Cheesy Chicken Poblano Chowder

Cheesy Chicken Poblano Chowder

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Lori Coble


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 vote

15 Min
30 Min


  • 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(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

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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About Cheesy Chicken Poblano Chowder

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