Chicken Chowder with Chipotles
Warm up your kitchen with the bold and comforting flavors of Chicken Chowder with Chipotles, a creamy yet smoky soup that balances just the right amount of spice. Tender shredded chicken, hearty russet potatoes, and sweet bursts of corn come together in a velvety broth enriched with a buttery roux and a touch of half-and-half. The magic happens with the addition of chipotle peppers in adobo sauce, infusing the chowder with a deliciously smoky heat that’s perfect for spice lovers. Easy to make in under an hour, this satisfying dish is ideal for cozy weeknight dinners or casual gatherings. Garnish with fresh cilantro for a pop of color and herbal brightness, and serve piping hot with crusty bread or tortilla chips for dipping. A must-try for fans of robust, flavor-packed soups!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts, boneless and skinless
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Russet potatoes, diced
- 4 cups Chicken broth
- 1 cup Half-and-half
- 2 peppers Canned chipotle peppers in adobo sauce, chopped
- 1 cup Corn kernels (fresh, canned, or frozen)
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional garnish)
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat.
Season the chicken breasts with a pinch of salt and pepper, and add them to the pot. Cook for 4-5 minutes per side or until cooked through. Remove the chicken from the pot and set aside to cool.
In the same pot, add the remaining olive oil and sauté the diced onion until translucent, about 3-4 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Add the diced potatoes and chicken broth to the pot. Bring to a gentle boil, then reduce the heat to simmer. Cover and cook for 10 minutes or until the potatoes are tender.
While the potatoes are cooking, shred the cooled chicken breasts using two forks and set aside.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to make a roux. Gradually whisk in the half-and-half until smooth and thickened.
Stir the roux mixture into the pot with the potatoes and broth. Add the shredded chicken, chopped chipotle peppers, corn, salt, and black pepper.
Simmer the chowder for another 10 minutes, stirring occasionally, to combine all the flavors and ensure the soup thickens slightly.
Taste and adjust seasonings as needed. If you prefer more heat, add an additional chopped chipotle pepper.
Ladle the chowder into bowls and garnish with fresh cilantro if desired. Serve warm.
Nutrition Facts
Calories |
2094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 5394 mg | 235% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 34.3 g | ||
| Protein | 149.6 g | 299% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 503 mg | 39% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4917 mg | 105% | |
*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.
