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
SPICY CHIPOTLE SWEET POTATO SOUP
Can be mildly spicy to REALLY spicy depending on your taste. The chipotle gives the soup a really nice smoky taste. Use two cans of chipotle peppers for extra spice.
Provided by Kent Jacobs
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
- Stir chipotle peppers into the sweet potato mixture.
- Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
- Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 48.7 g, Cholesterol 33 mg, Fat 15.7 g, Fiber 7.7 g, Protein 5.2 g, SaturatedFat 7.7 g, Sodium 501.9 mg, Sugar 11 g
MEXICAN CHICKEN SOUP WITH GARBANZO BEANS (CALDO TLALPENO)
An authentic Mexican recipe for shredded chicken soup with chickpeas, carrots, and chipotle chiles. It is served traditionally with cheese, avocado, and lemon juice.
Provided by Guillermo
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- Combine chicken breasts, 1/2 an onion, celery, and parsley with cold water and chicken bouillon in a saucepan. Bring to a boil. Reduce heat and simmer the stock until chicken is no longer pink in the center, 20 to 25 minutes.
- Remove chicken from the stock and shred with a fork. Strain stock and discard onion, celery, and parsley. Return stock to the saucepan.
- Heat oil in a skillet over medium heat. Add chopped onion and garlic; cook and stir until transparent, about 3 minutes. Add tomatoes and cook until tender, about 5 minutes. Let cool slightly, about 5 minutes. Pour mixture into a blender; add 1 cup stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend.
- Pour tomato mixture into the saucepan of stock; add chickpeas and carrots. Let simmer until carrots are nearly softened, about 10 minutes. Stir in the shredded chicken and chipotle peppers. Let simmer until flavors blend and carrots are tender, about 10 minutes more. Season with salt and serve with avocados, lime quarters, and Oaxaca cheese on the side.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 19.6 g, Cholesterol 64.4 mg, Fat 14.8 g, Fiber 7 g, Protein 25.6 g, SaturatedFat 4.4 g, Sodium 585.9 mg, Sugar 3.9 g
SPICY CHIPOTLE, PORTOBELLO, AND HOMINY CHOWDER
Provided by Food Network
Time 52m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Rinse the mushrooms and set aside.
- In a saucepan, add the salt and sugar to the water, and simmer over moderate heat until salt and sugar are dissolved. Remove from heat, cool to room temperature, and add mushrooms to brine. Allow to marinate for at least 2 hours. Remove mushrooms from brine and gently press between towels to remove excess moisture. On a bbq or stovetop smoker over moderately low heat, gently smoke mushrooms until just cooked through. Set aside to add to finished chowder.
- To make chowder, heat the olive oil in a deep soup pot. Add the onions, chipotles, and garlic. Saute until soft, but not brown, about 5 minutes. Add the tomatillos, fennel, cumin, coriander, oregano, cinnamon, tomatoes, and stock. Simmer gently for 15 minutes. Add the hominy to pot, and simmer to heat through. Correct the seasoning with salt and pepper.
- To serve, slice the smoked portobellos at an angle, and place in warm soup bowls. Ladle the chowder on top and serve immediately.
GARBANZO CHIPOTLE SOUP (CHOWDER)
This Garbanzo Chipotle Soup is my favorite, It is very easy to make and inexpensive. Made with all organic ingredients. You'll love it!
Provided by Rosamaria Barrientos
Categories Chowders
Time 45m
Yield 10 Bowls
Number Of Ingredients 8
Steps:
- In a casserole add oil or butter and saute the onions, and garlic on med heat until they have a translucent color. Add tomatoes cilantro and the garbanzo beans and cook for 10 minutes.
- Add the water and salt to taste stirring well all the ingredients in the Casserole, cover it with a lid and cook for 10 more minutes or until the garbanzos are soft.
- Blend half of the soup and the chipotles . Combine everything in the casserole and mix well, let the soup sit for 5 minutes over low heat. Ready to serve Buen Provecho!
