Chipotle Chicken and Corn Chowder

Chipotle Chicken and Corn Chowder

A few months ago when the weather started to get chilly, my Chief Culinary Consultant began eating a lot of soup for lunch and sometimes for dinner. Some of the popular soup brands have come out with new, updated flavors and one of his favorites has been a chipotle chicken and corn chowder. He’ll throw in a different soup every now and then, but that has been his go-to for quite a few months now. I used to love eating soup, but have gotten away from the canned soups mostly due to the exorbitant amount of sodium they contain, and because they usually leave a nasty after-taste in my mouth for some reason. Most times, I either do homemade soup or none at all. My CCC asked if I could try to recreate his new favorite chipotle chicken and corn chowder, and I was happy to take on the challenge. After tasting the soup, examining its ingredients list and looking back to my archives for similar chowder-style recipes, I came up with this recipe.

Chipotle Chicken and Corn Chowder

I held my breath when he took his first bite, not sure how my homemade rendition of his favorite soup would hold up. He declared the soup awesome, one of the best things to come out of my kitchen, and way better than the canned version. Success! Even though I did use some milk and cheese in this recipe, he said it tasted significantly healthier than the store-bought stuff.

There are so many big flavors packed into one little bowl of this soup; you have the combination of red bell and poblano peppers… the chipotle chile and adobo sauce for the smokey, spicy flavor… the cheesy, creamy broth… tender potatoes… crushed tortilla chips for some flavor and texture… lime juice and seasonings… and tons of corn. The soup has just the right amount of spice, that is, it’s noticeable but not at all overwhelming or distracting from the other flavors.

If you’re in need of a hearty bowl of soup to warm your soul this winter, this one will serve you well. No more canned soup here!

Chipotle Chicken and Corn Chowder

One year ago: Focaccia Bread

Chipotle Chicken and Corn Chowder

Yield: 6 to 8 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

A thick and hearty soup full of chicken, corn, cheese,
peppers and just the right amount of spice.

Ingredients:

1 can chipotle chiles in adobo sauce
2 tablespoons unsalted butter
1 poblano pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried thyme
6 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups whole milk
2 cups chicken stock
6 small red potatoes, peeled and diced small
4 ounces Monterey Jack cheese, shredded (about 1 cup)
4 ounces Cheddar cheese, shredded (about 1 cup)
2 cups diced, cooked chicken
1 (30-ounce) can sweet corn, drained
1 (15-ounce) can cream-style corn
1 cup crushed tortilla chips
Juice from 1 lime (about 2 tablespoons)
Chopped cilantro, to garnish (optional)

Directions:

1. Remove one chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.

2. Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.

3. Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.

4. Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.

5. Add the shredded cheeses a handful at a time, stirring after each addition until the cheese is completely melted.

6. Finally, stir in the chicken, both cans of corn, the tortilla chips, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.

Note: If you have leftovers that have been refrigerated and reheated, you may need to thin out the soup with some extra chicken stock, as it may thicken up in the refrigerator.

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124 Responses to “Chipotle Chicken and Corn Chowder”

  1. Nicky @ Pink Recipe Box on January 16, 2013 at 6:32 am

    This soup sounds fabulous!
    It would be the perfect dish to warm me up on a chilly winter day.

    Reply

  2. Emily on January 16, 2013 at 7:16 am

    My husband has been obsessed with the exact same canned soup! So excited to have a way to duplicate it without the can!

    Reply

    • Beverly Worthington on April 13th, 2014 at 4:04 pm

      I really liked what you did with the recipe, but I’d need to work around the canned corn. Most canned corn in the US uses GM corn, and I dpn

      I really liked what you did with the recipe, but I’d need to work around the canned corn. Most canned items in the US contain GM vegetables in one form or another (NOT healthy for my family). I’d appreciate any suggestions.

      Reply

      • Michelle on April 16th, 2014 at 12:53 pm

        Hi Beverly, You could use fresh or frozen corn, and then make your own creamed corn, if you prefer.

        Reply

  3. Terri A. on January 16, 2013 at 7:17 am

    Yum! I can wait to make this this weekend!

