Lightened Up: Slow Cooker Creamy Chicken Relleno Soup

Our first blog series on the new website and we are so excited. Tiffany and Mary both held jobs at Cooking light magazine in the 2000's (up until 2014 for Tiffany) in the test kitchen. There they developed recipes that were familiar family favorites, yet lightened up for the home cook. Little did they know it would lay the foundation for Nourish meal delivery. 

 The Lightened Up series was born in fall of 2019, when our instagram followers presented a unique request. "I love my grandmama's ________ , but it's too heavy, (i.e. calorie-laden, fatty, etc) for me to comfortably make for myself and my family anymore." Mary stepped in and re-developed a few client favorites before deciding we should put this into a blog for everyone to see (not just our instagram followers).

By making minor tweaks to a favorite recipe, we can adjust it to not only be more nutritionally sound, but equally as loved. If you have a recipe you would like us to Lighten Up, please email us:


Slow Cooker Creamy Chicken Relleno Soup (submitted by Joel Williams)

  • 1.5 # chicken breast
  • 3 poblano peppers, diced
  • 1/2 white onion, diced
  • 32 oz chicken broth
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 8 ounces 1/3-less-fat cream cheese
  • 4 ounces sharp cheddar cheese, shredded (not pre-shredded)

Combine chicken, peppers, onion, broth, salt, and pepper in a slow cooker. Cook on low for 6 hours. Remove chicken and shred with 2 forks. Combine cream cheese and 2 cups soup liquid in a blender. Blend until smooth. Stir back into slow cooker. Add chicken and cook 1 more hour on low. Stir in cheddar until melted. Serves 6.