Slow Cooker Creamy Chicken Chile Relleno Soup. A hearty spicy soup that is filled with poblano chiles and tender chicken.
This hearty Slow Cooker Creamy Chicken Chile Relleno Soup recipe is a keeper! If you aren’t familiar with chile rellenos, they are roasted and cheese stuffed chiles, that are fried in an egg batter. I always order chile rellenos at Mexican restaurants, but always feel like I need a little more protein in my meal. The added chicken in this soup goes great with the spicy poblano chiles.
Below I start with chicken breasts, bay leaves, and poblano peppers, I also add onions, chicken broth, salt and pepper. I cook this part of the soup for 6 hours on low. But this soup could take 8 hours of cooking if you are away for the day.
After the cooking time is up, I blend part of the soup with a block of cream cheese, add that back into the pot, and then stir in sharp cheddar cheese.
Warm up some flour tortillas and dinner is served! This soup satisfied my craving for Mexican food, and was so much cheaper than dining out. I try to do this on Saturday nights to save money.
I hope you enjoy this recipe! I will be back on Friday with the Freezer Slow Cooker Recipe of the Month.
Slow Cooker Creamy Chicken Chile Relleno Soup
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 1½ lbs. boneless skinless chicken breasts
- 32 oz. chicken broth
- ½ cup diced white onion
- 3 diced poblano peppers
- ½ tsp. salt
- ¼ tsp. pepper
- 2 bay leaves
- 8 oz. cream cheese
- 8 oz. block sharp cheddar cheese, shredded (do not use bagged pre-shredded, it won't melt as well)
Instructions:
- Add everything but the cream cheese and cheddar cheese to the slow cooker.
- Cover and cook on LOW for 6-8 hours without opening the lid.
- Remove chicken breasts, shred and set aside.
- Discard bay leaves.
- Add a few ladles of the broth to a blender, add the cream cheese. Cover and pulse until smooth. Add this creamy mixture into the slow cooker. Stir in the cheese, then add back the chicken. Serve and enjoy!
One of my favorite soups ever!
Another similar recipe has you blister the Chile’s and remove the skin. You don’t take this step? Chile’s are pleasant to chew with the skin still on?
The slow cooker breaks them down. 🙂
Thank you, I’d forgotten.
can this soup ‘sit’ in the crock pot after the cheeses and chicken are added? I would like to use this recipe for a ‘soup buffet’ party and the soups must be able to ‘sit’ on warm for a while …….
Yes, it does fine!
Maybe I missed it, but I don’t see in the instructions when you add the cheddar cheese?
In step 5.
What liquid can I leave out so it won’t be soup?
Should the peppers be de-seeded? My peppers had zero heat. The soup had a very mild flavor. I mostly tasted chicken broth and cream cheese.
No I don’t de-seed peppers in any of my recipes. That’s where the heat is.
Do you think you could freeze this soup?
I cook for two people and like to freeze portion sized meals.
Thanks!
I don’t see why not!
This was wonderful and easy to make!
This soup is yummy ..I add cilantro and black beans to it and sometimes hot rotel to spice it up
I just bought a 3 qt slow cooker.. how would I measure this? Cut everything in half?
I think that would be the best bet.
Sarah, crazy question. This recipe sounds delicious. I LOVE chili rellenos. I don’t eat meat. Any ideas on how I could adjust the recipe??
Use jack fruit in place of the chicken
Do you roast the poblano peppers before adding them or do you put them in raw?
I put them in raw.
Making this for dinner tonight. Used thighs instead of breasts.. also added some oregeno amd garlic powder. Smells yummy, cant wait to taste it!
Sounds great with the thighs, oregano and garlic powder. How did it turn out?
Do the chicken breast need to be frozen or thawed?
I always use thawed 🙂
Oh Sarah! This looks so yummy!!
A definite YES on this soup! It looks soooo good!!!