cheesy chicken poblano chowder

★★★★★ 1
a recipe by
Lori Coble
Raleigh, NC

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.

★★★★★ 1
prep time 15 Min
cook time 30 Min

Ingredients For cheesy chicken poblano chowder

  • 1/2 c
  • 1/2 c
  • 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
    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

How To Make cheesy chicken poblano chowder

  • 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.

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