Slow Cooker Chile Relleno Soup
User Reviews
5
Slow Cooker Chile Relleno Soup
Description
Slow Cooker Chile Relleno Soup uses boneless, skinless chicken thighs simmered with roasted poblano peppers, cream cheese, and shredded cheddar cheese in a broth seasoned with cumin, smoked paprika, onion, garlic, and canned green chiles. The peppers are first roasted at high heat to char their skins, which are then peeled before adding to the slow cooker, lending a smoky depth to the soup.
The creamy consistency develops as the cream cheese melts into the broth during the cooking process, creating a velvety texture that contrasts with tender chunks of chicken and diced vegetables. The fresh cilantro added at the end brings a herbal note that brightens the dish.
This soup can be served on its own or alongside warm bread for a satisfying meal. It makes a filling lunch or dinner option during cooler weather. The recipe offers the flexibility to skip roasting the peppers, though this may reduce the smoky complexity of flavor.
Ingredients
- 1 ½ pounds chicken thighs boneless/skinless
- 2 poblano pepper roasted and chopped
- 3 cups chicken broth
- 8 ounces cream cheese cut into chunks
- 4 ounce diced green chiles canned
- 1 cup cheddar cheese shredded
- ½ yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons cilantro chopped, fresh
- 1 teaspoon smoked paprika
- 1 teaspoon cumin ground
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
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.
Notes
- Roasting poblano peppers before adding intensifies their smoky flavor but can be omitted for speed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 10g | 3% |
| Protein | 46g | 92% |
| Fat | 24g | 37% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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