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Slow Cooker Chicken Poblano Soup
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Slow Cooker Chicken Poblano Soup
Prep Time
10 mins
Cook Time
6 hrs
 

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!

Course: Main Course
Cuisine: American
Keyword: Chicken, Crock Pot, Easy, Poblano, Recipe, Slow Cooker, Soup
Servings: 8
Calories: 432 kcal
Author: Cheri Renee
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

  1. Put all ingredients except the cream cheese in a slow cooker. Turn it on low for 6 to 8 hours.

  2. 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.

  3. Serve with tortilla chips and top with hot sauce, cheese and green onions if desired.