Reviewed: Mar. 2, 2012

I didn't have much time to prepare, so I stuck with the main ingredients (minus thickening it with flour), threw it all in the slow cooker and let it cook for 8 hours. The chicken was shredded and the flavor was amazing. I added a little dollop of sour cream and shredded tortilla strips at the end. This is a keeper.

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Reviewer:

Jilliene

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Cooking Level: Beginning

Living In: Las Vegas, Nevada, USA

Reviewed: Dec. 2, 2011

Everyone loved the soup. Very good.

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Reviewer:

JLILLY19

Cooking Level: Expert

Reviewed: Nov. 29, 2011

Excellenct soup - I would recommend using more poblanos for a spicier soup - also took a reviewers advice & added some taco seasoning - very good topped with tortilla chips & a little sour cream

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Reviewer:

Bullfrog270

Cooking Level: Intermediate

Living In: Fayetteville, Arkansas, USA

Reviewed: Nov. 8, 2011

This was fabulous and super easy to prepare! The only change I made was to lessen the butter and add some taco seasoning. Yum

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Reviewer:

MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Sep. 26, 2011

Very tasty and colorful. I was looking for a way to use up my tiny garden poblanos, and this fit the bill perfectly. After making the roux, I added a minced onion, then swapped diced sweet potato for black beans, crushed garlic for powder, and fresh roasted corn-on-the-cob instead of canned. Come January, I don't think that will matter. I'll definitely be making this recipe for a winter warm-up.

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Reviewer:

michellarella

Cooking Level: Intermediate

Home Town: Sutherland, Nebraska, USA

Living In: Edgerton, Wisconsin, USA

Reviewed: Mar. 23, 2011

I had a hard time getting it to thicken up after I added the chicken broth so I ended up adding another 1/4 c of flour later on. Very delicious, my first time cooking with poblanos and I realized they aren't spicy at all, my children will eat this again!

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Reviewer:

ArmyMustang

Living In: Bend, Oregon, USA

Reviewed: Jan. 22, 2011

Really good. I did make changes. I put in a whole chopped onion and some garlic in the oil along with two chopped slices of bacon then added the roasted peppers (only 2.) Then added the flour, chicken broth and grilled pork loin cut into bite-size pieces. I actually used shredded cheese but I think that processed cheese might work better and then top with shredded cheese.

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Reviewer:

ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

Reviewed: Dec. 22, 2010

We really enjoyed this - it needed some tweaking but was delicious in the end. First of all I recommend roasting the poblanos on the grill/open flame. I sauteed a diced onion and several cloves of fresh minced garlic in the butter before adding the flour. I used regular canned corn (no peppers) and would like to try it with fresh or even frozen in the future. Be sure to drain and rinse the beans before adding. I also used cheddar and mozzarella cheese because it's what I had on hand. And actually the particular poblanos I had this time were WAY spicier than I've ever had before so I was glad I didn't use pepper jack! It could use more cheese and I added about 1/2 c 1/2&1/2 too to make it creamier. Ours was so spicy because of the poblanos I had that we topped with sour cream too to take the edge off. Good thing we like it hot!

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Reviewer:

junglepilotwife

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: Tempe, Arizona, USA

Reviewed: Oct. 13, 2010

I made this for a get together with the intention of just leaving on simmer all day for people to graze on. My plan didn't work out very well however when everyone devoured the chowder. It was a delicious recipe and went great with the black bean burritos I had prepared. This is an excellent soup for a football sunday.

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Reviewer:

Keith D

Cooking Level: Expert

Home Town: Freeport, Ohio, USA

Living In: Louisville, Kentucky, USA

Reviewed: Sep. 5, 2010

This is fantastic soup. Every pepper will vary on how hot it is (even coming from the same plant...I used the poblano's from my garden and they were very different) so you will need to taste them before adding. I added 3, but next time will add more, depending on how how hot they are. An easier way to get the skin off the peppers is to blacken them by putting them directly in a flame on a gas oven or a grill, then follow the directions by putting them in a plastic bag. Much easier and less chance of burning them (which I have done). Just use a long BBQ type of utensil so you don't burn yourself. I otherwise made exactly as is except left out the chicken...no need for it in my opinion with the beans and cheese. Next time, I will add an extra can of beans and maybe another pepper or two. Thanks so much for the recipe!!!! Fantastic!

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