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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 225.6
  • Total Fat: 8.2 g
  • Cholesterol: 19.1 mg
  • Sodium: 826.1 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 3.0 g
  • Protein: 10.8 g

View full nutritional breakdown of Roasted Poblano Chicken Chowder calories by ingredient
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Roasted Poblano Chicken Chowder

Submitted by: LEXYSAUNT34
Roasted Poblano Chicken Chowder

Introduction

This seems like a lot of work, but really it's not. It's really worth it. Paula Deen has a similar recipe, which is where I got the idea. However, she uses a half stick of butter, 1/4 cup olive oil and 1 cup of flour. This seems like a lot of work, but really it's not. It's really worth it. Paula Deen has a similar recipe, which is where I got the idea. However, she uses a half stick of butter, 1/4 cup olive oil and 1 cup of flour.
Number of Servings: 8

Ingredients

    7 cups of water
    3 TB of Better than Bouillon chicken broth.
    3 tsps of olive oil, divided 2 tsp for soup, 1 tsp for tortillas
    3 small carrots, peeled and diced
    4 small red potatoes peeled and diced
    2 stalks celery, diced
    1/4 cup chopped cilantro
    1 cup chopped onion
    1 cup frozen corn
    1 roasted jalapeno, skin removed, seeded and diced
    3 roasted Poblano peppers, skins removed, seeded and diced.
    1 tsp cumin
    1/2 tsp of thyme
    1/4-1/2 tsp of cayenne pepper (to taste)
    Salt and pepper to taste
    6 mission extra thin corn tortillas.

Directions

Broil peppers under broiler until blackened in spots. Turn once while cooking. Place in bowl and cover while preparing the broth.

You can use canned broth. I boil a leftover chicken carcass,celery, onions, garlic, carrots, splash of white wine and bay leaf to make my own broth. Cook for an hour or so then strain with a fine sieve.

Poach chicken breast in chicken broth. Gently bring chicken and broth to a simmer, then turn down the heat to low, cover for 15-20 minutes. Skim off any foam and use broth in the soup. Cool chicken then shred, set aside.

Saute celery,onions, carrots in 2 tsp of olive oil. When softened add in cumin, salt and pepper, thyme, cilantro and cayenne. Cook for one minute. Add broth, potatoes, peppers and corn. Cook until veggies are soft.

Process 1.5 cups of veggies with broth in food processor or blender. A magic bullet works great for this. Add pureed veggies back into soup. In a sauce pan, melt brummel and brown, add 1/4 cup flour and stir until combined. Cook one minute. Warm 1 cup of half and half in the microwave, add to butter/flour mixture. ( at this point I blend this mixture until smooth, because the margarine has water in it, it will be impossible to get out all the lumps if you don't)

Add half and half mixture to soup, add chicken. Cook until thickened and warmed through.

Garnish with tortilla strips, sour cream, cheese and green onions and cilantro.

For tortilla strips, cut 6 corn tortillas in very thin strips, toss with salt and 1 tsp of olive oil. Bake at 400 for 10 minutes. Watch closely as they burn easily. Stir half way through.

Number of Servings: 8

Recipe submitted by SparkPeople user LEXYSAUNT34.






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