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This blends a portion of corn and beans right into the broth, a technique that thickens the chowder naturally without needing much flour, while still leaving plenty of whole kernels and beans for texture. Charring the poblano pepper directly over a flame before adding it is what gives the chowder its deep, slightly smoky heat instead of a flat, one note spice.
Prep Time
20 min
Per serving
Cook Time
30 min
Servings
5 people
Difficulty
medium
340kcal
Calories
24g
Protein
30g
Carbs
15g
Fat
6g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Char the poblano pepper directly over a gas flame or under a broiler until blackened on all sides, then place in a covered bowl to steam for 5 minutes before peeling, seeding, and dicing.
In a large pot, heat the olive oil over medium heat and sauté the diced onion, garlic, and charred poblano for 4 minutes.
Stir in the cumin and chili powder and cook for 30 seconds, until fragrant.
Add the chicken broth and bring to a simmer.
Add the chicken breast, cover, and simmer for 15 minutes, until fully cooked.
Remove the chicken, shred it with two forks, and set aside.
Add the corn and black beans to the pot.
Transfer 1.5 cups of the soup to a blender, blend until smooth, then stir it back into the pot to thicken the chowder.
Return the shredded chicken to the pot and stir in the heavy cream.
Season with salt and lime juice, and serve hot topped with crispy tortilla strips, avocado, and fresh cilantro.
Char the Poblano for Real Smoky Flavor: This extra step builds a deeper, more complex heat than simply adding the pepper raw or from a jar. Blend a Portion of the Soup: Pureeing just part of it thickens the chowder naturally while still leaving whole corn and beans for texture in every spoonful. Top With Fresh Tortilla Strips: Adding them just before serving keeps them crunchy, since they'll turn soft if left sitting in the hot chowder too long.
Yes, though charring adds a distinct smoky depth that raw poblano won't provide, so for the closest flavor without the extra step, a small amount of chipotle in adobo can add similar smokiness.
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