Smoky Chipotle Chicken Chowder
Warm up your weeknights with this bold and hearty Smoky Chipotle Chicken Chowder, a velvety soup that perfectly balances creamy comfort with a smoky kick. Featuring tender chicken, sweet corn, and chunks of russet potatoes simmered in a rich, spiced broth infused with smoky paprika and chipotle peppers in adobo sauce, this chowder delivers layers of flavor in every bite. With just 15 minutes of prep and a short 30-minute cook time, it’s an easy one-pot recipe perfect for busy nights. Garnish with fresh cilantro and a squeeze of lime for a zesty finish that elevates this dish to restaurant-quality comfort food. Ideal for those craving a spicy, savory twist on classic chicken chowder, this recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 3 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 1 pound chicken breasts, diced into bite-sized pieces
- 4 cups chicken broth
- 1.5 cups frozen corn kernels
- 1 cup heavy cream
- 2 peppers chipotle peppers in adobo sauce, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 wedges lime wedges (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced yellow onion, minced garlic, and diced red bell pepper to the pot. Sauté for 3-4 minutes, or until the vegetables are softened and the onion is translucent.
Stir in the diced chicken breasts and cook for 5-6 minutes, or until the chicken is no longer pink on the outside.
Add the russet potatoes, chicken broth, and frozen corn kernels to the pot. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, stir in the heavy cream, chipotle peppers in adobo sauce, smoked paprika, ground cumin, salt, and black pepper.
Simmer the chowder for another 5 minutes to allow the flavors to meld together.
Taste and adjust seasoning, adding more salt, pepper, or chipotle peppers as desired.
Ladle the chowder into bowls and garnish with chopped fresh cilantro, if using. Serve with lime wedges on the side for a fresh, tangy finish.
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5215 mg | 227% | |
| Total Carbohydrate | 222.7 g | 81% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 39.3 g | ||
| Protein | 182.1 g | 364% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 381 mg | 29% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 6294 mg | 134% | |
*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.
