This Slow Cooker Chicken Chile Rellenos Soup is very easy to prepare and is loaded full with sensational flavor.
It makes for a great busy week night dinner yet is fancy enough for company!
If you have never heard of chilie rellenos before, they are basically one of the most well known and loved Mexican dishes. Chile relleno translated is “stuffed chile.” My slow cooker soup version has all the flavor of regular chile rellenos, but without the carby breading and unhealthy frying!
FAQ
Can I use chicken thighs instead of chicken breasts?
Absolutely. Chicken thighs work great and actually stay a little more tender and juicy. No changes needed—just swap them in.
Are poblano peppers spicy?
Not really. Poblanos are mild with a slight smoky flavor. If you want more heat, toss in a jalapeño or a pinch of cayenne.
Do I need to roast the poblano peppers first?
You can, but you don’t have to. Roasting adds a deeper, smoky flavor, but the soup is still delicious using them fresh and diced like in this recipe.
Why blend the cream cheese with broth?
This step keeps the soup silky smooth instead of clumpy. It helps the cream cheese melt evenly into the broth—worth the extra minute.
Can I skip the blender?
If needed, yes—just make sure the cream cheese is very soft and whisk it in well. It may be slightly less smooth, but still tasty.
Can I make this soup thicker?
Yep. Let it cook uncovered for a bit at the end, or add a little more cream cheese or shredded cheese to thicken it up.
Can I make this in the Instant Pot?
Yes—cook on HIGH pressure for about 12–15 minutes, then natural release. Follow the same steps afterward for shredding and adding the creamy mixture.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3–4 days. The flavors get even better the next day.
Can I freeze this soup?
You can, but creamy soups can separate slightly when thawed. If freezing, stir well when reheating to bring it back together.
What toppings go well with this?
Crushed tortilla chips, sour cream, avocado, cilantro, or even a squeeze of lime take it over the top.
Is this soup low carb?
Yes—this is naturally low carb and keto-friendly as written.
Can I add beans or corn?
Definitely. Black beans or corn make it heartier and add a little texture—just stir them in near the end.
I’m so excited to share this soup recipe with you all! I cannot wait for you to try this recipe, you will not be disappointed! I love all types of Spanish and Tex-Mex type of foods. I love to make dinner when we have guests, but I don’t want to be stuck in the kitchen while they are visiting. The slow cooker is perfect for that!
It is also possible to make it ahead of time and freeze in an airtight container for up to two months! It can be reheated without any loss of quality or flavor, which is amazing!
I’ve made this soup numerous times with fabulous reviews! The soup is so so good I could literally drink it LOL I have also used the leftover soup as a sauce and poured it over my chicken enchiladas that I baked! it was outstanding! There are so many things you can use in creative ways.
Stay tuned for my casserole version that I will be posting to the blog soon! It is insanely delicious!
YOU CAN ALWAYS FREEZE INDIVIDUAL PORTIONS AND HAVE IT FOR LUNCHES WHENEVER- ITS SUPER CONVENIENT AND DELICIOUS!
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Slow Cooker Chicken Chile Relleno Soup
Ingredients
- 3 medium-large boneless skinless chicken breasts
- 4 cups chicken broth
- 1 white onion diced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp of Adobo seasoning
- 4 diced poblano peppers
- A generous pinch of salt and pepper
- 2 bay leaves
- 1 8-oz. package cream cheese
- 1 8-oz block sharp cheddar cheese, shredded
Instructions
- Add everything but the cream cheese, spices 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.
- Set aside.
- Add a few ladles of the broth to a blender, along with the cream cheese and spices.
- Cover and pulse until smooth.
- Pour this mixture back into the slow cooker.
- Stir in the cheese, then add back the chicken.
- Serve and enjoy!
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Comments & Reviews
Sheila says
I’ve made this soup before and it’s awesome. Today I made it and the peppers taste bitter. If I cook it longer will the bitterness go away?