Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 (32 oz.) box low-sodium chicken broth
  • 1 (8 oz.) box cream cheese, softened
  • 1 cup extra-sharp cheddar cheese, grated
  • 1/4 cup fresh cilantro, chopped (1 bunch)
  • 1 yellow onion, finely diced
  • 4 poblano peppers, seeds removed, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon cumin
  • kosher salt and freshly ground pepper, to taste

Instruction

  • Place chopped poblanos on a large baking sheet and broil for 3-5 minutes, or until lightly charred.
  • Transfer poblanos to slow cooker, along with chicken, onion, garlic and chicken broth.
  • Season generously with salt and pepper, then add cumin and bay leaves.
  • Cover slow cooker and cook on high for 2-3 hours, or on low for 6-8, until chicken is cooked through and veggies are tender.
  • Remove and discard bay leaves, then shred chicken with 2 forks.
  • Combine cheddar cheese and cream cheese in a large bowl and mix until softened and combined. Optional: add 2 ladles of soup mixture and blend until smooth, then stir mixture back into slow cooker soup.
  • Pour mixture into serving bowls and garnish with fresh cilantro. Serve hot and enjoy!