Chipotle Chicken Chowder

We look at this Chipotle Chicken Chowder recipe as the slightly sassy sister to the traditional chicken tortilla soup. You know the one. She’s not exactly brazen but definitely a little cheeky. Each bite of this substantial chowder brings you a sweet and creamy flavor on the front end, followed by a little kick on the back end, and is palatable for people with all levels of heat tolerance. It’s a fabulous choice for those cooler-weather soup night dinners.

What is Chipotle, Really?

We all know Chipotle as the name of a certain chain restaurant, now, but chipotle, lowercase-c, is a popular ingredient in many Latin American recipes. It’s the name of a dried jalapeño pepper, most popular in sauce form combined with adobo sauce. This Chipotle Chicken Chowder uses canned chipotle peppers  you can get at any grocery store from Goya or similar brands. We also used it in our Smoked Mushroom Vegeterian Tacos With Creamy Chipotle Sauce.

Chipotle Chicken Chowder

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• Author: Anna Franklin

Print Recipe

Description

A hearty chowder with a kick to it.

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Ingredients

Scale 1x2x3x

• 2 lbs boneless skinless chicken thighs
• 1 can chipotle in adobo sauce
• 2 cups chopped onion
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 1 tsp ground cumin
• 1 tsp dried oregano
• 6 cloves minced garlic
• 2 quarts chicken broth
• 2 russet potatoes, diced
• 1 can white hominy, drained
• 1 can yellow hominy, drained
• 1/2 cup heavy cream
• 1 cup chopped Roma tomatoes
• 1/4 cup fresh cilantro, chopped
• 1 tsp salt
• 1 lime, cut into wedges for garnish

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Instructions

1. Remove 2 peppers and 1 tbsp adobo sauce from can and finely chop.
2. Heat oil in a large dutch oven over medium heat. Add chopped chipotles, onion, carrot, celery, garlic, and spices until soft.
3. Add broth and chicken and simmer until chicken is tender.
4. Remove chicken from the pot and shred with two forks, set aside.
5. Blend the soup together with a stick blender or normal blender until smooth.
6. Add diced potatoes and hominy to the pot. Simmer until potatoes are tender.
7. Add chicken back into the pot along with the heavy cream. Garnish with cilantro, tomato, and lime.

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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