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!
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.
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 🙂
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!
- 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
- Chopped cilantro
- Grated cheddar cheese
- Lime wedges
- 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.