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Mexican-Spiced Chicken and Poblano Pepper Stew
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 2 poblano peppers, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 cup frozen corn
  • 2 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh cilantro, chopped (for serving)
  • Lime wedges (for serving)

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the diced poblano peppers, chopped onion, and minced garlic on top.
  • Pour the can of fire-roasted tomatoes and the frozen corn over the vegetables. Sprinkle the cumin, chili powder, oregano, salt, and black pepper evenly across the top.
  • Pour the chicken broth over everything. Do not stir yet.
  • Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is fully cooked and shreds easily.
  • Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the slow cooker. Stir to combine all ingredients.
  • Ladle into bowls and top with chopped cilantro. Serve with lime wedges on the side.

Notes

If the poblano peppers taste too mild after cooking, add an extra pinch of chili powder at the end. Leftovers thicken slightly in the fridge, so add a splash of broth when reheating. Skip the corn if you want a lower-carb version and add extra diced zucchini instead.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife