A delicious combination of chicken, black beans, sweet potatoes and roasted poblano pepper in an easy, slow cooker soup!
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!
|Amount Per Serving||As Served|
|Calories 501kcal Calories from fat 79|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 2g||10%|
|Dietary Fiber 14g||56%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|