Best 3 Poblano And Smoked Chicken Chowder With Hominy Recipes

Are you looking for a hearty and flavorful soup that is perfect for a cold night? Look no further than poblano and smoked chicken chowder with hominy! This dish is packed with smoky flavor from the smoked chicken and poblano peppers, while the hominy adds a delightful chewy texture. The rich broth is made with a combination of chicken stock, milk, and cream, and is seasoned with cumin, oregano, and chili powder. Serve this chowder with a side of warm cornbread or crusty bread for a complete meal that will warm your body and soul.

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BROTHY CHICKEN SOUP WITH HOMINY AND POBLANO

Brothy Chicken Soup With Hominy and Poblano image

This vibrant, hearty weeknight chicken soup is reminiscent of pozole, and achieved in record time. It starts with a base of onion and poblano pepper spiced with cumin, coriander and oregano. Broth is added, chicken thighs are simmered, then shredded, and cooked hominy is added for heft (though cooked rice would work equally well). The toppings stray from tradition: Crumbled tortilla chips provide crunch, as do snappy radishes; richness comes in the form of avocado or sour cream. Lay out bowls filled with various garnishes and let guests assemble as they like.

Provided by Colu Henry

Categories dinner, easy, weeknight, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 large yellow onion, finely chopped
1 large poblano chile, deseeded and finely chopped
3 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano, preferably Mexican oregano
1/2 teaspoon red-pepper flakes (optional)
Kosher salt and black pepper
6 cups homemade or store-bought low-sodium chicken stock
3/4 pound boneless, skinless chicken thighs
1 (15-ounce) can hominy, drained and rinsed, or 2 cups cooked rice
1 lime, quartered, for serving
Crumbled tortilla chips, thinly sliced radishes, diced avocado, roughly chopped cilantro, thinly sliced scallions or sour cream, for garnishing

Steps:

Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and poblano and cook, stirring occasionally, until they have softened without taking on any color, 4 to 6 minutes. Add the garlic, cumin, coriander, oregano and red-pepper flakes, if using, and cook, stirring frequently, until the garlic and spices are fragrant, about 1 minute more. Season well with salt and pepper.
Add the stock and chicken and bring to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes. Using tongs or a slotted spoon, transfer the cooked chicken to a cutting board. When cool enough to handle, shred the meat.
Add the shredded chicken back to the pot along with the hominy and allow everything to simmer together for 5 to 10 minutes more. Season to taste with salt and pepper.
Ladle into soup bowls. Serve with limes, for squeezing on top, and bowls of optional garnishes.

CHICKEN POBLANO CHOWDER

Chicken Poblano Chowder image

A nice creamy soup with the touch of spiciness from poblano peppers. Great with southwestern or Mexican meals.

Provided by PalatablePastime

Categories Chowders

Time 35m

Yield 12-14 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup olive oil
3 large carrots, diced
2 large onions, diced
5 celery ribs, sliced
2 tablespoons minced garlic
3 poblano peppers, seeded and diced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon dried thyme
3 quarts chicken stock
1/2 bunch cilantro, chopped (no stems)
3 cups chunked cooked chicken
1/2 cup unsalted butter
1 cup flour
1 teaspoon hot pepper sauce
1 cup heavy cream

Steps:

In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
Add stock, cilantro and chicken and cook several minutes more.
In a saucepan, melt butter and add flour.
Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
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.
Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
Blend in the cream and hot sauce, remove from heat, and serve.

Nutrition Facts : Calories 393.9, Fat 25.3, SaturatedFat 11.5, Cholesterol 81, Sodium 611.9, Carbohydrate 24.4, Fiber 2.5, Sugar 6.1, Protein 17.6

POBLANO CHICKEN CHOWDER

Poblano Chicken Chowder image

Make and share this Poblano Chicken Chowder recipe from Food.com.

Provided by Kaccy G.

Categories Chowders

Time 1h

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

1/4 cup olive oil
3 large carrots, cut into 1/2-inch dice
2 large onions, cut into 1/2-inch dice
5 stalks celery, cut into 1/2-inch pieces
1/8 cup minced garlic
2 -3 small poblano peppers, seeded and cut into 1/2-inch dice
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground cumin (to taste)
1/4 teaspoon dried thyme (to taste)
1 tablespoon chicken bouillon granule
3 quarts chicken broth
1/2 bunch fresh cilantro leaves, minced
3 cups diced grilled chicken
1/2 cup unsalted butter
1 cup all-purpose flour
1/2 teaspoon hot sauce (to taste)
1 cup heavy cream

Steps:

Heat the oil in a large stockpot over medium heat.
Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme.
Sauté for 7 to 8 minutes, or until the vegetables begin to soften.
Stir in the chicken bouillon.
Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender.
Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through.
Shortly before the chowder is done, melt the butter in a large skillet over medium heat.
Add the flour and stir to combine.
Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown!
Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time.
Pour the mixture in the skillet into the stockpot, whisking to blend.
Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken.
Remove the pot from the heat.
Stir in the hot sauce, then the cream, and serve.

Nutrition Facts : Calories 340.7, Fat 22.6, SaturatedFat 10.9, Cholesterol 77.3, Sodium 1117.2, Carbohydrate 16, Fiber 2, Sugar 3, Protein 18.2

TIPS & CONCLUSION

- Poblano and Smoked chicken chowder is a creamy and smoky chicken chowder that's perfect for those cold, rainy days.

- The recipe uses a combination of fresh and canned poblanos, along with some hominy, to give the chowder an interesting texture and lots of south-of-the-border flavors.

- The chicken and corn take center stage, while the cheese adds a final touch of richness and gooey texture making this poblano and smoked chicken chowder a hearty and flavorful dish that's sure to become a favorite.

- This recipe is appropriate for advanced skill level.

Conclusion:

This is a great recipe to put a southwest spin on leftover chicken or chicken rotisseried from the store.

It is flavorful and packs a lot of different flavors and textures.