Slow Cooker Ground Turkey Soup with Poblanos and Corn


This hearty, Southwestern-inspired chunky turkey soup eats like a meal, and it will warm your palate AND your "innards". Enjoy with fresh flour or corn tortillas or with tortilla chips, for convenience, and optional toppings like shredded Monterrey Jack cheese, sour cream, and/or cilantro.

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


  • 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


  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.

Cook's Notes:

If you have a gas range, you may hold each poblano pepper over the open flame using tongs and roast that way instead of broiling.

Of course you can adjust the heat by reducing the amount of chili powder.

Nutrition Facts (per serving)

524 Calories
34g Fat
29g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 524
% Daily Value *
Total Fat 34g 43%
Saturated Fat 17g 83%
Cholesterol 173mg 58%
Sodium 962mg 42%
Total Carbohydrate 29g 11%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 30g
Vitamin C 38mg 192%
Calcium 102mg 8%
Iron 4mg 19%
Potassium 781mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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