at least 15 minutes, or even up to 30 minutes, uncovered. This simmering time is crucial as it allows all the delicious flavors to deepen and fully develop, creating a more cohesive and rich soup.
6. Add the Greek Yogurt for Creaminess: Once the soup has simmered and the flavors have blended, remove it from the heat for a moment. Slowly stir in the plain Greek yogurt, whisking continuously to ensure it is fully incorporated into the soup and no lumps remain. This step is what gives the soup its luxurious, creamy texture without making it overly heavy. Ensure the soup is not at a rolling boil when adding the yogurt to prevent curdling.
7. Thicken the Soup (Optional): If you prefer a richer, thicker soup consistency, prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Gradually add this mixture to the simmering soup, stirring continuously. Cook for an additional 1-2 minutes until the soup thickens to your desired consistency.
8. Serve Hot and Garnish: Ladle the warm, aromatic Chile Relleno Soup into individual bowls. Serve immediately. You can elevate the presentation and flavor by garnishing with your favorite toppings, such as a sprinkle of fresh chopped cilantro, an extra dollop of Greek yogurt (or sour cream), a crumble of Cotija cheese, or even some crispy tortilla strips for texture.

Enjoy this hearty and flavorful Chile Relleno Soup, perfect for a cozy and satisfying meal on any day, especially a chilly one!

Creative Variations & Smart Substitutions

One of the most wonderful aspects of this Chile Relleno Soup recipe is its incredible adaptability. It serves as a fantastic base, allowing you to easily customize it to suit your taste preferences, dietary needs, or what you simply have on hand. Don’t be afraid to experiment! Here are a few popular variations and substitutions you can try:

1. Turn Up the Heat with Jalapeños: If you, like me, appreciate a bit of a kick in your food, consider adding a finely minced jalapeño or two to the soup along with the onions and garlic. This will infuse a delightful, controlled heat without overwhelming the other delicate flavors. For an even spicier twist, you can leave some of the seeds in the jalapeño. Conversely, if you’re not a fan of heat, simply omit this step.
2. Effortless Slow Cooker Version: For those busy days when you want a delicious meal waiting for you, this soup can be easily adapted for a slow cooker. Simply add all the ingredients (except the Greek yogurt and cornstarch slurry) to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the Greek yogurt and cornstarch slurry (if using) during the last 30 minutes of cooking. The prolonged cooking time allows the flavors to meld together even more beautifully, resulting in an exceptionally tender and flavorful soup with minimal hands-on effort.
3. To Cheese or Not to Cheese: While the original chile relleno is famous for its cheesy filling, I sometimes opt to skip cheese in this soup to keep it lighter and lower in calories/points. However, a sprinkle of your favorite Mexican cheese—such as Monterey Jack, cheddar, or a blend—melts beautifully into the soup and complements the other flavors wonderfully. If you’re looking for a cheesy flavor without the extra fat or calories, try stirring in a small amount of cottage cheese or a light cream cheese (blended until smooth) at the end for added creaminess and tang.
4. Sweetness and Texture from Corn Kernels: Adding sweet corn kernels is another excellent option that adds a lovely burst of sweetness and a pleasant textural contrast to the creamy soup. Canned, frozen, or fresh corn can be used. It’s also a great way to boost the vegetable content without adding significant calories or Weight Watchers points.
5. Boost the Veggies: Feel free to incorporate other vegetables like diced bell peppers (red, yellow, or orange for color and sweetness), zucchini, or even a handful of spinach towards the end of cooking for an extra nutritional punch.
6. Beans for Heartiness: For an even more filling meal or to stretch the soup further, stir in a can of drained and rinsed black beans or pinto beans during the last 10-15 minutes of simmering.
7. Protein Alternatives: While shredded chicken is classic, you can certainly experiment with other cooked proteins. Ground turkey, lean ground beef, or even pulled pork could offer interesting variations. For a vegetarian option, consider adding more beans and corn, or crumbled plant-based “chicken” alternatives.

