Slow Cooker Chicken Chile Relleno Soup


3 medium-large boneless skinless chicken breasts

  • 4 cups chicken broth
  • 1 white onion, diced
  • 4 diced poblano peppers
  • A generous pinch of salt and pepper
  • 2 bay leaves
  • 1 (8-oz.) package cream cheese
  • 1 (8-oz) block sharp cheddar cheese, shredded


  1. Add everything but the cream cheese and cheddar cheese to the slow cooker.
  2. Cover and cook on LOW for 6-8 hours.
  3. Pick out the bay leaves and throw them away.

  4. Transfer the chicken breasts to a large cutting board and shred with two forks.
  5. Set aside.
  6. Add a few ladles of the broth to a blender, along with the cream cheese.
  7. Cover and pulse until smooth.
  8. Pour this mixture back into the slow cooker.
  9. Stir in the cheese, then add back the chicken.
  10. Serve and enjoy!

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