Vegan Chicken Poblano Chowder

Dive into the comforting, smoky flavors of Vegan Chicken Poblano Chowder—a plant-based twist on a classic favorite! This hearty soup combines tender roasted poblano peppers, creamy coconut milk, and savory plant-based chicken for a satisfying meal packed with wholesome veggies like golden potatoes, carrots, and celery. Infused with bold spices like cumin and smoked paprika, each spoonful delivers a perfect balance of warmth and zest, while fresh cilantro and a splash of lime juice provide a refreshing finish. Ready in just an hour, this dairy-free, gluten-free chowder is perfect for cozy weeknight dinners or as a standout addition to your meal prep rotation. Garnish with extra cilantro and enjoy an irresistible, flavor-packed bowl that’s sure to delight vegans and non-vegans alike!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 medium poblano peppers, roasted and diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 medium golden potatoes, diced
• 1 pound plant-based chicken, diced
• 4 cups vegetable broth
• 1 cup coconut milk, full-fat
• 1 cup frozen corn kernels
• 0.5 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 450°F (232°C). Place the poblano peppers on a baking sheet and roast for about 15-20 minutes, turning occasionally until the skins are blistered. Remove from the oven, cover with a towel, and let them cool. Once cooled, peel off the skins, remove seeds, and dice.

Step 2

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.

Step 3

Add the minced garlic, diced carrots, and celery. Cook for another 5 minutes, stirring occasionally.

Step 4

Stir in the diced potatoes and plant-based chicken, cooking for an additional 5 minutes.

Step 5

Add the vegetable broth, roasted poblano peppers, frozen corn, ground cumin, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low and let simmer for 15-20 minutes, or until the potatoes are tender.

Step 6

Stir in the coconut milk and let it heat through for another 5 minutes.

Step 7

Finally, add the fresh cilantro and lime juice. Stir well and adjust seasonings if needed.

Step 8

Serve hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(3191.4g)

Amount per serving	% Daily Value*
Calories	2613.1

Total Fat 122.6g	0%
Saturated Fat 59.2g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6804.8mg	0%
Total Carbohydrate 273.4g	0%
Dietary Fiber 59.9g	0%
Total Sugars 63.6g
Protein 138.0g	0%

Vitamin D 0IU	0%
Calcium 713.0mg	0%
Iron 32.0mg	0%
Potassium 7733.3mg	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: 40.1%

Protein: 20.1%

Carbs: 39.8%