Slow Cooker Creamy Chicken Chile Relleno Soup. A hearty spicy soup that is a complete meal if you add some warmed tortillas.
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.
- 1.5 lbs. boneless skinless chicken breasts
- 1 (32-oz.) box chicken broth
- ½ cup diced white onion
- 3-4 diced poblano peppers
- ½ tsp. salt
- ¼ tsp. pepper
- 2 bay leaves
- 1 (8-oz.) box cream cheese
- 1 (8-oz) block sharp cheddar cheese, shredded (do not use bagged pre-shredded, it won't melt as well)
- 5-quart or larger
- 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!
I used my 6-quart Crock-Pot brand slow cooker for this meal, but a 5-quart would work well too.
You may also like: Slow Cooker John Wayne Casserole
Libbie Clifton says
July 27, 2016 at 1:37 amA definite YES on this soup! It looks soooo good!!!
Cris says
July 27, 2016 at 1:15 pmOh Sarah! This looks so yummy!!
Terri says
August 24, 2016 at 6:23 amDo the chicken breast need to be frozen or thawed?
Sarah Olson says
August 24, 2016 at 7:59 amI always use thawed 🙂
Lizzy says
August 24, 2016 at 4:36 pmMaking this for dinner tonight. Used thighs instead of breasts.. also added some oregeno amd garlic powder. Smells yummy, cant wait to taste it!
Sarah Olson says
August 26, 2016 at 11:30 amSounds great with the thighs, oregano and garlic powder. How did it turn out?
Ashley says
November 27, 2016 at 8:29 amDo you roast the poblano peppers before adding them or do you put them in raw?
Sarah Olson says
November 27, 2016 at 10:00 amI put them in raw.
Barbara Hollister says
July 23, 2017 at 9:18 amSarah, crazy question. This recipe sounds delicious. I LOVE chili rellenos. I don’t eat meat. Any ideas on how I could adjust the recipe??
Melissa says
March 11, 2018 at 3:02 pmUse jack fruit in place of the chicken
Kat Bolanos says
January 23, 2019 at 3:42 pmI just bought a 3 qt slow cooker.. how would I measure this? Cut everything in half?
Sarah Olson says
January 23, 2019 at 3:55 pmI think that would be the best bet.
Anonymous says
February 16, 2019 at 7:24 amThis soup is yummy ..I add cilantro and black beans to it and sometimes hot rotel to spice it up