Chile Relleno Soup Recipe
This incredibly savory and comforting Chile Relleno Soup is rich and creamy, with just a touch of heat made in your slow cooker.
- Chicken thighs
- Poblano peppers
- Chicken broth
- Cream cheese
- Green chiles
- Cheddar cheese
- Smoked paprika
- Bay leaf
- Salt and pepper
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.
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. Stir in the cheddar cheese until it has melted..
Add the chicken back in, along with the cilantro, stir and allow to cook for 5 more minutes, then serve.
View the full printable recipe with nutritional info by clicking below!