Servings
Font
Back
Slow Cooker Chile Relleno Soup
5 from 39 votes

Slow Cooker Chile Relleno Soup

Slow Cooker Chile Relleno Soup blends roasted poblano peppers, shredded chicken, cream cheese, and cheddar into a creamy, mildly smoky stew. The spices—smoked paprika and cumin—layer warmth, while green chiles add brightness. Roasting the poblanos before slow cooking enhances their flavor. Finished with fresh cilantro, this soup offers a comforting, rich texture suitable for hearty lunches or dinners.

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 4
Calories: 465 kcal
Course: Soup
Cuisine: Mexican

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

    Cup of Yum
  1. 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. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Calories 465kcal (23%) Carbohydrates 10g (3%) Protein 46g (92%) Fat 24g (37%) Fiber 3g (12%) Sugar 1g (2%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 465

% 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.