Chile Relleno Soup

Happy Fall y’all! It’s officially of fall and fall always makes me crave hearty soups. What’s better than a big bowl of soup to warm your belly now that the nights are getting colder and darker? Today our taste buds will visit Mexico through spicy Poblano Peppers, Garlic, Onion, Jalapenos and fresh herbs. As a bonus, this soup is easily turned into a vegan meal, and I will of course let you know how to exactly accomplish that 🙂 Buen Provecho!


  • 5 large Poblano peppers
  • 2 tablespoons avocado oil
  • 1 medium onion, chopped
  • 1 jalapeno pepper, finely chopped. (I removed the seeds for less heat, but you don’t have to if you like spicy).
  • 6 garlic cloves, minced
  • 1/4 cup either chopped fresh cilantro or parsley. My husband can’t stand cilantro so I used parsley.
  • 1/2 teaspoon white pepper
  • 1 teaspoon salt
  • 4 cups low sodium vegetable broth
  • 1 cup unsweetened almond milk
  • 4 ounces full fat cream cheese. If you want to make a vegan meal, use vegan cream cheese.
  • Optional toppings: Pico de Gallo, shredded cabbage, chopped avocado, shredded cheese and sour cream.


  1. Place your Poblano Peppers on a baking sheet under your oven broiler. The original recipe said to broil 5 minutes per side until they are blackened and charred, but for me it took about 10 mins per side. Just make sure you keep an eye on them.
  2. Take them out of the oven, place them in a paper bag and let cool.
  3. Once they are cooled, scrape off most of the charred skin, slice off the stem and remove the seeds. Chop them into bite sized pieces.
  4. Heat the avocado oil in a 5 quart stockpot or Dutch oven over medium heat. Once hot, add in the onion, garlic, jalapeno and cilantro/parsley. Cook for about 5 minutes until soft. Add in the white pepper and salt and cook for another half minute.
  5. Pour in the vegetable broth and almond milk and bring to a simmer.
  6. Add in the chopped Poblano Peppers and simmer for about 10 minutes.
  7. Stir in the (vegan) cream cheese.
  8. Taste and see if you need more salt. If so, than add it now.
  9. Optional step (I did it and I liked it): Use an immersion blender to puree the soup to give it a creamier texture.
  10. Serve with your favorite toppings!

What I’ve learned…

  • I DO like spicy food! I never gravitate towards it but since have tested a few spicy recipes it’s starting to grow on me. The heat in this dish is perfection.
  • Vegan cream cheese is a great substitute for regular cream cheese. For the whole dish I used regular, but I set aside a small amount to test with the vegan cream cheese and it tasted just as good.

Stats per serving. (this recipe makes 5 servings) Excluding toppings.

Calories: 158.8

Carbs: 8.6 g

Fiber: 2.1 g

Protein: 3.2 g

Fat: 13.8 g


Published by Annika

Keto food enthusiast and fitness professional trying to educate and inspire people to take care of their body and mind through great tasting food and various ways of self care. In the process, I would also LOVE it if I could help ease the stress of dinner time in families by providing healthy and tasty ideas that will be a hit for the whole family.

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