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Cheesy Chicken Poblano Chowder

Rated as 4.59 out of 5 Stars

"This semi-spicy, comforting soup goes great with corn bread."
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1 h servings 524
Original recipe yields 8 servings


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  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  2. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
  3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the roasted peppers.
  4. While the peppers are cooling, melt the butter in a pot over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes.
  5. Stir in the diced peppers, diced chicken, corn, black beans, Cheddar cheese, and pepper jack cheese. Season with cumin, garlic powder, salt, and pepper. Bring to a simmer, and simmer until the cheese has melted and the soup is hot, about 10 minutes. Serve sprinkled with tortilla chips.


  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 524 calories; 26.3 43 31.1 94 2137 Full nutrition

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Read all reviews 42
  1. 51 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a 3-star recipe if strictly adhered to, 4-star if considered as a base recipe, and 5-star if tweaked to perfection, or at least to personal preference. As written the recipe is short in ...

Most helpful critical review

Very desappointed with this recipe Except adding some sauteed onions and garlic, I pretty much followed the recipe. The cheese stucked to the bottom and sides of the pan and made lumps in the mi...

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Least positive

This is a 3-star recipe if strictly adhered to, 4-star if considered as a base recipe, and 5-star if tweaked to perfection, or at least to personal preference. As written the recipe is short in ...

I had a small bowl of this, while my hubby and I mean this when I say that, he went back 3 times.....That is right. My dad called and said he had the best Cheesy Chicken Poblano Chowder in Donna...

This is fantastic soup. Every pepper will vary on how hot it is (even coming from the same plant...I used the poblano's from my garden and they were very different) so you will need to taste the...

I made this for a get together with the intention of just leaving on simmer all day for people to graze on. My plan didn't work out very well however when everyone devoured the chowder. It was...

Really good. I did make changes. I put in a whole chopped onion and some garlic in the oil along with two chopped slices of bacon then added the roasted peppers (only 2.) Then added the flour, c...

As others mentioned this is a great recipe to get started. I fired up the gas grill and roasted the poblanos & two ears of corn while I grilled the chicken breasts. I omitted the beans since I ...

So yummy! Was trying to find recipes to use up some of the poblano peppers from the deck garden and this one caught my attention. A couple of tweaks...used grilled chicken thighs rubbed with t...

Excellenct soup - I would recommend using more poblanos for a spicier soup - also took a reviewers advice & added some taco seasoning - very good topped with tortilla chips & a little sour cream

This was fabulous and super easy to prepare! The only change I made was to lessen the butter and add some taco seasoning. Yum