Once upon a time, in the heart of a bustling Mexican kitchen, there lived a humble chef named Maria. Maria was renowned for her culinary prowess, especially when it came to transforming traditional dishes into comforting delights. One chilly evening, as the aroma of roasted peppers filled the air, Maria embarked on a culinary adventure to create the perfect harmony of flavors in her slow cooker. Thus, the legend of Slow Cooker Chile Relleno Soup was born.
Maria began her quest by gathering the freshest ingredients from the local market: plump poblano peppers, ripe tomatoes, fragrant spices, and tender chicken. With skilled hands and a touch of magic, she transformed these humble elements into a rich and flavorful soup that warmed the soul with every spoonful.
Slow Cooker Chile Relleno Soup Recipe:
Ingredients:
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 can (14 ounces) diced tomatoes
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- Salt and pepper to taste
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, for garnish
