Chicken Chile Relleno Soup

Chicken Chile Relleno Soup 1 1/2 pounds boneless, skinless chicken breasts 1 (32 oz.) box low-sodium chicken broth 1 (8 oz.) box cream cheese, softened 1 cup extra-sharp cheddar cheese, grated 1/4 cup fresh cilantro, chopped (1 bunch) 1 yellow onion, finely diced 4 poblano peppers, seeds removed, chopped 3 cloves garlic, minced 2 bay leaves 1 teaspoon cumin Kosher salt and freshly ground pepper, to taste Place chopped poblanos on a large baking sheet and broil for 3-5 minutes, or until lightly charred. Transfer poblanos to slow cooker, along with chicken, onion, garlic and chicken broth. Season generously with salt and pepper, then add cumin and bay leaves. Cover slow cooker and cook on high for 2-3 hours, or on low for 6-8, until chicken is cooked through and veggies are tender. Remove and discard bay leaves, then shred chicken with 2 forks. Combine cheddar cheese and cream cheese in a large bowl and mix until softened and combined. Optional: add 2 ladles of soup mixture and blend until smooth, then stir mixture back into slow cooker soup. Pour mixture into serving bowls and garnish with fresh cilantro. Serve hot and enjoy!