Slow Cooker Creamy Chicken Chile Relleno Soup

• Meat

  • 1 1/2 lb Chicken breasts, boneless skinless

• Produce

  • 2 Bay leaves
  • 3 Poblano peppers
  • 1/2 cup White onion

• Canned Goods

  • 1 (32-oz. box Chicken broth

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 1 (8-oz block Cheddar cheese, sharp
  • 1 (8-oz. box Cream cheese

• Other

  • 5-quart or larger

Found on themagicalslowcooker.com

Description

Ingredients

• 1.5 lbs. boneless skinless chicken breasts
• 1 (32-oz.) box chicken broth
• ½ cup diced white onion
• 3-4 diced poblano peppers
• ½ tsp. salt
• ¼ tsp. pepper
• 2 bay leaves
• 1 (8-oz.) box cream cheese
• 1 (8-oz) block sharp cheddar cheese, shredded (do not use bagged pre-shredded, it wont melt as well)
• 5-quart or larger

Directions

• Add everything but the cream cheese and cheddar cheese to the slow cooker.
• Cover and cook on LOW for 6-8 hours without opening the lid.
• Remove chicken breasts, shred and set aside.
• Discard bay leaves.
• Add a few ladles of the broth to a blender, add the cream cheese. Cover and pulse until smooth. Add this creamy mixture into the slow cooker. Stir in the cheese, then add back the chicken. Serve and enjoy!