Cheesy Chipotle Chicken Sausage Chowder for a Soup-er #SundaySupper
Cheesy Chipotle Chicken Sausage Chowder for a Soup-er #SundaySupper is a gluten free main course. This recipe serves 6 and costs $2.38 per serving. One portion of this dish contains approximately 16g of protein, 26g of fat, and a total of 530 calories. This recipe from Cupcakes and Kale Chips has 1350 fans. Head to the store and pick up olive oil, greek yogurt, red bell pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is pretty good. If you like this recipe, take a look at these similar recipes: Cheesy Buffalo Chicken Soup #SundaySupper #FamilyDinnerTable, Slow Cooker Cheesy Mexican Chipotle Corn Chowder, and Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle).
Servings: 6
Ingredients:
3-4 c chicken broth
1 chipotles in adobo, minced, plus 1 t of the adobo sauce
1 T chopped cilantro
2 cloves garlic, minced
½ c plain Greek yogurt (or sour cream)
Optional garnish: Greek yogurt or sour cream, cilantro, crushed tortilla chips, chopped tomatoes, chopped avocado, juice of a lime
1 12 oz. package of Johnsonville Chipotle Monterey Jack Chicken Sausage, or a similar variety from another brand, quartered lengthwise, and cut into approx. ½ in. chunks
1 t olive oil
2 c (8 oz.) shredded pepper jack cheese (light or reduced fat NOT recommended)
1 red pepper, diced
salt & pepper
1 lb sweet potatoes, cut into ½ in. cubes
1 medium or ½ of a large yellow or sweet onion
Equipment:
frying pan
pot
Cooking instruction summary:
In a large pot, bring the broth to a boil, add the sweet potatoes, and reduce to a simmer. Cook for 10-15 minutes, or until potatoes are soft.While the potatoes are cooking, heat the olive oil in a medium saute pan over medium heat.Add the onions and a pinch of salt and pepper, and saute until the onions are soft, 3-5 minutes.Add the red pepper, and cook for another 2-3 minutes.Add the garlic, chipotle, and adobo sauce, and cook for another minute or two.Add the sausage, and cook until starting to brown, another 3-5 minutes. Set aside.Once the potatoes are tender, add the cheese in small handfuls, stirring gently to avoid causing the potatoes to disintegrate, adding more as it melts. Allow to simmer for several minutes, or until the cheese has fully melted, stirring frequently.Stir in the sausage and vegetable mixture from the pan.Stir in the Greek yogurt and cilantro. It may start to look slightly curdled, but continue to stir and heat gently until fully incorporated.Serve with any of the optional garnishes, as desired.
Step by step:
1. In a large pot, bring the broth to a boil, add the sweet potatoes, and reduce to a simmer. Cook for 10-15 minutes, or until potatoes are soft.While the potatoes are cooking, heat the olive oil in a medium saute pan over medium heat.
2. Add the onions and a pinch of salt and pepper, and saute until the onions are soft, 3-5 minutes.
3. Add the red pepper, and cook for another 2-3 minutes.
4. Add the garlic, chipotle, and adobo sauce, and cook for another minute or two.
5. Add the sausage, and cook until starting to brown, another 3-5 minutes. Set aside.Once the potatoes are tender, add the cheese in small handfuls, stirring gently to avoid causing the potatoes to disintegrate, adding more as it melts. Allow to simmer for several minutes, or until the cheese has fully melted, stirring frequently.Stir in the sausage and vegetable mixture from the pan.Stir in the Greek yogurt and cilantro. It may start to look slightly curdled, but continue to stir and heat gently until fully incorporated.
6. Serve with any of the optional garnishes, as desired.
Nutrition Information:
covered percent of daily need
