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Set the oven to broil setting and cut the peppers and place cut side down on a baking sheet. Broil for about 7-10 minutes until the skins are blackened.
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Remove from oven, let cool a few minutes. Pinch off the blackened skins and chop into pieces.
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In a saute pan, heat the olive oil and stir in the onion. Cook until translucent about 6-7 minutes.
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Stir in the garlic and chipotles in adobo. Add the ground beef to the pan. Brown for several minutes, breaking apart as it cooks.
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Transfer the mixture to the crock pot.
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Add the cumin, oregano, chili powder, and paprika to the crock pot.
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Add the tomato sauce, diced green chili, roasted peppers, corn, black beans, pinto beans, and chicken stock into the crock pot. Season with salt and pepper.
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Cook on high for 4-5 hours or on low for 8-9 hours.
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Prepare a serving of rice for each bowl and ladle the soup over the rice. Stir and garnish with all the fixin's!