Amazing Chicken Chili Relleno Soup

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

Prep Time 30 minutes
Cook Time 5 hours
Course Main Course, Soup
Cuisine American, Mexican
Servings 6 people


  • 1 Crockpot


  • 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


  • 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.

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