CHIPOTLE CHICKEN CHOWDER RECIPE
Chipotle Chicken Chowder is thick, creamy and loaded with chicken, potatoes, corn and just the right amount of peppers!
Provided by Life Made Simple Team
Categories Main Dishes
Time 1h
Number Of Ingredients 23
Steps:
- 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 Facts : Calories 308 kcal, Carbohydrate 39 g, Protein 13 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 37 mg, Sodium 1168 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHIPOTLE CHICKEN CHOWDER, LOW CARB
Rich spicy chowder for when you want something savory & different. As this is a lower carbohydrate recipe I tried potato substitutes but decided that it was better with just the onion, peppers & celery.
Provided by marypatlaver
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large stock pot over medium heat, cook bacon until browned & crisp. Remove with slotted spoon to paper towel lined plate.
- Add next three ingredients and sauté until onions are translucent, 5-7 minutes.
- Add garlic & sauté an additional minute.
- Add tomatoes, chicken stock & chicken thighs. Over high heat bring to a boil & then reduce heat to simmer until the thighs are cooked through, 15-20 minutes.
- With tongs or slotted spoon remove thighs to a cutting board. Remove bones. Roughly chop chicken & add back to stock pot.
- Add salt, pepper, chipotle & cream to pot. Simmer for five minutes, taste & adjust seasonings if necessary,.
- Serve hot in bowls & garnish with cilantro, cheese & sour cream if desired.
Nutrition Facts : Calories 325.9, Fat 27.9, SaturatedFat 15.5, Cholesterol 121, Sodium 552.7, Carbohydrate 7.7, Fiber 1.4, Sugar 2.6, Protein 12.7
BOSS-WORTHY CHIPOTLE CHICKEN CHOWDER
Spicy chowder that's different from all the rest - why? It's the chipotle peppers and roasted corn. If you're not crazy about spices, you can start off with just a hint of the chipotle and jalapeño and add more later, if you like. This is one of our favorite recipes; I even served this to my boss and my boss' boss when they came to my home for a departmental cookout (nervy, huh?)! Adapted from a Gourmet recipe.
Provided by Lizzie-Babette
Categories Chowders
Time 1h45m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a 6-quart heavy pot, cook onions in oil over moderate heat, stirring until softened.
- Add diced potato, garlic, and jalapeño and cook stirring, 1 minute.
- Stir in flour, and cook over moderately low heat, stirring about 2 minutes.
- Whisk in 2 cups broth and half and half and bring to a boil while stirring.
- Add tomatoes, corn, parsley, chipotle, and chicken and simmer, stirring occasionally, about 20 minutes, or until vegetables are tender.
- Add remaining broth, if needed, to get the liquid consistency you want.
- Add salt and pepper, to taste.
- NOTE: The original recipe called for Monterey Jack cheese, and although I love cheese, I just didn't like it with this recipe, but if you want to try it with cheese, enjoy!
CHICKEN CHOWDER WITH CHIPOTLE
A spicy, cream, very satisfying soup that is very easy to make (despite the long list of ingredients!). It is from Cooking Light. Just as a precaution--remember to use only 1 chile from the can (however if you like it spicier, feel free to use another one!).
Provided by SharleneW
Categories Chowders
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Remove 1 chili and 1 teaspoon adobo sauce from can; reserving remaining chiles and sauce for another use.
- Finely chop chili and set chile and sauce aside separately.
- Heat oil in large Dutch oven over medium heat.
- Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently.
- Stir in broth and bring to a boil.
- Add chicken; cover, reduce heat to medium-low and simmer 30 minutes or until chicken is tender.
- Remove chicken with a slotted spoon and cool slightly.
- Shred chicken with 2 forks then cover to keep warm.
- Remove pan from heat; let stand 5 minutes.
- Place 1/3 of broth mixture in a blender and process until smooth.
- Pour pureed broth mixture into a large bowl.
- Repeat procedure in 2 more batches with remaining broth mixture.
- Return pureed broth mixture to pan.
- Stir in potatoes and hominy; bring to a simmer over medium heat.
- Cook, uncovered, 20 minutes or until potatoes are tender.
- Stir in chicken and cream; simmer 5 minutes.
- Remove from heat and stir in reserved adobo sauce, tomato, cilantro and salt.
- Serve with lime wedges.
CHICKEN CHOWDER
"This is wonderful served over tortilla chips or with corn bread as a side." Packed with chicken (or turkey) and veggies, this chunky chowder makes a nutritious meal. Heather Hamilton - Bunker Hill, WV
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese.
Nutrition Facts : Calories 293 calories, Fat 13g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1287mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.
SMOKY CHIPOTLE-CHICKEN CORN CHOWDER WITH SALSA SALAD
Steps:
- Preheat a soup pot over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, garlic, chipotle, celery, coriander, cumin, and a little salt and pepper. Cook for about 3 minutes or until the onions are slightly tender, stirring frequently.
- While the onions are cooking, in a food processor grind the tortilla chips until they are pretty fine. If you don't have a food processor, put the chips in a resealable plastic bag and smash them up using a rolling pin until you don't feel like doing it anymore. They might not be ground as fine as they would be in the machine, but it won't matter in the end. You need about 1 cup of ground chips; since different brands of chips come in different sizes, adjust the amount you grind accordingly. Add the ground chips to the onions, stir to combine, then add the chicken stock, bring it up to a bubble, and simmer for 8 to 10 minutes. Add the chicken and frozen corn and continue to cook it for 5 minutes, or until the chicken is cooked through.
- While the soup is cooking, prepare the salsa salad. To make the dressing, in a small mixing bowl combine the juice of 1 lime, the mustard, and a little salt and pepper. In a slow steady stream whisk in the remaining 3 tablespoons of EVOO. Reserve the dressing.
- Cut all around the circumference of the avocados, lengthwise and down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh out in one piece from both halves, chop it into bite-size pieces, and transfer it to a salad bowl. Cut the grape tomatoes in half and add them to the avocados along with the cilantro, chopped romaine lettuce, and chopped red onion. Pour the dressing over the salad and toss it to coat and combine.
- If the soup becomes too thick, adjust it by adding a little more stock, and if it is too thin, let it continue to cook and reduce until it is to your liking. Taste and check for seasoning, adjust with a little salt and pepper, and if you want more heat, you have that hot sauce on hand, so use it. Add the parsley and serve the soup with the salsa salad alongside. Garnish each bowl of soup with a chip or two.
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- Remove 1 chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately.
- Heat oil in a large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks; cover and keep warm.
- Remove pan from heat; let stand 5 minutes. Place one-third of broth mixture in a blender; process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream; simmer 5 minutes. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges.
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