    Reply

  4. Ellen @ The Baking Bluenoser on January 16, 2013 at 7:29 am

    Oh my GOSHH this looks like an amazing soup! I just made a potato bacon soup the other day and it has re-ignited my love for making soup! Can’t wait to try this recipe :)

    Reply

  5. Dana on January 16, 2013 at 7:46 am

    We eat a LOT of homemade soup in the winter, and this really looks yummy. Spicy, too, with a whole can of adobos…which are my favorite peppers! Can’t wait to try this out!

    Reply

    • Marla on January 16th, 2013 at 7:12 pm

      Just a warning about the “with a whole can of adobos” – see Step 1. She uses only 1 chili and some of the adobo sauce, reserving the rest for another use. A whole can would probably be over the top, even if they are your faves (I love ‘em too!).

      Reply

      • Leah @ L4L on January 31st, 2013 at 11:53 am

        Thanks for pointing that out. I almost died when I saw 1-can of chipotles. I was thinking it better be a really small can!

        Reply

  6. Jen @ Savory Simple on January 16, 2013 at 8:06 am

    Husbands can be such a great kitchen support. Chowder is always one of my favorite comfort meals, this looks great!

    Reply

  7. Molly on January 16, 2013 at 8:11 am

    Oh, this warms me up just looking at it! Will have to give this recipe a try.

    Reply

  8. Kim C on January 16, 2013 at 8:24 am

    This looks and sounds great! Cannot wait to try it out!

    Reply

  9. megan @ whatmegansmaking on January 16, 2013 at 9:01 am

    Yum, I love chowder type recipes! And I agree with you on the canned soup thing – homemade is so much better :)

    Reply

  10. Tabitha (From Single to Married) on January 16, 2013 at 9:15 am

    This looks like the perfect winter soup! Yum!

    Reply

  11. Beth G on January 16, 2013 at 9:24 am

    After discovering chipotle chilies and having fun creating so many things with that smokey goodness I can hardly wait to try this recipe. Our house always enjoys a good soup/chowder/chili/stew!

    Reply

  12. Jennifer @ Peanut Butter and Peppers on January 16, 2013 at 9:38 am

    Love this recipe!! Peppers, chicken and corn is such a great combo!

    Reply

  13. Michele on January 16, 2013 at 9:49 am

    How do your store the leftover chiles that you’re not using, and how long will they last? I always hesitate to make recipes using them since I end up wasting the “extra” chiles.

    Reply

    • Becky on January 16th, 2013 at 10:44 am

      I put my extra chiles in a container, label it and freeze them. Then you are able to take out the amount needed.

      Reply

    • Michelle on January 16th, 2013 at 2:02 pm

      Hi Michele, I also freeze any extras that I have; I freeze the chiles and sauce separately.

      Reply

      • Maria on January 16th, 2013 at 11:00 pm

        I freeze the peppers and sauce in ice cube trays, then later store in resealable freezer bags. By the way, they are much easier to chop/mince when frozen.

        Reply

    • Jean on February 26th, 2013 at 6:57 pm

      Place individual chilis in some sauce on a piece of parchment or wax paper on a plate or small cookie sheet. put in freezer. when frozen pop in plastic bag.store in freezer use as needed.

      Reply

  14. Loretta on January 16, 2013 at 10:08 am

    A homemade version always beats out the competition! This looks so hearty and delicious!

    Reply

  15. Tracey on January 16, 2013 at 10:14 am

    I tried a canned version of this soup a few days ago and I was so disappointed. I just know this is going to be better, I can’t wait to make it!!

    Reply

  16. Michael on January 16, 2013 at 10:16 am

    LOVE Corn Chowder – plus, I haven’t had it in years. My high school cafeteria lady would make her homemade recipe once a week for us, and it was delicious. Granted, not as sophisticated as this one!

    Reply

  17. Diane W. on January 16, 2013 at 10:18 am

    I’m having a soup potluck at my house next week and I think this is the ticket! I’ve been ravaging the internet looking for something and this speaks to me! Question, how spicy is it? I know that’s kind of subjective, but I know several of the ladies are not into spicy food. I want the small kick and smokiness from the chipotle and adobo sauces, but wondering how hot it will be.

