Healthy Meal Prep
Cheesy Chicken Poblano Chowder Recipe and Video

Cheesy Chicken Poblano Chowder


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


  • 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


  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.

Add comment

Nutritional Information

Cheesy Chicken Poblano Chowder

Servings Per Recipe: 8
Calories: 523.7
% Daily Value *
protein: 62 %
carbohydrates: 14 %
exchange other carbs:
dietary fiber: 41 %
fat: 40 %
saturated fat: 68 %
cholesterol: 32 %
vitamin a iu: 20 %
niacin equivalents: 74 %
vitamin b6: 23 %
vitamin c: 40 %
folate: 28 %
calcium: 37 %
iron: 25 %
magnesium: 33 %
potassium: 18 %
sodium: 86 %
thiamin: 25 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved