Slow Cooker Roasted Poblano and Corn Soup

A flavorful slow cooker recipe for roasted poblano, corn and chicken soup! An easy meal for any day of the week!

Slow cooker roasted poblano and corn soup recipe from @bakedbyrachel

This weekend was truly gorgeous. And that after I’ve been complaining about more snow and cold temps. It’s just crazy weather here a lot of the time. Ups and downs. But, I’ll definitely take the ups! It was in the high 60s Sunday, which to many probably sound frigid, but it was glorious here and very much welcome. It had us out enjoying the sun and fresh air plenty! Now, I’m eagerly waiting for the rest of the snow to melt away and the ground to not be quite to soft and sloppy.

Besides the weather, we finished Bloodline this weekend too! If you’ve been hesitant or found the beginning really slow, I totally understand. It’s really weird but the ending was really good and tied everything together, but of course left some interesting cliff hangers for what will hopefully be another season. I really wasn’t sure for quite a while if I was interested in the show, but the last half of the season was far better than the beginning. Definitely worth trudging through for that! It’ll all make sense later!

Slow cooker roasted poblano and corn soup recipe from @bakedbyrachel

This soup is so good. I know, I know… soup in April? Trust me. If you’re willing to grill or use the oven to prepare hot food, then hot soup should be allowed year round as well, especially this one.

For years now, the Mr has been talking about a soup he once had at a favorite restaurant of his. Of course since it’s been so long, he couldn’t entirely remember all the details to it. So, when I spotted a nearly overflowing section of poblanos at the store, I knew it was time. I recreated the soup he once had, to the best of my ability without having seen or tasted it. It was a vision.

And, I couldn’t resist turning it into a slow cooker soup recipe. Less hands on work, the better! Which is just another reason this soup should be allowed year round. No heating up the kitchen with the oven. No standing over a hot grill. Prep, toss and wait! It’s that simple.

Easy and flavorful slow cooker roasted poblano and corn soup. But it doesn’t end there. It’s packed with potatoes, onions, shredded chicken and spices! This soup has it all, and of course is an absolute must make.

Slow cooker roasted poblano and corn soup recipe from @bakedbyrachel

Slow Cooker Roasted Poblano and Corn Soup

A flavorful slow cooker recipe for roasted poblano, corn and chicken soup! An easy meal for any day of the week!
Prep Time20 mins
Cook Time4 hrs 30 mins
Total Time5 hrs
Course: Soup
Cuisine: American
Keyword: Dinner, Slow cooker
Servings: 6 plus

Ingredients

  • 5 Poblano peppers roasted and chopped
  • 1 C yellow onion chopped
  • 3 cloves garlic minced
  • 3 1/2 C russet potatotes cubed
  • 1 1/2 tsp salt
  • 1 tsp cumin
  • 1 tsp ground black pepper
  • 1/2 tsp chili powder
  • 1 lb boneless chicken breast  * see note
  • 4 C chicken broth
  • 14 oz corn drained
  • 1 C heavy cream
  • Limes optional
  • Monterey Jack cheese shredded, optional
  • Sour cream optional

Instructions

  • Roast poblanos, using the grill or oven. If using the oven, set temperature to 500°F. Place peppers on a foil covered baking sheet. Roast until skin is charred. Flip once to char the other side. Carefully remove skin and chop. 
  • Add chopped peppers, onion, potatoes, garlic, spices, chicken breast and chicken broth to the bowl of a 5-6 quart slow cooker. Cover and cook on high for 4 hours, or low for 8. 
  • When your cooking time is up, remove chicken breast and shred with forks. Set aside. 
  • For a thicker consistency, puree 2 cups worth of soup contents in a blender, food processor or using an immersion blender. Return blended ingredients and shredded chicken to slow cooker bowl, followed by drained corn and 1 cup heavy cream. Stir to combined. Continue cooking for 30 additional minutes. 
  • Serve with optional lime wedges, cheese or sour cream. 

Notes

Recipe serves roughly 6-8.
Use boneless, skinless chicken breast, fully thawed.
An original recipe from Baked by Rachel

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