1. Char the poblanos over a gas flame or under a broiler until they are blistered on all sides. 2. Let cool slightly, then peel, seed, and cut into 1-inch pieces. 3. Place the beans in the bottom of a 5-quart slow cooker. 4. Top with the poblanos, jalapenos, beef, bacon , onion, garlic, salt, cumin, and oregano. 5. Add the chipotles, tomatoes, broth, and water to the cooler. 6. Cover and cook on LOW for 8 hours. 7. Turn the cooker to warm setting and uncover. 8. Let the soup settle for 15 minutes, then using a large spoon, skim off as much fat as possible. 9. Remove the bacon, cut it into small pieces, and return to the soup. 10. Thin the soup, if desired, with a little more broth or water. 11. Taste and adjust the seasoning. 12. Serve hot with warm tortillas on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
