Chicken Poblano Chowder

Warm, comforting, and bursting with bold Southwestern flavors, Chicken Poblano Chowder is the ultimate one-pot meal to satisfy your cravings. This hearty chowder combines tender shredded chicken, fire-roasted poblano peppers, creamy russet potatoes, and sweet bursts of corn in a rich, velvety broth infused with garlic, onions, and a touch of lime for a zesty finish. Roasting the poblano peppers adds a smoky, slightly spicy depth, while a swirl of heavy cream brings luxurious smoothness to the dish. Ready in just about an hour, this satisfying soup is perfect for weeknight dinners, cozy gatherings, or meal prepping for the week ahead. Garnished with bright cilantro and a hint of citrus, it's a flavorful, gluten-free option that's sure to become a family favorite.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound Chicken breast
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 large Poblano peppers
• 1 medium Yellow onion
• 3 cloves Garlic
• 4 cups Chicken broth
• 2 medium Russet potatoes
• 2 cups Corn kernels
• 1 cup Heavy cream
• 0.25 cup Chopped cilantro
• 1 tablespoon Lime juice

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Place the poblano peppers on a baking sheet and roast in the preheated oven for 15-20 minutes, turning occasionally, until their skin is charred.

Step 3

Remove the peppers from the oven, place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. This will make it easier to peel them.

Step 4

While the peppers are steaming, season the chicken breasts with salt and black pepper.

Step 5

In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes per side, until golden brown and cooked through. Remove from the pot and set aside.

Step 6

Peel and remove the seeds from the roasted poblano peppers. Chop the peppers into small pieces.

Step 7

Dice the onion and mince the garlic.

Step 8

Using the same pot, add the diced onion and garlic, stirring until the onion is translucent, about 5 minutes.

Step 9

Peel and dice the potatoes into small cubes and add them to the pot along with the chopped poblano peppers.

Step 10

Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for about 15 minutes, or until the potatoes are tender.

Step 11

Shred the cooked chicken and add it to the pot along with the corn kernels. Stir well to combine.

Step 12

Reduce the heat to low and pour in the heavy cream. Stir gently and let the chowder heat through, about 5 minutes.

Step 13

Add chopped cilantro and lime juice to the chowder and stir.

Step 14

Adjust seasoning with salt and pepper if necessary before serving.

Step 15

Serve the chowder hot, garnished with extra cilantro if desired.

Nutrition Facts

Serving size	(2718.7g)

Amount per serving	% Daily Value*
Calories	2512.7

Total Fat 129.7g	0%
Saturated Fat 57.2g	0%
Polyunsaturated Fat 4.9g
Cholesterol 630.1mg	0%
Sodium 6277.3mg	0%
Total Carbohydrate 170.1g	0%
Dietary Fiber 19.1g	0%
Total Sugars 40.5g
Protein 165.0g	0%

Vitamin D 0IU	0%
Calcium 266.3mg	0%
Iron 12.2mg	0%
Potassium 5741.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 26.3%

Carbs: 27.1%