Chipotle Chicken Chowder Recipe
Delight in the spicy, creamy Chipotle Chicken Chowder, a heartwarming chipotle soup combining creamy textures and rich flavors of chicken, potatoes, corn, and a gentle fire from the perfect amount of peppers!
Servings: 6 servings
Calories: 399kcal
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.
Notes
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.
Nutrition
Serving: 1serving | Calories: 399kcal | Carbohydrates: 49g | Protein: 17g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 1479mg | Potassium: 1177mg | Fiber: 5g | Sugar: 10g | Vitamin A: 993IU | Vitamin C: 46mg | Calcium: 253mg | Iron: 3mg
