This soup has all the flavors of a chile relleno along with tender chicken. If you love a spicy Mexican soup on a cold night, this recipe is one you’ll want to add this chicken chile relleno soup to your meal plan.
If you love spicy recipes and using your slow cooker, you must try my Mexican Pot Roast, Chile Relleno Casserole, or my Pork Chile Verde recipes next!
What is a Chile Relleno
- Chile rellenos were created in Pueblo, Mexico, in 1858.
- A chile relleno is roasted poblano pepper that is stuffed with cheese (or often meat), and then it is either deep-fried with a light batter or sometimes has a thick egg style coating. Chile rellenos are usually served with a tomato-based sauce.
Why this recipe works
The slow cooker is the perfect cooking vessel for this type of dish because you can load up all your ingredients, set a timer, and let the pot do its thing. It’s simple to make and full of flavor.
This soup recipe doesn’t have a ton of steps; just set the slow cooker in the morning with the chicken, peppers, broth, and cream cheese. When you get home, stir in freshly grated cheese for the best spicy soup you will ever have.
How to make chicken chile relleno soup
- Boneless skinless chicken breasts – This is the best for this recipe, it doesn’t add much fat and shreds perfectly.
- Chicken broth – Just one carton!
- Poblano peppers – we use fresh for this recipe, although canned poblano peppers work if in a pinch.
- Flavorings – White onion, salt, pepper, and bay leaves. Note that there isn’t much seasoning, the poblano pepper flavor is the main star in this recipe.
- Cream cheese – We cube this and add it at the beginning of the cooking time, it will melt into the soup as it cooks.
- Sharp cheddar cheese– Use a block of sharp cheddar to hand shred. Pre-shredded versions won’t melt as well.
Step-by-step directions
Step One – Add the chicken breasts to the slow cooker. Sprinkle with the salt and pepper.
Step Two – Add the chopped poblano peppers and onions.
Step Three – Add the cream cheese cubes and the bay leaves. Pour over the chicken broth. Cook on LOW for 6-8 hours or HIGH for 4 hours without opening the lid during the cooking time.
Step Four – After the cooking time is up, shred the chicken with two forks, I do this right in the slow cooker. Next, stir in the cheese; do this a little at a time so the cheese won’t clump.
Step Five – Stir and serve!
Recipe FAQs
Jalapenos – You can use raw jalapenos in this recipe, but it will not be much spicer. Only use two jalapenos and remove the seeds if you don’t want it too spicy.
Canned Fire-Roasted Chiles – These will work in a pinch; you will need two 10-oz. cans.
This soup is perfect served with warm tortillas or tortilla chips for dipping. Top this Creamy Poblano Soup with your favorite Mexican toppings- tomatoes, avocados, cilantro, onions, and guacamole are delicious options.
Although this recipe doesn’t call for roasted poblano peppers, you certainly can roast the peppers before adding them to the soup for a mild, smoky flavor.
To roast poblanos, heat your broiler on low and place halved poblano peppers onto a baking sheet. Let the skin blister on all sides of the pepper halves so that you have blackened pieces. Once done, remove from the oven and place in a bowl, and cover with plastic wrap for 5-10 minutes to steam the skin so you can remove it easier. Once the poblano peppers have steamed, cut around the core and remove seeds and stems. Slice into strips, then dice.
You can add two cans of drained beans (black beans) and a can of drained corn, and you will have yourself a fantastic vegetarian soup!
Slow Cooker Creamy Chicken Chile Relleno Soup is a delicious and easy Mexican dish that you can make in the comfort of your own home.
The slow cooker does all of the work for you, so this chili relleno soup recipe is perfect for taking to any potluck or for a weeknight meal for the family. Add it to your menu this week and enjoy the rich flavors of this soup.
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Slow Cooker Creamy Chicken Chile Relleno Soup
Equipment Needed:
Ingredients:
- 1 1/2 lbs. boneless skinless chicken breasts
- 32 oz. chicken broth
- 1 cup small white onion diced
- 3 poblano peppers, diced (this will be about 2.5 cups after being diced)
- 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 (do not use bagged pre-shredded, it won't melt as well) WAIT TO ADD
Instructions:
- Add everything except the shredded cheddar cheese to the slow cooker.
- Cover and cook on LOW for 6-8 hours or HIGH for 4 hours without opening the lid during the cooking time.
- Discard bay leaves. Remove chicken breasts, shred and set aside.
- Add half of the cheese and stir until dissolved. Then add the rest and stir until dissolved. The cheese will melt better and not clump if you add it slowly. Add the chicken back into the soup, stir.
- Serve and enjoy!
How to Video:
Recipe Notes:
- Jalapenos – You can use raw jalapenos in this recipe, but it will not be much spicer. Only use two jalapenos and remove the seeds if you don’t want it too spicy.
Canned - Fire-Roasted Chiles – These will work in a pinch; you will need two 10-oz. cans.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I made this and it was wonderful! I did freeze it and it was just as good.
I roasted the poblanos and used 5 in my soup. Definitely would add more because the poblanos taste wonderful. I did add some cumin, Mexican Oregano, and Knorr Pollo bouillon because I thought the broth was a little bland for my taste. Overall it’s a very nice welcoming soup. Not really chile relleno, more like a soup version of rajas con crema. But a very nice soup to make in the crockpot and enjoy in the fall.
I can’t tell you how good this is! We made half a recipe because we are renting a vaca home for a month and they just had a small crockpot. But we added all the cream cheese and an ear of the sweetest corn Colorado has to offer. This will be a staple in our house. I think next time, at home, I will make it without the cream cheese or cheese so I can freeze a batch. Then add it when I reheat. This very well might be my Christmas presents to all our single friends.
You say there is Calories: 523kcal per serving. How much is a serving?
About 1/5 of the recipe. I don’t have a measurement, I apologize.
While I have not made this, I can’t wait to do so. How well will this freeze with the cheese?
I have not tried, though I think the cream may separate too.
What Cream?
The cream cheese. Dairy does not freeze well.
ooooh so good
My Wife freezes her chopped up hot peppers from her garden . . .
i threw in a couple of those pockets full – testing the heat as I went along.
And btw I used thighs cause I couldn’t locate any breasts in the freezer.
it turned out soooo good – I can’t even explain it.
It’s a remake,
maybe next wknd
thx
Great to hear Mike!
Wondering if I roast the fresh chilies in the oven if it would give it more flavor than using raw ones? And the poblanos I got are huge…is there a measurement you recommend?
I don’t think you can add too much if you love poblanos. I’d say I probably added a cup of diced. Roasting is a great idea.
Absolutely do! It’s SO easy, & really enhances their flavor! I can attest that it’s easy. Because I do it all the time, & I’m in a wheelchair!
Can you use canned Ortega chilies
Yes, that will work fine.
My slow cooker broke…but we love this soup how can o go about making it on the stovetop
I use this recipe and it’s really good, I serve it over noodles, my hubby really enjoyed it.
I made this soup last night. It was fabulous! Easy to make and a definite make again. Thanks for a delicious recipe.
If I use chicken thighs instead of breasts, do I need to adjust the cook time?
I usually do the same amount of cook time. Thighs never dry out, they tend to get more tender the longer you cook.