Crock Pot Chicken Chili Relleno Soup

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

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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