cheesy chicken poblano chowder
(1 RATING)
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 time
15 Min
cook time
30 Min
method
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yield
Ingredients
- 1/2 cup butter
- 1/2 cup flour
- 1 quart fat-free half and half
- 1 quart chicken broth
- 1 cup low-fat shredded sharp chedder cheese
- 2 - large poblano pepper
- 1 - jalapeno or serrano pepper
- 2 - jarred, roasted red pepper
- 2 cans black beans
- 4 cups shredded rotisserie chicken breast
- 3 cups frozen corn
- 1 teaspoon each kosher salt, fresh-ground pepper, onion powder and garlic powder
- 1 tablespoon each cumin and chili powder
- 1 teaspoon cholula mexican hot sauce
How To Make cheesy chicken poblano chowder
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Step 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.
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Step 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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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