This recipe falls into the category of: super easy/must make more often! I love a soup that you can throw all the ingredients into a crock pot and just let the heat do its magic. The Chile Rellenos also add just a little bit of flavor (and not so much high high like some other peppers would provide.) If you’re looking for a little bit of cheesy, creamy comfort food, with a Mexican flavor pop, then save this one!


1-2 lbs. boneless skinless chicken (you can use breasts or thighs)
1 (32-oz.) box chicken broth
1 small white onion, diced
3-4 poblano peppers, diced (depends on the size of the peppers)
2 bay leaves
1 (8-oz.) box cream cheese
1 (8-oz) sharp cheddar cheese, shredded


Add everything but the cream cheese and cheddar cheese to the slow cooker.

Cover and cook on LOW for 6-8 hours without opening the lid.

Remove chicken breasts, shred and set aside. Discard bay leaves.

Add a few ladles of the broth to a blender, add the cream cheese. Cover and pulse until smooth. Add this creamy mixture into the slow cooker. Stir in the cheese, then add back the chicken. Serve and enjoy!

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