Slow Cooker Creamy Chicken Chile Relleno Soup: Easy, Cozy, Delicious
Slow Cooker Creamy Chicken Chile Relleno Soup is a rich, cheesy, and mildly spicy soup made with tender chicken, poblano peppers, and melted cheddar. It’s easy to prepare in a slow cooker and perfect for cozy, comforting meals.
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 25 minutes
- Yield: 5 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-American
Ingredients
- 1 1/2 lbs. boneless skinless chicken breasts
- 32 oz. chicken broth
- 1 cup small white onion, diced
- 3 poblano peppers, diced (about 2.5 cups)
- 8 oz. cream cheese, cut into cubes
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 bay leaves
- 8 oz. block sharp cheddar cheese, shredded (add later, not pre-shredded)
Instructions
1. Add everything except the shredded cheddar cheese to the slow cooker.
2. Cover and cook on LOW for 6–8 hours or HIGH for 4 hours without opening the lid during cooking.
3. Discard the bay leaves. Remove the chicken breasts, shred them, and set aside.
4. Add half of the shredded cheddar cheese and stir until dissolved.
5. Add the remaining cheese and stir until completely melted.
6. Return the shredded chicken to the soup and stir well.
7. Serve hot and enjoy.
Notes
Use fresh block cheese instead of pre-shredded for best melting results.
To adjust spice, substitute or add jalapeños (2 seeded for mild heat).
For a vegetarian version, use 2 cans of drained black beans and 1 can of drained corn instead of chicken.
Fire-roasted canned chiles can be used in a pinch — use two 10-oz. cans.