Nutrition Facts : Calories 156, Fat 1.4, SaturatedFat 0.2, Sodium 1047.7, Carbohydrate 30.3, Fiber 6.1, Sugar 2.4, Protein 6.6
DOUBLE-CORN CHOWDER WITH CHIPOTLE AND BACON
Steps:
- Quick-soak dried corn:
- Cover maíz trillado with water by 2 inches in a medium pot. Bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.
- Make chowder:
- Return soaked corn to pot and add 8 cups fresh water and 1/2 teaspoon salt. Simmer, partially covered, until tender, about 1 hour. (Do not drain.)
- While corn is simmering, cook bacon in a large heavy pot over medium-high heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
- Add oil and onion to bacon fat and cook over medium heat, stirring occasionally, until onion is softened, about 10 minutes. Add garlic, bell pepper, and cumin and cook, stirring occasionally, until pepper is softened, about 8 minutes.
- Add cooked dried corn with its cooking liquid, remaining 3 cups water, and 1 teaspoon salt, then simmer 15 minutes. Stir in fresh (or frozen) corn and simmer until just tender, about 6 minutes.
- Transfer 2 cups chowder to a blender, then add chipotle and purée (use caution when blending hot liquids). Stir purée into chowder with cream and bacon and bring just to a simmer (do not let boil). Season with salt and pepper and serve sprinkled with cilantro.
SPICY GARBANZO SOUP
Make and share this Spicy Garbanzo Soup recipe from Food.com.
Provided by Parsley
Categories Clear Soup
Time 33m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil. Saute the onion, red pepper, garlic and jalepeno (if using it) for several minutes until tender.
- Add cumin, cayenne, and cilantro; stir and cook for about 1 minute.
- Add broth, garbanzos, corn, and tomatoes. Heat to a boil.
- Reduce heat and simmer on low for about 20 minutes.
- Serve in bowls and dallop with some sour cream, if desired.
Nutrition Facts : Calories 330.8, Fat 5, SaturatedFat 0.8, Sodium 807.4, Carbohydrate 62.3, Fiber 10.6, Sugar 3.9, Protein 14.1
BLACK BEAN AND CHIPOTLE SOUP
Make and share this Black Bean and Chipotle Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot, add oil; heat over medium heat.
- Add onions and garlic; saute, stirring occasionally, for about 10 minutes or until onions are translucent.
- Add in the carrots and cumin; cook, stirring often for a few minutes.
- Add in the celery and bell pepper; lower heat, cover and cook for 10 minutes or so.
- Add the beans, chipotle, tomatoes, orange juice, and water; simmer, covered, for 20 minutes.
- Ladle soup into individual serving bowls; top with a dollop of sour cream and sprinkle with cilantro.
Nutrition Facts : Calories 426.8, Fat 15.1, SaturatedFat 2.2, Sodium 70.7, Carbohydrate 60.3, Fiber 18.4, Sugar 12.3, Protein 16.7
SMOKY COCONUT AND CHIPOTLE GARBANZO SOUP
Make and share this Smoky Coconut and Chipotle Garbanzo Soup recipe from Food.com.
Provided by Karyl Lee
Categories Beans
Time 1h
Yield 1 gallon, 16 serving(s)
Number Of Ingredients 15
Steps:
- Saute' tomatoes, onion, celery, pepper, garlic and chipotle peppers in the oils with the spices.
- When the vegetables soften, add the beans with their liquid. Add enough water to make a soup consistency and cook 15-20 minutes at a low boil to meld flavors.
- Add coconut milk and shredded coconut. Season with salt, pepper, and hot sauce.
- * Preferred coconut milk is full fat, Native Forest or Thai Kitchen or you may want to add sweetener, such as one tablespoon honey or unrefined cane sugar.
Nutrition Facts : Calories 220, Fat 10.6, SaturatedFat 7.8, Sodium 252.8, Carbohydrate 27.9, Fiber 6.7, Sugar 2.7, Protein 6.1
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