Chicken black bean roasted poblano soup

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I lived near Chicago for four years in college and one week of this makes me wonder, “How in the world did I survive?”

At least now I have my own kitchen and can sit down to soup anytime I like.

This soup has such a great combination of flavors. The roasted poblano adds some depth and you can’t go wrong with a mix of sweet potatoes, black beans and these delicious seasonings. I added chicken, but you could certainly skip it to make this a vegetarian meal.

Plus, you can throw everything in the crock pot and pretty much forget about it. More time for hot chocolate and fires and books and mountains of blankets.

Here’s how to roast a poblano pepper: You wash your poblano, shake it dry and place it over a medium-high flame. Once the bottom has blackened all over, turn it slightly and keep turning to get all the sides charred. You want to get as much of it charred as possible, because that’s what makes it so easy to peel. Once you’re done, place the pepper in a heat-proof bowl and cover so it can steam and cool down. After about 10 minutes, remove and scrape off the charred, blackened skin of the pepper. Don’t worry about getting it totally cleaned – that’s where the flavor is! Just get the most burnt parts off. Then cut off the top of the pepper and slice it open so you can scoop out the seeds and inner membranes. Then chop it up and it’s ready for your soup.

If you don’t have a gas range, you can do it in the oven. I put a piece of aluminum foil on a baking sheet, spray it with cooking spray and place the poblano on it. Broil on high, turning it every minute or so so each side gets charred. Keep a very close eye on it!

I hope you try this chicken black bean roasted poblano soup on a chilly day. It’s tasty, hearty and sure to bring some warmth and comfort. Find some blankets and a movie, and you’re all set!

Grab a spoon and enjoy!

Chicken, black bean and roasted poblano soup

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Prep Time 30 minutes Cook Time 6 hours Total Time 6 hours 30 minutes

Serves 4-6 servings     adjust servings

A delicious combination of chicken, black beans, sweet potatoes and roasted poblano pepper in an easy, slow cooker soup!

Ingredients

• 1 large poblano pepper
• 4 cups chicken broth
• 1 15 oz. can diced tomatoes
• 1 4 oz. can diced green chilies (or sub a combo can tomatoes with green chilies)
• 2 medium sweet potatoes, peeled and diced
• 1 small onion, chopped (about 1 heaping cup)
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 lbs boneless skinless chicken breasts
• 1 15 oz. can black beans, rinsed and drained
• 1 tablespoon lime juice
• Optional toppings: chopped cilantro, Greek yogurt (or sour cream), shredded cheese, sliced avocado, tortilla strips, anything you like

Instructions

1. Roast poblano pepper and chop. (See notes)
2. Add poblano, chicken broth, tomatoes, green chilies, sweet potatoes, onion, garlic and seasonings into the crock pot and stir well to combine. Add chicken breasts and nestle them down into the liquid.
3. Cook on low for 6-7 hours (or on high for 3-4 hours).
4. Remove the chicken and shred it, using two forks. Return the shredded chicken to the pot.
5. Add black beans and lime juice. Stir to combine and let it heat through.
6. Serve with your favorite toppings and enjoy!

Recipe Notes

To roast your poblano pepper: If you have a gas range, you can do it right over the burner, turning the pepper with tongs to get it charred on all sides. If you don’t, use your oven and broil the pepper, turning it over every minute or so to char all sides. Once charred, place the poblano pepper in a bowl and cover with plastic wrap (this lets it steam).
After about 10 minutes and once it’s cool enough to handle, peel back the charred skin from the poblano and discard. Remove the stem and seeds from inside the pepper and discard. Chop the pepper.
If you don't have a slow cooker, you could do this soup on the stove. Add your ingredients, bring to a simmer and let it cook for at least an hour -- two would be better -- then shred the chicken and add the black beans and lime juice. Yum!

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 501kcal Calories from fat 79
% Daily Value
Total Fat 9g	14%
Saturated Fat 2g	10%
Transfat 0g
Cholesterol 131mg	44%
Sodium 1154mg	48%
Carbohydrate 52g	17%
Dietary Fiber 14g	56%
Sugars 13g
Protein 54g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g