Cheesy Chicken Poblano Chowder

Cheesy Chicken Poblano Chowder Recipe

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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
large poblano pepper
jalapeno or serrano pepper
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


  • 1Grill 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.
  • 2While 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.
  • 3Turn 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.
  • 4Drain 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