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Chicken Chile Relleno Soup (Slow Cooker)

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"It’s a delicious Mexican dish that consists of a roasted peppers stuffed with chicken & cheese!"

Serves 12 | Prep Time 60 | Cook Time 180

Why I Love This Recipe

Took First Place at the DEN Business Technology - Fire and Ice event held October 31, 2019.

Submitted by: "Cecilia Trujillo"

Ingredients You'll Need

Hatch Green Chile (roasted, peeled, chopped)
Chicken thighs (cooked)
Chicken Breasts (cooked)
Heavy Cream
Cream Cheese,
Shredded Mexican Blend Cheese
Chicken Broth
Season to taste


Use fresh Green Chile (roasted, peeled and chopped) about 2-3 handfuls

Cook the chicken first in a cask iron pan with a little EVOO and seasonings (garlic powder, onion powder, salt, pepper)
- Chop or shred the chicken after cooled enough to handle
- Save the crispies on the bottom of the pan (secret ingredient)

In a separate pan sauté the fresh chopped onion and garlic (garlic roasted with the chile) with butter

Add the chopped Chile to the pan with the onion and garlic, cook for about 5 minutes to blend the ingredients

Move to a Ninja Foodie (slow cooker, instant pot, crock pot)

Add Chopped Chicken

Add the Secret Ingredient

Add Chicken Broth (2 boxes is what I used), bring to boil

After boil turn to Medium-Low

Add Cream Cheese (1 block, room temperature and broken into chunks)

Add 1/2 cup of Milk

Add 1 pint size Heavy Whipping Cream

Add Shredded Cheese about 2 handfuls (you can add or remove as much as you want)

Whisk until most of the cream cheese is dissolved

Simmer until all ingredients marry, then enjoy!

Optional: add over medium fried egg for garnish

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