Chicken, black bean and roasted poblano soup

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!

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