Chile relleno soup is SO good! It’s probably one of the best soups I’ve ever made.
Ingredients
1 1/2poundschicken thighsboneless/skinless
2poblano peppersroasted and chopped
3cupschicken broth
8ouncescream cheesecut into chunks
4ouncecan diced green chiles
1cupshredded cheddar cheese
1/2yellow oniondiced
3clovesgarlicminced
2tablespoonsfresh cilantrochopped
1teaspoonsmoked paprika
1teaspoonground cumin
1bay leaf
1/2teaspoonsalt
1/4teaspoonground black pepper
Instructions
Preheat oven to 425°F. Add the poblano peppers onto a small sheet pan, rub with olive oil and bake for 7-10 minutes or until the skins are charred.
Take the roasted peppers and add them to a bowl and cover with plastic wrap for a few minutes. This will make the skins much easier to peel off. Peel the peppers, remove the seeds and stem, then dice.
Add the chicken thighs to the bottom of your slow cooker insert. Sprinkle the cumin, smoked paprika, salt and pepper over the tops. Add in the onion, poblano peppers and garlic.
Then add in the cream cheese chunks, can of green chiles and chicken broth. Cover and cook on low for 6 hours or high for 3 hours.
Remove the bay leaf and chicken. Discard the bay leaf and shred the chicken into bite size pieces. Before adding the chicken back in, stir in the cheddar cheese, a little at a time, until it has melted. Add the chicken back in, along with the cilantro, stir and allow to cook for 5 more minutes.
Serve with your choice of garnish: cilantro, cheddar cheese, and/or sour cream.