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Slow Cooker Chicken Chile Relleno Soup recipe - photo 4
Chef Ava

Slow Cooker Chicken Chile Relleno Soup

This Slow Cooker Chicken Chile Relleno Soup brings together tender shredded chicken, smoky poblano peppers, savory chicken broth, cream cheese, and melted sharp cheddar for a rich, creamy, Mexican-inspired comfort food meal. The slow cooker handles most of the work, making it ideal for busy weeknights and chilly evenings. Customize each bowl with fresh cilantro, sliced jalapeños, crunchy tortilla strips, or extra cheese.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Mexican-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium-large boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 4 poblano peppers, diced
  • 1 medium white onion, diced
  • 1 package (8 oz) cream cheese, softened and cubed
  • 8 oz sharp cheddar cheese, shredded
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Adobo seasoning
  • 2 bay leaves
  • salt to taste
  • black pepper to taste
  • chopped cilantro, optional topping
  • sliced jalapeños, optional topping
  • tortilla strips, optional topping
  • extra shredded cheese, optional topping

Equipment

  • slow cooker For cooking the chicken, broth, peppers, onion, and seasonings on LOW.
  • cutting board For shredding the cooked chicken.
  • Two forks For shredding the cooked chicken into bite-sized pieces.
  • ladle For transferring hot broth and vegetables to the blender.
  • Blender For blending the hot broth and cooked vegetables with cream cheese. Follow the appliance instructions for blending hot liquids safely.
  • measuring cups For measuring the chicken broth.
  • measuring spoons For measuring the seasonings.
  • knife For dicing the poblano peppers and onion.
  • Serving bowls For serving the soup with optional toppings.

Method
 

  1. Place the chicken breasts in the bottom of your slow cooker. Add the chicken broth, diced poblano peppers, diced onion, bay leaves, onion powder, garlic powder, Adobo seasoning, salt, and black pepper. Give the ingredients a gentle stir around the chicken to distribute the vegetables and seasonings. Cover and cook on LOW for 6–8 hours, until the chicken is tender and reaches an internal temperature of 165°F.
  2. Once the chicken is fully cooked and tender, remove the bay leaves and discard them. Transfer the chicken breasts to a cutting board or large plate. Use two forks to pull the chicken apart into bite-sized shreds, then set aside while preparing the creamy soup base.
  3. Ladle about 1 cup of hot broth and some cooked vegetables into a blender. Add the softened, cubed cream cheese and blend until smooth, allowing steam to escape safely according to your blender's instructions. Pour the mixture back into the slow cooker and stir it into the broth. Add the shredded cheddar cheese and stir until melted and creamy.
  4. Return the shredded chicken to the slow cooker and stir everything together. Let the soup heat for another 5–10 minutes if needed, until the chicken is hot and the cheese is fully incorporated. Taste and adjust the salt and black pepper. Ladle into bowls and garnish with chopped cilantro, sliced jalapeños, tortilla strips, or extra cheese. Serve immediately.

Notes

Cook the chicken on LOW for 6–8 hours, until tender and the thickest part reaches 165°F. Remove the bay leaves before blending. Blend about 1 cup of hot broth and some cooked vegetables with the softened cream cheese until smooth, taking care when blending hot liquids. Stir in the cheddar gradually until melted, then return the shredded chicken to the slow cooker and heat for another 5–10 minutes if needed. Add extra broth for a thinner soup or let it warm uncovered briefly for a thicker consistency. Refrigerate leftovers within 2 hours and enjoy within 3–4 days. Reheat gently and avoid vigorous boiling. Cream-based soups may change texture after freezing.