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    Home / Recipes / Soups / Slow Cooker Chile Relleno Soup

    Slow Cooker Chile Relleno Soup

    March 25, 2022 by Keto Cooking Christian 19 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, see Disclosure.
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    This incredibly savory and comforting Slow Cooker Chile Relleno Soup is rich and creamy, with just a touch of heat. Perfect for an easy, satisfying weeknight meal.

    Chile Relleno Soup in ladle
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    Jump to:
    • ❤️ Why You’ll Love This Chile Relleno Soup Recipe
    • What’s in Chile Relleno Soup
    • How to Make Chile Relleno Soup in a Slow Cooker
    • What Can I Do with a Lot of Poblano Peppers?
    • What Slow Cooker is Best to Use?
    • More Keto Slow Cooker Recipes

    ❤️ Why You’ll Love This Chile Relleno Soup Recipe

    • Healthy recipe using only wholesome ingredients
    • Set it and forget recipe made right in the crock pot
    • All the flavors of authentic chile relleno, but in a soup
    closeup of half bowl of chile relleno soup with shredded cheese on top

    I absolutely love Mexican food and there are so delicious many ways to easily make traditional recipes into low carb versions. This slow cooker Chile Relleno Soup recipe is the perfect example!

    Roasted poblano peppers, seasoned chicken thighs and a rich and creamy broth slowly simmers in the slow cooker requiring very little hands-on time in the kitchen. The end result is a super flavorful, healthy and protein packed dinner the whole family will love!

    overhead view of a bowl of chile relleno soup with slow cooker in background

    This soup is perfect served just the way it is, but if you're feeding a crowd, you can serve it over a bed of fluffy rice, or for a low carb option you can serve it over cauliflower rice.

    What’s in Chile Relleno Soup

    • Chicken thighs
    • Poblano peppers
    • Chicken broth
    • Cream cheese
    • Green chiles
    • Cheddar cheese
    • Onion
    • Garlic
    • Cilantro
    • Smoked paprika
    • Ground cumin
    • Bay leaf
    • Salt
    • Ground black pepper

    *Exact measurements are listed in the recipe card below.

    How to Make Chile Relleno Soup in a Slow Cooker

    You start with roasting your peppers and removing their skin. How do you get the skin off a poblano pepper? Here, let me show you!

    Preheat oven to 425°F.  Add the poblano peppers onto a small sheet pan, rub with olive oil and bake for 7-10 minutes or until the skins are charred.

    2 poblano peppers on aluminum foil

    Take the roasted peppers and add them to a bowl and cover with plastic wrap for a few minutes.  This will make the skins much easier to peel off.

    roasted poblano on cutting board with knife diced

    Peel the peppers, remove the seeds and stem, then dice. If you need a little help, using a dry paper towel will help rub off any stubborn skin.

    raw chicken thighs with spices on top in slow cooker insert

    Add the chicken thighs to the bottom of your slow cooker insert. Sprinkle the cumin, smoked paprika, salt and pepper over the tops.

    chicken thighs with chopped peppers and onion on top in slow cooker insert

    Add in the onion, poblano peppers and garlic.

    chile relleno soup ingredients in slow cooker insert

    Then add in the cream cheese chunks, can of green chiles and chicken broth.  Cover and cook on low for 6 hours or high for 3 hours. 

    shredded chicken thighs on cutting board

    Remove the bay leaf and chicken.  Discard the bay leaf and shred the chicken into bite size pieces.  Before adding the chicken back in, stir in the cheddar cheese, a little at a time, until it has melted. 

    Add the chicken back in, along with the cilantro, stir and allow to cook for 5 more minutes.

    Slow Cooker Chile Relleno Soup ladle full
    How Do You Fire Roast a Poblano Pepper?

    I prefer to roast mine peppers in the oven. But firing roasting peppers is just about as easy as it sounds. Rub a little oil over the uncut pepper and place it on a hot grill. Make sure you don't leave them unattended because you will need to flip them often.

    You can also fire roast them indoors if you have a gas stove. Place oiled peppers directly over the flame, turning often. Be sure you're holding them with long tongs to protect your hands from the heat.

    overhead closeup view of Slow Cooker Chile Relleno Soup in white bowl
    What are Chiles Rellenos Made of?

    Chile rellenos are a traditional Mexican dish made from roasted poblano peppers stuffed with cheese, then coated in a fluffy egg batter and fried until golden brown.

    Chile rellenos are one of my favorite Mexican foods, but they aren't exactly low carb. With just a few low carb substitutions, this soup has many of those same amazing flavors that will definitely satisfy all those Chile rellenos cravings!

    Slow Cooker Chile Relleno Soup in white bowl with shredded cheese on top
    What Toppings Can I Add?

