Chile Relleno Soup Recipe
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This incredibly savory and comforting Chile Relleno Soup is rich and creamy, with just a touch of heat made in your slow cooker.
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I
NGREDIENTS
- Chicken thighs
- Poblano peppers
- Chicken broth
- Cream cheese
- Green chiles
- Cheddar cheese
- Onion
- Garlic
- Cilantro
- Smoked paprika
- Cumin
- Bay leaf
- Salt and pepper
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Rub the poblano peppers with olive oil and roast in the oven at 425°F for 7-10 minutes. Then remove the skins and chop the peppers.
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Add the chicken thighs to the bottom of your slow cooker insert. Sprinkle the cumin, smoked paprika, salt and pepper over the tops.
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Add in the onion, poblano peppers and garlic.
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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.
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Remove the bay leaf and chicken. Discard the bay leaf and shred the chicken into bite size pieces. Stir in the cheddar cheese until it has melted..
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Add the chicken back in, along with the cilantro, stir and allow to cook for 5 more minutes, then serve.
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View the full printable recipe with nutritional info by clicking below!
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