Mediterranean Diet Chicken Poblano Chowder

Elevate your weeknight dinner routine with this hearty and wholesome Mediterranean Diet Chicken Poblano Chowder. Combining the smoky heat of fire-roasted poblano peppers with tender, seasoned chicken thighs and nutrient-packed kale, this chowder is a delicious fusion of bold flavors and Mediterranean-inspired ingredients. A base of olive oil, aromatic garlic, and warm spices like cumin and smoked paprika creates a rich, savory broth, while diced tomatoes and red potatoes add robust texture. Finished with a touch of fresh lemon juice for brightness and a sprinkle of cilantro for a fresh, herby finish, this comforting soup is both satisfying and healthy. Ready in under an hour and perfect for meal prep, this one-pot wonder is ideal for anyone looking to stick to a Mediterranean diet without sacrificing flavor. Serve it piping hot for a cozy, nutrient-rich meal the whole family will love.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound bone-in, skinless chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 poblano peppers
• 1 large yellow onion
• 3 garlic cloves
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 14.5 ounces can diced tomatoes
• 4 cups low-sodium chicken broth
• 2 large red potatoes
• 2 cups kale
• 1 tablespoon fresh lemon juice
• 0.25 cup fresh cilantro

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper.

Step 2

Add the chicken thighs to the pot and brown on both sides, about 5 minutes per side. Remove from the pot and set aside.

Step 3

Roast the poblano peppers over an open flame or under a broiler until blackened, then peel, seed, and chop them. Set aside.

Step 4

In the same pot, add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.

Step 5

Stir in the cumin and smoked paprika, cooking for another minute until fragrant.

Step 6

Add the diced tomatoes with their juice, the chopped poblano peppers, and the chicken broth.

Step 7

Dice the red potatoes into 1-inch cubes and add to the pot.

Step 8

Return the chicken to the pot and bring everything to a simmer. Cook for 20 minutes, or until the chicken is cooked through and can be easily shredded.

Step 9

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

Step 10

Stir in the kale and let it wilt, about 5 minutes.

Step 11

Add the fresh lemon juice and adjust seasoning with additional salt and pepper to taste.

Step 12

Serve hot, garnished with fresh cilantro.

Nutrition Facts

Serving size	(2691.9g)

Amount per serving	% Daily Value*
Calories	1791.5

Total Fat 84.1g	0%
Saturated Fat 19.2g	0%
Polyunsaturated Fat 3.0g
Cholesterol 494.4mg	0%
Sodium 3574.3mg	0%
Total Carbohydrate 124.2g	0%
Dietary Fiber 25.8g	0%
Total Sugars 35.9g
Protein 144.0g	0%

Vitamin D 0IU	0%
Calcium 472.5mg	0%
Iron 14.4mg	0%
Potassium 4668.0mg	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: 41.4%

Protein: 31.5%

Carbs: 27.2%