Chipotle Chicken Chowder
 
Prep time
Total time
 
A little bit spicy, a whole lot flavorful, and perfect for a cool fall or winter night's meal.
Serves: 10 to 12 servings
Ingredients
  • 1 to 2 lbs. boneless, skinless chicken breast cooked and shredded
  • 1 tablespoon extra-virgin olive oil
  • 1 chipotle chile in adobe sauce, minced
  • 2 medium onions, diced
  • 2 large carrots, diced
  • 2 large celery ribs, diced
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 6 garlic cloves, minced
  • 8 cups chicken broth
  • 1 (15.5 oz) can corn, drained
  • 3 medium red potatoes, but into ½" pieces
  • ½ cup heavy cream
  • 1 McCormick White chicken Chili seasoning packet
  • * Crushed Tortilla chips for garnish (optional)
Instructions
  1. Set a large Dutch oven over medium heat and add the oil. When the oil shimmers, add the chile, onion, carrot, celery, cumin, oregano, thyme, garlic and McCormick seasoning packet. Cook stirring occasionally, for about 7 to 8 minutes, or until the onion has softened.
  2. Add chicken broth and cook for another 20 to 25 minutes. Remove from stove and cool slightly.
  3. Use an immersion blender to puree the chowder until smooth. (Alternatively, you can transfer the soup to your blender in batches and do this too -- just be careful blending hot liquid. Return to the pot once smooth.)
  4. Once the chowder has been pureed, set the pot back over medium heat, stir in the cooked, shredded chicken, diced potatoes, and corn. Bring to a simmer and cook, uncovered, for about 20 minutes or until the potatoes are fork tender.
  5. Just before serving add heavy cream and continue to heat, slowly until ready to serve.
  6. Garnish with crushed tortilla chips and Enjoy!
Notes
* The McCormick White Chicken Chili seasoning packet may seem redundant with all the other spices, but it adds another layer of seasoning that really makes this chowder stand out.

!Adapted from Cooking Light
Recipe by Pray Cook Blog at https://praycookblog.com/chipotle-chicken-chowder/