This creamy slow cooker soup captures the flavors of a chile relleno with tender shredded chicken and poblano peppers. It’s a comforting, slightly spicy Mexican-inspired soup that’s perfect for chilly evenings and easy enough for weeknight dinners or potlucks.
If you enjoy slow cooker Mexican dishes, try other favorites like Mexican Pot Roast, Chile Relleno Casserole, or Pork Chile Verde.
What is a Chile Relleno
- Chile rellenos originated in Puebla, Mexico, in the 19th century and are a classic Mexican preparation.
- Traditionally, a roasted poblano pepper is stuffed with cheese or meat, then coated and fried or baked. They are often served with a tomato-based sauce.
Why this recipe works
The slow cooker makes this soup effortless: add the ingredients in the morning, let them simmer low and slow, then finish the dish with shredded cheese and a quick stir. Using whole ingredients—fresh poblano peppers, cream cheese, and a block of sharp cheddar—gives the soup a creamy texture and deep chile flavor without a lot of fuss.
Because the flavors develop gently over time, the poblano peppers become mellow and savory, the chicken shreds easily, and the cream cheese blends into a rich base. Adding shredded cheddar at the end ensures a smooth, velvety finish.
How to make chicken chile relleno soup
- Boneless skinless chicken breasts – Lean and easy to shred, they work best for this soup.
- Chicken broth – One carton provides the cooking liquid and flavor base.
- Poblano peppers – Fresh poblanos add the characteristic chile relleno taste; canned poblanos can substitute in a pinch.
- Flavorings – White onion, salt, pepper, and bay leaves keep the profile simple so the poblano flavor can shine.
- Cream cheese – Cubed and added at the start to melt into a creamy base as the soup cooks.
- Sharp cheddar cheese – A block of sharp cheddar, hand-shredded and stirred in at the end for the best melt and texture.
Step-by-step directions
Step One – Place the boneless, skinless chicken breasts in the slow cooker. Season lightly with salt and pepper.
Step Two – Add the diced poblano peppers and chopped white onion around the chicken.
Step Three – Tuck the cream cheese cubes and bay leaves into the pot, then pour in the chicken broth. Cover and cook on LOW for 6–8 hours or on HIGH for 4 hours. Avoid lifting the lid while it cooks to retain heat and moisture.
Step Four – When cooking is complete, discard the bay leaves. Remove the chicken and shred it with two forks, then return the shredded chicken to the slow cooker.
Step Five – Gradually stir in the shredded sharp cheddar, about half at a time, stirring until melted and smooth before adding more. This prevents clumping and creates a creamy, uniform soup.
Step Six – Taste and adjust seasoning if needed, then ladle into bowls and serve hot.
Recipe FAQs
Jalapeños can be used raw for a bolder heat; limit to two and remove seeds if you prefer milder spice. Canned fire-roasted chiles also work in a pinch—use two 10-oz. cans.
Serve with warm tortillas or tortilla chips for dipping. Toppings such as diced tomatoes, avocado, cilantro, onion, or a spoonful of guacamole add freshness and texture.
Yes. Roasting poblanos under the broiler until the skin blisters, then steaming and peeling them before dicing adds a mild smoky flavor. Remove seeds if you want less heat.
Omit the chicken and add two cans of drained black beans plus a can of drained corn for a hearty vegetarian version.
Slow Cooker Creamy Chicken Chile Relleno Soup is a straightforward, satisfying meal that brings bold Mexican flavors to a cozy bowl. The slow cooker does the heavy lifting, so you can enjoy a rich, cheesy soup with tender shredded chicken and roasted poblano notes.
This recipe is great for busy days—prepare it in the morning, then finish with cheese and quick garnishes before serving. It travels well for potlucks and freezes nicely for future meals.
Slow Cooker Creamy Chicken Chile Relleno Soup
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts
- 32 oz chicken broth
- 1 cup small white onion, diced
- 3 poblano peppers, diced (about 2.5 cups)
- 8 oz cream cheese, cut into cubes
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 bay leaves
- 8 oz block sharp cheddar cheese, shredded (wait to add until the end)
Instructions
- Add everything except the shredded cheddar cheese to the slow cooker.
- Cover and cook on LOW for 6–8 hours or HIGH for 4 hours without opening the lid.
- Discard bay leaves. Remove chicken breasts, shred, and set aside.
- Add half of the shredded cheddar and stir until dissolved, then add the rest and stir until fully combined. Add the shredded chicken back into the soup and stir.
- Serve hot and enjoy.
Notes
Peppers: Swap poblanos for jalapeños (use two and remove seeds for milder heat) or use two 10-oz cans of fire-roasted chiles if fresh peppers aren’t available.
Vegetarian option: Omit the chicken and add two cans of drained black beans and one can of drained corn for a filling vegetarian soup.
Nutrition
Carbohydrates: 8 g |
Protein: 44 g |
Fat: 35 g |
Saturated Fat: 19 g |
Cholesterol: 185 mg |
Sodium: 1485 mg |
Potassium: 904 mg |
Fiber: 1 g |
Sugar: 4 g |
Vitamin A: 1369 IU |
Vitamin C: 73 mg |
Calcium: 400 mg |
Iron: 2 mg
Nutrition info is auto-generated and provided as an estimate. If you follow a special diet, calculate nutrition based on your specific ingredients.
More Slow Cooker Soup Recipes:
Try other slow cooker favorites such as Chicken Taco Soup, Green Chicken Enchilada Soup, Chicken Noodle Soup, Zuppa Toscana, Creamy Taco Soup, Chicken Tortilla Soup, Slow Cooker Tomato Soup, Crockpot French Onion Soup, Cheeseburger Soup, or Slow Cooker Chicken Stew for a variety of comforting weeknight meals.