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Export 13 ingredients for grocery delivery
Step 1
Roast poblanos, using the grill or oven. If using the oven, set temperature to 500°F. Place peppers on a foil covered baking sheet. Roast until skin is charred. Flip once to char the other side. Carefully remove skin and chop.
Step 2
Add chopped peppers, onion, potatoes, garlic, spices, chicken breast and chicken broth to the bowl of a 5-6 quart slow cooker. Cover and cook on high for 4 hours, or low for 8.
Step 3
When your cooking time is up, remove chicken breast and shred with forks. Set aside.
Step 4
For a thicker consistency, puree 2 cups worth of soup contents in a blender, food processor or using an immersion blender. Return blended ingredients and shredded chicken to slow cooker bowl, followed by drained corn and 1 cup heavy cream. Stir to combined. Continue cooking for 30 additional minutes.
Step 5
Serve with optional lime wedges, cheese or sour cream.
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