    Reply

    • Michelle on January 16th, 2013 at 2:03 pm

      Hi Diane, It’s actually just as you described – a small kick and smokiness from the chipotle and adobo sauces, but not too terribly spicy. My mom is super-sensitive to spicy foods, and she had multiple bowls of this soup; she didn’t think it was too spicy, if that’s any guide!

      Reply

      • Monica on January 21st, 2013 at 11:35 am

        I just made this soup with only half the can of chiles and it was soooo hot for us. I would love to know what you thought after you made it Diane. I live in CA and am used to hot Mexican food. Perhaps I had a rouge can of chiles. Other than the heat, we loved it. I didn’t put any cheese in it and added chicken bouillon for the extra flavor. WW for us.

        Reply

        • Monica on January 21st, 2013 at 11:38 am

          OK. I just figured out why mine was so hot. I didn’t read the recipe.
          I have made this soup so many times and just throw it all in. I didn’t
          see that I should have only used 1 chile. That will teach me!

          Reply

  18. shelly (cookies and cups) on January 16, 2013 at 10:39 am

    Oh my yes. Pinning.

    Reply

  19. Erin @ The Spiffy Cookie on January 16, 2013 at 11:13 am

    I love love soups during the winter, but being a single person household I end up getting sick of it by the 6th and 7th time I eat it in a row. I really need to free up space in my freezer because this soup looks so good.

    Reply

  20. Anna @ Crunchy Creamy Sweet on January 16, 2013 at 11:15 am

    We love corn chowder! Can’t wait to try your recipe!

    Reply

  21. Erin @ Dinners, Dishes, and Desserts on January 16, 2013 at 11:16 am

    I made a corn chowder for the first time last year, I love the chipotle addition here – so good!

    Reply

  22. Donna on January 16, 2013 at 11:21 am

    I’m excited about this. It’s very similar to a soup I had at one of the restaurants at the Grand Canyon just a couple of weeks ago. Excited to try your version.

    Reply

  23. Cookin Canuck on January 16, 2013 at 11:47 am

    It sounds like you hit the mark with this one. The flavors sound fantastic! I love how you styled the soup in the opening shot, with the chunky parts to the left and the broth to the right. Very nice.

    Reply

    • Michelle on January 16th, 2013 at 3:12 pm

      Thank you, Dara! :)

      Reply

  24. Oxymoron on January 16, 2013 at 12:04 pm

    Non-canned soup using canned corn. The irony.

    Reply

    • Michelle on January 16th, 2013 at 2:07 pm

      Obviously, fresh ingredients are always preferred, but fresh corn season and soup season land during opposite times of the year where I live. You could substitute frozen corn for the canned whole corn, but the cream-style corn is what provides the same texture that you’d find if you were to scrape the milky pulp from a fresh ear of corn. You’re obviously free to omit it if you’d like.

      Reply

  25. Jessica@AKitchenAddiction on January 16, 2013 at 12:08 pm

    We love corn chowder. . .the addition of the chipotle chilies sounds fantastic!

    Reply

  26. Aikko @ Bake Happy on January 16, 2013 at 12:12 pm

    Bookmarked! I love corn chowder!!! :)

    Reply

  27. Katherine Johnson on January 16, 2013 at 12:15 pm

    You just answered the “What should I make for dinner?” question with this soup. Thanks for the recipe!

    Reply

  28. Heather @ SugarDish(Me) on January 16, 2013 at 1:12 pm

    This is a soup I could probably get my guy to eat. All my guys- the little ones included! And none of them are soup eaters, so that’s saying a lot!

    Reply

  29. Amanda @ Once Upon a Recipe on January 16, 2013 at 1:19 pm

    We don’t have Chipotle around here, but this chowder looks fantastic! What a great way to keep warm during the freezing winter months! I’m pinning the recipe for future making!

    Reply

    • Laura B on January 18th, 2013 at 8:51 am

      I sometimes substitute canned chipotle chiles in adobo for powdered chipotle chili powder found in the spice aisle. You might try looking there to see if you have that?

      Reply

  30. Ellen on January 16, 2013 at 1:52 pm

    Is there a brand name that I should look for when trying to find chipotle chiles in adobo sauce? Thanks

    Reply

    • Michelle on January 16th, 2013 at 2:09 pm

      Hi Ellen, My local grocery store carries the Embasa brand in the Hispanic foods section of the store. I’m sure there are other brands, but that’s the only one I’ve seen at my local store.

