Chile Relleno Soup 🥣 (Keto + Vegan)

Name: Chile Relleno Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 5 large poblano peppers or 7 small; ¼ cup + 2 tablespoons avocado oil; 1 medium onion (chopped); 1 jalapeno (minced); 6 cloves garlic (minced); ¼ cup chopped cilantro; ½ teaspoon white pepper; 4 cups Pacific Foods Organic Low Sodium Vegetable Broth; 1 cup almond milk (or other non-dairy alternative or heavy cream if not vegan); 4 ounces vegan cream cheese (can sub regular cream cheese if not vegan); 1 teaspoon sea salt; ½ cup pico de gallo; 1 cup shredded cabbage (we used a cabbage, cilantro and jalapeno blend); 1 avocado (diced or sliced)

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Get ready for a flavor fiesta with our Vegan Keto Chile Relleno Soup! Low-carb, scrumptious, and on your table in a quick 30 minutes – it's a recipe you'll be cooking up on repeat.

This breezy chili relleno recipe puts a contemporary spin on the traditional Mexican staple, starring fire-roasted poblano peppers swimming in a luscious, taste-packed broth. Not only is it a cinch to whip up, but it's also an ingenious way to incorporate more veggies into your diet and add a dash of spice to your day. How's that for a recipe win?

Keto Chile Relleno Soup in bowl with pico de gallo, shredded cabbage, and avocado as the toppings

This Keto Chile Relleno Soup recipe is sponsored by our friends at Pacific Foods Organic Low-Sodium Vegetable Broth. Thank you for supporting the brands that make Cast Iron Keto recipes EPIC.

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Preparation and cooking overview

Preparing our Vegan Keto Chile Relleno Soup is all about roasting poblano peppers to perfection, sautéing fresh veggies like onion, jalapeno, garlic, and cilantro, and simmering everything in a flavorful broth. To give it a rich and creamy touch, we add in vegan cream cheese, making it a comforting and delicious treat. From start to finish, this hearty soup takes a mere 30 minutes, making it an ideal choice for a quick, wholesome weeknight meal.

Chef's note

Roasting your own poblano peppers for this soup is an incredibly fun and aromatic experience, but if you're short on time, canned, roasted poblanos can work too! Don't be afraid to experiment with this recipe - consider adding in other low-carb veggies or even some tofu for extra protein

roasting poblano peppers over a gas flame

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 Minutes
Difficulty Level: Easy
Recipe Makes 5 Servings

For more inspiration check out our Soup recipe.

🥣 Ingredients for this chile relleno soup recipe

5 large poblano peppers or 7 small
¼ cup + 2 tablespoons avocado oil
1 medium white onion chopped
1 jalapeno minced
6 cloves garlic (minced)
¼ cup chopped cilantro
½ teaspoon white pepper
4 cups Pacific Foods Organic Low Sodium Vegetable Broth
1 cup almond milk
4 ounces cream cheese (vegan)
1 teaspoon sea salt

Ingredient substitutions

Poblano peppers: If you can't find these, use bell peppers instead. These will not have the same smoky flavor but will add a nice sweetness and tangy flavor.
Pacific Foods Organic Low Sodium Vegetable Broth: You can use any vegetable stock on hand or even chicken broth. Some people prefer to make everything from scratch to sustain the flavors. In that case, you can also make your chicken broth with skinless chicken breast.
Almond milk: If you don't have almond milk or prefer a different non-dairy milk, you can use soy milk, coconut milk, or oat milk instead. You can use heavy cream instead of non-dairy milk if you are not vegan and not following a keto diet.
Sea salt: You can use any salt on hand, such as kosher or table salt. Just adjust the amount to your taste.
Seasoning: Since we are using hot peppers, the outcome is already a delicious spicy soup, but you can always add the seasoning of your choice, let it be Italian or Mexican.

