We’ve been making this soup for our family for since about 2015. One of Shelby’s favorites! It’s a unique creamy, cheesy, and hearty soup when you’re looking for something to serve in the colder months. It’s mild so if you want to spice it up a little more, maybe switch to a Hatch green chili. It’s always a crowd pleaser.
Chicken Chili Relleno Soup
Equipment
- 1 Crockpot
Ingredients
- 1.5 lbs Boneless, skinless chicken breasts
- 3 Poblano or pasillo peppers diced
- 1 sm White onion diced
- 32 oz Chicken stock
- 8 oz Cream cheese cubed
- .5 tsp Salt
- .25 tsp Pepper
- 2 Bay leaves
- 8 oz Sharp cheddar cheese cut into cubes
Instructions
- Add all ingredients except for the cheddar cheese cubes to the crockpot
- Cover and cook on High for 5 hours.
- Remove bay leaves (discard) and chicken. Shred chicken breasts and return the meat to the crockpot.
- Stir in the cheddar cheese cubes and let melt for 10 minutes. Serve.