Low Sodium Chicken Poblano Chowder
Warm, hearty, and brimming with bold flavors, Low Sodium Chicken Poblano Chowder is a guilt-free comfort food that’s perfect for any season. This recipe showcases the smoky depth of roasted poblano peppers, tender chicken breast, creamy unsweetened almond milk, and vibrant accents like fresh cilantro and lime juice. With a base of unsalted chicken and low sodium vegetable broth, this chowder is thoughtfully crafted to be light on sodium while delivering maximum taste. Packed with wholesome ingredients like corn, potatoes, and garlic, its rich, velvety texture makes every spoonful satisfying. Whether you’re looking for a nutritious meal or a cozy dinner to wow your guests, this low sodium chowder is both heart-healthy and crowd-pleasing.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 poblano peppers
- 1 medium yellow onion
- 3 garlic cloves
- 4 cups unsalted chicken broth
- 2 cups low sodium vegetable broth
- 1 cup unsweetened almond milk
- 2 large potatoes
- 1 cup corn kernels
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground black pepper
- 0.5 cup fresh cilantro
- 1 lime
Instructions
Preheat your oven to 400°F (200°C).
Rub the poblano peppers with a little olive oil and place them on a baking sheet. Roast in the preheated oven for 15 minutes, turning halfway through, until the skin is blistered. Remove and let cool.
While the peppers roast, chop the chicken breasts into bite-sized pieces.
Peel and finely chop the onion, and mince the garlic cloves.
In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 4-5 minutes until translucent.
Add minced garlic and cook for another minute until fragrant.
Add the chicken pieces to the pot and cook until browned, about 5-6 minutes.
Peel and dice the potatoes into small, even-sized cubes.
Add diced potatoes, corn kernels, ground cumin, and ground black pepper to the pot.
Pour in the unsalted chicken broth and low sodium vegetable broth. Bring the mixture to a gentle boil.
Reduce the heat to low and simmer for 20 minutes until potatoes are tender.
While the chowder is simmering, peel the skin from the roasted poblanos, remove seeds, and chop them finely.
Stir the chopped poblanos into the chowder along with the unsweetened almond milk.
Simmer for an additional 5 minutes, allowing flavors to meld.
Chop fresh cilantro and juice the lime.
Before serving, add cilantro and lime juice to the chowder, stirring to combine.
Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1049 mg | 46% | |
| Total Carbohydrate | 203.8 g | 74% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 33.7 g | ||
| Protein | 173.5 g | 347% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 738 mg | 57% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 6403 mg | 136% | |
*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.
