Santa Fe Chowder
Warm up your weeknight dinner routine with the bold and creamy flavors of Santa Fe Chowder! This hearty Southwestern-inspired soup combines tender pieces of chicken, vibrant bell peppers, and a kick of jalapeño for a flavorful base that’s both comforting and exciting. Simmered with earthy spices like chili powder, cumin, and smoked paprika, the chowder is brought to life with velvety heavy cream, gooey melted cheddar, and sweet pops of roasted corn. Russet potatoes lend substance to every spoonful, while a garnish of fresh cilantro and a squeeze of lime provide the perfect zesty finish. Ready in just 45 minutes, this one-pot dish is ideal for busy weeknights and is sure to become a family favorite. Keywords: Santa Fe Chowder, Southwestern soup, chicken chowder, creamy soup recipe, easy one-pot dinner, hearty comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small jalapeño, finely chopped (seeds removed for less heat)
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups chicken broth
- 2 medium russet potatoes, peeled and diced
- 2 cups frozen roasted corn (or regular frozen corn)
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 wedges lime wedges (for serving)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the garlic, red bell pepper, green bell pepper, and jalapeño. Cook for another 5 minutes, stirring occasionally.
Add the chicken pieces to the pot, seasoning them with chili powder, cumin, smoked paprika, salt, and black pepper. Cook the chicken for 5-6 minutes, until lightly browned.
Pour in the chicken broth and stir in the diced potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, or until the potatoes are fork-tender.
Stir in the frozen roasted corn and simmer for 5 more minutes.
Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Cook until the cheese is fully melted and the chowder is creamy.
Taste and adjust seasoning as needed. Optional: garnish each bowl with chopped fresh cilantro and a squeeze of lime juice for an extra burst of flavor.
Serve the Santa Fe Chowder hot, with lime wedges on the side for individual customization.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.5 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 186 mg | 14% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 872 mg | 19% | |
*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.
