Keto Chile Relleno Soup

If you’re a fan of Mexican cuisine but want to keep things low-carb, then this Keto Chile Relleno Soup is for you! A rich, creamy, and flavorful twist on the classic chile relleno, this soup combines roasted poblano peppers, melty cheese, and a creamy base to deliver a hearty, satisfying dish. Whether you’re looking for a comforting bowl to enjoy on a chilly evening or something to spice up your keto meal plan, this soup checks all the boxes. It’s full of flavor, super comforting, and perfect for keto-friendly meals.

Why You’ll Love Keto Chile Relleno Soup

This Keto Chile Relleno Soup is everything you love about traditional chile rellenos but without the carbs. It’s rich and creamy, with the smoky heat from roasted poblanos and a delightful cheesy flavor. Plus, it’s a breeze to make! You’ll love that it’s easy to throw together and is perfect for meal prep. Every bite is comforting and satisfying, making it a perfect go-to when you want something hearty on your keto journey.

My Personal Experience

I’ve always loved chile rellenos, but once I went keto, I missed the crispy battered version. So, I decided to create a version that wouldn’t leave me feeling guilty—and trust me, this soup didn’t disappoint. The roasted poblanos and creamy base create the perfect balance of smoky, spicy, and comforting flavors. I love making a big batch and having it for lunch or dinner throughout the week. It’s also a hit with family and friends, whether they’re on keto or not. It’s one of those recipes that everyone will enjoy, and it’s so simple to make that I’ve added it to my regular meal rotation.

What You’ll Need: Essential Equipment for This Recipe

Large Soup Pot: This is where all the magic happens. I recommend a heavy-duty pot to ensure even heat distribution. It makes the process so much easier and helps prevent burning. I’ve used this pot for so many soups, and I never look back. It’s a great investment if you love making comforting dishes like this!

Blender or Immersion Blender: For the smooth, creamy texture of this soup, an immersion blender is my personal favorite. It’s perfect for blending the ingredients right in the pot, so you don’t have to worry about transferring the hot soup to a blender and making a mess.

Roasting Pan: You’ll need this to roast the poblanos to get that smoky flavor. I recommend using one that’s non-stick, so you don’t have to worry about the peppers sticking.

Knife and Cutting Board: Essential for chopping the ingredients. I prefer a sturdy knife with a sharp blade—saves time and makes cutting so much easier.

Ingredients & Substitutions

• Poblano Peppers (4 large): The star of the show! These peppers give the soup its signature smoky flavor. You can substitute with Anaheim peppers if you prefer a milder taste.
• Cream Cheese (8 oz): Gives the soup its creamy base. For a dairy-free version, you can swap it with coconut cream.
• Cheddar Cheese (1 cup, shredded): Adds a cheesy richness. You can use Monterey Jack or a Mexican cheese blend for a different flavor.
• Chicken Broth (4 cups): The foundation of the soup. You can use vegetable broth for a vegetarian option or beef broth for a heartier taste.
• Garlic (2 cloves, minced): Adds depth to the flavor. You can substitute with garlic powder if you don’t have fresh garlic.
• Onion (1 small, chopped): For savory goodness. Shallots can work as a substitute.
• Cilantro (optional, for garnish): Gives the soup a fresh burst of flavor. You can skip this or swap with parsley.
• Heavy Cream (1 cup): To make the soup creamy and rich. For a lighter option, you can use half-and-half or a non-dairy cream alternative.

How to Make Keto Chile Relleno Soup

1. Roast the Poblano Peppers: Preheat your oven to 400°F (200°C). Place the poblanos on a roasting pan and roast them for about 15-20 minutes, turning occasionally until the skin is charred. Once roasted, remove them from the oven, cover with a towel, and let them cool. Once cooled, peel off the skins and remove the seeds, then chop into small pieces.
2. Sauté Onion and Garlic: While the peppers are cooling, heat a large soup pot over medium heat. Add a little oil and sauté the onion until translucent (about 3-4 minutes). Add the garlic and cook for another minute until fragrant.
3. Add Broth and Cream Cheese: Pour in the chicken broth and add the cream cheese. Stir well until the cream cheese melts into the broth, creating a creamy base. You can use a whisk to help dissolve the cream cheese more quickly.
4. Add Roasted Peppers and Spices: Once the base is smooth, add the roasted poblano peppers to the pot. Stir in your seasonings—salt, pepper, and any other spices you prefer like cumin or smoked paprika.
5. Simmer: Bring the soup to a simmer over low heat. Let it cook for 10-15 minutes, allowing the flavors to meld together.
6. Blend the Soup: If you prefer a smooth soup, use an immersion blender to puree it right in the pot. If you don’t have an immersion blender, transfer the soup to a regular blender in batches, then return it to the pot.
7. Add Cheese and Heavy Cream: Stir in the shredded cheddar cheese and heavy cream. Allow the cheese to melt completely and stir until the soup is nice and creamy.
8. Taste and Adjust: Taste the soup and adjust the seasoning as needed. If you like it spicier, add a pinch of chili powder or cayenne pepper.
9. Serve: Ladle the soup into bowls and garnish with fresh cilantro if desired.

Tips for This Recipe

• Roasting the peppers: If you want to get that smoky flavor but don’t have an oven, you can char the poblanos directly over an open flame using tongs.
• Make it ahead: This soup is even better the next day! The flavors really develop and deepen over time.
• Add extra veggies: You can add diced zucchini or cauliflower for more texture and fiber.

Optional Additions

• Toppings: Sour cream, avocado slices, or extra shredded cheese are all perfect for adding on top of this soup.
• Protein: Add cooked chicken, beef, or sausage to make this soup even heartier.

Serving Ideas

Serve this soup with a side of keto-friendly cornbread, or pair it with a fresh avocado salad for a complete low-carb meal. It’s also delicious with a few extra slices of jalapeño for some added spice.

Storage Recommendation

Store any leftovers in an airtight container in the fridge for up to 4 days. This soup can easily be reheated on the stove or in the microwave. If you want to freeze it, let it cool completely, then transfer it to a freezer-safe container for up to 3 months.

Got Questions? Find Your Answers Here!

Can I make this soup ahead of time?
Yes! This soup keeps well in the fridge for a few days and actually tastes even better the next day after the flavors have had time to meld.

Is this soup spicy?
The poblano peppers give it a mild heat. If you like more spice, you can add a few jalapeños or extra chili powder.

Can I use a different type of cheese?
Absolutely! If you prefer a different flavor, try Monterey Jack, Gouda, or even a spicy pepper jack for an extra kick.

Nutritional Breakdown (Per Serving)

• Calories: 280
• Total Carbs: 7g
• Net Carbs: 4g
• Fat: 22g
• Protein: 16g

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