Paleo Chicken Poblano Chowder

Warm up with a bowl of creamy, smoky, and nutrient-packed Paleo Chicken Poblano Chowder, a hearty and wholesome spin on classic comfort food. This dairy-free and gluten-free recipe combines tender shredded chicken, fire-roasted poblano peppers, and velvety coconut milk to create a rich, flavorful base. Infused with aromatic spices like cumin and smoked paprika, and brimming with fresh vegetables such as cauliflower, carrots, and celery, this chowder is both satisfying and health-conscious. The roasted peppers lend a gentle heat while fresh cilantro and a squeeze of lime add a bright, zesty finish. Ready in just an hour, this paleo-friendly soup is perfect for cozy nights and meal prepping alike. Garnish with extra cilantro and lime wedges for a dish that’s as visually stunning as it is delicious!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces (about 1 pound) boneless, skinless chicken breasts
• 3 large poblano peppers
• 3 tablespoons olive oil
• 1 large, chopped yellow onion
• 4 minced garlic cloves
• 4 cups chicken broth
• 1 can (13.5 ounces) coconut milk
• 2 cups cauliflower florets
• 1 large, diced carrot
• 2 chopped celery stalks
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped fresh cilantro
• 1 cut into wedges lime

Directions

Step 1

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

Step 2

Once charred, transfer the peppers to a bowl and cover with foil or plastic wrap. Let them steam for about 10 minutes, which makes it easier to peel.

Step 3

While the peppers are steaming, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, diced carrot, and chopped celery, cooking until the onion is translucent and the vegetables are softened, about 5 minutes.

Step 4

Add the minced garlic to the pot and cook for an additional minute until fragrant.

Step 5

Add the chicken breasts to the pot, along with the chicken broth, ground cumin, smoked paprika, sea salt, and black pepper.

Step 6

Increase the heat to bring the mixture to a simmer, then reduce heat, cover, and let cook until the chicken is cooked through, about 15-20 minutes.

Step 7

While the chicken is cooking, peel the poblano peppers, remove the stems and seeds, and chop them into small pieces.

Step 8

Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 9

Add the roasted poblano peppers, cauliflower florets, and coconut milk to the pot. Stir well to combine.

Step 10

Let the chowder cook for another 10 minutes over medium heat until all the vegetables are tender.

Step 11

Stir in the fresh cilantro and adjust seasoning with additional salt and pepper if needed.

Step 12

Serve the chowder hot, garnished with extra cilantro and lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(3543.0g)

Amount per serving	% Daily Value*
Calories	2413.7

Total Fat 78.9g	0%
Saturated Fat 17.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 771.1mg	0%
Sodium 5815.3mg	0%
Total Carbohydrate 109.6g	0%
Dietary Fiber 24.5g	0%
Total Sugars 63.5g
Protein 308.7g	0%

Vitamin D 9.1IU	0%
Calcium 579.0mg	0%
Iron 17.5mg	0%
Potassium 6743.3mg	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: 29.8%

Protein: 51.8%

Carbs: 18.4%