Chipotle Chicken Chowder

Chipotle Chicken Chowder is thick, creamy and loaded with chicken, potatoes, corn and just the right amount of peppers!

No matter the season, this Chipotle Chicken Chowder is the perfect one-pot cozy meal. It goes great with grilled quesadillas or even a few slices of my favorite buttermilk cornbread

Chipotle Chicken Chowder served up in a white bowl with shredded cheese.

The perfect amount of spice

This Chipotle Chicken Chowder is too amazing not to share! It’s one I love to make, a tasty spin-off of our beloved potato, corn and bacon chowder. If you love a good chunky, flavorful chowder, this soup is for you!

This definitely isn’t a simple soup. It has lots of ingredients but they’re all necessary, I promise. You’ll need a few canned goods that you may not have on hand or stocked in your pantry: chipotle chilies in adobo sauce, hatch chilies and fire roasted diced tomatoes.

I use these three things quite often, so if a recipe calls for just a small amount I freeze the remainder in ziploc bags, that way I always have them when I need them. If you’re wondering about the heat level, this soup isn’t super spicy, just flavorful.

However, I understand people have varying levels of heat tolerance, so if you prefer things less spicy, add just 1 tsp. of adobo sauce or skip it completely. We fed this to our 2 year old (recipe as written) and he gobbled it up without hesitation 🙂

How to make chipotle chicken chowder

VEGGIES. In a large Dutch-oven or stock pot set over medium heat, melt the butter. Add the onion and red pepper, sauté until tender, then add the garlic.

When the garlic is fragrant and translucent, sprinkle in the seasonings (salt, pepper, cumin, oregano and thyme) along with the flour. Cook for 1-2 minutes or until the flour becomes lightly golden in color (but not brown).

BROTH. Whisk in the milk and chicken broth. Add in the chipotle chilies, adobo sauce, hatch chilies and fire roasted tomatoes. Bring to a boil.

SIMMER. Once the mixture is boiling, add the potatoes and corn, reduce to medium heat again. Simmer until the potatoes are fork-tender, about 15 to 20 minutes. Stir in the chopped chicken and cheese, stirring until the cheese is completely melted. Continue cooking for an additional 15 minutes.

GARNISH + SERVE. Garnish with cilantro, cheese and lime.

Chipotle Chicken Chowder served in a white bowl with sliced lime.

Tips, Variations + Storing Info

This thick and creamy soup packs just the right punch – your whole family will love it! Here are a few tips when putting it together:

  • This is a great recipe for using up leftover cooked chicken. Turkey leftovers would also work well!
  • Grill or roast your corn before adding it in for some variety.
  • Top chowder with tortilla strips, crumbled bacon, sour cream or avocado.
  • Add a little extra adobo sauce if you like your chowder on the spicier side.
  • If your chowder is too thick (especially if you are heating it up after it’s been stored in the fridge), thin it out with some chicken stock.
  • Monterey jack or pepper jack cheeses would also make great toppings for this dish!

STORE leftover chowder in an airtight container in the fridge for up to 4 days.

FREEZE leftovers for up to 3 months. Make sure chowder has cooled completely before pouring it into an airtight container leaving some room at the top for expansion. Wait until you are ready to reheat your chowder before adding any toppings.

Reheat frozen chowder on the stove top, stirring often until warmed. Whisk in  a little heavy cream or sour cream as it heats up for best consistency.

Chipotle Chicken Chowder served in a white bowl and topped with cheese.

More of our favorite chicken soups:

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Chipotle Chicken Chowder

Chipotle Chicken Chowder Recipe

Chipotle Chicken Chowder is thick, creamy and loaded with chicken, potatoes, corn and just the right amount of peppers!
4.95 from 18 votes
Pin Rate
Course: Main Dishes
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories: 308kcal
Author: Andrea
Print Recipe

Ingredients

  • 2 Tbsp butter
  • 1/2 of a yellow onion - diced
  • 1/2 of a red pepper - diced
  • 4 cloves garlic - minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 2 Tbsp all-purpose flour
  • 1 1/2 cups whole milk or half & half
  • 4 cups (1) 32 oz box chicken broth
  • 1 chipotle chile in adobo - seeded and minced
  • 2 tsp adobo sauce - from chipotle chilles
  • 1/2 (4 oz) can Hatch chilies
  • 1/2 (14.5 oz) can fire roasted diced tomatoes
  • 5 medium sized red potatoes - rinsed, peeled (optional) and cubed into 1" chunks
  • 2 cups fresh or frozen corn
  • 2 cups cooked, diced chicken
  • 1 cup medium-sharp cheddar cheese - grated

Garnishes

  • chopped cilantro
  • grated cheddar cheese
  • lime wedges

Instructions

  • In a large Dutch-oven or stock pot set over medium heat, melt the butter. Add the onion and red pepper, sauté until tender, then add the garlic. When the garlic is fragrant and translucent, sprinkle in the seasonings (salt, pepper, cumin, oregano and thyme) along with the flour. Cook for 1-2 minutes or until the flour becomes lightly golden in color (but not brown). Whisk in the milk and chicken broth. Add in the chipotle chilies, adobo sauce, hatch chilies and fire roasted tomatoes. Bring to a boil.
  • Once the mixture is boiling, add the potatoes and corn, reduce to medium heat again. Simmer until the potatoes are fork-tender, about 15 to 20 minutes. Stir in the chopped chicken and cheese, stirring until the cheese is completely melted. Continue cooking for an additional 15 minutes. Garnish with cilantro, cheese and lime.

Nutrition

Calories: 308kcal | Carbohydrates: 39g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1168mg | Potassium: 988mg | Fiber: 4g | Sugar: 6g | Vitamin A: 841IU | Vitamin C: 44mg | Calcium: 198mg | Iron: 2mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

  1. 5 stars
    My girls have a favorite chipotle soup at a local restaurant that they rave about, so I went in search of one to make at home for them. This was a hit! They like it just as much. Adding the lime juice, cheese, and cilantro as garnishes really put it over the top! Delicious recipe. (I used only half of a chipotle pepper, to lower the heat, and it was the perfect amount for us.)