Slow Cooker Ground Turkey Soup with Poblanos and Corn
Description
This hearty, Southwestern-inspired slow cooker ground turkey soup with poblanos and corn will warm you inside and out.
Ingredients
•
5 medium fresh poblano peppers
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4 slices bacon
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2 pounds ground turkey
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3 teaspoons ground cumin, divided
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1 1/2 teaspoons ground coriander, divided
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salt and ground black pepper to taste
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2 cups chopped onions
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6 cloves garlic, minced
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4 cups chicken broth
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2 (11 ounce) cans Southwest-style corn, undrained
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3 cups peeled and chopped russet potatoes
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2 teaspoons chili powder, or to taste
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1 teaspoon chipotle chili powder, or to taste
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2 cups heavy cream
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1 medium lime, cut into wedges
Directions
1
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2
Place poblano peppers directly on the oven rack and broil until the skins are blistered and starting to blacken, watching carefully, 4 to 6 minutes. Using tongs, turn poblano peppers and repeat until blackened on the other side. Place poblano peppers in a paper bag, close the bag, and set aside to cool.
3
Cook bacon in a large, nonstick skillet over medium heat until brown and crisp, about 10 minutes. Remove from skillet, allow to cool slightly, and crumble. Set aside.
4
Add turkey to the same skillet and cook over medium-high heat until browned, stirring and breaking up the turkey as it cooks. Season with 1 teaspoon cumin, 1/2 teaspoon coriander, salt, and pepper. Reduce heat to medium, stir, and cook about 5 minutes. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes.
5
Meanwhile, peel the poblano peppers and chop.
6
Pour skillet contents into a 5- or 6-quart slow cooker. Add peppers, remaining cumin and coriander, chicken broth, corn, potatoes, chili powder, and chipotle chili powder. Adjust salt and pepper to taste.
7
Cover slow cooker and cook on Low until potatoes are tender, about 8 hours on Low or 4 hours on High. Stir in cream and cook on High until heated through, about 10 minutes. Serve with crumbled bacon and a lime wedge for each bowl.