    Serve this Chile Relleno Soup with your choice of garnish: cilantro, cheddar cheese, sliced avocado and/or sour cream.

    Are Poblano Peppers Hot?

    A Poblano pepper is considered a mild to medium-heat pepper measuring between 1,000 and 2,000 on the Scoville Scale. The seeds are where most of the heat comes from.

    To give you a general idea of the range of heat- they’re hotter than banana peppers, but not as spicy as jalapeno peppers. Poblanos fall somewhere in between the two.

    spoonful of chile relleno soup

    What Can I Do with a Lot of Poblano Peppers?

    If you may find yourself with more poblano peppers than you can use immediately, no worries! Here are a couple of ways you can save and use them for later:

    Best Way To Freeze Poblano Peppers

    Freezing the peppers will preserve them for later use. You can freeze them fresh or after roasting. Always start with freshly washed and dried poblano peppers:

    Freezing fresh peppers:

    Start by slicing the pepper in half the long way. You'll want to seed and devein the pepper before freezing it. Leave them in larger chunks in case you want to roast them later.

    Next, place all the halves on a sheet pan and flash freeze them in the freezer, uncovered for about an hour. Next, transfer them to a freezer-safe bag or airtight container and place back in the freezer for up to 3 months.

    poblano peppers in white bowl

    Freezing roasted peppers:

    You will want to remove the skin from the roasted peppers. The skin becomes papery from the roasted process and is rather unappealing, so you'll want to follow the steps listed above for removing the skin.

    Next, you can go ahead and chop them up or leave them in bigger chunks. Place them in a freezer-safe bag. Squeeze out as much air as you possibly can before closing up the bag. Roasted poblano's will freeze well for up to a couple of months.

    Meal Prepping with Poblano Peppers

    Another GREAT way to put all those extra peppers to use, is to take an afternoon and meal prep some of these freezer friendly meals that use poblano peppers:

    • Creamy Poblano Chicken
    • Stuffed Poblano Peppers
    • White Chicken Chili
    • Poblano and Cheese Stuffed Meatloaf
    overhead view of a bowl of chile relleno soup with slow cooker in background

    What Slow Cooker is Best to Use?

    Hamilton Beach Slow Cooker

    I used the Hamilton Beach 6 Quart Slow Cooker and absolutely love it. It's very lightweight and is programmable. But here's my favorite part... you can use the insert on your stovetop to sear before slow cooking.

    So if you have a roast that you want to sear to give it more flavor, you don't have to use another pan! You can also deglaze the pan with your liquids and really make the most of all that flavor. Hands down, my favorite slow cooker ever!

    More Keto Slow Cooker Recipes

    • Tuscan Chicken
    • Chicken Soup
    • Turkey Breast with Gravy
    • Southern Green Beans
    • Mississippi Pot Roast
    • BBQ Meatballs
    Slow Cooker Chile Relleno Soup pin
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    ladle full of chile relleno soup

    Slow Cooker Chile Relleno Soup

    This incredibly savory and comforting Slow Cooker Chile Relleno Soup is rich and creamy, with just a touch of heat.
    5 from 13 votes
    Author: Julianne
    Servings 4
    Print Pin
    Save RecipeSaved!
    PREP 20 minutes mins
    COOK 3 hours hrs
    TOTAL 3 hours hrs 20 minutes mins

    Ingredients
     

    • 1 ½ pounds chicken thighs, boneless/skinless
    • 2 poblano peppers, roasted and chopped
    • 3 cups chicken broth
    • 8 ounces cream cheese, cut into chunks
    • 4 ounce can diced green chiles
    • 1 cup shredded cheddar cheese
    • ½ yellow onion, diced
    • 3 cloves garlic, minced
    • 2 tablespoons fresh cilantro, chopped
    • 1 teaspoon smoked paprika
    • 1 teaspoon ground cumin
    • 1 bay leaf
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper

    Instructions
     

    • Preheat oven to 425°F. Add the poblano peppers onto a small sheet pan, rub with olive oil and bake for 7-10 minutes or until the skins are charred.
    • Take the roasted peppers and add them to a bowl and cover with plastic wrap for a few minutes. This will make the skins much easier to peel off. Peel the peppers, remove the seeds and stem, then dice.
    • Add the chicken thighs to the bottom of your slow cooker insert. Sprinkle the cumin, smoked paprika, salt and pepper over the tops. Add in the onion, poblano peppers and garlic.
    • Then add in the cream cheese chunks, can of green chiles and chicken broth. Cover and cook on low for 6 hours or high for 3 hours.
    • Remove the bay leaf and chicken. Discard the bay leaf and shred the chicken into bite size pieces. Before adding the chicken back in, stir in the cheddar cheese, a little at a time, until it has melted. Add the chicken back in, along with the cilantro, stir and allow to cook for 5 more minutes.
    • Serve with your choice of garnish: cilantro, cheddar cheese, and/or sour cream.

