Soup’s on! It’s been a wintry week here. Unusually low temperatures, a little bit of ice and snow and some wind that just bites. I lived near Chicago for four years in college and one week of this makes me wonder, “How in the world did I survive?” At least now I have my own kitchen and can sit down to soup anytime I like. This soup has such a great combination of flavors. The roasted poblano adds some depth and you can’t go wrong with a mix of sweet potatoes, black beans and these delicious seasonings. I added chicken, but you could certainly skip it to make this a vegetarian meal. Plus, you can throw everything in the crock pot and pretty much forget about it. More time for hot chocolate and fires and books and mountains of blankets on a cold day. You might also like slow cooker chicken stew, slow cooker black bean soup and slow cooker chicken noodle soup for more cozy day soups. Oh and this slow cooker black bean and chorizo soup. So flavorful!
How to roast a poblano pepper:
If you don’t have a gas range, you can 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. Keep a very close eye on it! If you don’t have a slow cooker, you could make this recipe stove-top.
Stove Top Instructions:
-Add all of your ingredients, except the lime juice, to a large soup pot and bring to a simmer. -Let the soup cook at a low simmer for at least an hour – 2 hours would be better. -Then remove and shred the chicken, return it to the pan and add the lime juice. Done! And if you’re in the market for one, I have and highly recommend this slow cooker. Last thing, what to do with any 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. I hope you try this slow cooker chicken black bean poblano soup on a chilly day. It’s tasty, hearty and sure to bring some warmth and comfort. Find some blankets and a movie, and you’re all set! Grab a spoon and enjoy! XO, Kathryn How to roast a poblano: 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.
All-Clad Programmable Oval-Shaped Slow Cooker
