Chicken Poblano Chowder

Alas, I don’t have a porch, there are no trees worthy of such marvel and my quilt is still packed away in the closet. Fall in the Sonoran dessert leaves much to the imagination. Luckily however, I do have soup. And Fall Ball, there’s always that. Tonight is little man #3′s third baseball game against their ‘rivals’ who has rivals at 8 years old?

“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”




Poblano peppers are my most favorite flavor addition ever. EVER. { I think I may or may not have said that about fresh herbs from the garden before but consider poblanos a tie } Broil or grill them (if you have a charcoal grill go that route for ultimate impression) and BAM, all the flavor you need besides cheese (of course) is in this hearty chowder. 



Pasta is what makes this simple dinner a hearty and satisfying meal. A little goes a long way in this chowder and adds that comfort food appeal. Healthy carbs will replenish your body after a long hard day. Just ask any athlete and they’ll tell you, pasta is they’re best friend because it refuels the body and gives you more energy and endurance. As one of my younger brothers says before a triathlon, “Gotta Carb Up!”




I keep an embarrassing assortment of pasta in my pantry to add to any last minute dinner composition. We’re talking soba and rice noodles to fancifully shaped whole wheat ones in this chowder.  The fact that a box of pasta costs only a dollar or two makes this busy mom of four very happy. 

You Will Need

1 cup of your favorite whole wheat pasta2 chicken breasts, chopped  1 tablespoon *High Heat oil2 cans of cannelini beans, drained and rinsed1 poblano pepper, roasted and peeled6 cups (1 1/2 quarts)  free range, Organic chicken broth (can use 1 quart broth and 2 cups water 1 cup frozen corn1 yellow onion, chopped1/2 cup sour cream1 cup freshly grated Jack cheese2 teaspoons Mexican Oregano
salt and freshly cracked pepper to tastegarnish with cilantro and green onions



Putting it all Together

Place the oven rack on the top 1/3 of the oven. Preheat the broiler. 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. 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. {I roast several and freeze them}    When cooled, remove skin (and seeds if you wish) then chop into bite size pieces. 


Meanwhile, in a large dutch oven over medium-high heat, add oil, let heat up for a few minutes. 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. 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. 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.