Additional ingredients & toppings

½ cup pico de gallo
1 cup shredded cabbage, fresh cilantro, and jalapeno blend
1 avocado diced or sliced

Cooking tools required

To make this Chile Relleno Soup recipe, you'll need the following tools:

Chef's knife
Cutting board
Vegetable peeler
Garlic press or mincer
Large soup pot or Dutch oven
Immersion blender or countertop blender
Ladle
Wooden spoon
Measuring cups and spoons
Can opener (if using canned tomatoes or chiles)
Strainer or colander (if using fresh tomatoes)

How to make Chile Relleno Soup: step-by-step guide

Cooking methods

Stovetop
Slow Cooker
Instant Pot

Cooking instructions

Here are the step-by-step instructions for making this creamy soup:

The stovetop method

Roast poblano peppers: Roast on a gas burner or under the oven broiler. Roast until skin is charred (for 5 minutes). Place the roasted peppers in a glass container with a lid or a paper bag and set aside to cool.
Prepare the vegetables: Once the peppers are cooled, scrape off most of the charred skin and slice off the stem. Remove the seeds and chop the poblanos into bite-sized pieces. Heat ¼ cup of avocado oil in a 5-quart Dutch oven over medium heat. Once hot, add the chopped onion, minced jalapeno, garlic, and chopped cilantro. Cook for 4-5 minutes until the vegetables are soft but not browned.
Season the vegetables: Add ½ teaspoon of white pepper and 1 teaspoon of sea salt. Cook for another 30 seconds for rich flavors.
Add the broth and milk: Pour 4 cups of Pacific Organic Low Sodium Vegetable Broth and 1 cup of almond milk (or other non-dairy milk). Bring the mixture to a simmer.
Add the poblano peppers: Once the mixture is simmering, add the chopped poblano chiles. Simmer the mixture for 10 minutes.
Add the cream cheese: After simmering for 10 minutes, stir in 4 ounces of vegan cream cheese (or regular cream cheese if not vegan). Taste for salt and add more if necessary.
Blend the soup (optional): If desired, use an immersion blender to puree it to get a slightly creamier texture.
Serve: Divide the soup between bowls and top with pico de gallo and diced avocado. Enjoy!

Instant pot method

Follow the same steps to roast the peppers, prepare the vegetables, and cook everything together under high pressure for 10 minutes. Use the quick-release method to release the pressure, then stir in the cream cheese.

Slow cooker soup version

Follow the same steps to roast the peppers and prepare the vegetables, then place everything in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream cheese before serving, and your crock pot chile relleno chicken soup is ready!

Chef's pro tip

The most common mistake when making our Vegan Keto Chile Relleno Soup is not fully roasting the poblano peppers. When the peppers are properly roasted, their skin turns black and blisters, making it easy to peel off and revealing a smoky, flavorful flesh underneath. If the peppers are under-roasted, they retain their skin and can add a bitter taste to the soup. To avoid this, ensure that you roast your peppers until they are thoroughly blackened and blistered, then allow them to cool in a closed container, which helps loosen the skin even further. Happy cooking, and enjoy the process!

How to make it healthier

Reduce sodium: Although this recipe already uses low-sodium vegetable broth, you could reduce the sodium content further by using a homemade vegetable broth. This allows you to control the salt content and avoid any additional preservatives that might be found in store-bought broths.
Use organic products: Consider using organic produce for the vegetables in this recipe. Organic vegetables are grown without synthetic pesticides and fertilizers, which some people prefer to avoid in their diet.
Add more veggies: To improve the nutritional profile of the soup, you could add more low-carb, high-fiber vegetables. For instance, you could stir in some spinach or kale towards the end of cooking for an extra boost of vitamins and minerals.
Swap vegan cream cheese: To reduce the amount of processed food, consider using a homemade vegan cream cheese made from cashews, for instance. It might take a bit more time, but it can reduce the number of additives and increase the protein content.

