Delight in this spicy, creamy Chipotle Chicken Chowder recipe, a heartwarming chipotle soup combining creamy textures and rich flavors of chicken, potatoes, corn, and a gentle fire from the perfect amount of peppers!
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.
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.
Table of Contents
Reasons to Love this Chipotle Soup
- Leftovers of this Chipotle Chicken Chowder taste even better the next day as the flavors deepen and meld.
- It’s a versatile dish that pairs well with anything.
- Packed with hearty ingredients like chicken and potatoes, it’s satisfyingly filling.
Recipe Ingredients
- Chipotle Chile in Adobo: This ingredient adds a smoky heat and deep, complex flavor.
- Hatch Chilies: These chilies offer a milder heat compared to chipotle, with a unique earthy taste.
- Fire Roasted Diced Tomatoes: They contribute a slight tanginess and sweetness, and balance the heat and richness of the chowder.
See the recipe card for full information on ingredients and quantities.
Variations
- Topping Options: Elevate your Chipotle Chicken Chowder with toppings like chopped cilantro, grated sharp cheddar, Monterey Jack, or Pepper Jack cheese for creaminess. Add lime juice for zest, crispy tortilla strips or crumbled bacon for crunch, and sour cream or avocado to balance the spice.
- Vegetable Medley: Consider adding a variety of vegetables. Recommended options include chopped carrots, celery, and bell peppers added along with the onions and red peppers for extra crunch and flavor. You could also include spinach or kale in the last few minutes of cooking for a burst of color and nutrients.
How to Make Chipotle Chicken Chowder
Step 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 the chipotle chilies, adobo sauce, hatch chilies, and fire-roasted tomatoes. Bring to a boil.
Step 2: Once the mixture is boiling, add the potatoes and corn, and 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.
Expert Tips
- Enhanced Corn: Grill or roast your corn before adding it in for some added smoky flavor and texture variety.
- Consistency Adjustment: If your Chipotle soup is too thick, especially when reheating from the fridge, thin it out with some additional chicken stock or chicken broth.
Frequently Asked Questions
Yes, you can use skinless chicken thighs instead of chicken breast in the Chipotle Chicken Chowder. Thighs will add a richer flavor and tend to be more tender and juicy when cooked. Just ensure they are fully cooked and diced before adding them to the chowder.
Yes, you can use a blender or food processor to smooth out the chowder. For a creamier texture, blend part or all of the soup after the potatoes are tender, but before adding the chicken and cheese. Remember to cool the soup slightly and fill the blender only halfway for safety. After blending, continue with the recipe by adding the chicken and cheese.
Storage Info
STORE Chipotle Chicken Chowder in an airtight container in the refrigerator, where it will stay good for up to 3-4 days. You can FREEZE the chowder for up to 2 months, though the texture of the potatoes may change slightly upon thawing.
To REHEAT, thaw overnight in the refrigerator if frozen, then warm on the stove over medium-high heat, stirring occasionally.
More Chicken Soups That You’ll Love
- Chicken Gnocchi Soup
- Chicken Wild Rice Soup
- Creamy Chicken Noodle Soup
- Curried Chicken Noodle Soup
- Thai Chicken Noodle Soup
Chipotle Chicken Chowder Recipe
Ingredients
- 2 tablespoons butter
- 1/2 of a yellow onion - diced
- 1/2 of a red pepper - diced
- 4 cloves garlic - minced
- 1 teaspoon 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 ounces 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 corn - fresh or frozen
- 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 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, and 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.
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.
I love hearing that! Thank you for letting me know that & what you do! Tortilla strips is perfect!
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.
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!
Did you end up making the recipe in the crock pot?? I just saw this recipe.
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!
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!