    Recipe Notes

    If you don't have the time to roast the peppers first, you can always dice them up and add them in raw instead.  They won't have that same smoky flavor, but will still taste delicious!

    *Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

    Course Soup
    Cuisine Mexican
    Calories 465kcal
    Nutrition Facts
    Slow Cooker Chile Relleno Soup
    Amount per Serving
    Calories
    465
    % Daily Value*
    Fat
     
    24
    g
    37
    %
    Carbohydrates
     
    10
    g
    3
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    46
    g
    92
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    *Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

    © Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.

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    Filed Under: Chicken, Mexican, Posts, Recipes, Slow Cooker, Soups

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    Reader Interactions

    Comments

      5 from 13 votes (6 ratings without comment)

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      Recipe Rating




    1. Pam

      September 24, 2024 at 8:00 pm

      5 stars
      We really enjoyed the flavor of this soup! I tasted it half way through the cooking process and decided to add another cup of chicken broth as it tasted a bit spicy. Also, I cooked it on the stove for 3 hours, turning it down to medium low for the last hour.
      Highly recommend this recipe.

      Reply
      • Keto Cooking Christian

        September 25, 2024 at 8:36 am

        Thank you so much. I am glad you enjoyed it and were able to adjust the kick of spice.

        Reply
    2. Cher

      January 04, 2024 at 6:25 pm

      5 stars
      This soup is delish. Roast the peppers for the best flavor.

      Reply
      • Keto Cooking Christian

        January 05, 2024 at 10:14 am

        I love the flavors in this soup as well. I am so glad you enjoyed it.

        Reply
    3. Christine Rue

      September 03, 2023 at 1:34 am

      5 stars
      I made this & it was so delicious., I like a little heat in mine so I also added diced jalapeños, & when it was done I topped it with avocado slices & a splash of lime.

      Reply
      • Keto Cooking Christian

        September 04, 2023 at 9:10 am

        I like to add extra heat to mine as well. I'm happy you enjoyed it.

        Reply
    4. Barb

      December 30, 2022 at 12:33 pm

      will the cream cheese curdle if it's added at the beginning?

      Reply
      • Keto Cooking Christian

        January 13, 2023 at 9:31 am

        I am not sure that it would curdle but cream cheese needs to be added to a hot/warm liquid so it will melt.

        Reply
    5. Phyllis

      December 20, 2022 at 10:38 pm

      Looks really good but there are ingredients my family and I don't c are for like cumin and cilantro. what can I use insread?

      Reply
      • Keto Cooking Christian

        December 21, 2022 at 7:34 pm

        You can just omit those ingredients if you do not like the way they taste.

        Reply
    6. Linda

      October 18, 2022 at 4:49 pm

      I want to make this but I’m afraid it might be too spicy/hot. Is it hot?? It sounds delicious

      Reply
      • Keto Cooking Christian

        October 18, 2022 at 8:06 pm

        This is not an overly spicy dish. But you can cut back on the poblanos if you prefer it to be super mild.

        Reply
      • Dana Handbury

        December 07, 2022 at 12:50 pm

        5 stars
        You can add a few dollops of sour cream to your bowl if it's too hot for you.

        Reply
    7. Maria E

      May 02, 2022 at 10:07 am

      5 stars
      Very timely! Sounds delicious!

      Reply
      • Keto Cooking Christian

        May 03, 2022 at 7:38 pm

        Thanks so much!

        Reply
    8. Pauley

      April 07, 2022 at 9:01 pm

      5 stars
      This was beyond amazing! First time roasting Poblanos, and I used chicken breast tenderloins (five of them) instead of thighs, because I didn't have chicken thighs. This was sooo good and we all enjoyed it! Thank you so very much for this amazing recipe! I am adding it to my favorites!

      Reply
      • Keto Cooking Christian

        April 08, 2022 at 9:08 am

        I am SO happy you enjoyed it. Poblanos really do add so much flavor to this soup. Thank you so much for the kind review.

        Reply
    9. Cindy W

      March 28, 2022 at 9:35 am

      5 stars
      Perfect for those cool days.

      Reply
      • Keto Cooking Christian

        March 29, 2022 at 2:12 pm

        It really is, though I love it all year long.

        Reply

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    Julianne Walser KCC

    I'm Julianne, welcome! I offer tasty and indulgent Keto and Low Carb recipes that will never leave you feeling deprived!

    More about me →

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