Time-saving tips

Pre-roasted peppers: If you're in a rush, consider using canned roasted poblano peppers instead of roasting fresh ones. Just remember to drain and rinse them well before using.
Pre-chopped veggies: Utilize pre-chopped onions, garlic, and jalapenos to save you the time and effort of chopping them yourself.
Pre-made broth: While homemade broth can be healthier, using a store-bought low-sodium vegetable broth can be a great time saver.
Blender instead of immersion blender: If you don't have an immersion blender, use a regular blender to puree the soup - it can often be faster and achieve a smoother consistency. Just remember to let the soup cool slightly and to leave the blender lid slightly ajar to allow steam to escape.

What can I prepare ahead of time?

Plan ahead: If you know you'll be short on time, you can prep the veggies (chop the onions, mince the jalapeno and garlic) and store them in the refrigerator a day in advance.

Storage and reheating instructions

Leftover storage tips

To store the leftover soup, it's important to let it cool down to room temperature before storing it in the fridge. This will help prevent bacteria growth and ensure that it stays fresh longer. Once cooled down, transfer it to an airtight container and place it in the fridge. You can also divide it into smaller portions and store them in individual containers for easier reheating later.
Another tip for storing Relleno Soup leftovers is to label the container with the date it was made. This will help you track how long it has been stored in the fridge and ensure you consume it within the recommended 3-4 days.

Easy reheating techniques

To reheat the soup, you can do so on the stovetop or in the microwave.

On the stovetop: Pour the leftover into a pot and heat it over medium heat until it simmers. Stir occasionally to prevent it from sticking to the bottom of the pot. Once hot, serve immediately.
In the microwave: Pour into a microwave-safe dish and cover it with a lid or a layer of plastic wrap. Heat the cheesy soup on high for 1-2 minutes or until it's hot. Stir halfway through the cooking time to ensure even heating. Once hot, serve immediately.

Recipe wrap-up and conclusion

So there you have it! A bowl of our Vegan Keto Chile Relleno Soup is like a big, cozy, flavor-packed hug. This soup embodies a healthy and fun culinary adventure with its rich, creamy texture, smoky roasted poblano peppers, and zesty kick of fresh veggies. And the best part? You can whip it up in just 30 minutes. Talk about a win-win!

Now it's your turn to stir up some magic in the kitchen! Let this recipe be a reminder that eating healthily doesn't mean bidding goodbye to flavors.

Embrace this journey, have fun with your ingredients, savor the process, and above all, enjoy every spoonful of your homemade soup. So go on, preheat that oven, chop those veggies, and create a masterpiece that your taste buds will thank you for!

Frequently asked questions

A Chile Relleno is a traditional Mexican food made by stuffing roasted, peeled, and deveined poblano chillis with cheese, meat, or other fillings and then coating it in an egg batter before frying or baking. The name "Chile Relleno" means "stuffed pepper" in Spanish.

Yes, this recipe is entirely plant-based and contains no eggs, dairy products, or meat. It is made with vegetable broth instead of chicken and is completely vegetarian.

The total amount of carbohydrates per serving would depend on the specific brands and amounts of ingredients used. However, based on the provided nutrition information, 14.8 grams of carbohydrates are in a single serving from the recipe.

They are typically made with poblano peppers, but other peppers, such as Anaheim or bell peppers, can also be used. It's to remember that they are different from traditional jalapeno peppers.

Poblano peppers, commonly used for chile rellenos, have a relatively mild heat level compared to other chili peppers. On the Scoville scale, which measures the heat of peppers, they typically have a rating of 1,000 to 2,000 Scoville units. However, the heat level can vary depending on the pepper's ripeness and growing conditions.

A poblano pepper is a chili pepper that is mild in heat and often used in Mexican cuisine. A chile relleno, on the other hand, is a stuffed poblano bell pepper that has been roasted, peeled, and filled with various ingredients such as cheese, meat, or vegetables. So, the main difference is that a chile relleno is a prepared dish.

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