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The Magical Slow Cooker » Recipes » Chicken » Slow Cooker Creamy Chicken Chile Relleno Soup

Slow Cooker Creamy Chicken Chile Relleno Soup

by Sarah Olson on October 25, 2021 | Updated September 21, 2022 48 Comments

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Images of chile relleno soup with text overlay of what the ingredients are.
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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!

slow cooker with chicken chile relleno soup in it

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

ingredients for 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

3 image collage on how to add ingredients to slow cooker for chile relleno soup

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.

2 images, one of cheese being added to creamy soup and the other of soup on a spoon

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!

scoop of chicken chile soup on a ladle

Recipe FAQs

Can I use a different kind of pepper?

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.

Ways to Serve Chicken Poblano Soup

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.

Can I roast the peppers in the oven first?

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.

How can I make this vegetarian?

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!

bowl of chicken chile relleno 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.

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Tik Tok, and YouTube.

spoon in slow cooker with chile relleno soup

Slow Cooker Creamy Chicken Chile Relleno Soup

4.94 from 30 votes
Slow cooker creamy chicken soup with poblano chiles.
Print Pin Rate Share by Text
Course: Main Course
Cuisine: American
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 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
US Customary – Metric

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!
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How to Video:

Recipe Notes:

Can I use a different kind of pepper?
  • 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.
 
Can I make this vegetarian?
You can add 2 cans of drained beans (black beans) and a can of drained corn and you will have yourself an amazing vegetarian soup!

Nutrition Information:

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

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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 Taco Soup
  • Slow Cooker Tomato Soup
  • Slow Cooker Split Pea Soup
  • Slow Cooker Cheeseburger Soup

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    16809 shares
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    Filed Under: Chicken, Dinner, Soups

    Comments

    1. Suzanne says

      September 7, 2022 at 3:04 pm

      4 stars
      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.

      Reply
    2. Julie C says

      August 26, 2022 at 2:38 pm

      5 stars
      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.

      Reply
    3. Jessica says

      March 29, 2022 at 1:12 pm

      You say there is Calories: 523kcal per serving. How much is a serving?

      Reply
      • Sarah Olson says

        March 29, 2022 at 7:20 pm

        About 1/5 of the recipe. I don’t have a measurement, I apologize.

        Reply
    4. DeniseO says

      December 8, 2021 at 12:24 pm

      5 stars
      While I have not made this, I can’t wait to do so. How well will this freeze with the cheese?

      Reply
      • Sarah Olson says

        December 8, 2021 at 1:59 pm

        I have not tried, though I think the cream may separate too.

        Reply
        • Anonymous says

          December 26, 2021 at 1:37 pm

          What Cream?

        • Sarah Olson says

          December 27, 2021 at 12:17 pm

          The cream cheese. Dairy does not freeze well.

    5. mike s says

      November 9, 2021 at 6:43 pm

      5 stars
      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

      Reply
      • Sarah Olson says

        November 10, 2021 at 8:50 am

        Great to hear Mike!

        Reply
    6. Jessica Eshalom says

      February 9, 2021 at 2:52 pm

      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?

      Reply
      • Sarah Olson says

        February 9, 2021 at 6:34 pm

        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.

        Reply
      • Nikki Krakauer says

        August 25, 2021 at 4:23 pm

        4 stars
        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!

        Reply
    7. 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, that will work fine.

        Reply
    8. Sabrina says

      October 23, 2020 at 10:03 am

      My slow cooker broke…but we love this soup how can o go about making it on the stovetop

      Reply
    9. Christine says

      October 20, 2020 at 10:41 am

      5 stars
      I use this recipe and it’s really good, I serve it over noodles, my hubby really enjoyed it.

      Reply
    10. Sharon says

      June 18, 2020 at 9:48 pm

      5 stars
      I made this soup last night. It was fabulous! Easy to make and a definite make again. Thanks for a delicious recipe.

      Reply
    11. Jenn says

      May 20, 2020 at 6:05 am

      If I use chicken thighs instead of breasts, do I need to adjust the cook time?

      Reply
      • Sarah Olson says

        May 20, 2020 at 6:43 am

        I usually do the same amount of cook time. Thighs never dry out, they tend to get more tender the longer you cook.

        Reply
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