There’s something about the way dinner smells when a slow cooker has been quietly working all day—like a promise of comfort waiting just for you. This slow cooker chili relleno soup fills the house with that smoky, spicy aroma that pulls you toward the kitchen before you even realize it’s time to eat. It’s the kind of meal that invites you to sink into the couch with a big bowl, forgetting the day’s rush and just savoring the warmth.

I remember the first time I made this soup, partly distracted by an old song playing softly in the background and maybe a few too many interruptions from my cat, who was clearly curious about what was cooking. Somewhere between peeling the charred poblano skins and browning the beef, the house started to feel like it was wrapping me in a cozy blanket. It wasn’t perfect—the peppers were a bit unevenly roasted, and I might have left the heat a little high at one point—but that’s what made it feel like home.

Why you’ll love it:

It’s a hands-off dinner that fills your home with inviting aromas all day long.
Smoky roasted poblano peppers give this soup a depth that’s both bold and comforting.
The blend of beans and beef makes it hearty, but you can easily swap or leave out ingredients to suit your mood.
It’s simple—and that’s kind of the point. No complicated steps, just rich flavors and time.

If you’re a little wary of slow cooker recipes that might turn out bland or watery, this one breaks that mold. The spices and slow roasting make sure every spoonful is packed with flavor, even if you’re not a soup person usually.

Slow Cooker Chili Relleno Soup

Print Recipe

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

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 6

Ingredients

Scale

4 large poblano peppers
1 pound ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with green chilies
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
4 cups beef broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Salt, to taste
Black pepper, to taste
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 tablespoon olive oil

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Instructions

Preheat the oven broiler on high.
Place the poblano peppers on a baking sheet and broil for about 10 minutes, turning occasionally, until the skins are charred and blistered.
Transfer the peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes.
Peel the skins off the peppers, remove the seeds and stems, and chop the peppers into bite-sized pieces.
Heat olive oil in a skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook until browned, breaking it up with a spoon. Drain excess fat.
Transfer the cooked beef, onions, and garlic to the slow cooker.
Add chopped poblano peppers, diced tomatoes with green chilies, fire-roasted diced tomatoes, pinto beans, black beans, beef broth, ground cumin, smoked paprika, chili powder, dried oregano, cayenne pepper, salt, and black pepper to the slow cooker.
Stir all ingredients to combine.
Cover and cook on low for 6 hours.
About 10 minutes before serving, stir in the shredded Monterey Jack cheese until melted.
Ladle the soup into bowls and garnish with chopped fresh cilantro.

Kitchen Notes: I usually use whatever slow cooker I have, and it works just fine. If you want, topping this soup with a little extra cheese or fresh cilantro right before serving brings it up a notch. Sometimes I like adding a squeeze of lime or a dollop of sour cream for a fresh contrast. You could try swapping ground turkey for beef if that’s what you have, although it changes the flavor a bit. Also, if you’re short on time, roasting the poblanos on a grill or stove burner works just as well. Just keep an eye on them so they don’t burn too much—unless that’s your thing.

FAQ

Can I make this soup vegetarian?
Yes, you can skip the beef and add extra beans or some grilled veggies for a hearty vegetarian version.

How spicy is this soup?
It has a gentle kick from the poblanos and spices, but it’s not overwhelmingly hot. You can adjust the cayenne or chili powder to your taste.

Can I freeze leftovers?
Absolutely. This soup freezes well—just thaw overnight in the fridge and reheat gently.

When the evening settles in and you just want something that feels like a warm hug, give this slow cooker chili relleno soup a try. Trust me, it’s worth the wait.