Keto Chicken Poblano Chowder

Experience comfort food with a flavorful twist in this Keto Chicken Poblano Chowder, a creamy, low-carb soup that’s perfect for cozy nights or meal prepping. Tender chunks of chicken are paired with the smoky depth of fire-roasted poblano peppers, complemented by the rich creaminess of heavy cream and cream cheese. Infused with aromatic garlic, onion, and a blend of cumin and chili powder, every spoonful bursts with bold, satisfying flavor. Finished with a hint of fresh cilantro and a squeeze of tangy lime, this keto-friendly chowder is both indulgent and light. Ready in under an hour and packed with protein, it’s an ideal choice for those embracing a ketogenic lifestyle without sacrificing taste.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 pound boneless skinless chicken breasts
• 2 tablespoons olive oil
• 2 large poblano peppers
• 1 medium yellow onion
• 3 large garlic cloves
• 4 cups chicken broth
• 1 cup heavy cream
• 4 ounces cream cheese
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup cilantro
• 1 medium lime

Directions

Step 1

Begin by preparing the poblano peppers. Place them directly over a gas flame or under a broiler, turning until the skin is charred and blackened all over. Transfer to a bowl and cover with plastic wrap for about 10 minutes. Once cooled, peel off the charred skin, remove the seeds, and dice the peppers into small pieces.

Step 2

Dice the onion and mince the garlic cloves. Set aside.

Step 3

Cut the chicken breasts into small bite-sized cubes.

Step 4

In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set it aside.

Step 5

In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent, approximately 3-4 minutes.

Step 6

Add the diced poblano peppers to the pot and continue to sauté for another 2 minutes.

Step 7

Pour in the chicken broth and bring the mixture to a simmer. Stir in the cumin, chili powder, salt, and black pepper.

Step 8

Reduce the heat to low and add the cream cheese to the pot. Stir continuously until the cream cheese is fully melted and incorporated.

Step 9

Slowly stir in the heavy cream until well combined.

Step 10

Return the cooked chicken to the pot and allow the chowder to simmer for an additional 5-7 minutes, stirring occasionally.

Step 11

Chop the cilantro and add it to the chowder. Squeeze in the juice of the lime and give it a final stir.

Step 12

Serve hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(2202.7g)

Amount per serving	% Daily Value*
Calories	2427.8

Total Fat 164.9g	0%
Saturated Fat 80.1g	0%
Polyunsaturated Fat 4.4g
Cholesterol 740.1mg	0%
Sodium 4254.0mg	0%
Total Carbohydrate 49.2g	0%
Dietary Fiber 9.7g	0%
Total Sugars 20.7g
Protein 166.0g	0%

Vitamin D 22.7IU	0%
Calcium 356.8mg	0%
Iron 10.8mg	0%
Potassium 3034.1mg	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: 63.3%

Protein: 28.3%

Carbs: 8.4%