Chicken Chile Relleno Soup (Slow Cooker)
  • Cooking Time: 180
  • Servings: 12
  • Preparation Time: 60
  • Hatch Green Chile (roasted, peeled, chopped)
  • Chicken thighs (cooked)
  • Chicken Breasts (cooked)
  • Onion
  • Garlic
  • Milk
  • Heavy Cream
  • Cream Cheese,
  • Shredded Mexican Blend Cheese
  • Chicken Broth
  • Season to taste
  1. Use fresh Green Chile (roasted, peeled and chopped) about 2-3 handfuls
  2. Cook the chicken first in a cask iron pan with a little EVOO and seasonings (garlic powder, onion powder, salt, pepper)
  3. - Chop or shred the chicken after cooled enough to handle
  4. - Save the crispies on the bottom of the pan (secret ingredient)
  5. In a separate pan sauté the fresh chopped onion and garlic (garlic roasted with the chile) with butter
  6. Add the chopped Chile to the pan with the onion and garlic, cook for about 5 minutes to blend the ingredients
  7. Move to a Ninja Foodie (slow cooker, instant pot, crock pot)
  8. Add Chopped Chicken
  9. Add the Secret Ingredient
  10. Add Chicken Broth (2 boxes is what I used), bring to boil
  11. After boil turn to Medium-Low
  12. Add Cream Cheese (1 block, room temperature and broken into chunks)
  13. Add 1/2 cup of Milk
  14. Add 1 pint size Heavy Whipping Cream
  15. Add Shredded Cheese about 2 handfuls (you can add or remove as much as you want)
  16. Whisk until most of the cream cheese is dissolved
  17. Simmer until all ingredients marry, then enjoy!
  18. Optional: add over medium fried egg for garnish
Took First Place at the DEN Business Technology - Fire and Ice event held October 31, 2019. Submitted by: "Cecilia Trujillo"