There’s something about a slow cooker meal that feels like a warm hug waiting for you at the end of a hectic day. This chili relleno soup, inspired by the classic Mexican dish, is exactly that kind of comfort. Roasted poblano peppers bring a smoky depth, while the tender chicken and beans soak up all those rich, cozy flavors in a tomato-based broth. I remember the first time I made it—I was halfway through a book and only halfway paying attention to the pot. There was a little chaos in the kitchen, a dropped spoon, and the cat weaving between my legs, but the smell pulled me back every time. It’s the kind of soup you want to come back to, even if your day didn’t go as planned.

What’s really nice about this recipe is how hands-off it is once everything’s in the slow cooker. I usually toss the ingredients together, set it, and then forget about it while I tackle other things. The chicken gets so tender it practically falls apart when you shred it right in the pot, and the cheese melts in just before serving, adding a creamy finish that makes it feel a little indulgent. The warmth and smokiness from the roasted peppers sneak in with each spoonful, making it a favorite when the weather dips or when you just need that slow, soothing flavor.

It’s a one-pot meal that fills the kitchen with incredible aroma for hours.
The slow cooker does most of the work, but the end result feels special and layered.
It’s simple — and that’s kind of the point; no complicated steps, just comfort.
The cheese melting at the end makes it a little creamy without being heavy.
A little bit smoky, a little bit spicy, but not overwhelming—perfect for weeknight dinners.

If you’re wondering if it’s too much effort for a soup, it’s really not. The slow cooker is your best friend here, and you can prep the roasted poblanos ahead of time or even use pre-roasted ones if you’re in a hurry. Plus, it stores beautifully and tastes just as good reheated, so leftovers work well when you’re running low on time.

Slow Cooker Chili Relleno Soup

Print Recipe

A hearty and comforting slow cooker soup inspired by the classic chili relleno, featuring roasted poblano peppers, tender chicken, beans, and a rich tomato broth.

Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Yield: 6 1x

Ingredients

Scale

4 large poblano peppers, roasted, peeled, seeded, and chopped
1 pound boneless, skinless chicken breasts, diced
1 medium onion, diced
3 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
4 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro, for garnish
1/2 cup sour cream, for serving
1 tablespoon olive oil

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven’s broiler. Place the whole poblano peppers on a baking sheet and broil, turning occasionally, until the skins are blackened and blistered, about 8-10 minutes.
Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen the skins.
Peel off the charred skins from the peppers, then remove the stems and seeds. Chop the peeled peppers and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant. Remove from heat.
Add the diced chicken, roasted poblano peppers, cooked onion and garlic mixture, diced tomatoes with juices, black beans, pinto beans, chicken broth, ground cumin, smoked paprika, dried oregano, chili powder, black pepper, and salt to the slow cooker.
Stir everything together to combine.
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 in the slow cooker using two forks.
Stir in the shredded Monterey Jack cheese until melted and incorporated.
Ladle the soup into bowls and garnish each serving with chopped fresh cilantro and a dollop of sour cream.
Serve hot and enjoy your slow cooker chili relleno soup.

When it comes to equipment, just a good slow cooker and something to roast the peppers in your oven will do the trick. I like to pair this soup with simple cornbread or a fresh green salad to round out the meal. Sometimes I swap the chicken for turkey or use kidney beans instead of pinto, depending on what I have on hand—though I haven’t tested all variations extensively, so results might vary a bit. Adding a dollop of sour cream on top always feels like the right finishing touch, especially on cooler evenings.

FAQ

Can I make this soup without roasting the poblanos? You can, but roasting gives them their signature smoky flavor that really makes the soup stand out.

Is this soup spicy? It has a gentle kick from the peppers and spices, but it’s not overly hot—perfect if you like a little warmth without overwhelming heat.

How long does it keep? Leftovers keep well in the fridge for up to four days and freeze nicely for a couple of months.

Can I use shredded cheese other than Monterey Jack? Sure, but Monterey Jack melts really well and complements the flavors nicely.

This slow cooker chili relleno soup is a quiet celebration of simple flavors that come together to soothe and satisfy. Next time you want a dinner that’s easy to start and comforting to finish, give this a try—you might find it becoming a regular part of your weeknight routine.