Crockpot Chicken Chile Relleno Soup/Pic

[Roxy15]

Crockpot Chicken Chile Relleno Soup:

 

Ingredients:

 

3 Medium-Large Boneless, Skinless Chicken Breasts

4 Cups Chicken Broth

1 White Onion, Diced

4 Diced Poblano Peppers

A Generous Pinch Of Salt & Pepper

2 Bay Leaves

1-(8-oz.)-Pkg. Cream Cheese

1-(8-oz.)-Block Sharp Cheddar Cheese, Shredded

 

Instructions:

 

Add everything except the cream cheese and cheddar cheese to the crockpot.

 

 

Cover and cook on LOW for 6-8 hours.

 

Take out the bay leaves and throw them away.

 

Transfer the chicken breasts to a large cutting board and shred with two forks; set aside.

 

Add a few ladles of the broth to a blender, along with the cream cheese.

 

Cover and pulse until smooth.

 

Pour this mixture back into the crockpot.

 

Stir in the cheese, then add the chicken.

 

Serve.