Cheesy Chicken Poblano Chowder Recipe

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Cheesy Chicken Poblano Chowder

Lori Coble

By
@loriac1969

My middle daughter really doesn't like soup, but I threw this together one night and she loved it! Top it with additional shredded cheese and crushed blue corn tortilla chips.


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Prep:

15 Min

Cook:

30 Min

Ingredients

1/2 c
butter
1/2 c
flour
1 qt
fat-free half and half
1 qt
chicken broth
1 c
low-fat shredded sharp chedder cheese
2
large poblano pepper
1
jalapeno or serrano pepper
2
jarred, roasted red pepper
2 can(s)
black beans
4 c
shredded rotisserie chicken breast
3 c
frozen corn
1 tsp
each kosher salt, fresh-ground pepper, onion powder and garlic powder
1 Tbsp
each cumin and chili powder
1 tsp
cholula mexican hot sauce

Directions Step-By-Step

1
Grill or broil the poblano peppers until skin is charred, place in a glass bowl and cover tightly with plastic wrap, set aside for five minutes.
2
While the peppers are set aside, melt the butter over medium-high heat, whisk in flour and continue to stir for a few minutes to remove the flour taste. Whisk the half & half in slowly. Whisk the cheese in until melted and the mixture is thickened, add the chicken broth. Stir or whisk to thoroughly combine.
3
Turn heat to medium-low. Remove the poblanos from the bowl, peel the skins under running water; slice, seed and finely chop. Seed and chop the serrano or jalapeno. Rinse, dry and finely chop the roasted red pepper. Add all to the soup.
4
Drain and rinse the black beans, add them along with the chicken, corn and all seasonings to the soup. Stir well, simmer over low heat for 20-30 minutes to heat through and allow flavors to combine.

About this Recipe