Indulge in the heartwarming flavors of the Slow Cooker Chicken Chile Relleno Soup, a comforting dish that combines the essence of classic chile rellenos with the ease of slow-cooker cooking. This soup boasts a rich blend of tender chicken, aromatic spices, creamy cheese, and the subtle heat of green chiles, creating a culinary symphony tantalizing the taste buds.
Slow Cooker Chicken Chile Relleno Soup
The soup offers a delightful medley of flavors. The tender chicken, soaked in the richness of chicken broth, provides a savory base. The diced green chiles add a mild, pleasant heat, perfectly complemented by the creaminess of the
The creamy texture of the soup is a result of the melted
This soup pairs beautifully with a variety of accompaniments. Serve it with crusty bread, tortilla chips, or even a dollop of sour cream for added creaminess. Garnish with fresh cilantro or sliced avocado for a burst of freshness.
Slow Cooker Chicken Chile Relleno Soup FAQ
Absolutely! While cheddar cheese adds a sharp flavor, feel free to experiment with Monterey Jack, pepper jack, or a Mexican cheese blend for a different taste profile.
If you prefer a spicier soup, consider adding a pinch of cayenne pepper or diced jalapeños. Conversely, to reduce the heat, opt for mild green chiles or reduce their quantity.
Yes, you can. Simply cook the chicken in a pot, add the remaining ingredients, and simmer on low heat for about 20-30 minutes, stirring occasionally until the flavors meld together.
Certainly! Replace the chicken with additional vegetables like bell peppers, corn, or beans. Substitute the chicken broth with vegetable broth and omit the
Enjoy this Slow Cooker Chicken Chile Relleno Soup as a comforting meal during chilly days or as a crowd-pleasing option for gatherings. Its creamy texture and flavorful profile make it a beloved favorite for all occasions!
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Chicken breasts, boneless, skinless.
- Chicken broth.
- Small white onion, diced
- Poblano peppers, diced
- Cream cheese cut into cubes
- Bay leaves
- Cheddar cheese, shredded (don’t use pre-shredded)
For equipment, you’ll need a slow cooker. This is one of my favorite slow cookers. Aesthetically, I like a white slow cooker to take photos. Therefore, that’s what I have pictured in these photographs.
Chicken Chile Relleno Soup Notes
Can I use a different kind of pepper?
- Jalapenos – You can use raw or pickled jalapenos in this recipe. I recommend using only one or two jalapenos. Furthermore, remove the seeds if you want it to be less spicy and leave them in for more spiciness.
- Canned Green Chiles – You can use one or two cans of chiles.
Slow Cooker Chicken Chile Relleno Soup
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- 1 and ½ pounds chicken breasts boneless skinless, or thighs
- 32 ounces chicken broth
- 1 cup white onion diced
- 2 (4.5 ounce cans) green chiles diced, undrained
- 8 ouncse cream cheese cut into cubes
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 medium bay leaves
- 8 ounces cheddar cheese shredded (do not use pre-shredded, shred it yourself)
- I like to use slow cooker liners for easier cleanup.
- Add everything except the shredded cheddar cheese to the slow cooker.
- You don't have to stir it. Cover and cook on high for 3 to 3.5 hours or high for 6-7 hours.
- Discard bay leaves and remove chicken breasts.
- Add all except 1/2 cup of the cheese and stir until it melts. I've found a whisk works best for this.
- Shred the chicken and add it back into the soup. Stir.
- Spoon into bowls and top with the reserved cheese.
- You can garnish with sour cream and cilantro if desired.