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.