Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in pre-shredded cheese.


"Chickens don't praise their own soup." -Mexican Proverb

The refrigerator light goes on...

Poblano peppers are fantastic.

Sometimes they can be a little spicy so be warned, this recipe is not for those who don't like spicy food. It's not easy to predict how spicy they might be when they are whole so you might want to hold off on the chili powder until after blending the soup and adjust accordingly for your taste. The creaminess of the milk and cheese will soften the spiciness a bit.

Anaheim chilies can be a little milder with the ones grown in America being on the 500 to 2500 Scoville scale. Poblanos are 1000 to 1500. One key is that much of the spiciness is in the seeds and membranes so when seeding and chopping make sure to remove the membrane along with the seeds.

If you want a milder, sweeter version of this soup, use half green bell peppers and half poblanos and you can leave out the jalapeno. For a really mild soup, use 1/4 poblanos and 3/4 green bell peppers.


Creamy Poblano and Chicken Stew - Low Sodium Version

Servings: 4 | Serving size: about 2 cups

Cooking Time: 45 Minutes

This recipe can easily be multiplied and makes great leftovers.

Creamy Poblano and Chicken Stew recipe from Dr. Gourmet


Preheat the oven to 325°F.

Place the poblanos inside and roast, turning occasionally, for about 20 minutes.

Remove from the oven and place in a paper bag to cool.

While the peppers are roasting place the olive oil in a medium sauce pan over medium heat.

Add the garlic and cook for about two minutes. Stir frequently.

Add the onion and celery.

Cook for about 5 minutes until the onions begin to soften. Stir frequently.

Add the stock, water, jalapeno, cumin, chili powder, salt, and pepper.

Remove the poblanos from the bag and the skins should slip off easily.

Peel the peppers and remove the seeds.

Chop and add to the soup.

Reduce the heat to medium-low and simmer for about 20 minutes.

Using a blender or stick blender, puree the soup.

Add the milk, potatoes and corn.

Cook for about 8 minutes until the potatoes begin to soften.

Add the chicken and cook for about 8 to 10 minutes until the chicken is just cooked. Stir occasionally.

When the chicken is cooked through, add the shredded jack cheese.

Serve topped with cilantro leaves and crumbled taco shells.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 414 Calories from Fat 126
% Daily Value
Total Fat 14g 18%
    Saturated Fat 6g 27%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 101mg 34%
Sodium 487mg 21%
Total Carbohydrates 40g 14%
    Dietary Fiber 5g 17%
    Sugars 9g
Protein 33g
Vitamin K 17mcg