Dairy-Free Chicken Poblano Chowder

Savor the rich, smoky flavors of this Dairy-Free Chicken Poblano Chowder, a hearty and wholesome twist on classic comfort food. Roasted poblano peppers steal the show, lending their signature depth and mild heat to a creamy base made with velvety coconut milk instead of dairy. Tender shredded chicken, sweet bursts of corn, and a medley of fresh vegetables like carrots, celery, and onion are simmered to perfection in a seasoned broth infused with cumin and oregano. This satisfying one-pot meal is perfect for those seeking a dairy-free, gluten-free option without compromising on flavor. Serve it piping hot, garnished with fresh cilantro and a squeeze of lime, for a cozy dinner that's both nourishing and out-of-this-world delicious!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces chicken breasts, boneless and skinless
• 2 tablespoons olive oil
• 2 large poblano peppers
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 stalks celery, sliced
• 2 medium carrots, diced
• 1 cup corn kernels, fresh or frozen
• 4 cups chicken broth
• 1 can (13.5 oz) canned coconut milk
• 1 leaf Bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon sea salt, to taste
• 0.5 teaspoon black pepper, to taste
• 0.25 cup cilantro, chopped (for garnish)
• 1 lime lime, cut into wedges (for serving)

Directions

Step 1

Preheat your oven's broiler. Place the poblano peppers on a baking sheet and broil for about 10 minutes, turning occasionally, until the skin is charred and blistered.

Step 2

Transfer the roasted peppers to a bowl and cover with plastic wrap to steam for 10 minutes. Once cooled, peel off the charred skin, remove seeds, and dice the peppers.

Step 3

Heat olive oil in a large pot over medium-high heat. Add the diced onions, garlic, celery, and carrots, and sauté for 5-7 minutes until the onions are translucent and vegetables are softened.

Step 4

Add the chicken breasts to the pot and pour in the chicken broth. Bring to a simmer and add the bay leaf, ground cumin, and dried oregano.

Step 5

Cover and cook the chicken in the simmering broth for about 15-20 minutes, or until the chicken is cooked through.

Step 6

Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.

Step 7

Stir in the diced poblano peppers, corn kernels, and coconut milk. Allow the chowder to simmer for an additional 10 minutes to blend all the flavors.

Step 8

Season the chowder with sea salt and black pepper to taste, adjusting as necessary.

Step 9

Remove the bay leaf and serve the chowder hot, garnished with chopped cilantro and lime wedges on the side for extra flavor.

Nutrition Facts

Serving size	(2625.7g)

Amount per serving	% Daily Value*
Calories	2184.6

Total Fat 137.1g	0%
Saturated Fat 89.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 4969.6mg	0%
Total Carbohydrate 119.8g	0%
Dietary Fiber 21.1g	0%
Total Sugars 49.3g
Protein 143.4g	0%

Vitamin D 3.5IU	0%
Calcium 430.3mg	0%
Iron 25.3mg	0%
Potassium 5066.6mg	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: 54.0%

Protein: 25.1%

Carbs: 21.0%