Chicken Chipotle Chowder
This smoky, spicy chowder is hearty and filling. Perfect comfort food for cold nights!
Servings servings
Equipment
Ingredients
- 1 onion, large minced
- 6-7 cloves garlic minced
- 2 bell peppers, any color chopped
- 1 chipotle chili chopped (remove seeds if you’re worried about heat)
- 4 tablespoons butter
- ½ heaping cup all-purpose flour
- 2 cups chicken broth 1 can
- 5 cups low-fat milk
- 1 teaspoon kosher salt
- 2-3 small red potatoes chopped
- 1 small can corn drained
- 1 can can black beans drained
- 2 cups chicken, cooked, chopped
- Adobo sauce from chipotle chilies to taste 2-3 teaspoons
- Chipotle Tabasco sauce
- Shredded sharp cheddar or pepper jack cheese
Instructions
- Chop onions and bell peppers and mince garlic and chipotle peppers (reserve adobo sauce for later).
- Melt butter in a large skillet. Sauté the onion, garlic, bell peppers, and chipotle chili until the veggies are tender.
- Add the flour and cook 2-3 minutes. Add the broth and cook until the flour is smooth and the broth is starting to thicken.
- Add the milk and bring to a low simmer.
- Add the potatoes and simmer for 20 minutes, stirring occasionally to make sure the milk isn’t burning. Add the chicken, corn, black beans and a small amount of adobo sauce at a time, and any additional salt to taste. Serve with chipotle Tabasco sauce and shredded sharp cheddar cheese.
Nutrition
Calories: 314kcal, Carbohydrates: 40g, Protein: 20g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 48mg, Sodium: 872mg, Potassium: 995mg, Fiber: 7g, Sugar: 13g, Vitamin A: 1549IU, Vitamin C: 49mg, Calcium: 227mg, Iron: 2mg
Calories: 314kcal
Cost: $10
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