Keto Chicken Poblano Chowder
Dive into a bowl of comfort with Keto Chicken Poblano Chowder, a creamy, flavorful soup that's perfect for low-carb lifestyles. This hearty recipe pairs tender bites of chicken with the smoky charm of fire-roasted poblano peppers, bringing irresistible depth to every spoonful. Infused with aromatic garlic, onion, and warming spices like cumin and chili powder, the chowder boasts a velvety texture from heavy cream and cream cheese, creating a rich yet keto-friendly indulgence. Brightened with a hint of lime and fresh cilantro, this soup is ready in just under an hour and serves as an ideal meal for keto enthusiasts seeking bold flavors in a guilt-free package. Perfect for cozy weeknight dinners or meal prep, this dish is sure to become a family favorite! Keywords: keto chicken poblano chowder, low-carb soup recipe, creamy keto chowder, fire-roasted poblano soup.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 large poblano peppers
- 1 medium yellow onion
- 3 large garlic cloves
- 4 cups chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup cilantro
- 1 medium lime
Instructions
Begin by preparing the poblano peppers. Place them directly over a gas flame or under a broiler, turning until the skin is charred and blackened all over. Transfer to a bowl and cover with plastic wrap for about 10 minutes. Once cooled, peel off the charred skin, remove the seeds, and dice the peppers into small pieces.
Dice the onion and mince the garlic cloves. Set aside.
Cut the chicken breasts into small bite-sized cubes.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set it aside.
In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent, approximately 3-4 minutes.
Add the diced poblano peppers to the pot and continue to sauté for another 2 minutes.
Pour in the chicken broth and bring the mixture to a simmer. Stir in the cumin, chili powder, salt, and black pepper.
Reduce the heat to low and add the cream cheese to the pot. Stir continuously until the cream cheese is fully melted and incorporated.
Slowly stir in the heavy cream until well combined.
Return the cooked chicken to the pot and allow the chowder to simmer for an additional 5-7 minutes, stirring occasionally.
Chop the cilantro and add it to the chowder. Squeeze in the juice of the lime and give it a final stir.
Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
2428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.9 g | 211% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 4254 mg | 185% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 20.7 g | ||
| Protein | 166.0 g | 332% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 357 mg | 27% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3034 mg | 65% | |
*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.