      Reply

  31. Ellie@Fit for the Soul on January 16, 2013 at 2:11 pm

    This looks so amazingg!!!!!! I love the pictures, and the recipe looks delicious. Great job, and if your husband said it’s one of the best things you’ve made, then it MUST be good. *craving soup now*

    Reply

  32. Katie @ Blonde Ambition on January 16, 2013 at 3:13 pm

    I try to stay away from canned soup too- it just doesn’t taste as good to me! How could you possibly beat all the spicy *natural* flavors in this soup? It sounds so good :)

    Reply

  33. Little Kitchie on January 16, 2013 at 4:18 pm

    mmm, this sounds like just my kind of soup! yummy, yummy for a cold day!

    Reply

  34. Juanita on January 16, 2013 at 5:12 pm

    Did you try to mimick the Campbell’s soup recipe?

    Reply

  35. Shari Kelley on January 16, 2013 at 5:34 pm

    This soup looks wonderful. I love all the spices in it. I am going to save it to try soon.

    Reply

  36. Beth on January 16, 2013 at 6:20 pm

    I made this for dinner tonight. Thank you for the recipe – it was so delicious!!

    Reply

  37. Karly on January 16, 2013 at 10:41 pm

    I make a version of this and love it! Never thought to add chipotle peppers!

    Reply

  38. Rebecca on January 16, 2013 at 10:42 pm

    I made this for lunch today and subbed a few things based on what I had on hand…shrimp for chicken and 1 cup frozen corn directly in the soup and about 3/4 cup frozen corn in the food processor with a laddle full of the soup liquid and 1 T brown sugar, then added back to the soup…also only added 1/2 cup cheese. It was wonderful, my husband and I scraped our bowls clean!

    Reply

  39. Mercedes (Satisfy My Sweet Tooth) on January 16, 2013 at 10:57 pm

    Wow, this soup sounds so flavorful! I love all of the different types of peppers that you incorporated.

    Reply

  40. KathyJND on January 17, 2013 at 10:58 am

    I made this last night for a crowd, and it was a hit!–including a VEGETARIAN version! I followed your directions exactly, save for the substitution of frozen corn for the 30 oz. canned (I had the frozen, so I figured I would use it). And for the vegetarians — I made a separate batch using vegetable broth and no chicken (no other modifications at all). Both were terrific. Thank you!

    Reply

  41. Amber @ Slim Pickin's Kitchen on January 17, 2013 at 11:34 am

    Oh, my gosh! This looks heavenly! I tried one of Campbell’s new soups in a pouch which are made with quality ingredients and zero added crap, and they are actually really, really good! The one I had was a spicy chorizo and pulled chicken with black beans, and it really was phenomenal. I also *adore* corn chowders! They are just so comforting!

    Reply

  42. Lorelei on January 17, 2013 at 12:31 pm

    I made this soup last night and we all LOVE it! just the right amount of “heat”!
    I added crispy bacon to the top and swapped out potatoes for pinto beans. Oh so good!

    Reply

  43. Carole on January 17, 2013 at 1:43 pm

    Hi there. Food on Friday: Corn on Carole’s Chatter is now open for entries. This looks like a good one! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Have a great week.

    Reply

  44. Malinda G. on January 17, 2013 at 2:47 pm

    Hi! Made this soup last night and it was very, very delicious!! Thank you! Love your site and have loved it for a long time!

    Reply

  45. Laura Dembowski on January 17, 2013 at 9:15 pm

    Yay for homemade soup! I don’t ever eat canned soup – or anything from a can actually. Love the idea of the tortilla chips in it.

    Reply

  46. Laura B on January 18, 2013 at 8:48 am

    You are trying to avoid canned soups yet you use 2 cans of corn. Is there any way to avoid canned corn in this recipe? I would substitute frozen for the regular but how about the creamed corn? Just curious, not so much as I am against canned foods, but my hubs specifically doesn’t like canned corn. Thanks for a great recipe!!

