Chicken Pablano Chowder

Chicken Pablano Chowder

Who doesn’t love pasta soups? Even better when they have a little spice! Gwen Wilson of Simply Healthy Family created this Chicken Pablano Chowder recipe for us and we knew we needed to share it with our fans! Hold on to your taste buds because this soup has a Southwestern spice that will blow your mind.

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Chicken Pablano Chowder

Prep Time 45 minutes

Ingredients

• 1 cup of your favorite whole wheat pasta
• 2 chicken breasts chopped
• 1 tablespoon *High Heat oil
• 2 cans of cannelini beans drained and rinsed
• 1 poblano pepper roasted and peeled
• 6 cups 1 1/2 quarts free range, Organic chicken broth (can use 1 quart broth and 2 cups water)
• 1 cup frozen corn
• 1 yellow onion chopped
• 1/2 cup sour cream
• 1 cup freshly grated Jack cheese
• 2 teaspoons Mexican Oregano
• salt and freshly cracked pepper to taste
• garnish with cilantro and green onions

Instructions

1. lace the oven rack on the top 1/3 of the oven. Preheat the broiler.
2. In a cast iron skillet or broiler pan place the poblano pepper (make sure it is dry) and broil for 5-7 minutes, using tongs flip it over and broil another 5-7 minutes until the skin is bubbling and charred.
3. Carefully remove from oven and immediately place in a paper (or plastic) and roll closed. This will allow the pepper to steam and so the skin will come off easily. This can be done a day or two in advance.
4. When cooled, remove skin (and seeds if you wish) then chop into bite size pieces.
5. Meanwhile, in a large dutch oven over medium-high heat, add oil, let heat up for a few minutes.
6. Add chopped onion and let cook for 3 minutes, stirring once. Add (thawed) chicken breast and toss to coat. Cook 6-8 minutes till chicken is browned.
7. Pour in broth while scraping browned bits off the bottom of the pot with a wooden or plastic spoon. Add pasta. Add beans, corn, chopped poblano pepper, salt and Mexican Oregano.
8. Turn the heat down to low and cook for 15-20 minutes. Remove from heat and stir in sour cream and Jack cheese. Add freshly cracked pepper to your linking and garnish with cilantro and green onions if you please.

Recipe Notes

** This recipe was entered into the Pasta Fits Recipe Redux contest. As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.