To the bowl of a 5-6 quart slow cooker, add chicken, chopped onion and poblanos, beans, corn and seasonings (*See notes about spices). In a blender, process fire roasted tomatoes with 2 cups chicken broth. Add to slow cooker with remaining 3 cups chicken broth. Stir gently. Cover and cook on high for 4 hours or on low for 8 hours.
When cook time is up, remove chicken and shred with forks. Return chicken to soup. Stir to combined. Taste and adjust spices as desired.
Serve warm with optional cheese, green onions, avocado and tortilla strips or chips.
Notes
*Recipe made as is will be spicy. If unsure about spice level, start with 1/2-1 tsp chipotle chili powder. Taste broth near the end of the cook cycle and increase spices as desired.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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