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–+ servings
Slow Cooker Chicken Poblano Soup

Irresistible Slow Cooker Chicken Poblano Soup for Cozy Nights

This Slow Cooker Chicken Poblano Soup is a creamy, vibrant comfort food perfect for chilly nights, easy to make and family-approved.
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Prep Time 10 minutes
Cook Time 8 hours
Cream Cheese Melting Time 30 minutes
Total Time 8 hours 40 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 pounds Chicken Breasts Substitute with chicken thighs for richer flavor.
  • 2 medium Poblano Peppers Adds mild heat and depth.
  • 1 medium Jalapeno Peppers Remove seeds for less spice.
  • 1 medium Onion Yellow onions add sweetness.
  • 1 medium Red Bell Pepper Any color bell pepper works.
  • 3 cloves Garlic Minced for aromatic richness.
  • 1 cup Corn Frozen corn can be used.
  • 1 cup Enchilada Sauce Low-sodium or homemade is great.
  • 1 tablespoon Chili Powder Adjust according to spice preference.
  • 1 teaspoon Paprika Try smoked paprika for enhanced flavor.
  • 1 teaspoon Cumin Omit if unavailable.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1/2 teaspoon Black Pepper Adjust to taste.
  • 1/4 teaspoon Crushed Red Pepper Flakes Add for extra heat.
  • 4 cups Chicken Broth Use vegetable broth for vegetarian version.
For Creaminess
  • 8 ounces Cream Cheese Can substitute with Neufchâtel cheese.

Equipment

  • Slow Cooker

Method
 

Step‑by‑Step Instructions
  1. Begin by dicing chicken breasts, onion, poblano peppers, jalapeno peppers, and red bell pepper. Mince garlic. Gather a large slow cooker.
  2. Combine diced chicken, vegetables, corn, and enchilada sauce. Season with chili powder, paprika, cumin, salt, pepper, and crushed red pepper flakes. Pour in chicken broth and stir.
  3. Set slow cooker to low heat and cook for 6 to 8 hours.
  4. Shred the tender chicken directly in the slow cooker using two forks.
  5. Cut cream cheese into pieces and mix it into the hot soup. Set slow cooker on low for an additional 30 minutes.
  6. Taste the soup and adjust seasoning as desired, adding extra chili powder or crushed red pepper if needed.
  7. Ladle the soup into bowls and serve hot, optionally topping with green onions and hot sauce.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

This soup stores well in the fridge or freezer. Reheat thoroughly before serving.

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