1. Recipes

How to Make Slow Cooker Ground Turkey Soup with Poblanos and Corn - A Step-by-Step Guide

Looking for a comforting and hearty meal that practically cooks itself? Look no further than this Slow Cooker Ground Turkey Soup with Poblanos and Corn. This easy and flavorful soup is the perfect dish to warm you up on a chilly day. With the convenience of a slow cooker, you can simply set it and forget it, allowing the flavors to meld together beautifully while you go about your day.

This soup is packed with wholesome ingredients that come together to create a delicious and nutritio...

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Ingredients

  • 5 medium fresh poblano peppers
  • 4 slices bacon
  • 2 pounds ground turkey
  • 3 teaspoons ground cumin, divided
  • 1 ½ teaspoons ground coriander, divided
  • salt and ground black pepper to taste
  • 2 cups chopped onions
  • 6 cloves garlic, minced
  • 4 cups chicken broth
  • 2 (11 ounce) cans Southwest-style corn, undrained
  • 3 cups peeled and chopped russet potatoes
  • 2 teaspoons chili powder, or to taste
  • 1 teaspoon chipotle chili powder, or to taste
  • 2 cups heavy cream
  • 1 medium lime, cut into wedges

Information

  • Prep Time: 15 mins
  • Cook Time: 8 hrs 40 mins
  • Total Time: 8 hrs 55 mins
  • Servings: 8
  • Yield: 8 servings

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • 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.
  • 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.
  • 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.
  • Meanwhile, peel the poblano peppers and chop.
  • 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.
  • 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.

    • Nutrition

    524 cal.

    • Total Fat: 34g
    • Saturated Fat: 17g
    • Cholesterol: 173mg
    • Sodium: 962mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 30g
    • Vitamin C: 38mg
    • Calcium: 102mg
    • Iron: 4mg
    • Potassium: 781mg

    Categories

    Slow cooker recipes
    Ground turkey recipes
    Soup recipes
    Corn recipes