Mediterranean Diet Chicken Poblano Chowder
Warm, hearty, and brimming with Mediterranean-inspired flavors, this Mediterranean Diet Chicken Poblano Chowder is a guilt-free indulgence perfect for any season. Featuring tender, browned chicken thighs, smoky roasted poblano peppers, and a vibrant blend of fresh kale and red potatoes, this chowder captures comfort with a nutritious twist. Enhanced with aromatic spices like cumin and smoked paprika, and finished with a splash of fresh lemon juice and a sprinkle of bright cilantro, this recipe is a nutrient-rich, flavor-packed meal that's both wholesome and satisfying. Ready in under an hour, it’s perfect for busy weeknights or meal prep, serving up to six portions of immune-boosting goodness. Whether you're embracing the Mediterranean diet or simply craving a cozy soup with a spicy kick, this chowder is your go-to dish for depth and nourishment in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound bone-in, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 poblano peppers
- 1 large yellow onion
- 3 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 14.5 ounces can diced tomatoes
- 4 cups low-sodium chicken broth
- 2 large red potatoes
- 2 cups kale
- 1 tablespoon fresh lemon juice
- 0.25 cup fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper.
Add the chicken thighs to the pot and brown on both sides, about 5 minutes per side. Remove from the pot and set aside.
Roast the poblano peppers over an open flame or under a broiler until blackened, then peel, seed, and chop them. Set aside.
In the same pot, add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
Stir in the cumin and smoked paprika, cooking for another minute until fragrant.
Add the diced tomatoes with their juice, the chopped poblano peppers, and the chicken broth.
Dice the red potatoes into 1-inch cubes and add to the pot.
Return the chicken to the pot and bring everything to a simmer. Cook for 20 minutes, or until the chicken is cooked through and can be easily shredded.
Remove the chicken from the pot, shred it using two forks, and return the shredded chicken to the pot.
Stir in the kale and let it wilt, about 5 minutes.
Add the fresh lemon juice and adjust seasoning with additional salt and pepper to taste.
Serve hot, garnished with fresh cilantro.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 3574 mg | 155% | |
| Total Carbohydrate | 124.2 g | 45% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 35.9 g | ||
| Protein | 144.0 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4668 mg | 99% | |
*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.