Expert Tips & Tricks for the Best Chile Relleno Soup

To ensure your homemade Chile Relleno Soup turns out perfectly every time, keep these valuable tips and tricks in mind:

1. Prioritize Roasting Your Own Peppers: As mentioned, while pre-roasted, canned chiles can save time, the flavor difference when you roast your own is substantial. Roasting fresh chiles imparts a distinct smoky depth that elevates the entire soup. It’s worth the small extra effort for superior flavor and texture control.
2. Choose a High-Quality Broth: The chicken broth forms the foundation of your soup’s liquid base, so its quality profoundly impacts the overall flavor. Opt for a good quality low-sodium chicken broth, whether it’s homemade or store-bought. A rich, flavorful broth will enhance all the other ingredients and lead to a more delicious soup.
3. Master the Art of Seasoning: Don’t just follow the recipe’s measurements blindly. Taste your soup at various stages of the cooking process—after adding the spices, and again before serving. Adjust the salt, pepper, and cumin as needed. Remember, you can always add more, but you can’t take it out!
4. Achieve Your Desired Consistency: Soups are a matter of personal preference when it comes to thickness. If your soup seems too thick for your liking, gradually stir in a bit more chicken broth or water until it reaches your desired consistency. Conversely, if it’s too thin, use the optional cornstarch slurry (as detailed in the instructions) to gently thicken it. Always mix cornstarch with cold water first to prevent lumps.
5. Don’t Skimp on Garnishes: Garnishes aren’t just for aesthetics; they add layers of flavor, texture, and freshness. Before serving, consider adding a dollop of extra plain Greek yogurt or sour cream, a sprinkle of vibrant chopped cilantro, diced avocado, a squeeze of fresh lime juice, or some crispy tortilla strips for a delightful crunch. These small additions can truly take your soup to the next level.
6. Meal Prepping Made Easy: This soup is excellent for meal prep. Prepare a big batch at the beginning of the week, and you’ll have delicious, healthy meals ready to go. It stores well in the refrigerator and reheats beautifully.

Serving Suggestions:

This Chile Relleno Soup is a satisfying meal on its own, especially with its generous protein content. However, if you’re looking to round out your meal, here are some fantastic serving suggestions:

• Crispy Tortilla Strips or Chips: For added crunch and a classic Mexican touch.
• Warm Cornbread or Crusty Bread: Perfect for soaking up every last drop of the creamy broth.
• Side Salad: A simple green salad with a light vinaigrette can provide a refreshing contrast.
• Cilantro-Lime Rice: A small serving of fluffy rice can make the meal even heartier.
• Avocado Slices or Guacamole: Adds healthy fats and a creamy, cool counterpoint to the warm soup.
• Extra Fresh Herbs: A generous sprinkle of fresh cilantro or even a few sprigs of oregano can brighten the flavors.

Storage and Reheating:

This soup stores wonderfully, making it ideal for leftovers or meal prep. Store any cooled leftover soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, this soup also freezes well for up to 2-3 months. If freezing, consider adding the Greek yogurt after reheating to maintain the creamiest texture, though it usually holds up well. To reheat, gently warm the soup on the stovetop over low to medium heat, stirring frequently, until heated through. If reheating from frozen, thaw in the refrigerator overnight first. If the soup appears too thick after reheating, you can thin it with a little extra chicken broth or water.

Nutrition Highlights (Approximate)

This Chile Relleno Soup is designed to be a nourishing and satisfying meal. While nutrition information is automatically calculated and should be used as an approximation, it provides a good overview of the benefits:

• Serving Size: 451g
• Calories: 175 kcal
• Carbohydrates: 8.2g
• Protein: 20g
• Fat: 7.6g
• Saturated Fat: 2.9g
• Cholesterol: 36mg
• Sodium: 1441mg
• Potassium: 412mg
• Fiber: 1.7g
• Sugar: 3.5g
• Calcium: 87mg
• Iron: 0.7mg

Please note: Nutrition information is automatically calculated and should only be used as an approximation.

Additional Information

• Course: Soup
• Cuisine: Mexican