Best 6 Boss Worthy Chipotle Chicken Chowder Recipes

CHIPOTLE CHICKEN CHOWDER RECIPE

Steps:

• In a large Dutch-oven or stock pot set over medium heat, melt the butter. Add the onion and red pepper, sauté until tender, then add the garlic. When the garlic is fragrant and translucent, sprinkle in the seasonings (salt, pepper, cumin, oregano and thyme) along with the flour. Cook for 1-2 minutes or until the flour becomes lightly golden in color (but not brown). Whisk in the milk and chicken broth. Add in the chipotle chilies, adobo sauce, hatch chilies and fire roasted tomatoes. Bring to a boil.
• Once the mixture is boiling, add the potatoes and corn, reduce to medium heat again. Simmer until the potatoes are fork-tender, about 15 to 20 minutes. Stir in the chopped chicken and cheese, stirring until the cheese is completely melted. Continue cooking for an additional 15 minutes. Garnish with cilantro, cheese and lime.

BOSS-WORTHY CHIPOTLE CHICKEN CHOWDER

Steps:

• In a 6-quart heavy pot, cook onions in oil over moderate heat, stirring until softened.
• Add diced potato, garlic, and jalapeño and cook stirring, 1 minute.
• Stir in flour, and cook over moderately low heat, stirring about 2 minutes.
• Whisk in 2 cups broth and half and half and bring to a boil while stirring.
• Add tomatoes, corn, parsley, chipotle, and chicken and simmer, stirring occasionally, about 20 minutes, or until vegetables are tender.
• Add remaining broth, if needed, to get the liquid consistency you want.
• Add salt and pepper, to taste.
• NOTE: The original recipe called for Monterey Jack cheese, and although I love cheese, I just didn't like it with this recipe, but if you want to try it with cheese, enjoy!

CHICKEN CHOWDER WITH CHIPOTLE

Steps:

• Remove 1 chili and 1 teaspoon adobo sauce from can; reserving remaining chiles and sauce for another use.
• Finely chop chili and set chile and sauce aside separately.
• Heat oil in large Dutch oven over medium heat.
• Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently.
• Stir in broth and bring to a boil.
• Add chicken; cover, reduce heat to medium-low and simmer 30 minutes or until chicken is tender.
• Remove chicken with a slotted spoon and cool slightly.
• Shred chicken with 2 forks then cover to keep warm.
• Remove pan from heat; let stand 5 minutes.
• Place 1/3 of broth mixture in a blender and process until smooth.
• Pour pureed broth mixture into a large bowl.
• Repeat procedure in 2 more batches with remaining broth mixture.
• Return pureed broth mixture to pan.
• Stir in potatoes and hominy; bring to a simmer over medium heat.
• Cook, uncovered, 20 minutes or until potatoes are tender.
• Stir in chicken and cream; simmer 5 minutes.
• Remove from heat and stir in reserved adobo sauce, tomato, cilantro and salt.
• Serve with lime wedges.

SANTA FE CHOWDER

Steps:

• In a large pot, add the chiles, onion, cumin, coriander, oregano, salt, and oil.
• Saute over medium heat for 10 minutes, stirring frequently, until the onions are clear.
• Add in the carrots, sweet potatoes, potatoes, and water.
• Bring mixture to a boil; reduce the heat, cover and simmer for 10 minutes.
• Add in the bell peppers, tomatoes, corn, and zucchini, stir to combine.
• Cover and cook on medium-high for 15 minutes or until the vegetables are tender.
• Transfer 3 cups of the vegetables from the soup into the container of a blender.
• Add the Neufchatel, cheddar, and milk.
• Process until smooth.
• Add puree back to the soup; stir to combine and reheat if necessary.

CHIPOTLE CORN CHOWDER

Steps:

• Cook the bacon in a large saucepan over medium-high heat until crisp, remove and drain on paper towels; set aside (reserve a couple tablespoons of bacon fat).
• In the same saucepan add in the chopped onion, garlic and celery; saute for about 5 minutes.
• Add in chicken broth and diced potatoes; bring to a boil, cover and simmer for about 10-12 minutes or until potatoes are slightly tender.
• Add in red bell pepper, corn, whipping cream and diced chipotle pepper; continue to simmer for 10 minutes, or until veggies are soft.
• Season with salt and pepper to taste (for even more spice season with cayenne).
• Crumble the reserved cooked bacon and stir into the soup.
• If the chowder is too thick, adjust with up to 1/4 cup half and half cream or milk and just reheat slightly.

TEX-MEX CHEESY CHICKEN CHOWDER

Steps:

• In a 6-quart Dutch oven, cook and stir onion, celery and garlic in hot oil over medium heat for 5 minutes, or until onion is tender; add chicken and cook, stirring, for 2-3 minutes or till no longer pink; add broth and potatoes; bring to a boil, reduce heat and simmer, covered, for 12-15 minutes or till potatoes are tender, stirring occasionally.
• In a medium bowl, dissolve gravy mix into milk; stir milk mixture into soup mixture; stir in cheese, salsa and green chilies, reduce heat to low; cook and stir till cheese is melted.
• Serve with corn chips.