Chicken Fajita Chowder
Very easy and delicious. A flavorful, thick soup with bacon, chicken, poblano chiles and fajita marinade.
Very easy and delicious. A flavorful, thick soup with bacon, chicken, poblano chiles and fajita marinade.
- 1 medium yellow onion diced
- 3 breasts chicken boneless, skinless
- 2 whole poblano chiles rinsed, diced
- 1 15.5 ounce can yellow hominy drained
- 2.5 slices smoked bacon diced
- 3 cloves garlic minced
- 1 packet mesquite marinade powder only, not prepared
- 2 tbsp flour white or wheat
- 2 tbsp liquid fajita marinade i use
- 2 tsp mexican hot sauce
- 2 14.5 ounce cans chicken broth
- 2 10.5 ounce cans cream of chicken soup
- pepper jack cheese shredded
- yellow corn chips
- Carbohydrate 34.0072414984881 g
- Cholesterol 98.1139125 mg
- Fat 34.3274226249806 g
- Fiber 3.40701380954623 g
- Protein 29.1882169997953 g
- Saturated Fat 9.70448914999693 g
- Serving Size 1 1 Serving (430g)
- Sodium 1265.38573749996 mg
- Sugar 30.6002276889418 g
- Trans Fat 4.30035342499356 g
- Calories 571 calories
Step-by-step
- In a large saucepan, over medium-high heat, brown the bacon. after reaching the desired brown-ness, add the diced onions and poblanos, do not drain the bacon drippings. after 5 minutes, add the minced garlic.
- Cut chicken breasts into 3/4 or 1" chunks, and place in a large zip-lock-type bag.
- To the chicken, add the flour and the dry (packaged) marinade. shake to evenly coat the chicken. After coating, empty all contents into the saucepan with the bacon, onions and poblanos. continue to cook on medium high heat, browning the chicken. (about 5 minutes)
- After the chicken has browned, add the liquid marinade and begin to gradually add the chicken broth into the saucepan, and increase the heat unitl the liquid begins to boil. continue to stir-in the chicken broth. The liquid will begin to thicken.
- Add the hominy, (drained) hot sauce and the cream of chicken soup. reduce heat and let simmer for 15-20 minutes.
- You may also add 1 can of cannellini (white kidney) beans (rinsed)
- Top with Cheese and yellow corn chips
Most cooks make the error of adding thickeners directly into boiling broth without a carrier fat, resulting in stubborn flour lumps that ruin the velvety texture of a chowder. Building a proper emulsion requires utilizing rendered animal fats and dry starches in a specific sequence before introducing aqueous liquids. Understanding how these chemical interactions work ensures a smooth, uniform base every time.
Adapting this chowder for different nutritional needs requires careful management of fats and starches. Swapping the standard bacon for turkey bacon alters the available rendering fat significantly, meaning extra neutral oil might be required to properly coat and fry the flour-dusted chicken pieces. For gluten-free requirements, replace the wheat flour with an equal measure of fine rice flour or cornstarch, though cornstarch should be whisked into cold broth rather than tossed directly with the dry meat to prevent gelatinous clumping. Dairy-free alternatives for cream of chicken soup demand canned unsweetened coconut milk combined with extra poultry stock and a pinch of nutritional yeast to replicate the savory depth and mouthfeel of processed condensed soup.
Assessing chicken chunks submerged in a thick, opaque chowder base without probing with a digital thermometer relies entirely on visual and textural indicators. When raw poultry hits the hot pan coated in flour and dry spices, the exterior proteins undergo rapid browning within five minutes, but the interior requires gentle simmering until the meat turns completely opaque white throughout. Pulling a single larger piece from the pot and slicing it directly down the center reveals whether any pink translucency remains lingering in the thickest section. Simmering the mixture for the designated fifteen to twenty minutes after adding the canned hominy and broth allows the starches to swell fully, transforming the liquid into a cohesive chowder that clings gently to the back of a spoon.
Modifying Ingredients for Dietary Restrictions
Adapting this chowder for different nutritional needs requires careful management of fats and starches. Swapping the standard bacon for turkey bacon alters the available rendering fat significantly, meaning extra neutral oil might be required to properly coat and fry the flour-dusted chicken pieces. For gluten-free requirements, replace the wheat flour with an equal measure of fine rice flour or cornstarch, though cornstarch should be whisked into cold broth rather than tossed directly with the dry meat to prevent gelatinous clumping. Dairy-free alternatives for cream of chicken soup demand canned unsweetened coconut milk combined with extra poultry stock and a pinch of nutritional yeast to replicate the savory depth and mouthfeel of processed condensed soup.
Judging Doneness Without a Thermometer
Assessing chicken chunks submerged in a thick, opaque chowder base without probing with a digital thermometer relies entirely on visual and textural indicators. When raw poultry hits the hot pan coated in flour and dry spices, the exterior proteins undergo rapid browning within five minutes, but the interior requires gentle simmering until the meat turns completely opaque white throughout. Pulling a single larger piece from the pot and slicing it directly down the center reveals whether any pink translucency remains lingering in the thickest section. Simmering the mixture for the designated fifteen to twenty minutes after adding the canned hominy and broth allows the starches to swell fully, transforming the liquid into a cohesive chowder that clings gently to the back of a spoon.
