This easy one skillet cheesy Poblano Chicken Stew means you don’t have to sacrifice anything to enjoy a hearty meal that breaks from the traditional and becomes the extraordinary.
A bowl of wonderfully hearty chicken stew with just a touch of warm heat from the peppers is the perfect solution for rainy or chilly weather.
I love using the slow cooker and Instant Pot but I decided to do something on the stovetop this time so I could keep an eye on the cheese and heavy cream to keep it from scorching.
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Ingredients
This creamy, cheesy stew includes lots of fresh vegetables in the ingedients list. It can be quickly pulled together once you get all your vegetables chopped. Here is a photo of the ingredients and you can see there are a lot of fresh vegetables in this chili.
If you’re looking for a stew with vegetables in every bite, this is the one for you.
Boneless Chicken
In the past, when I first starting making this recipe years ago, I would always use boneless chicken breast. Due to recent costs of groceries, I’ve been trying out boneless chicken thighs and it really makes no difference for me in a recipe like this. Definitely use chicken thighs to keep this within a tighter budget.
No Beans
I see beans in many soup recipes and, if you want to throw in a can of beans, I don’t see why not. But, I’ve used a lot of fresh vegetables in order to fill out the chowder without beans. Adding beans or chickpeas will add extra protein without increasing the cost very much.
Fresh Vegetables
- Poblano pepper
- Jalapeño pepper
- Onion
- Carrots
- Celery
- Garlic
I’ve used one Poblano pepper and two small Jalapeño peppers, but don’t worry if you want to adjust the heat. You can make it more spicy or less spicy simply by changing the peppers. It’s easy to up the spicy factor by adding serrano chiles instead of jalapeno.
Don’t miss this delicious tomato-based Italian Sausage Chili for another unique twist on a comfort food favorite.
Instructions
This recipe will happen all in one skillet, with a little bit of oil. Make sure you have a nice large skillet. You may want to grab your deepest skillet. You will need one with a lid.
Using an Ulu Knife for Safety
For safety, I like to use an ulu knife. You can get a lot of vegetables chopped and ready when you are making two cutting passes at the same time. You can simply rock it back and forth and get all your chopping finished easily and safely.
Add the chopped vegetables to the oil and stir. Cook until tender. Adjust the pepper as you desire. I used one large poblano pepper here. You can use any of your favorite peppers.
Choosing Your Pepper
Use anaheim for something about the same heat as poblano. If you like more heat and spice, combine more jalapeño or serrano with the milder pepper. Habanero is a good choice for you lovers of hot and spicy.
If you prefer no heat at all, use bell pepper. A nice red bell would be perfect.
If you’re curious about the heat of your peppers, read about the Scoville Heat Scale, created by Wilbur Scoville in 1912.
Is It Gluten Free?
I’ve used flour to slightly thicken this soup. This means that it’s not gluten free, but it would be easy to adjust to a gluten free diet.
Try using a gluten free flour. Or, you could use my all-time favorite of adding a little bit of some instant mashed potatoes. Or, you could decide that you don’t need any thickening at all.
Instructions
Stir in all your spices, chicken broth and chicken. Bring to a boil then reduce heat, cover and cook until chicken is done. You can see all the green of the delicious, fresh vegetables.
Add the tablespoon sized pieces of butter and cheese and continue cooking until melted.
Pro Tip: To keep the flour mixture from getting lumps, be sure to temper it before adding it to the hot stew in the skillet.
How To Temper Your Flour
It’s best not to add the flour and cream directly to the hot skillet. Temper it first by mixing it in a separate container. Gradually bring it up to temperature by adding a little bit of the hot liquid to it and stirring it in after each addition.
Once it’s heated, then add it to the chicken mixture and continue cooking until it’s thickened.
More Soup Recipes To Warm Bellies
If you’re looking for more great soups and stews, we’ve got you covered at 24Bite. Try one of these hearty recipes:
- Instant Pot Kielbasa and Lentils Soup
- Instant Pot Creamy Potato Soup
- Chicken Chowder with Black Beans
Recipe
Creamy Poblano Chicken Stew One Skillet
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For more information, be sure to check the recipe details in the attached 24Bite® post.
Equipment
- Large skillet with cover
Ingredients
- 2 tablespoons Olive Oil
- 1 Onion, chopped
- 1 Poblano Pepper, seeded and chopped
- 2 small Jalapeño Peppers, seeded and chopped
- 3 Carrots, peeled and chopped
- 4 Celery Stalks, chopped
- 4 Garlic Cloves, minced
- ½ teaspoon Pepper, ground
- 1 teaspoon Cumin Powder, ground
- 1 teaspoon Chili Powder
- 1 teaspoon Better Than Bouillon Chicken Flavor
- 1 pound Boneless Skinless Chicken Breast, cut in bite-sized pieces, or boneless chicken thighs
- 4 cups Chicken Broth
- 4 tablespoons Butter, cut in 4 equal pieces
- 1 cup Cheddar Cheese, shredded
- ¼ cup All Purpose Flour, or gluten free flour
- 1 cup Heavy Cream, or Half and Half
Instructions
- Using a large skillet that has a cover, pour in olive oil. Add onion, peppers, carrots, celery and garlic. Cook on medium until tender, about 7 or 8 minutes.
- Add ground pepper, salt, cumin, chili powder and bouillon base. Stir.
- Add chicken and chicken broth. Bring to boil, about 5 minutes.
- Cover, lower heat to simmer and cook until chicken is done, about 10-15 minutes.
- Place the four pieces of butter evenly around the top and add the cheddar cheese. Stir to combine and allow to melt.
- In a two-cup glass measuring cup, add cream and flour. Stir briskly with a fork to remove any lumps. Temper the flour mixture by adding ¾ cup of hot liquid from chicken, ¼ cup at a time, mixing well after each addition. Add flour mixture to chicken mixture and bring to heat and cook until thickened, about 5 minutes.
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Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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Alexandra says
The flavours in this are absolutely delicious – we love this flavoursome stew!
Angela says
So many delicious flavors in this dish! Love that it’s all done in one skillet. Great recipe, thanks so much for sharing!
Nart at Cooking with Nart says
This looks delicious. I love anything one-skillet 😀
Damian says
This looks both easy and tasty, it’s the middle of winter in australia right now and I can see this being a great addition to the weekly meal plan! And keeping the dishes down is a plus!
Kara says
Delicious. Chicken and green chili is one of my favorite flavor combos and I love anything that’s made with just one pot!