Slow Cooker Ground Turkey Soup with Poblanos and Corn

1 . Stage

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

2 . Stage

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 . Stage

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 . Stage

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 . Stage

Meanwhile, peel the poblano peppers and chop.

6 . Stage

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 . Stage

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.