If you’re a fan of Mexican cuisine, you’ll love this slow-cooked Chile Relleno Soup. This dish takes the classic flavors of chile rellenos and transforms them into a creamy soup that’s perfect for cozy nights at home.
This 1-Point soup combines roasted green peppers, shredded chicken breast, and Mexican seasonings in a thick, buttery broth. The result is a flavorful soup with the smoky essence of roasted green peppers.

Why should you try Chile Relleno Soup?
This Chile Relleno Soup is all about FLAVOR. The combination of roasted green peppers and well-seasoned chicken breast creates a depth of flavor that’s comforting.
But beyond the taste, I believe in eating with the seasons, giving my body refreshing foods and fruits in the summer, and hearty, warming dishes in the winter. So as soon as autumn rolls around, I start making soups.
This Chile Relleno Soup adds variety to my soup rotation because it doesn’t resemble anything else I make. And with the addition of plenty of chicken breast, it’s a complete meal that keeps me full and satisfied.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 4
Serving Size: Approximately 2 cups (450 g.)
1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients

- ½ tablespoon of butter (7 g)
- 3 cloves of garlic, minced
- 1 medium onion, finely chopped (about 1 cup or 150 g)
- 2 cups of shredded chicken breast (300 g), cooked
- 4 roasted green chiles, peeled, seeded, and chopped (about 1 cup or 150 g)
- 1 teaspoon of salt (6 g), or to taste
- 1/2 teaspoon of black pepper (3 g)
- 1 teaspoon of ground cumin (3 g)
- 1 cup of plain Greek yogurt (240 g)
- 4 cups of chicken broth (960 ml)
- (Optional) 1 tablespoon of cornstarch (8 g) mixed with 2 tablespoons of water (30 ml) for thickening
How to Roast Peppers
To make this Chile Relleno Soup, I start with roasted and peeled green peppers, chopped into small pieces for the soup. If you’ve never roasted peppers before, don’t worry—it’s easier than you might think.
There are two common methods: a gas stove or oven:
- If you’re using a gas stove, place the peppers directly over the flame, turning them with tongs until all sides are blackened.
- If you’re using the oven, preheat it to 450°F (230°C) and place the peppers on a baking sheet. Roast them for about 20-25 minutes, turning occasionally, until the skin is charred and blistered.
Once the peppers are roasted, transfer them to a bowl and cover it with a plate or plastic wrap. Let them sit for about 10 minutes—this allows the steam to loosen the skins. After they’ve rested, the skins should peel off easily. Remove the seeds and stems, and your peppers are ready to be chopped and added to the soup.
Instructions
- Prepare the Ingredients: Begin by roasting the green chiles. You can roast them directly over a gas stove flame, turning frequently until the skins are evenly charred. Alternatively, preheat your oven to 450°F (230°C), place the chiles on a baking sheet, and roast for 20-25 minutes, turning occasionally. Once charred, place the chiles in a covered bowl for about 10 minutes to let the steam loosen the skins. Peel off the skins, remove the seeds, and chop the chiles into small pieces.
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the minced garlic and chopped onion, and sauté until the onion becomes translucent and fragrant, about 5 minutes.
- Add the Chicken and Chiles: Stir in the shredded chicken breast and chopped roasted green chiles. Cook for another 2-3 minutes, allowing the flavors to meld together.
- Season the Soup: Season the mixture with salt, black pepper, and ground cumin. Stir well to ensure the seasonings are evenly distributed.
- Incorporate the Broth: Pour in the chicken broth and bring the soup to a gentle simmer. Reduce the heat to low and let it cook for about 15 minutes, allowing the flavors to develop.
- Add the Greek Yogurt: Slowly stir in the plain Greek yogurt, making sure it’s fully incorporated into the soup. This will give the soup a creamy texture without making it too heavy.
- Thicken the Soup (Optional): If you prefer a thicker soup, mix the cornstarch with water to create a slurry. Gradually add this mixture to the soup, stirring continuously until the soup thickens to your desired consistency.
- Serve: Ladle the soup into bowls and serve hot. You can garnish with additional toppings like chopped cilantro, a dollop of extra Greek yogurt, or a sprinkle of cheese if desired.