    Reply

    • Michelle on January 18th, 2013 at 4:39 pm

      Hi Laura, I avoid canned soup because of the large amount of sodium and all of the other pseudo-ingredients that are included in not just soup, but the majority of packaged foods. I used canned corn (no salt added) in this recipe because it’s the middle of January and I have no access to fresh corn until July. You can substitute frozen corn for the whole corn, however the cream-style corn is what replicates the milky pulp that would come from scraping a fresh ear of corn. If you don’t want to use the can, just omit it, although the broth will be a little thinner. You can add some cream or more cheese, if you’d like.

      Reply

      • Laura B on January 18th, 2013 at 8:48 pm

        I made this tonight and it was great! I didn’t see your response but that’s exactly what I did, LOL. I did do my own post with my changes. I hope you don’t mind. If you do, just let me know and I’ll take it down. Thanks for such a great recipe!!

        Reply

  47. danielle on January 19, 2013 at 10:00 am

    This is my kind of soup! I wanted to let you know that I featured this in my “What I Bookmarked This Week” post – stop by and see.

    Reply

    • Michelle on January 20th, 2013 at 3:43 pm

      Hi Danielle, Thanks so much for sharing this with your readers!

      Reply

  48. Brooke on January 19, 2013 at 11:13 am

    Mmmmm this sounds fantastic! As a vegetarian, though, I’m thinking of subbing in vegetable stock for the chicken stock, the chicken with either one of those chicken substitutes (which are just okay) or just adding broccoli instead and telling myself it’s even healthier than the canned version. Yum!!

    Reply

  49. Sandy on January 19, 2013 at 11:33 am

    I think this is the best soup I have ever made… in fact, the best I have ever had – and I’m 50! (I did make one substitution b/c it was easier for me: instead of the chiles in adobe sauce I used a small can of chopped peppers) Thank you for sharing such a great recipe.

    Reply

    • Michelle on January 20th, 2013 at 3:44 pm

      Hi Sandy, I’m so thrilled to hear this! Thanks so much for sharing your feedback, as well as your adaptation!

      Reply

  50. Rochelle on January 19, 2013 at 1:16 pm

    Yum! My son loves corn (I mean LOVES, it’s crazy) so this sounds fantastic. Though he’s not a fan of spicy stuff, I’ll just have to make him a small amount sans chipotle and leave that for the hubby and me :)

    Reply

  51. Terri A. on January 19, 2013 at 1:56 pm

    Made this yesterday and it is so good! I didn’t peel my potatoes and used frozen corn instead of canned corn (did use the creamed corn, though) because that’s what I had. This will be making regular appearances!

    Reply

  52. Kevin (Closet Cooking) on January 20, 2013 at 6:37 am

    This sounds like such a tasty and hearty chowder! Perfect for cold winter days!

    Reply

  53. taeme on January 20, 2013 at 10:33 am

    I am absolutely in love with your site. Love the recipes,the overall presentation and the playful banter. I keep hearing you talk about the opening if the NHL and am so jealous your in Pittsburg, see I’m an oilers fan and live in Alberta Canada but um still about 4 -5 hours away from Edmonton, but my longtime bf is a true through and through Pittsburg fan and so Crosby and the boys are regulars in our household as well. My dream would be to watch a Pittsburg /Edmonton game live. What a thrill. Keep up the good work.

    Reply

    • Michelle on January 21st, 2013 at 12:53 pm

      Hi Taeme, Thanks so much for the comment! So fun to hear from other hockey fans from all over, especially from Canada! :)

      Reply

  54. HiSeas on January 20, 2013 at 11:24 pm

    Just wanted to let you know that I made this tonight and it was an absolute hit. Not too spicy yet amazing flavor, the lime really kicks it. I have tried other recipes of yours (sweets), I guess I am going to have to start working on the savory!! Thank you.

    Reply

  55. Rachel on January 21, 2013 at 9:27 am

    I made this last night – I have to laugh about the creamed corn part. I had some frozen ears and cut the corn off for this. So I probably didn’t need the creamed part – I had plenty of the corn “milk”. :-)

    Anyhow – we thought it was good. We didn’t think it was great. It was tasty but for us (natively NM’s) it was not at all spicy. Definitely tasty but not, I think, worth all the prep work this time.

    Reply

    • Katherine on January 21st, 2013 at 5:09 pm

      This soup looks and sounds awesome, but isn’t it a tad bit labor intensive for soup?

