Slow Cooker Chicken Chile Relleno Soup: A Flavorful and Comforting Delight

Slow Cooker Chicken Chile Relleno Soup is a comforting and flavorful dish that combines the goodness of tender chicken, roasted poblano peppers, and a creamy broth. This hearty soup is perfect for chilly days or when you crave a satisfying and warming meal. Learn how to make this delicious Slow Cooker Chicken Chile Relleno Soup and treat your taste buds to a delightful culinary experience.

Slow Cooker Chicken Chile Relleno Soup is a soul-warming soup inspired by the popular Mexican dish, chile relleno. It captures the essence of chile relleno by incorporating roasted poblano peppers filled with cheese into a creamy chicken soup base.

The slow cooking process allows the flavors to meld together, resulting in a rich and velvety broth that’s infused with the smoky and mildly spicy notes of the roasted poblanos. The tender and seasoned chicken adds heartiness to the soup, making it a complete and satisfying meal in a bowl.

In this article, we will guide you through the process of making Slow Cooker Chicken Chile Relleno Soup step-by-step. From preparing the roasted poblano peppers to slow-cooking the soup to perfection, you’ll learn how to create this comforting and flavorful dish that will become a family favorite.

Table of Contents

What is Slow Cooker Chicken Chile Relleno Soup?

Slow Cooker Chicken Chile Relleno Soup is a heartwarming and flavorful soup that takes inspiration from the beloved Mexican dish, chile relleno. It combines tender chicken, roasted poblano peppers, and a creamy broth for a delightful and satisfying meal.

The roasted poblano peppers are the star of the show, adding a smoky and mildly spicy kick to the soup. The chicken complements the peppers, and the creamy broth ties all the flavors together, creating a harmony of tastes.

The Flavors of Mexico in a Soup

This Slow Cooker Chicken Chile Relleno Soup captures the essence of Mexican cuisine in a comforting and convenient soup format. The dish showcases the traditional flavors of chile relleno, making it a delightful fusion of cultures and tastes.

With each spoonful of this soup, you’ll experience the warmth of the roasted poblanos, the richness of the creamy broth, and the heartiness of the seasoned chicken. It’s a flavor journey that will transport you to the vibrant streets of Mexico.

Ingredients You’ll Need

To make this delicious Slow Cooker Chicken Chile Relleno Soup, gather the following ingredients:

4 large poblano peppers
1 pound (450g) boneless, skinless chicken breasts, cooked and shredded
1 medium onion, chopped
3 cloves of garlic, minced
1 can (14 ounces) of fire-roasted diced tomatoes
4 cups (960ml) of chicken broth
1 cup (240ml) of heavy cream
1 cup (240ml) of milk
2 cups (200g) of shredded Monterey Jack or cheddar cheese
2 tablespoons of vegetable oil
1 teaspoon of ground cumin
1 teaspoon of chili powder
1/2 teaspoon of dried oregano
Salt and pepper to taste
Fresh cilantro, chopped, for garnish

Step-by-Step Preparation

Preheat the broiler in your oven. Place the poblano peppers on a baking sheet and broil them, turning occasionally, until the skin is charred and blistered. This should take about 5-7 minutes. Remove the peppers from the oven and place them in a zip-top bag. Seal the bag and let the peppers steam for about 10 minutes. This will make it easier to remove the skins.
While the peppers are steaming, heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and sauté until they become translucent and softened. Add the minced garlic and cook for another minute until fragrant.
Once the poblano peppers have steamed, remove them from the bag and peel off the skins. Cut off the tops, remove the seeds, and chop the peppers into small pieces.
In your slow cooker, combine the shredded chicken, sautéed onions and garlic, chopped poblano peppers, fire-roasted diced tomatoes, ground cumin, chili powder, dried oregano, salt, and pepper. Mix everything together.
Pour the chicken broth into the slow cooker and stir the ingredients to combine. Cover the slow cooker with the lid and cook on low heat for 4-6 hours or on high heat for 2-3 hours.
About 30 minutes before serving, add the heavy cream, milk, and shredded cheese to the slow cooker. Stir everything together until the cheese is melted and the soup is creamy.
Taste the soup and adjust the seasonings if needed. Add more salt and pepper to taste.
Serve the Slow Cooker Chicken Chile Relleno Soup hot, garnished with chopped fresh cilantro for a burst of freshness and color.

Tips for a Delicious Soup

If you prefer a spicier soup, you can leave some of the poblano pepper seeds in or add a pinch of cayenne pepper.
For a vegetarian version, you can omit the chicken and use vegetable broth instead of chicken broth.
To make the preparation easier, you can use pre-cooked rotisserie chicken and pre-shredded cheese.

Frequently Asked Questions

1. Can I make this soup in advance?

Yes, you can make the Slow Cooker Chicken Chile Relleno Soup in advance and store it in the refrigerator for up to three days. Reheat it on the stovetop or in the microwave before serving.

2. Can I freeze the soup?

Yes, you can freeze the soup for up to three months. Store it in an airtight container or freezer bags. Thaw the soup in the refrigerator before reheating.

3. Can I use different types of cheese?

Yes, you can experiment with different cheeses, such as pepper jack, mozzarella, or queso fresco, for unique flavor variations.

Conclusion

Slow Cooker Chicken Chile Relleno Soup is a delightful and flavorful dish that brings the essence of chile relleno to a comforting and convenient soup form. The combination of roasted poblanos, tender chicken, and creamy broth creates a symphony of flavors that will warm your soul.