Enjoy this hearty and flavorful Chile Relleno Soup, perfect for a cozy meal on a chilly day!
Variations and Substitutions
One of the great things about this Chile Relleno Soup is how adaptable it is. Here are a few variations and substitutions you can try:
- Add Jalapeños: If you love spicy food as much as I do, try adding a jalapeño or two to the soup. It gives it a nice kick without overpowering the other flavors. However, if you’re not a fan of heat, you can easily skip this step.
- Slow Cooker Version: For an even creamier result, you can make this soup in a slow cooker. Simply add all the ingredients (except yogurt) and let it cook on low for 6-8 hours. The flavors will meld together beautifully, and you’ll have a delicious, hands-off meal ready at the end of the day.
- Cheese or No Cheese: In some versions of this soup, cheese is an optional ingredient. I sometimes skip it to keep the soup lighter, but it pairs beautifully with the other flavors. If you’re counting points or watching your intake, consider using cottage cheese as a substitute. It adds creaminess without adding too many calories.
- Corn Kernels: Adding sweet corn kernels is another excellent option. They don’t add any points but do contribute a lovely sweetness and texture to the soup.
Tips and Tricks for Making Chile Relleno Soup
Here are a few tips and tricks to help you make the best Chile Relleno Soup possible:
- Roast Your Own Peppers: While you can save time by buying roasted peppers, roasting your own gives you better control over the flavor and texture.
- Use a Good Broth: The broth is the base of your soup, so make sure it’s flavorful. Whether you use homemade or store-bought, choose a broth with a rich taste that complements the other ingredients.
- Adjust the Consistency: If your soup is too thick, add a bit more broth or water to thin it out. If it’s too thin, mix a small amount of cornstarch with water and stir it into the soup to thicken it up.
- Season as You Go: Taste your soup throughout the cooking process and adjust the seasonings as needed.
Garnish to Your Liking: Don’t forget to add your favorite garnishes before serving. A dollop of yogurt or sour cream, a sprinkle of chopped cilantro, and a few crunchy tortilla chips can take this soup to the next level.
Chile Relleno Soup

Ingredients
- ½ tablespoon of butter, 7 g
- 3 cloves of garlic, minced
- 1 medium onion, finely chopped (about 1 cup or 150 g)
- 2 cups of shredded chicken breast, 300 g, cooked
- 4 roasted green chiles, peeled, seeded, and chopped (about 1 cup or 150 g)
- 1 teaspoon of salt, 6 g, or to taste
- 1/2 teaspoon of black pepper, 3 g
- 1 teaspoon of ground cumin, 3 g
- 1 cup of plain Greek yogurt, 240 g
- 4 cups of chicken broth, 960 ml
- Optional 1 tablespoon of cornstarch (8 g) mixed with 2 tablespoons of water (30 ml) for thickening
Instructions
- Prepare the Ingredients: Begin by roasting the green chiles. You can roast them directly over a gas stove flame, turning frequently until the skins are evenly charred. Alternatively, preheat your oven to 450°F (230°C), place the chiles on a baking sheet, and roast for 20-25 minutes, turning occasionally. Once charred, place the chiles in a covered bowl for about 10 minutes to let the steam loosen the skins. Peel off the skins, remove the seeds, and chop the chiles into small pieces.
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the minced garlic and chopped onion, and sauté until the onion becomes translucent and fragrant, about 5 minutes.
- Add the Chicken and Chiles: Stir in the shredded chicken breast and chopped roasted green chiles. Cook for another 2-3 minutes, allowing the flavors to meld together.
- Season the Soup: Season the mixture with salt, black pepper, and ground cumin. Stir well to ensure the seasonings are evenly distributed.
- Incorporate the Broth: Pour in the chicken broth and bring the soup to a gentle simmer. Reduce the heat to low and let it cook for about 15 minutes, allowing the flavors to develop.
- Add the Greek Yogurt: Slowly stir in the plain Greek yogurt, making sure it’s fully incorporated into the soup. This will give the soup a creamy texture without making it too heavy.
- Thicken the Soup (Optional): If you prefer a thicker soup, mix the cornstarch with water to create a slurry. Gradually add this mixture to the soup, stirring continuously until the soup thickens to your desired consistency.
- Serve: Ladle the soup into bowls and serve hot. You can garnish with additional toppings like chopped cilantro, a dollop of extra Greek yogurt, or a sprinkle of cheese if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Green bell peppers?