This Paleo Whole30 Chicken Chili Relleno Soup is creamy, flavorful, and so delicious! A healthy gluten free, dairy free, and low FODMAP meal the whole family will love.
I saw this soup on a keto site and it called for a lot of cheese and more cheese. It sounded delicious, but I knew something needed to replace the cheese that would still make it feel comforting and creamy. I decided on my secret to my Paleo Pot Pie Soup- creamy mashed potatoes. It works so well and gives it thickness and creaminess.
Poblano peppers (sometimes sold as pasilla) are the main ingredient of this soup and they aren't spicy at all in case you haven't had them. They have a nice mild smokey flavor. They get roasted and peeled before getting blended up. For the roasting, I just put them in my air fryer until charred, you can also use your oven on broil. Then place them in a bowl and cover it so they steam and the peel comes off easily.
The chicken is added to the soup raw and cooked, then removed and chopped. I don't love cutting raw chicken so this is a nice way around it. You could easily chop it first if you prefer. I used chicken thighs, but breasts will also work. It's a flexible recipe.
An immersion blender makes this recipe so easy. HERE is the one I have and love. I like using it over a traditional blender since it's easy to clean. It's used for both the soup and potato mixture here.
I think you will love this creamy, flavorful soup!
Here are some more soup recipes you may love: Paleo Whole30 Creamy Chicken Tomato Soup, Paleo Whole30 Chicken Pot Pie Soup, and Paleo Whole30 Pesto Chicken Zoodle Soup.
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Paleo Whole30 Chicken Relleno Soup
Ingredients
Potato Mixture
- 1.5 pounds yukon gold potatoes (about 7), chopped
- ½ teaspoon salt
- water to cover
- 1.5-2 cups almond milk
Soup
- 5 Poblano peppers
- ½ cup chopped green onion
- 2 tablespoons garlic oil
- 1 teaspoon salt
- 4 cups broth or water*
- 1.5 pounds boneless skinless chicken
- 1 teaspoon oregano
Instructions
- Roast the peppers. You can do this on a sheet tray under the broiler or in an air fryer. This should take around 10 minutes, depending on the method you're using. Turn peppers as needed so all sides are charred. As soon as they're done, place them in a large bowl and cover with plastic wrap. Let sit 10-15 minutes to let them steam. Peel the skins off, cut open and remove the seeds and stem.
- While you are cooking the peppers and letting them cool, make the potato mixture. In a small saucepan, add the potatoes, salt and enough water to just cover them. Heat over medium and bring to a boil, reduce heat to medium/low, cover and cook 10 minutes or until fork tender. Drain and add the almond milk. Start with 1 ½ cups and add more if needed. Use an immersion blender and blend until smooth and creamy. Set aside until needed.
- Add the cooked Poblano peppers, green onion, garlic oil, and salt to a large stock pot. Cook for 3 minutes on medium heat. Add in the broth (or water) and turn the heat off. Using an immersion blender, blend until smooth. Add the raw chicken and cover and cook until chicken is cooked through- about 13 minutes.
- Remove the chicken to a cutting board. Add the potato mixture to the soup mixture and stir. Chop up the chicken and add back to the soup. Stir and serve warm.
Nutrition Information
Ela says
Could this be made in an Instant Pot? Thanks!
Melanie says
Hi Jessica! I cannot find poblano peppers anywhere! Can I use Hatch green chiles?
Jessica DeMay says
Hi Melanie- yes, that will work great. Enjoy!
Gina says
What temp and for how long do you cook the peppers in the air fryer?
Jessica DeMay says
Hi Gina- about 10 minutes at 400°
Angie says
I’m doing whole30 and this is absolutely wonderful but mine looked nothing like yours. Did you not purée with the immersion blender? My whole soup was bright green. 🙂 Not that I care what it looks like because this is amazing! I was just wondering.
Jessica DeMay says
Hi Angie- thanks for trying it and I'm so glad you like it. I did puree it. I'm not sure why it would be so different in color. I used the exact ingredients I listed. I'm glad you still enjoyed it.
RAFAEL MOTA says
Not trying to be disrespectful, but the chiles are known as chile poblano. These are stuffed with queso fresco, meat, etc. and are called chile relleno.
Jessica DeMay says
Hi Rafael, yes, you can see that I mention that that is the type of chili used. I was inspired by a dish that used chilis and cheese- like the flavors of chili relleno, but made into a soup. Then I made it dairy free. I'm not claiming it to be authentic, just a fun dish.
Sally says
Do you have an instant pot recipe for this chili?
Jessica DeMay says
Hi Sally- I don't, but here is my suggestion. You can do the soup part by adding all the ingredients and cooking for 7 minutes. removing the chicken and chopping it and adding in the potato mixture. Make the potato mixture on the stove while the soup is cooking. Hope that helps.
Kristin says
How many people does one recipe serve?
Jessica DeMay says
Hi Kristin- I'd say about 4-6. I hope you try it!
Judy says
This looks so delicious, but what if one can't do regular potatoes?
Would white sweet potatoes work?
Jessica DeMay says
Thanks, Judy! I would recommend using cauliflower. Hope you try it!