This Soup is very satisfying. Yesterday, I was feeling a little sick so I was craving soup. Good thing, I had chicken breasts in the fridge. I browsed the internet for amazing recipes. This was probably the third recipe I saw. What I love about this is the cheese. It gives a nice flavor to the soup. So, just a piece of advice, be very generous with the amount of cheese that you are gonna put in it. If you happen to have bread, just brush butter and sprinkle with garlic. Toast until the garlic turns brown. Serve this soup with the bread you just toasted. Oh man, it’s the best! Feel free to add more ingredients to this soup. It is awesome as is but you can make it perfect by giving it your take. Enjoy!
3 medium-large boneless skinless chicken breasts
4 cups chicken broth
1 white onion, diced
4 diced poblano peppers
A generous pinch of salt and pepper
2 bay leaves
1 8oz package cream cheese
1 8oz block sharp cheddar cheese, shredded
How to make Slow Cooker Chicken Chile Relleno Soup
Step 1: In the bowl of the slow cooker, add in the skinless chicken, chicken broth, onion, poblano peppers, bay leaves, salt, and pepper.
Step 2: Turn the setting to low and cover. Cook for 6 to 8 hours.
Step 3: Open the slow cooker and remove the bay leaves.
Step 4: Place the cooked chicken breasts on a large chopping board. Use two forks to shred the chicken.
Step 5: Add about 3 scoops of the broth into a blender followed by the cream cheese.
Step 6: Cover and blend until the texture becomes smooth.
Step 7: Transfer the broth and cream cheese mixture into the slow cooker with the rest of the ingredients.
Step 8: Put the shredded chicken back to the slow cooker.
Step 9: Add in the cheese and stir until well mixed.
Step 10: Serve and enjoy!
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