Slow Cooker Chicken Chile Relleno Sopa

barbara lentz


Creamy cheesy with a little heat. Yummy


☆☆☆☆☆ 0 votes

5 Min
8 Hr
Slow Cooker Crock Pot


  • 2 lb
    boneless chicken breast
  • 4 c
    chicken stock
  • 1 large
    onion diced
  • 6 clove
    garlic minced
  • 4
    poblano peppers seeded and diced
  • 1 Tbsp
  • 2
    bay leaves
  • 8 oz
    cream cheese
  • 8 oz
    shredded cheddar cheese

How to Make Slow Cooker Chicken Chile Relleno Sopa


  1. Place all ingredients except for cream cheese and cheddar cheese in a slow cooker. Cook on low 6 to 8 hours. Remove chicken and shred and set aside. Remove bay leaves and discard.
  2. Add a couple of ladles of the soup to a food processor and add the cream cheese. Process until smooth. Add back to the slow cooker along with the chicken and cheddar cheese. let cook 15 more minutes.
  3. Serve

Printable Recipe Card

About Slow Cooker Chicken Chile Relleno Sopa

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican

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