Low Sodium Chicken Poblano Chowder

Warm up with a comforting bowl of Low Sodium Chicken Poblano Chowder, a hearty yet healthy twist on a classic soup. This recipe combines tender chicken, fire-roasted poblano peppers, creamy potatoes, and sweet corn in a flavorful base of unsalted chicken and vegetable broth, enhanced with a splash of unsweetened almond milk for a luscious finish. Roasting the poblanos brings out their smoky depth, while the addition of ground cumin and fresh cilantro adds bright, aromatic layers. Perfect for those looking to cut back on sodium without sacrificing taste, this dairy-free chowder is a satisfying meal that’s ready in just about an hour. Serve it fresh with a squeeze of lime juice for a zesty kick, and enjoy a wholesome dish packed with bold, vibrant flavors.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 poblano peppers
• 1 medium yellow onion
• 3 garlic cloves
• 4 cups unsalted chicken broth
• 2 cups low sodium vegetable broth
• 1 cup unsweetened almond milk
• 2 large potatoes
• 1 cup corn kernels
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon ground black pepper
• 0.5 cup fresh cilantro
• 1 lime

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Rub the poblano peppers with a little olive oil and place them on a baking sheet. Roast in the preheated oven for 15 minutes, turning halfway through, until the skin is blistered. Remove and let cool.

Step 3

While the peppers roast, chop the chicken breasts into bite-sized pieces.

Step 4

Peel and finely chop the onion, and mince the garlic cloves.

Step 5

In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 4-5 minutes until translucent.

Step 6

Add minced garlic and cook for another minute until fragrant.

Step 7

Add the chicken pieces to the pot and cook until browned, about 5-6 minutes.

Step 8

Peel and dice the potatoes into small, even-sized cubes.

Step 9

Add diced potatoes, corn kernels, ground cumin, and ground black pepper to the pot.

Step 10

Pour in the unsalted chicken broth and low sodium vegetable broth. Bring the mixture to a gentle boil.

Step 11

Reduce the heat to low and simmer for 20 minutes until potatoes are tender.

Step 12

While the chowder is simmering, peel the skin from the roasted poblanos, remove seeds, and chop them finely.

Step 13

Stir the chopped poblanos into the chowder along with the unsweetened almond milk.

Step 14

Simmer for an additional 5 minutes, allowing flavors to meld.

Step 15

Chop fresh cilantro and juice the lime.

Step 16

Before serving, add cilantro and lime juice to the chowder, stirring to combine.

Step 17

Serve hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(3328.0g)

Amount per serving	% Daily Value*
Calories	1972.5

Total Fat 54.0g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 3.4g
Cholesterol 385.6mg	0%
Sodium 1048.6mg	0%
Total Carbohydrate 203.8g	0%
Dietary Fiber 25.4g	0%
Total Sugars 33.7g
Protein 173.5g	0%

Vitamin D 92.4IU	0%
Calcium 738.1mg	0%
Iron 17.3mg	0%
Potassium 6403.3mg	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: 24.4%

Protein: 34.8%

Carbs: 40.9%