Roasted Poblano Chicken Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
7 cups of water3 TB of Better than Bouillon chicken broth.3 tsps of olive oil, divided 2 tsp for soup, 1 tsp for tortillas3 small carrots, peeled and diced4 small red potatoes peeled and diced2 stalks celery, diced1/4 cup chopped cilantro1 cup chopped onion1 cup frozen corn1 roasted jalapeno, skin removed, seeded and diced3 roasted Poblano peppers, skins removed, seeded and diced.1 tsp cumin1/2 tsp of thyme1/4-1/2 tsp of cayenne pepper (to taste)Salt and pepper to taste6 mission extra thin corn tortillas.
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.
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.
Nutritional Info 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
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