Roxy15
New member
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.
View attachment 18160
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.
View attachment 18160
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