Slow Cooker Creamy Chicken Chile Relleno Soup Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine the chicken, poblano peppers, onions, garlic, chicken broth, cumin, oregano, salt, and pepper.
• STEP 2.Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
• STEP 3.Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
• STEP 4.In a separate bowl, whisk together the heavy cream and flour until smooth. Stir the cream mixture into the slow cooker.
• STEP 5.Cover and cook on high for an additional 30 minutes, until the soup has thickened slightly.
• STEP 6.Serve the soup hot, garnished with sour cream, shredded cheese, and chopped cilantro.

Cooking Tips

• If you prefer a spicier soup, you can add some diced jalapenos or a pinch of cayenne pepper.
• For a thicker soup, you can add more flour to the cream mixture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Slow Cooker Creamy Chicken Chile Relleno Soup hot, garnished with sour cream, shredded cheese, and chopped cilantro.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.