There’s something about slow cooker chili relleno soup that just settles in, like a well-worn blanket on a chilly night. The aroma of roasted poblano peppers mingling with spices fills the kitchen, making you pause mid-scroll and wonder if you should just dive into dinner early. I remember once trying to multitask in the kitchen while the slow cooker did its magic — I was halfway through a phone call and nearly forgot to shred the chicken, which led to a slightly larger chunk in my bowl. Not a disaster, just a little surprise that made the soup feel even more homemade.
The tender chicken, softened beans, and that rich broth all come together in a way that feels like a warm hug when the world feels a bit too rushed. It’s the kind of recipe you can rely on when you need to feed a crowd or just want to indulge in a comforting meal without fussing over every step.
- The smoky depth of roasted poblanos adds a unique, authentic flavor that lifts this soup beyond the everyday.
- It’s simple — and that’s kind of the point. Set it, forget it, and come back to a meal that tastes like you spent hours stirring and seasoning.
- Beans and chicken make it filling without being heavy, so it’s great for a weeknight dinner or a relaxed weekend lunch.
- The slow cooker method means hands-off cooking, but you still get that homemade, fresh-from-the-kitchen vibe.
If you’re a little wary of slow cooker recipes because of soggy veggies or bland broth, this one strikes a nice balance — the roasting step brings out flavor that simmers into the pot, and the final shredding gives texture that’s just right.
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Slow Cooker Chili Relleno Soup
- Total Time: 6 hours 15 minutes
- Yield: 6
Description
A hearty and comforting slow cooker soup inspired by the classic chili relleno, featuring roasted poblano peppers, tender chicken, beans, and a rich, flavorful broth.
Ingredients
4 large poblano peppers
1 pound boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
1 medium yellow onion, diced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with green chilies
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can white beans, drained and rinsed
4 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/4 cup chopped fresh cilantro, plus extra for garnish
1 cup shredded Monterey Jack cheese
1/2 cup sour cream, for serving
1 tablespoon olive oil
Instructions
Preheat the oven broiler to high.
Place the poblano peppers on a baking sheet and broil for 8 to 10 minutes, turning occasionally, until the skins are charred and blistered.
Transfer the peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes.
Peel the skins off the peppers, remove the seeds and stems, and chop the peppers into bite-sized pieces.
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant. Remove from heat.
In the slow cooker, combine the chopped poblano peppers, cooked onion and garlic, chicken pieces, diced tomatoes with green chilies, black beans, white beans, chicken broth, ground cumin, dried oregano, smoked paprika, chili powder, black pepper, and salt.
Stir well to combine all ingredients.
Cover and cook on low for 6 hours, or on high for 3 hours, until the chicken is cooked through and tender.
About 15 minutes before serving, shred the chicken pieces with two forks and stir in the chopped fresh cilantro.
Ladle the soup into bowls and top each serving with shredded Monterey Jack cheese and a dollop of sour cream.
Garnish with additional cilantro if desired and serve hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Using a standard slow cooker is all you really need here — no special gadgets required. You could easily double this for a crowd or halve it if you’re cooking for one, though I haven’t tested every size variation. Serve it with warm cornbread or a simple green salad to round out the meal. If you want to switch things up, swapping the chicken for turkey or even a smoky sausage might work, but the flavor will shift, so go easy on the spices when you try that. For a bit of heat, a dash of hot sauce at the table is always a nice touch.
FAQ
Can I make this soup vegetarian? You could try leaving out the chicken and adding extra beans or veggies, but it won’t have quite the same richness.
Is it okay to freeze leftovers? Absolutely. Just thaw overnight in the fridge and reheat gently so the flavors stay balanced.
Can I skip roasting the poblanos? Roasting really brings out their smoky flavor, but if you’re in a pinch, you can use fresh poblanos chopped fine — just expect a milder taste.
When you’re ready for a meal that’s cozy, flavorful, and effortlessly satisfying, this slow cooker chili relleno soup is waiting for you. Grab your spoon and settle in; dinner’s served.