Cheesy Chicken Poblano Chowder

Cheesy Chicken Poblano Chowder

31
loriac1969 0

"This semi-spicy, comforting soup goes great with corn bread."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 427 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 1710 mg
  • 68%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  2. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
  3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the roasted peppers.
  4. While the peppers are cooling, melt the butter in a pot over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes.
  5. Stir in the diced peppers, diced chicken, corn, black beans, Cheddar cheese, and pepper jack cheese. Season with cumin, garlic powder, salt, and pepper. Bring to a simmer, and simmer until the cheese has melted and the soup is hot, about 10 minutes. Serve sprinkled with tortilla chips.

Reviews

31
  1. 38 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This is a 3-star recipe if strictly adhered to, 4-star if considered as a base recipe, and 5-star if tweaked to perfection, or at least to personal preference. As written the recipe is short in ...

Most helpful critical review

Very desappointed with this recipe Except adding some sauteed onions and garlic, I pretty much followed the recipe. The cheese stucked to the bottom and sides of the pan and made lumps in the mi...

This is a 3-star recipe if strictly adhered to, 4-star if considered as a base recipe, and 5-star if tweaked to perfection, or at least to personal preference. As written the recipe is short in ...

I had a small bowl of this, while my hubby and I mean this when I say that, he went back 3 times.....That is right. My dad called and said he had the best Cheesy Chicken Poblano Chowder in Donna...

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 the...

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, c...

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...

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

As others mentioned this is a great recipe to get started. I fired up the gas grill and roasted the poblanos & two ears of corn while I grilled the chicken breasts. I omitted the beans since I ...

So yummy! Was trying to find recipes to use up some of the poblano peppers from the deck garden and this one caught my attention. A couple of tweaks...used grilled chicken thighs rubbed with t...

I wanted to make half of this recipe and knew ahead of time I’d be freezing some of it, so I went about this a little differently. I made the soup, adding some carrot for color and taco seasoni...