Chile Relleno Soup Author: Darin Yields: 12 Servings Difficulty: Easy Print Ingredients 0/9 Ingredients Adjust Servings 3 Medium-Large Chicken Breasts (Boneless Skinless ) 4 cups Chicken Broth 1 Medium Onion (Diced) 2 cups Poblano Pepper (Diced) pinches Salt 1 pinches Pepper 8 oz Cream Cheese (Cubed) 8 oz Cheddar Cheese (Shredded) 2 Bay Leaves Instructions 0/6 Instructions Step 1 Add everything but the cream cheese and cheddar cheese to the slow cooker Step 2 Cover and cook on LOW for 6-8 hours. Step 3 Pick out the bay leaves and throw them away. Step 4 Transfer the chicken breasts to a large cutting board and shred with two forks. Step 5 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. Step 6 Stir in the cheddar cheese, then add the chicken back to the mixture. It's ready to serve.