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Home » Chicken » Slow Cooker Creamy Chicken Chile Relleno Soup

Slow Cooker Creamy Chicken Chile Relleno Soup

by Sarah Olson on July 25, 2016 | Updated November 11, 2019 34 Comments

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Slow Cooker Creamy Chicken Chile Relleno Soup. A hearty spicy soup that is filled with poblano chiles and tender chicken.

chile relleno soup with tortillas on the side.

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.

chicken breasts, bay leave and poblano chiles in a slow cooker.

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.

finished cooking chicken relleno soup
close up of chicken chile relleno soup.

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.

2 bowls of chile relleno soup

I hope you enjoy this recipe!  I will be back on Friday with the Freezer Slow Cooker Recipe of the Month.

2 bowls of chile relleno soup

Slow Cooker Creamy Chicken Chile Relleno Soup

5 from 7 votes
Slow cooker creamy chicken soup with poblano chiles.
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: chile rellno soup
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 5
Calories: 523kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

Ingredients:

  • 1 1/2 lbs. boneless skinless chicken breasts
  • 32 oz. chicken broth
  • 1/2 cup diced white onion
  • 3 diced poblano peppers
  • 1/2 tsp. salt
  • 1/4 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)
US Customary – Metric

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!

Nutrition:

Calories: 523kcal | Carbohydrates: 8g | Protein: 44g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 185mg | Sodium: 1485mg | Potassium: 904mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1369IU | Vitamin C: 73mg | Calcium: 400mg | Iron: 2mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

More Slow Cooker Soup Recipes:

  • Slow Cooker Pizza 15 Bean Soup
  • Slow Cooker Chicken Noodle Soup
  • Slow Cooker Zuppa Toscana Soup
  • Slow Cooker Split Pea Soup
  • Slow Cooker Cheeseburger Soup
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    Filed Under: Chicken, Dinner, Soups Tagged With: cheese, Chicken, chile, Crock pot, dinner, slow cooker

    Comments

    1. Sharron Andrews says

      November 30, 2020 at 7:50 am

      Can you use canned Ortega chilies

      Reply
      • Sarah Olson says

        November 30, 2020 at 9:00 am

        Yes, I think that will work fine.

        Reply
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