Slow Cooker Chicken Chile Relleno Soup
Indulge in the heartwarming flavors of the Slow Cooker Chicken Chile Relleno Soup, a comforting dish that combines the essence of classic chile rellenos with the ease of slow-cooker cooking.
Servings 6 servings
Calories 309kcal
Ingredients
- 1 and ½ pounds chicken breasts boneless skinless, or thighs
- 32 ounces chicken broth
- 1 cup white onion diced
- 2 (4.5 ounce cans) green chiles diced, undrained
- 8 ouncse cream cheese cut into cubes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 medium bay leaves
- 8 ounces cheddar cheese shredded (do not use pre-shredded, shred it yourself)
Instructions
- I like to use slow cooker liners for easier cleanup.
- Add everything except the shredded cheddar cheese to the slow cooker.
- You don't have to stir it. Cover and cook on high for 3 to 3.5 hours or high for 6-7 hours.
- Discard bay leaves and remove chicken breasts.
- Add all except 1/2 cup of the cheese and stir until it melts. I've found a whisk works best for this.
- Shred the chicken and add it back into the soup. Stir.
- Spoon into bowls and top with the reserved cheese.
- You can garnish with sour cream and cilantro if desired.
Nutrition
Calories: 309kcal | Carbohydrates: 4g | Protein: 34g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 1140mg | Potassium: 519mg | Fiber: 1g | Sugar: 2g | Vitamin A: 437IU | Vitamin C: 3mg | Calcium: 288mg | Iron: 1mg
