Low Fat Chicken Poblano Chowder
Warm up your weeknight dinner routine with this flavorful and guilt-free **Low Fat Chicken Poblano Chowder**, a hearty and healthy twist on a classic comfort food! Packed with tender shredded chicken, smoky roasted poblano peppers, and a pop of sweetness from frozen corn, this creamy chowder uses fat-free evaporated milk to deliver a luscious texture without the extra calories. A simple blend of spices like smoked paprika and cumin enhances the bold, savory flavors, while a squeeze of fresh lime and a sprinkle of cilantro add a bright, zesty finish. With its 20-minute prep time and nourishing ingredients like low-sodium chicken broth, this easy, one-pot meal is perfect for busy nights when you want something both wholesome and satisfying. Ideal for family dinners or meal prep, this healthy poblano chowder will warm your soul one spoonful at a time!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breast
- 3 medium poblano peppers
- 1 large yellow onion
- 3 garlic cloves
- 1 cup frozen corn kernels
- 4 cups low sodium chicken broth
- 1 cup fat-free evaporated milk
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 lime
Instructions
Preheat your oven to broil. Place poblano peppers on a baking sheet and broil, turning occasionally, until skins are charred and blistered, about 5-7 minutes per side. Once charred, remove from oven, place in a bowl, and cover with a towel to steam for 10 minutes. Peel the skin, remove seeds, and chop the peppers into small pieces.
While the peppers are steaming, chop the onion and mince the garlic cloves.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for another 1 minute.
Add the chicken broth, cumin, smoked paprika, salt, and black pepper to the pot. Stir the ingredients to combine.
Add the chicken breast to the pot. Bring to a boil, then reduce the heat to low and simmer for about 20 minutes, until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the roasted poblano peppers, corn, and fat-free evaporated milk. Simmer the chowder for an additional 10 minutes to blend flavors.
Finely chop the fresh cilantro and juice the lime. Just before serving, stir in the cilantro and lime juice.
Ladle the chowder into bowls and serve hot. Optionally, garnish with additional cilantro or a slice of lime.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 4074 mg | 177% | |
| Total Carbohydrate | 115.8 g | 42% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 63.7 g | ||
| Protein | 170.6 g | 341% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1010 mg | 78% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4483 mg | 95% | |
*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.
