Chipotle Chicken Chowder
Chipotle Chicken Chowder is a main course that serves 8. Watching your figure? This gluten free recipe has 240 calories, 17g of protein, and 7g of fat per serving. For $2.13 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 470 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. If you have garlic cloves, heavy cream, carrots, and a few other ingredients on hand, you can make it. It is brought to you by Back to the Cutting Board. With a spoonacular score of 84%, this dish is awesome. Try Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle), Chicken Chowder With Chipotle, and Chipotle Chicken Corn Chowder for similar recipes.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 75 minutes
Ingredients:
1 bell pepper
1 lb. boneless chicken breast
1 cup carrots
1/2 cup celery
6 cups chicken broth
1 can chipotle chiles in adobo sauce
1/4 cup cilantro
1 1/2 cups corn
1/2 tsp. dried thyme
6 garlic cloves
1 tsp. ground cumin
1/4 cup heavy cream
8 lime wedges
1 tbsp. olive oil
2 cups onion
1/2 tsp. dried oregano
3/4 cup plum tomato
2 red potatoes
1/2 tsp. salt
Equipment:
dutch oven
slotted spoon
aluminum foil
pot
blender
frying pan
bowl
Cooking instruction summary:
Remove one chile (Or two if you like things really spicy. I added an extra half of one the second time I made this recipe and it was almost too spicy for me, but Ill admit to being a wuss with spicy foods.) Finely chop the chile and set aside. Keep the can out because youll need it later. There will still be a lot of chiles left over, but you can freeze them for another use.Heat 1 tbsp. oil over medium heat in a large pot (with a lid) or Dutch oven. Add chopped chile, onion, carrots, celery, garlic, cumin, oregano and thyme. 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 20-30 minutes or until chicken is tender and cooked through. Remove chicken with a slotted spoon, and cool slightly.Remove pot from heat to cool for about 5 minutes. Meanwhile, shred chicken with 2 forks. Cover with foil to keep warm.Place one-third of the cooled broth mixture in a blender; process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. (This would be much easier if you have one of those handy-dandy hand blenders. I am getting one soon!) Return pureed broth mixture to pan.Stir in potatoes and corn and bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender.Meanwhile, heat 1 tsp. of oil in a small skillet over medium heat. Add chopped bell pepper and cook until tender, about 5 minutes. Remove from heat and set aside.Stir in chicken and cream, and simmer 5 minutes.Remove from heat, and stir in 1 tsp. adobo sauce from your can of chipotle chiles (if you dont like things super spicy, start with 1/4 or 1/2 tsp. and taste it). Add in tomato, bell pepper, cilantro, and salt.Serve with lime wedges. This is also great with cornbread.
Step by step:
1. Remove one chile (Or two if you like things really spicy. I added an extra half of one the second time I made this recipe and it was almost too spicy for me, but Ill admit to being a wuss with spicy foods.) Finely chop the chile and set aside. Keep the can out because youll need it later. There will still be a lot of chiles left over, but you can freeze them for another use.
2. Heat 1 tbsp. oil over medium heat in a large pot (with a lid) or Dutch oven.
3. Add chopped chile, onion, carrots, celery, garlic, cumin, oregano and thyme. Cook 7 minutes or until onion is tender, stirring frequently.Stir in broth and bring to a boil.
4. Add chicken; cover, reduce heat to medium-low, and simmer 20-30 minutes or until chicken is tender and cooked through.
5. Remove chicken with a slotted spoon, and cool slightly.
6. Remove pot from heat to cool for about 5 minutes. Meanwhile, shred chicken with 2 forks. Cover with foil to keep warm.
7. Place one-third of the cooled broth mixture in a blender; process until smooth.
8. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. (This would be much easier if you have one of those handy-dandy hand blenders. I am getting one soon!) Return pureed broth mixture to pan.Stir in potatoes and corn and bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender.Meanwhile, heat 1 tsp. of oil in a small skillet over medium heat.
9. Add chopped bell pepper and cook until tender, about 5 minutes.
10. Remove from heat and set aside.Stir in chicken and cream, and simmer 5 minutes.
11. Remove from heat, and stir in 1 tsp. adobo sauce from your can of chipotle chiles (if you dont like things super spicy, start with 1/4 or 1/2 tsp. and taste it).
12. Add in tomato, bell pepper, cilantro, and salt.
13. Serve with lime wedges. This is also great with cornbread.
Nutrition Information:
covered percent of daily need
