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–+ servings
5 from 1 vote

Poblano Chicken Chowder

Course: Dinner, Lunch, Main Course, Soup
Cuisine: American
Prep Time: 12 minutes
Cook Time: 30 minutes
Total Time: 42 minutes
Servings: 8
Has a little zing, but great on a cool rainy day.

Ingredients

For the Roux

  • 1 stick butter, unsalted, melted
  • ¾ cup flour

For the Soup Base

  • 1 tablespoon olive oil
  • ½ lb onions diced
  • ½ lb celery diced
  • ½ lb carrots diced
  • ¼ lb poblano chiles stem removed, seeded and diced
  • 1 tablespoon fresh garlic minced
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon white pepper
  • 1 tablespoon ground cumin
  • 8 cups chicken broth (or chicken bouillon/water)
  • 1 ½ tablespoons pepper sauce Tabasco or Frank's hot sauce
  • ½ bunch cilantro washed and finely chopped

To Serve

  • 2 ½ cups heavy cream can use up to 4 cups but I only use 2 1/2 cups of heavy cream, and like it better that way!)
  • 1 lb chicken breast grilled and diced
  • Fried crispy tortilla strips for garnish (If you're too lazy, you can buy them, but it's better to make them fresh)
  • Jack cheese shredded (optional)

Instructions

For the roux

  • Make a roux by heating melted butter with flour and whisking over medium-high heat for 5 minutes. Do not brown this mixture. (You may have to adjust the heat!) It should be a blond color. Reserve.

For the soup base

  • Heat oil in a large pot or dutch oven, add onions, celery, carrots, poblanos and garlic. Saute until onions become translucent and carrots begin to soften.
  • Add thyme, pepper, and cumin, stir well. Add chicken stock. Bring to a boil, reduce to simmer and cook 20 minutes or until vegetables are soft.
  • Whisk the roux until smooth again. Begin adding the roux and whisk in each bit to incorporate. Be careful not to form lumps!
  • Continue to cook over high heat for 5 minutes to remove the flour taste. Remove from the heat and add Tabasco and cilantro. Add cream and diced chicken. Heat through. (Don't allow to boil or the chicken will not be tender!)

To serve

  • Ladle soup into bowls, top with crisp tortilla strips and jack cheese, if desired.

Nutrition - See Recipe Post for Nutrition Disclaimer

Calories: 526kcal | Carbohydrates: 20g | Protein: 18g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 155mg | Sodium: 1159mg | Potassium: 594mg | Fiber: 2g | Sugar: 7g | Vitamin A: 6444IU | Vitamin C: 20mg | Calcium: 106mg | Iron: 2mg