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Chile Relleno Soup

Chile Relleno Soup #slowcooker

The flavors of the Mexican classic Chile Relleno in a creamy cheesy soup.
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Prep Time 10 minutes
Slow Cooker Time 4 hours
Course Dinner, Main Course, Soup
Cuisine American, Mexican, Tex-Mex
Servings 6

Equipment

Ingredients
  

  • 2 qt Chicken Broth
  • 1 Medium White Onion diced
  • 2 Large Poblano Chiles diced
  • 16 oz Cream Cheese cubed
  • 1 15oz can Sweet Corn
  • 1½ lb Chicken Breast
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 tbsp Cornstarch
  • 4 cups Cheddar Cheese shredded, divided

Instructions
 

  • Add all ingredients EXCEPT the cornstarch and cheddar to the slow cooker. Stir to combine and secure lid. Cook on HIgh for 4-6 hours (or Low 6-8 hours)
  • Remove chicken and shred or chop.
  • Stir soup to incorporate the cream cheese fully. Then remove about 2 cups of soup to a bowl. Blitz with an immersion blender until smooth. Add cornstarch and blitz again to combine. Return to slow cooker, along with shredded chicken.
  • Add three cups of cheese (one cup at a time) and stir until melted.
  • Serve soup with a sprinkle of cheese on top.
Keyword cheddar cheese, Chicken, chile relleno, corn, cream cheese, creamy soup, poblano, white onion
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