Chipotle Chicken Enchilada Chowder
Dive into a bowl of creamy, spicy comfort with this Chipotle Chicken Enchilada Chowder, a one-pot wonder that combines the bold flavors of classic enchiladas with the satisfying heartiness of a chowder. This recipe features tender shredded chicken simmered in a smoky blend of chipotle peppers, fire-roasted tomatoes, and aromatic spices like cumin, chili powder, and smoked paprika. Sweet corn kernels, black beans, and a touch of heavy cream lend richness and texture, while Monterey Jack cheese melts into the broth for a velvety finish. Fresh lime juice and cilantro provide a bright, zesty contrast, making each spoonful irresistibly flavorful. Ready in just 45 minutes, this easy-to-make, crowd-pleasing chowder is perfect for weeknight dinners or cozy gatherings. Serve it hot with your favorite toppings, from extra cheese to sour cream, and watch it disappear in no time!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 2 cups Chicken breasts, cooked and shredded
- 4 cups Low-sodium chicken broth
- 2 Chipotle peppers in adobo sauce, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 14-ounce can Fire-roasted diced tomatoes
- 1 cup Sweet corn kernels
- 1 14-ounce can Black beans, drained and rinsed
- 1 cup Heavy cream
- 1 cup Monterey Jack cheese, shredded
- 0.25 cup Fresh cilantro, chopped
- 1 Lime, juiced
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the shredded chicken, chicken broth, and chopped chipotle peppers to the pot.
Stir in ground cumin, chili powder, smoked paprika, salt, and black pepper.
Add the fire-roasted diced tomatoes, sweet corn kernels, and black beans. Stir to combine.
Bring the mixture to a simmer and let it cook for 20 minutes, stirring occasionally.
Reduce the heat to low and stir in the heavy cream and shredded Monterey Jack cheese until melted and fully incorporated.
Remove from heat and stir in the chopped cilantro and lime juice for a burst of freshness.
Serve hot in bowls, and garnish with additional cilantro, cheese, or a dollop of sour cream if desired.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 6.3 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 200 mg | 15% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 774 mg | 16% | |
*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.
