Heart-Healthy Chicken Poblano Chowder
Indulge in the warm, comforting flavors of Heart-Healthy Chicken Poblano Chowder, a nutritious twist on traditional chowder that’s perfect for the whole family. Packed with lean protein from tender chicken breast and vibrant veggies like poblano peppers, carrots, and celery, this dish is brimming with wholesome goodness. Diced potatoes and sweet corn kernels add a hearty texture, while aromatic cumin and oregano elevate the flavor profile. Finished with a swirl of creamy, fat-free Greek yogurt and a sprinkle of fresh cilantro, this chowder achieves a satisfying balance of richness and zest. Crafted with low-sodium chicken broth and heart-friendly olive oil, this recipe is a guilt-free delight ideal for busy weeknights. Serve it with lime wedges for a refreshing citrus kick and enjoy the ultimate cozy meal that’s as healthy as it is delicious! Keywords: heart-healthy chowder, chicken poblano chowder, nutritious soup, low-sodium recipe.
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Recipe Information
Ingredients
- 1 pound skinless, boneless chicken breast
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 2 large poblano peppers, seeded and chopped
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 4 cups low-sodium chicken broth
- 2 medium russet potatoes, peeled and diced
- 1 cup corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 0.5 cup fresh cilantro, chopped
- 0.5 cup fat-free Greek yogurt
- 1 lime, cut into wedges
Instructions
Begin by cutting the chicken breast into small, bite-sized pieces. Set aside.
In a large pot, heat the olive oil over medium heat.
Add the diced onion to the pot and sauté until it becomes translucent, about 3-4 minutes.
Stir in the chopped poblano peppers and cook for an additional 2 minutes, allowing them to soften.
Add the minced garlic to the mixture and sauté for about 1 minute until fragrant.
Next, add the diced celery and carrots; cook for another 3-4 minutes until the vegetables start to soften.
Pour in the low-sodium chicken broth and bring the mixture to a simmer.
Add the diced potatoes and let them cook until they are tender, about 10-12 minutes.
Once the potatoes are tender, stir in the chicken pieces, corn kernels, cumin, oregano, and black pepper.
Allow the chowder to simmer gently for 15-20 minutes or until the chicken is cooked through and flavors meld together.
Remove the chowder from the heat and stir in the chopped cilantro.
Before serving, garnish each bowl with a dollop of fat-free Greek yogurt.
Serve with lime wedges on the side for an added burst of freshness.
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 926 mg | 40% | |
| Total Carbohydrate | 183.3 g | 67% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 41.4 g | ||
| Protein | 187.4 g | 375% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 519 mg | 40% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 5700 mg | 121% | |
*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.
