Boss Worthy Chipotle Chicken Chowder
Warm up with a bowl of Boss Worthy Chipotle Chicken Chowder, a cozy and flavorful one-pot meal designed to impress! This creamy chowder combines tender chunks of chicken, smoky chipotle peppers, and hearty vegetables like corn and potatoes, all simmered in a rich broth seasoned with cumin, chili powder, and smoked paprika. Finished with a splash of lime juice and a swirl of heavy cream, it strikes the perfect balance of zesty and comforting. Garnish with fresh cilantro and shredded cheese for added decadence, and serve with crusty bread for dipping. Whether you’re looking for a satisfying weeknight dinner or a dish to wow at your next gathering, this chipotle chicken chowder is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 peppers chipotle peppers in adobo sauce, chopped
- 1.5 pounds chicken breasts, cubed
- 14.5 ounces diced tomatoes, canned
- 1.5 cups sweet corn, frozen or canned (drained)
- 2 medium russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped (for garnish)
- 0.5 cup shredded cheese (optional, for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and chopped chipotle peppers, cooking for an additional minute until fragrant.
Add cubed chicken breasts to the pot, cooking until lightly browned on the outside, about 5-6 minutes (the chicken does not need to be fully cooked yet).
Stir in the canned diced tomatoes, frozen or canned corn, and diced potatoes.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
Stir in heavy cream, lime juice, cumin, chili powder, smoked paprika, salt, and black pepper. Allow the chowder to simmer for another 5 minutes to meld the flavors.
Taste and adjust seasoning as desired.
Ladle the chowder into bowls and garnish with chopped cilantro and shredded cheese, if desired.
Serve hot with crusty bread on the side for dipping.
Nutrition Facts
Calories |
4246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.5 g | 220% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 7048 mg | 306% | |
| Total Carbohydrate | 378.6 g | 138% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 42.7 g | ||
| Protein | 286.6 g | 573% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 812 mg | 62% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 6065 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
