Paleo Chicken Poblano Chowder
Warm up with a bowl of hearty Paleo Chicken Poblano Chowder—a creamy, dairy-free delight packed with smoky poblano peppers, tender shredded chicken, and nutrient-rich vegetables like cauliflower, carrot, and celery. This recipe embraces bold flavors from spices like cumin and smoked paprika, balanced beautifully by the richness of coconut milk and the bright acidity of fresh lime. The charred poblano peppers, roasted to perfection, lend a subtle heat and deep, roasted flavor that sets this chowder apart. Perfect for those following a paleo lifestyle, this one-pot wonder is easy to prepare and irresistibly comforting. Serve with a sprinkle of cilantro and lime wedges for a vibrant finish, and enjoy a meal that's as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound) boneless, skinless chicken breasts
- 3 large poblano peppers
- 3 tablespoons olive oil
- 1 large, chopped yellow onion
- 4 minced garlic cloves
- 4 cups chicken broth
- 1 can (13.5 ounces) coconut milk
- 2 cups cauliflower florets
- 1 large, diced carrot
- 2 chopped celery stalks
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
- 1 cut into wedges lime
Instructions
Preheat your oven's broiler on high. Place the poblano peppers on a baking sheet and broil them, turning occasionally, until the skin is blistered and charred on all sides, about 10 minutes.
Once charred, transfer the peppers to a bowl and cover with foil or plastic wrap. Let them steam for about 10 minutes, which makes it easier to peel.
While the peppers are steaming, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, diced carrot, and chopped celery, cooking until the onion is translucent and the vegetables are softened, about 5 minutes.
Add the minced garlic to the pot and cook for an additional minute until fragrant.
Add the chicken breasts to the pot, along with the chicken broth, ground cumin, smoked paprika, sea salt, and black pepper.
Increase the heat to bring the mixture to a simmer, then reduce heat, cover, and let cook until the chicken is cooked through, about 15-20 minutes.
While the chicken is cooking, peel the poblano peppers, remove the stems and seeds, and chop them into small pieces.
Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
Add the roasted poblano peppers, cauliflower florets, and coconut milk to the pot. Stir well to combine.
Let the chowder cook for another 10 minutes over medium heat until all the vegetables are tender.
Stir in the fresh cilantro and adjust seasoning with additional salt and pepper if needed.
Serve the chowder hot, garnished with extra cilantro and lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 5815 mg | 253% | |
| Total Carbohydrate | 109.6 g | 40% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 63.5 g | ||
| Protein | 308.7 g | 617% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 579 mg | 45% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 6743 mg | 143% | |
*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.
