Slow Cooker Chicken Poblano Soup
A few days ago I made grilled shrimp and now a Slow Cooker Chicken Poblano Soup recipe.
Oh, how the weather has a way of changing super quick here in Indiana!
Nothing really says “comfy cozy” on a rainy, yucky day like a bubbling slow cooker full of warm soup.
Bonus that it’s end of garden time so I used all of my poblano and jalapeno peppers that were still hanging around ’til the very end 😉
As I served this to my family I was saying how all the veggies were from my garden, to which my husband responded “Even the canned corn, dear?”
Okay Mr. Smarty Pants, I guess not ALL the veggies, but was still amused by him and all his sass 😉
How to Make Slow Cooker Chicken Poblano Soup
Start by placing 2 pounds chicken breasts in the slow cooker along with a diced onion, a few poblano peppers, 2 jalapeno peppers, a diced red bell pepper, and 5 cloves minced garlic.
Then add 2 cans drained corn and a can of enchilada sauce.
Then seasoning here is 1 1/2 Tablespoons each chili powder and paprika, 1 Tablespoon ground cumin, kosher salt, pepper, and crushed red pepper flakes to taste.
Next pour 4 cups chicken broth and give a little stir.
The set the slow cooker to low for 6 to 8 hours to do its thing.
As you can see, it’s all cooked to perfection and we have only 2 more steps left until enjoying this insanely amazing soup.
First shred the chicken in the slow cooker with 2 forks, it does take a few minutes so be patient and kind.
Then add a block of cream cheese that has been cut into smaller pieces.
Let it cook on low another 30 minutes, stirring a few times until the cream cheese has melted and become one with the soup.
Taste for seasoning and add more chili powder, paprika, cumin, kosher salt, pepper, and/or crushed red pepper flakes if needed.
Everyone has different tastes, so adjust as needed 🙂
Serve Slow Cooker Chicken Poblano Soup with cheese and tortillas!
I also added green onions and hot sauce.
And might I suggest serving with Fritos because they were amazing!
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If you like Slow Cooker Chicken Poblano Soup, you might also like these recipes…
Italian Sausage and Orzo Soup
Slow Cooker Salsa Verde Chicken
Slow Cooker Chicken Corn Chowder
Grilled Fish and Poblano Tacos
Fall Crock Pot Recipes
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Slow Cooker Chicken Poblano Soup
Slow Cooker Chicken Poblano Soup is a warm and cozy meal that you can start in the morning and let the slow cooker do the rest, so yummy!
Ingredients
- 2 pounds chicken breasts
- 3 to 4 poblano peppers (depending on size) seeds removed and diced
- 2 jalapeno peppers seeds removed and diced
- 1 onion diced
- 1 red bell pepper diced
- 5 cloves garlic minced
- 2 15 oz cans corn drained
- 1 10 oz can enchilada sauce (red or green)
- 1 1/2 Tbsps chili powder
- 1 1/2 Tbsps paprika
- 1 Tbsp cumin
- kosher salt, pepper, crushed red pepper flakes
- 4 cups chicken broth
- 8 oz cream cheese cut into smaller pieces
- Optional: serve with tortilla chips, hot sauce, cheese, and green onions
Instructions
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Put all ingredients except the cream cheese in a slow cooker. Turn it on low for 6 to 8 hours.
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Shred the chicken with two forks right in the slow cooker. Add the cream cheese and cook 30 more minutes on low, stirring a few times until the cream cheese melts.
Note: Taste for seasoning and add more chili powder, paprika, cumin, kosher salt, pepper, and/or crushed red pepper if needed. And if it's too spicy add some honey or sugar to balance the spice.
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Serve with tortilla chips and top with hot sauce, cheese and green onions if desired.
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