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Crock Pot Chicken Chili Relleno Soup

4 servings


each serving provides

1 leaner

1 healthy fat

3 greens

3 condiments


24 oz. raw chicken breasts

4 cups low sodium chicken broth

1/2 cup diced shallots

12 oz. fresh diced poblano peppers

1/4 teaspoon salt

2 bay leaves

1/2 teaspoon black pepper

7 oz. softened lite cream cheese

4 oz. low fat mixed cheese shredded

1 1/2 cups cauliflower rice

Add everything but the cream cheese, cheese and the cauliflower rice to the slow cooker. Cover and cook on LOW for 6-8 hours. Pick out the bay leaves and throw them away. Transfer the chicken breast to a large cutting board and shred with two forks. Set aside. Add a few ladles of the broth and some of the peppers to a blender, along with the cream cheese. Cover a pulse until smooth. Pour this mixture back into the slow cooker. Stir in the cheese and the cauliflower rice, then add back the chicken. Cook for another 20 minutes. Approximately 2 1/2 cups per serving

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