Spicy Poblano Chicken Chowder
Indulge in this rich and creamy Spicy Poblano Chicken Chowder, perfectly blended to offer a delightful balance of flavors. This soup features tender chicken chunks, vibrant vegetables, and roasted poblano peppers, all simmered in a luscious broth that delivers a comforting warmth with a hint of spice. Ideal as a standalone dish or as an accompaniment to your favorite Southwestern or Mexican meals, this chowder is sure to become a favorite in your household. Serve it with a sprinkle of fresh cilantro for a pop of color and flavor!
12
Servings
193
Calories
17
Ingredients
Ingredients
Olive oil
1/4 cup (Liquid)
Carrots
3 large (Diced)
Onions
2 large (Diced)
Celery ribs
5 (Sliced)
Garlic
2 tablespoons (Minced)
Poblano peppers
3 (Seeded and diced)
Salt
1 teaspoon (To taste)
Pepper
1/2 teaspoon (To taste)
Cumin
1/2 teaspoon (Ground)
Dried thyme
1/2 teaspoon (Dried)
Chicken stock
3 quarts (Liquid)
Cilantro
1/2 bunch (Chopped, no stems)
Cooked chicken
3 cups (Chunked)
Unsalted butter
1/2 cup (Melted)
Flour
1 cup (All-purpose)
Hot pepper sauce
1 teaspoon (To taste)
Heavy cream
1 cup (Liquid)
Instructions
1
In a large soup pot, heat the olive oil over medium heat. Add the diced carrots, onions, and celery, and sauté for about 5 minutes until they begin to soften.
2
Stir in the minced garlic and diced poblano peppers, followed by the salt, pepper, cumin, and dried thyme. Continue to sauté the mixture for another 3-4 minutes until all vegetables are crisp-tender.
3
Pour in the chicken stock and add the chopped cilantro and chunked cooked chicken. Bring the mixture to a gentle simmer and cook for an additional 10 minutes to meld the flavors.
4
In a separate saucepan, melt the unsalted butter over low heat. Once melted, add the flour and whisk continuously for 2-3 minutes, ensuring the flour does not brown.
5
Gradually stir in a cup of the soup into the flour mixture, whisking vigorously to prevent lumps. Add two more cups of soup, one at a time, whisking after each addition until smooth.
6
Pour the flour mixture back into the soup pot, stirring constantly until the chowder thickens, about 3-5 minutes.
7
Finally, stir in the heavy cream and hot pepper sauce. Reduce the heat to low and remove from heat. Serve the chowder hot, garnished with additional cilantro if desired.
Nutrition Information
10g
Fat
16g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Poblano Chicken Chowder?
Spicy Poblano Chicken Chowder is a rich and creamy soup featuring tender chicken, roasted poblano peppers, and vibrant vegetables in a luscious broth.
What are the primary ingredients in this chowder?
The main ingredients include cooked chicken, poblano peppers, carrots, onions, celery, garlic, chicken stock, flour, butter, and heavy cream.
How many servings does this recipe yield?
This recipe is designed to make 12 servings.
What is the calorie count per serving?
Each serving contains approximately 193 calories.
Is this chicken chowder spicy?
The chowder has a hint of spice from the poblano peppers and the addition of hot pepper sauce.
How do I thicken the soup?
The soup is thickened using a roux made from melted unsalted butter and all-purpose flour.
What type of chicken should I use?
The recipe calls for 3 cups of chunked cooked chicken.
How many poblano peppers are needed?
You will need 3 poblano peppers that have been seeded and diced.
What spices are used in the Spicy Poblano Chicken Chowder?
The chowder is seasoned with salt, pepper, ground cumin, and dried thyme.
How long should I sauté the aromatic vegetables?
You should sauté the carrots, onions, and celery for about 5 minutes until they begin to soften.
What type of oil is used for sautéing?
The recipe uses 1/4 cup of olive oil for sautéing the vegetables.
How much garlic is included in the recipe?
The recipe requires 2 tablespoons of minced garlic.
How much chicken stock is required?
You will need 3 quarts of chicken stock for the soup base.
When do I add the heavy cream?
The heavy cream is stirred in at the very end, just before removing the pot from the heat.
What is the best way to prevent lumps in the flour mixture?
Gradually whisk 3 cups of the soup into the flour and butter mixture, one cup at a time, before adding it back to the main pot.
Does this recipe use fresh herbs?
Yes, it uses half a bunch of fresh chopped cilantro.
What is the protein content per serving?
Each serving provides about 11g of protein.
How much fat is in one serving of this chowder?
There are 10g of fat per serving.
What are the total carbohydrates per serving?
Each serving contains 16g of carbohydrates.
How much butter is needed for the roux?
The recipe uses 1/2 cup of melted unsalted butter.
How much flour is used for the thickening agent?
One cup of all-purpose flour is used to thicken the chowder.
Can I adjust the heat level of this soup?
Yes, you can adjust the amount of hot pepper sauce to suit your preference for spice.
What vegetable preparation is required for the carrots?
The 3 large carrots should be diced before sautéing.
What size should the onions be cut?
The 2 large onions should be diced.
How many celery ribs are needed?
The recipe calls for 5 sliced celery ribs.
Is there a recommended garnish for this dish?
Serving the chowder with a sprinkle of fresh cilantro is recommended for a pop of color and flavor.
What cuisines does this dish complement?
This chowder is an ideal accompaniment to Southwestern or Mexican meals.
How long does the soup simmer after adding the chicken?
It should simmer for 10 minutes to help the flavors meld together.
What type of thyme is used?
The recipe calls for 1/2 teaspoon of dried thyme.
How much cumin is added to the recipe?
The recipe uses 1/2 teaspoon of ground cumin.