Chicken Poblano Chowder
Warm, comforting, and bursting with bold flavors, this Chicken Poblano Chowder is a hearty, Southwest-inspired dish that’s perfect for any season. Featuring tender shredded chicken, roasted poblano peppers with a smoky kick, creamy russet potatoes, and sweet bursts of corn, all simmered together in a rich, velvety broth, this recipe delivers a delightful balance of textures and flavors. Fresh cilantro and a squeeze of lime juice brighten the chowder, creating a vibrant finish that will have your taste buds dancing. With just 20 minutes of prep time and simple ingredients, this one-pot meal is an ideal choice for weeknight dinners, offering nourishing comfort in every spoonful. Garnish with extra cilantro for an extra pop of freshness and serve it alongside crusty bread for the perfect pairing.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Poblano peppers
- 1 medium Yellow onion
- 3 cloves Garlic
- 4 cups Chicken broth
- 2 medium Russet potatoes
- 2 cups Corn kernels
- 1 cup Heavy cream
- 0.25 cup Chopped cilantro
- 1 tablespoon Lime juice
Instructions
Preheat the oven to 425°F (220°C).
Place the poblano peppers on a baking sheet and roast in the preheated oven for 15-20 minutes, turning occasionally, until their skin is charred.
Remove the peppers from the oven, place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. This will make it easier to peel them.
While the peppers are steaming, season the chicken breasts with salt and black pepper.
In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes per side, until golden brown and cooked through. Remove from the pot and set aside.
Peel and remove the seeds from the roasted poblano peppers. Chop the peppers into small pieces.
Dice the onion and mince the garlic.
Using the same pot, add the diced onion and garlic, stirring until the onion is translucent, about 5 minutes.
Peel and dice the potatoes into small cubes and add them to the pot along with the chopped poblano peppers.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for about 15 minutes, or until the potatoes are tender.
Shred the cooked chicken and add it to the pot along with the corn kernels. Stir well to combine.
Reduce the heat to low and pour in the heavy cream. Stir gently and let the chowder heat through, about 5 minutes.
Add chopped cilantro and lime juice to the chowder and stir.
Adjust seasoning with salt and pepper if necessary before serving.
Serve the chowder hot, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
2513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.7 g | 166% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 6277 mg | 273% | |
| Total Carbohydrate | 170.1 g | 62% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 40.5 g | ||
| Protein | 165.0 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 5741 mg | 122% | |
*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.
