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–+ servings
A small bowl of soup with shredded chicken, sweet potatoes, black beans, tomatoes and roasted poblano peppers.
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5 from 1 vote

Slow Cooker Chicken, Black Bean and Poblano Soup

Slow cooker chicken, black bean and poblano soup has deep, rich flavor and is quick and easy to prep. Makes a great cozy dinner on a cold day!
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Yield: 4 -6 servings

Ingredients

  • 1 large poblano pepper
  • 4 cups low sodium 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 ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 ½ lbs. boneless skinless chicken breasts
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 tablespoon fresh lime juice

Optional toppings:

  • Greek yogurt or sour cream, shredded cheese, sliced avocado, tortilla strips, chopped cilantro, hot sauce, etc.

Instructions

  • Roast poblano pepper and chop. (See notes)
  • 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.
  • Cook on low for 6-7 hours (or on high for 3-4 hours).
  • Remove the chicken and shred it, using two forks. Return the shredded chicken to the pot.
    Add black beans and lime juice. Stir to combine and let it heat through.
  • Serve with your favorite toppings and enjoy!

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Notes

How to roast a poblano:
  1. Wash your poblano, shake it dry and hold it with some tongs over a medium-high gas flame.
  2. 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.
  3. Once it's well charred all over, place the pepper in a heat-proof bowl and cover so it can steam and cool down.
  4. 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.
  5. Next, cut off the top of the pepper and slice it open so you can scoop out the seeds and inner membranes.
  6. Finally, chop it up and it's ready for your soup.
Roast a poblano in the oven: Put a piece of aluminum foil on a baking sheet, spray it with cooking spray and place the poblano on it. Broil on high, just a few inches from the heating element, turning it every minute or so so each side gets charred.
Stove top instructions: If you don't have a slow cooker, you could do this soup on the stove. Add all of your ingredients, minus the lime juice, to a large soup pot and bbring to a simmer. Let it cook at a low simmer for at least an hour. Then remove and shred the chicken, return it to the pan and add the lime juice. Done!
Leftovers: Leftover soup, once cooled, can be stored in the refrigerator in a covered container for up to 4-5 days. Reheat in a pot on the stove until warmed through. You can also freeze the leftovers in a freezer-safe ziplock bag or container. Freeze for up to 5-6 months. Let thaw overnight in the refrigerator then reheat and serve.

Nutrition

Serving: 1serving | Calories: 424kcal | Carbohydrates: 32g | Protein: 48g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 106mg | Sodium: 1507mg | Fiber: 11g | Sugar: 8g
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