This vibrant and comforting slow-cooked turkey soup, infused with the smoky heat of poblanos and the sweetness of corn, offers a Southwestern-inspired culinary hug. A one-pot wonder that delivers a satisfying and flavorful experience, perfect for a chilly evening.

Follow The Directions

01

Step

Position an oven rack about 6 inches from the broiler and preheat. (Prep time: 5 minutes)

02

Step

Broil poblano peppers directly on the rack, turning with tongs, until blackened on all sides. Place in a paper bag to cool. (Cook time: 4-6 minutes)

03

Step

Cook bacon in a skillet over medium heat until crisp. Crumble and set aside. (Cook time: 10 minutes)

04

Step

Add turkey to the skillet and cook over medium-high heat, breaking it up, until browned. Season with 1 teaspoon cumin, 1/2 teaspoon coriander, salt, and pepper. Reduce heat and cook, stirring, for 5 minutes. Add onions and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, 1-2 minutes. (Cook time: 11-13 minutes)

05

Step

Peel and chop the cooled poblano peppers. (Prep time: 5 minutes)

06

Step

Transfer skillet contents to a 5- or 6-quart slow cooker. Add peppers, remaining cumin and coriander, chicken broth, corn, potatoes, chili powder, and chipotle chili powder. Season with salt and pepper. (Prep time: 5 minutes)

07

Step

Cover and cook on Low for 8 hours or on High for 4 hours, until potatoes are tender. (Cook time: 4-8 hours)

08

Step

Stir in cream and cook on High until heated through. (Cook time: 10 minutes)

09

Step

Serve garnished with crumbled bacon and a lime wedge.

For a vegetarian option, substitute the turkey with plant-based ground meat.
Adjust the chili powder amounts to your preferred level of spiciness.
Serve with a dollop of sour cream or Greek yogurt for added richness.
Top with fresh cilantro or green onions for a pop of freshness.
Crushed tortilla chips add a delightful crunch.
For a thicker soup, mash some of the potatoes against the side of the slow cooker before adding the cream.