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Slow Cooker Chicken Stuffed Pepper Soup

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A cozy, smoky soup that combines the flavors of stuffed poblanos with shredded chicken, black beans, corn, and tomatoes, all simmered in the slow cooker for an easy, hands-off meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 340
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb shredded cooked chicken (rotisserie chicken saves time) Can also poach breasts or use leftover roast.
  • 4 pieces roasted and peeled poblano peppers, chopped To roast: char over a gas flame, under a broiler, or on a grill; then steam in a bag and peel.
  • 1 can (15 oz) black beans, rinsed and drained Canned for convenience.
  • 1 can (15 oz) corn, drained Frozen corn can also be used.
  • 1 can (28 oz) diced tomatoes Use with juices.
  • 4 cups chicken broth
Aromatics and Spices
  • 1 piece onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • to taste salt and pepper Adjust based on preference.
Toppings
  • to taste shredded cheese For topping.
  • to taste sour cream For serving.

Method
 

Preparation
  1. Roast poblano peppers until charred. Place in a bowl and cover for 10 minutes, then peel, remove seeds, and chop.
Cooking
  1. Combine shredded chicken, chopped poblanos, black beans, corn, diced tomatoes (with juices), chicken broth, chopped onion, minced garlic, cumin, chili powder, and a pinch of salt and pepper in the slow cooker.
  2. Stir to combine and cover the slow cooker.
  3. Cook on low for 6–8 hours, or high for 3–4 hours.
Finishing Touches
  1. Taste before serving and adjust salt, pepper, or lime juice if needed.
  2. Serve hot topped with shredded cheese and a dollop of sour cream.

Nutrition

Serving: 1gCalories: 340kcalCarbohydrates: 40gProtein: 28gFat: 8gSaturated Fat: 3gSodium: 680mgFiber: 10gSugar: 6g

Notes

For a vegetarian version, substitute chicken for extra beans or crumbled firm tofu and use vegetable broth. To enhance creaminess, stir in cream cheese or heavy cream at the end. The soup can be made heartier by serving over rice or farro.
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