Slow Cooker Chicken Poblano Soup
A cozy and flavorful soup made with tender chicken thighs and roasted poblano peppers, perfect for chilly nights.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 390 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 poblano peppers, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth
- Juice of 1 lime
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup corn (frozen or fresh)
- Fresh cilantro for garnish
Instructions
- Prepare the Slow Cooker: In your slow cooker, add the boneless chicken thighs, diced poblano peppers, chopped onion, minced garlic, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper.
- Set the Cooker: Cover and cook on low for 360-480 minutes or on high for 180-240 minutes, until the chicken is cooked through.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker. Shred the chicken using two forks and return it to the soup.
- Add Corn and Lime Juice: Stir in the corn and lime juice, letting it cook for an additional 15-20 minutes on low to heat through.
- Serve and Garnish: Ladle the soup into bowls, topping each serving with fresh cilantro for a burst of flavor.
Notes
Poblano peppers add a mild heat and rich flavor; feel free to substitute with jalapeños for more heat. The lime juice brightens up the flavors.