Low Fat Chicken Poblano Chowder

Warm up with a bowl of flavorful, guilt-free comfort food with this Low Fat Chicken Poblano Chowder. Made with tender chunks of shredded chicken, roasted poblano peppers, and a creamy base of fat-free evaporated milk, this recipe delivers rich, smoky flavor without the extra calories. The chowder is further enhanced with aromatic spices like cumin and smoked paprika, complemented by bursts of sweetness from frozen corn kernels. A squeeze of fresh lime juice and a sprinkle of cilantro bring a bright, zesty finish. Ready in just about an hour and easily serving six, this hearty soup is perfect for healthy weeknight dinners or meal prep. Whether you're craving something cozy or looking to stay on track with your low-fat diet, this chowder is sure to hit the spot!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound boneless skinless chicken breast
• 3 medium poblano peppers
• 1 large yellow onion
• 3 garlic cloves
• 1 cup frozen corn kernels
• 4 cups low sodium chicken broth
• 1 cup fat-free evaporated milk
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro
• 1 lime

Directions

Step 1

Preheat your oven to broil. Place poblano peppers on a baking sheet and broil, turning occasionally, until skins are charred and blistered, about 5-7 minutes per side. Once charred, remove from oven, place in a bowl, and cover with a towel to steam for 10 minutes. Peel the skin, remove seeds, and chop the peppers into small pieces.

Step 2

While the peppers are steaming, chop the onion and mince the garlic cloves.

Step 3

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for another 1 minute.

Step 4

Add the chicken broth, cumin, smoked paprika, salt, and black pepper to the pot. Stir the ingredients to combine.

Step 5

Add the chicken breast to the pot. Bring to a boil, then reduce the heat to low and simmer for about 20 minutes, until the chicken is cooked through.

Step 6

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

Step 7

Stir in the roasted poblano peppers, corn, and fat-free evaporated milk. Simmer the chowder for an additional 10 minutes to blend flavors.

Step 8

Finely chop the fresh cilantro and juice the lime. Just before serving, stir in the cilantro and lime juice.

Step 9

Ladle the chowder into bowls and serve hot. Optionally, garnish with additional cilantro or a slice of lime.

Nutrition Facts

Serving size	(2420.8g)

Amount per serving	% Daily Value*
Calories	1418.2

Total Fat 33.6g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 1.4g
Cholesterol 354.3mg	0%
Sodium 4073.6mg	0%
Total Carbohydrate 115.8g	0%
Dietary Fiber 17.0g	0%
Total Sugars 63.7g
Protein 170.6g	0%

Vitamin D 201.6IU	0%
Calcium 1009.8mg	0%
Iron 12.7mg	0%
Potassium 4482.9mg	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: 20.9%

Protein: 47.1%

Carbs: 32.0%