Best 4 Spicy Chipotle Portobello And Hominy Chowder Recipes

**Spicy Chipotle Portobello and Hominy Chowder**

This hearty and flavorful chowder is perfect for a cold day. It's packed with tender portobello mushrooms, hominy, and a spicy chipotle pepper sauce. The chowder is also made with a variety of vegetables, including corn, tomatoes, and onions. The result is a delicious and satisfying meal that's sure to warm you up from the inside out.

In addition to the main recipe, this article also includes recipes for two other variations of the chowder:

* **Creamy Chipotle Portobello and Hominy Chowder:** This version of the chowder is made with a creamy sauce instead of a broth-based sauce. It's just as delicious as the original, but it's a bit richer and more decadent.
* **Vegan Chipotle Portobello and Hominy Chowder:** This version of the chowder is made without any animal products, making it perfect for vegans and vegetarians. It's just as flavorful as the original, but it's a bit lighter and healthier.

No matter which version of the chowder you choose to make, you're sure to enjoy this delicious and satisfying meal.

Let's cook with our recipes!

CHICKEN CHOWDER WITH CHIPOTLE

Chicken Chowder With Chipotle image

A spicy, cream, very satisfying soup that is very easy to make (despite the long list of ingredients!). It is from Cooking Light. Just as a precaution--remember to use only 1 chile from the can (however if you like it spicier, feel free to use another one!).

Provided by SharleneW

Categories Chowders

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 chipotle chile, from a 7 oz. can of chipotle chiles in adobo sauce (reserve remaining chiles for another use)
1 tablespoon extra virgin olive oil
2 cups chopped onions
1 cup chopped carrot
1/2 cup chopped celery
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 cloves garlic, crushed
6 cups reduced-sodium fat-free chicken broth
1 1/2 lbs boneless skinless chicken breasts
2 medium red potatoes, cut into 1/2 inch pieces (about 12 ounces)
1 (15 1/2 ounce) can white hominy or 1 (15 1/2 ounce) can yellow hominy, rinsed and drained
1/4 cup whipping cream
1 cup chopped seeded plum tomato
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
8 lime wedges

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.

SPICY CHIPOTLE CORN & POTATO CHOWDER

Spicy Chipotle Corn & Potato Chowder image

The chipotle chile adds heat and a smoky flavor to this chowder. Feel free to add more chipotle chile or adobo sauce according to "heat" preference. This chowder goes great with myhttps://www.justapinch.com/recipes/bread/bread-savory-bread/green-chile-cheese-toast.html?r=2

Provided by Daily Inspiration S

Categories Chowders

Time 40m

Number Of Ingredients 10

Ingredients

2 Tbsp olive oil
1/2 medium onion, diced (about 3/4 cup)
1 stalk(s) celery, diced (about 1/3 cup)
2 yellow-skin potatoes, diced (about 2 1/2 cups)
1 pkg 10-oz. pkg. frozen sweet corn (i use organic)
1/2 chipotle chile in adobo sauce, diced (more to suit your taste)
1 bay leaf
2 c low-sodium vegetable broth (or chicken broth if preferred)
1/2 can(s) coconut milk
1 Tbsp fresh parsley, chopped

Steps:

1. Heat oil in large, heavy saucepan over medium heat. Add onion and celery and saute approx. 5 minutes or until soft.
2. Add potatoes, corn, chipotle chile and bay leaf and cook 10 minutes stirring frequestly. Add broth and bring to a boil.
3. Reduce heat to medium-low and simmer 10 minutes or until vegetables are tender. Stir in coconut milk and parsley and season with salt and pepper.

WHITE BEAN CHICKEN CHILI

White Bean Chicken Chili image

My sister shared this white bean chicken chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. -Kristine Bowles, Albuquerque, New Mexico

Provided by Taste of Home

Categories Dinner Lunch

Time 3h25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
2-1/2 cups chicken broth, divided
1-1/2 cups shredded cheddar cheese
Optional toppings: sliced avocado, quartered cherry tomatoes and chopped cilantro

Steps:

Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 344 calories, Fat 16g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 894mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 6g fiber), Protein 25g protein.

SPICY CHICKEN AND HOMINY SOUP

Spicy Chicken and Hominy Soup image

This slow-cooked soup is also called "posole," a traditional good luck New Year's meal in my native New Mexico. Everyone makes it differently-my soup answers the age-old chili question, "Red or green?" by using both!-Janet Christine McDaniel, Arlington, Texas

Provided by Taste of Home

Categories Lunch

Time 4h15m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 pound boneless skinless chicken breasts, cubed
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 chipotle peppers in adobo sauce
2 cans (14-1/2 ounces each) chicken broth, divided
1 can (15 ounces) hominy, rinsed and drained
1 can (4 ounces) chopped green chilies
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

In a large skillet, brown chicken in oil. With a slotted spoon, transfer chicken to a 3- or 4-qt. slow cooker. In the same skillet, saute onion and garlic in drippings until tender; add to chicken., Place chipotle peppers and 1/4 cup broth in a blender or food processor; cover and process until blended. Add to chicken mixture. Stir in the hominy, chilies, seasonings and remaining broth. Cover and cook on low for 4-5 hours or until chicken is tender.

Nutrition Facts : Calories 277 calories, Fat 10g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 1558mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 26g protein.

Tips:

Use a variety of mushrooms to add depth of flavor to the chowder. Portobello, shiitake, and oyster mushrooms all work well.
Sautéing the mushrooms before adding them to the chowder helps to caramelize them and enhance their flavor.
Use a good quality vegetable broth for the chowder. This will make a big difference in the overall flavor of the dish.
Add the hominy to the chowder towards the end of the cooking time so that it doesn't become too soft.
Season the chowder to taste with salt, pepper, and chipotle powder. You can also add a splash of lime juice or vinegar for a bit of acidity.
Serve the chowder hot, garnished with fresh cilantro and avocado slices.

Conclusion:

This spicy chipotle portobello and hominy chowder is a delicious and hearty dish that is perfect for a cold winter day. The combination of mushrooms, hominy, and chipotle peppers creates a complex and flavorful chowder that is sure to please everyone at your table. So next time you're looking for a comforting and satisfying meal, give this chowder a try. You won't be disappointed!