      Reply

      • Michelle on January 22nd, 2013 at 10:01 am

        I guess it’s all a bit subjective, depending on what an individual finds to be too much work in the kitchen. For homemade soup, I don’t think it’s all that labor intensive at all. The soup can be completed in about 45 minutes, which is way less than a lot of homemade soups.

        Reply

  56. Charis K on January 21, 2013 at 12:57 pm

    I made this last night and it was delicious. I used the canned cream corn, but used frozen corn for the other. This is a wonderfully flavorful soup with just the right amount of spice. Perfect for a cold winter’s night.

    Reply

  57. TJ's Cocina on January 23, 2013 at 11:23 am

    Made this last night for the wife. She liked it a lot which is great because she doesn’t care much for chicken but does enjoy chowder. I always try to find ways to sneak in a little poultry into our meals. Delicious chowder. I seasoned with salt and pepper before adding the canned corn, wish I had waited because it turned out just a bit saltier than I would like. Adding this to the recipe box..

    Reply

  58. Lclark on January 24, 2013 at 5:17 am

    I made this and my husband and I loved it!

    Reply

  59. Chelai on January 24, 2013 at 8:59 am

    I made this last night but left out the poblanos. The grocery store was out and I thought I had jalepenos at home. I’m not a spicy fan so it was great. My kids (1 1/2 & 5) loved it, too. DH, the spice king, added some Frank’s. Next time I’ll make sure I have poblanos, at least a few.

    Reply

  60. Kari on January 27, 2013 at 5:22 pm

    I made this today for lunch. It was delicious!!! Perfect for a snowy day. My husband gave it an A+++. I reversed the quantities of milk and chicken stock (used 3 cups chicken stock and 2 cups milk). I also only used about 1/2 cup of cheese.

    Reply

  61. Shelley on January 29, 2013 at 4:46 pm

    WOW!! DELICIOUS!! I’ve had this recipe on my board for awhile, waiting to try it out on my girlfriends for Bible Study tonight. This is The Best chowder I’ve ever made!! And maybe ever eaten anywhere. I’m always tweaking a little. So the only thing I did different to make a few extra servings was, substituted the 3 Cups of milk for a quart of half and half (made it very rich and creamy), added a 1 qt. box of chicken broth instead of 2 cups, and a few extra potatoes. Also added some salt and pepper to taste. Used the leftover roasted chicken from Costco last night (which is always so tender and good). Loved the smokiness the cumin and adobe sauce added. Great combination of flavors and texture. Know I’ll be making this again, as well as giving out the recipe. Thank you so much!!!

    Reply

  62. Alicia on February 4, 2013 at 10:27 pm

    We loved this soup! I made it tonight for dinner. I loved how hearty it was, and my husband raved about it. Instead of adding tortilla chips, I fried tortilla strips (in lard) and we topped the soup with them. We always loved doing that with tortilla soup recipes. Loved the flavors in here and this will replace my old recipes. I think I added some extra cheese in the end, and put the very thinly sliced chicken in raw to save a step. I also used some heavy cream for part of the milk. Yummy :) It smelled especially fragrant when the peppers and spices were sauting – delicious!

    Reply

  63. Cookingcutie11 on February 6, 2013 at 7:09 pm

    This was really good! I left out a LOT of cheese and the chips in order to cut down on the calories, and I still enjoyed it. The broth had a nice flavor to it from the corn and the chipotles, and it was creamy enough (but I would have loved more cheese). My husband felt it was missing a texture, so perhaps I’ll put the chips in next time.

    Reply

  64. Pamela on February 12, 2013 at 10:30 am

    Made this last weekend. ABSOLUTELY EXCELLENT!!!!!!!!!!!! I would add a bit more chipotle next time, but I like spicy! Thanks for the recipe!!

    Reply

  65. champs on February 14, 2013 at 11:29 am

    I made this soup last weekend and loved it . Thanks for the great recipes.

    Reply

  66. misty on February 17, 2013 at 6:14 pm

    I was wondering if this could this be made in the crock pot?

    Reply

    • Michelle on February 19th, 2013 at 8:16 pm

      I think you could assemble it as directed and then keep it warm in the crockpot. Because it is made in steps, I’m not sure how it would turn out if you’d just dump everything in the crock pot and turn it on.

