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!
INGREDIENTS:
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
Directions:
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!
Roast 'n Relish 