Chipotle Chicken Chowder

Eeek! I know, I know… it’s finally summer, but this chipotle chicken chowder is too amazing not to share ASAP! 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!

Chipotle Chicken Chowder

Just when you thought I was done sharing soups, I bring you yet another one! I really had planned on sharing this like a month ago, but life happened and I just kept pushing it back. It seems appropriate though. It’s bold, spicy and has a hint of summer in each bite. Plus we’ve still been having bipolar weather. Hot one day and cool the next- it’s fitting for those stormy evenings.

Chipotle Chicken Chowder

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 ziplock 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 🙂

Chipotle Chicken Chowder

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. It’s creamy, chunky and crazy flavorful!

5.0 from 4 reviews
Chipotle Chicken Chowder
 
Prep time
Cook time
Total time
 
This chipotle chicken chowder is thick, creamy and loaded chicken, potatoes, corn and just the right amount of peppers!
Author:
Yield: 6-8 servings
Ingredients
  • 2 tbsp. butter
  • ½ of a yellow onion, diced
  • ½ of a red pepper, diced
  • 4 cloves garlic, minced
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 tsp. cumin
  • ¼ tsp. dried oregano
  • ¼ tsp. dried thyme
  • 2 tbsp. all-purpose flour
  • 1½ c. whole milk or half & half
  • 4 c. or (1) 32 oz. box chicken broth
  • 1 chipotle chile in adobo, seeded and minced
  • 2 tsp. adobo sauce (from chipotle chilies)
  • ½ (4 oz.) can Hatch chilies
  • ½ (14.5 oz.) can fire roasted diced tomatoes
  • 5 medium size red potatoes, rinsed, peeled (optional) and cubed into 1″ chunks
  • 2 c. fresh or frozen corn
  • 2 c. cooked, diced chicken
  • 1 c. medium-sharp cheddar cheese, grated

  • Garnishes:
  • Chopped cilantro
  • Grated cheddar cheese
  • Lime wedges
Directions
  1. 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.
  2. 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.

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Wow this chowder looks so perfect, I love the bright bold color. I buy my fire roasted diced tomatoes at Aldi, I was so surprised to see them there a few weeks ago so I stocked up on like 10 cans lol! I love anything with some heat so I know this soup will be a hit!

  2. I had some leftover chicken and was looking for a way to use it up. I’m so glad I found your recipe! I had to use the ingredients I had on hand for tonight, but can’t wait to make it as written. Thanks for the inspiration!

  3. Have you ever made this in the crock pot? We’re going to be in and out of the hosue today but this look so yummy I think I’m going to attempt it!

  4. This is the perfect recipe! Better than I was hoping, I’m so glad that I found your recipe! I didn’t change a thing and it turned out perfectly.

  5. 5 stars
    One of our absolute favorites! I double or triple the Adobo sauce because we really like heat. I often omit the cheese and we don’t miss it. Top with tortilla strips. 

  6. 5 stars
    This is my GO TO soup recipe! One that my family loves.. and one I take to friends when I need a dish! Thank you! It’s perfect! I also make another version.. with coconut milk and sweet potatoes.
    🙂

  7. 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.)