Chicken Poblano Chowder

Prep Time
Cook Time
Ready In

"I love this soup. It's spicy and creamy and chickeny and just very satisfying. It makes a ton so you may want to scale the recipe back."

Original recipe yields 12-14 servings


  • Serving Size: 1 (198.1 g)
  • Calories 203.7
  • Total Fat - 12.3 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 16.8 mg
  • Sodium - 244.4 mg
  • Total Carbohydrate - 17 g
  • Dietary Fiber - 3.1 g
  • Sugars - 4.8 g
  • Protein - 7.7 g
  • Calcium - 53.7 mg
  • Iron - 1.5 mg
  • Vitamin C - 41.2 mg
  • Thiamin - 0.2 mg

Step 1

In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.

Step 2

Add stock, cilantro and chicken and cook several minutes more.

Step 3

In a saucepan, melt butter and add flour.

Step 4

Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.

Step 5

Add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition.

Step 6

Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.

Step 7

Blend in the cream and hot sauce, remove from heat, and serve.

Tips & Variations

No special items needed.



What a Wonderful tasting soup! I cut this recipe in half but increased the amount of cumin by a bit, and used less butter and flour. I also added the cilantro to the very end so as to retain its bright taste. Very good! Thank you Sue for sharing. Made it for Pick Me tag.

review by:
(28 Apr 2019)