Chile Relleno Soup

Yields: 12 Servings Difficulty: Easy


0/9 Ingredients
Adjust Servings


0/6 Instructions
  • Add everything but the cream cheese and cheddar cheese to the slow cooker
  • Cover and cook on LOW for 6-8 hours.
  • Pick out the bay leaves and throw them away.
  • Transfer the chicken breasts to a large cutting board and shred with two forks.
  • Add a few ladles of the broth to a blender, along with the cream cheese. Cover and pulse until smooth. Pour back into slow cooker.
  • Stir in the cheddar cheese, then add the chicken back to the mixture. It's ready to serve.

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