Best Cheesy Chicken Poblano Chowder Recipes

CHEESY CHICKEN POBLANO CHOWDER

Cheesy Chicken Poblano Chowder image

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.

Provided by Lori Coble

Time 45m

Number Of Ingredients 14

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

Steps:

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.

CHEESY CHICKEN POBLANO CHOWDER

Cheesy Chicken Poblano Chowder image

This semi-spicy, comforting soup goes great with corn bread.

Provided by Lori Godissart Coble

Categories Soups, Stews and Chili Recipes Chowders

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

3 poblano peppers
¼ cup butter
¼ cup all-purpose flour
2 (32 ounce) cartons chicken broth
2 cups diced roasted chicken breast
2 (11 ounce) cans whole kernel corn with peppers
2 (15 ounce) cans black beans
2 cups shredded sharp Cheddar cheese
1 cup shredded pepper jack cheese
2 tablespoons ground cumin
2 teaspoons garlic powder
salt and pepper to taste
2 cups tortilla chips, for topping

Steps:

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the roasted peppers.
While the peppers are cooling, melt the butter in a pot over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes.
Stir in the diced peppers, diced chicken, corn, black beans, Cheddar cheese, and pepper jack cheese. Season with cumin, garlic powder, salt, and pepper. Bring to a simmer, and simmer until the cheese has melted and the soup is hot, about 10 minutes. Serve sprinkled with tortilla chips.

Nutrition Facts : Calories 523.7 calories, Carbohydrate 43 g, Cholesterol 94.4 mg, Fat 26.3 g, Fiber 10.1 g, Protein 31.1 g, SaturatedFat 13.6 g, Sodium 2137.5 mg, Sugar 1.9 g

CHEESY CHICKEN POBLANO CHOWDER RECIPE - (5/5)

Cheesy Chicken Poblano Chowder Recipe - (5/5) image

Provided by BELDENCLAN

Number Of Ingredients 14

Ingredients

3 poblano peppers
1/4 cup butter
1/4 cup all-purpose flour
2 (32 ounce) cartons chicken broth
2 cups diced roasted chicken breast
2 (11 ounce) cans whole kernel corn
with peppers
2 (15 ounce) cans black beans
2 cups shredded sharp Cheddar cheese
1 cup shredded pepper jack cheese
2 tablespoons ground cumin
2 teaspoons garlic powder
salt and pepper to taste
2 cups tortilla chips, for topping

Steps:

1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. 2. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet. 3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the roasted peppers. 4. While the peppers are cooling, melt the butter in a pot over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. 5. Stir in the diced peppers, diced chicken, corn, black beans, Cheddar cheese, and pepper jack cheese. Season with cumin, garlic powder, salt, and pepper. Bring to a simmer, and simmer until the cheese has melted and the soup is hot, about 10 minutes. Serve sprinkled with tortilla chips.