      Reply

  67. Amy on March 1, 2013 at 7:20 pm

    This looks amazing! Except I’m thinking with shrimp instead of chicken. YUM!!!

    Reply

  68. Jeanine on March 1, 2013 at 7:42 pm

    Yum!! Made this today and It is wonderful!!
    Thanks for warming up our evening.

    Reply

  69. Jenna @ www.sensationallyseasonal.com on March 6, 2013 at 12:29 pm

    I’m making this today. I am currently baking the chicken in a mix of Mexican spices, and it is making my whole house smell good :-)

    Reply

  70. Elizabeth on March 6, 2013 at 3:58 pm

    I made this soup for my husband 2 weeks ago when he returned from business…and he loved it so much that he asked me to make it tonight!!! delicious!!!

    Reply

  71. Bekah Fosbinder on September 7, 2013 at 11:48 am

    Was wondering if you have ideas on how to freeze this soup or if it would freeze well? Wasn’t sure about the potatoes becoming mushy??

    Reply

    • Michelle on September 8th, 2013 at 1:09 pm

      Hi Bekah, I have not frozen this particular soup. If you do so, please let me know how the freezing/thawing goes; I’d love to know!

      Reply

  72. Deb on September 27, 2013 at 12:16 pm

    Does anyone know if this soup can be frozen?

    Reply

    • Deb on September 27th, 2013 at 12:17 pm

      Whoops…just saw the post above!

      Reply

  73. Sandra Gonzalez on September 30, 2013 at 2:44 am

    Hi Michelle, this recipe looks delicious!… My family is not crazy about spicy stuff, I was wondering if you have tried substitutions for the chipotle chili. I don’t want to just omit it from the recipe since I’m sure it gives it a great kick. Any suggestions??

    Reply

    • Michelle on October 3rd, 2013 at 2:34 pm

      Hi Sandra, What about just using some chili powder, adjusting the amount to how much you think they can handle? You will lose the chipotle flavor, which is pretty distinct, though.

      Reply

  74. ginny on October 1, 2013 at 9:37 pm

    you think instead of potatoes using sweet potatoes would be just as good?

    Reply

    • Michelle on October 3rd, 2013 at 2:35 pm

      Well, I personally prefer regular potatoes, but feel free to adjust based on your personal preferences.

      Reply

  75. eva on October 4, 2013 at 12:19 pm

    ok to add bacon in the beginning – saute with the other veggies?

    Reply

    • Michelle on October 4th, 2013 at 5:05 pm

      Yeah, I don’t see why not!

      Reply

  76. Warrene Langston ( Rene) on October 14, 2013 at 1:28 pm

    My sister says when I start a recipe early in the day she knows I’m excited about it. Can’t wait to have this tonight. Might even use 2 chilies….we like spicy. Thanks Michelle .

    Reply

  77. Leslie on October 14, 2013 at 5:00 pm

    I made this yesterday and it was OUTSTANDING! Thank you for providing such excellent recipes, you rock!

    Reply

  78. Breanna on October 30, 2013 at 6:16 pm

    I AM SO IN LOVE WITH SOUP! I cook, rarely, so i was a bit hesitant to make this in fear it would turn out horribly.. BUT it was the most delicious soup i’ve ever had and i lived off it for three days, VERY much worth the time and prep to make. I did add a little half/half & of course my local store was out of the chipotle in adobo so I substituted a little fresh jalapeno and chipotle tabasco sauce. THANK YOU so very much for this delicious recipe and maybe next time i make it i’ll allow everyone else to have some before i devour it all :)

    Reply

  79. Heather on November 10, 2013 at 2:09 pm

    I just made this, omitting the thyme (forgot to buy it) and with less corn. So good. Thanks!

    Reply

  80. Traci on November 21, 2013 at 2:47 pm

    I’m making this recipe for tonights dinner; I have my chicken boiling and will be using the water for my homemade stock… I added some goodies to the water (bay leaves, garlic, onion, carrot, celery and parsley ends) since I don’t like store bought stock, it’s too salty and often has MSG; I’m going to strain the goodies out… I’m so excited to try this recipe, it looks awesome! :)

    Reply

  81. cindy l grace on December 14, 2013 at 8:18 pm

    I made this for dinner tonight, all i did different was add a can of cream of chicken soup,(instead of using flour), added a little more chipotle juice, and 1 TBPS of sugar and 2- cans white northern beans in place of the potatoes…then a 1/4 cup of bacon bits, it was delicious. Thank you so much for sharing your version of the recipe :-)

    Reply

  82. bzaney on December 30, 2013 at 11:22 pm

    made this tonight – AMAZING. Could be made Gluten Free if you could find the chile peppers in adobo sauce that don’t have wheat in them?? Otherwise, I made with 1 can light coconut milk + 1/2 can whole coconut milk instead of regular milk, and used a gluten free flour mix instead of regular wheat flour. Unfortunately, I read the label for the chile peppers in adobo sauce after I added them and found out they have wheat flour in them so not GF after all. :( Otherwise, this was probably the best-received soup I’ve ever made. My husband said it’s the BEST SOUP he’s ever had in his life – which is a MAJOR accomplishment!! If anyone finds chile peppers in adobo sauce with no wheat – please post!

    Reply

    • Brittany on January 6th, 2014 at 5:55 pm

      I used San Marcos brand and there is no wheat in this product.

      Reply

  83. Brittany on January 6, 2014 at 5:53 pm

    I made this last night and it is a show stopper! Great job Michelle! It is a very easy recipe and comes together quickly. Thank you for sharing and keep the great recipes coming:)

    Reply

  84. Ann on January 18, 2014 at 3:49 pm

    O.M.G. This soup is outstanding. So outstanding I felt compelled to write this review. It made a ton so I will be freezing some but not for more than a month or so. I followed the recipe almost exactly. I couldn’t fit 30 oz of corn in my soup pot so I ended up with about 20 oz which seems to be plenty. I also used frozen corn that I froze from last summer’s local crop. I can’t wait to share this recipe with my friends and family. I’m jealous that you could make this up but very happy that you did :) Well done!!

    Reply

  85. Amanda E on January 30, 2014 at 12:06 pm

    I just made this today and it’s AMAZING! I’ll definitely make it again this winter.

    Reply

  86. Siri Zwemke on February 13, 2014 at 1:16 pm

    This soup was delicious! Really really good, and I had fun making it too!

    Reply

  87. Lisa on March 3, 2014 at 5:34 pm

    This is the best soup I have ever made! Thank you so much for sharing the recipe! :)

    Reply

  88. Summer on March 15, 2014 at 8:54 pm

    Made this last night and loved it! I had to modify it some, since I discovered the milk had gone bad after I’d already started prep. I subbed 1 1/2 cups heavy cream and an additional 1 1/2 cups chicken broth for the 3 cups of milk. I had extra fresh jalapenos that needed to be used, so I added those as well as extra chipotle. We like spicy!

    Reply

  89. Tamara on March 17, 2014 at 6:33 pm

    The ingredients sound so good that I had to make this soup. Made it today and OMG what a lovely soup. The flavors meld so nicely. Not spicey hot but warm and rich flavors. I grilled the chicken and cubed it and this may have added a nice smokey touch to the overall flavor, but I’m sure it would have been lovely regardless. This one goes into the company-worthy list of soups in my collection. Thank you for sharing this recipe!

    Reply

  90. Kathy on August 14, 2014 at 3:22 pm

    This soup was great! I added half a diced onion along with the peppers and added some heavy cream at the very end (personal preference). It was great with chicken — but I could sure see it with some Dungeness crab instead!

    Reply

  91. Leah on September 5, 2014 at 6:48 pm

    I made this and it was excellent! Thank you.

    Reply

  92. AM77 on September 12, 2014 at 4:50 pm

    how can i cut this recipe in half? its just too much for 1 person

    Reply

    • Michelle on September 13th, 2014 at 10:11 am

      Divide all of the ingredients in half.

      Reply

  93. Sarah on September 29, 2014 at 1:15 pm

    Made this last night and it is a new family favorite. My only substitution was I added a half cup of whipping cream instead of the 3rd cup of milk since I didn’t have any more milk to use. ( Yes oddly I had whipping cream and not milk). Amazing recipe. I will definitely use it for Lent after exchanging vegetable broth for the chicken stock and more potatoes instead of the chicken.

    Reply

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