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Chipotle Chicken and Corn Chowder

A thick and hearty soup full of chicken, corn, cheese, peppers and just the right amount of spice.
Course Appetizer, Main Course
Cuisine American
Prep 15 minutes
Cook 45 minutes
Total 1 hour
Servings 6 to 8 servings
Calories 791 kcal
Author Michelle

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
  • 30 ounces canned sweet corn, drained
  • 15 ounces canned 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.

Recipe Notes

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.

Nutritional values are based on one serving

Nutrition Facts
Chipotle Chicken and Corn Chowder
Amount Per Serving
Calories 791 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 13g81%
Cholesterol 81mg27%
Sodium 1417mg62%
Potassium 1787mg51%
Carbohydrates 107g36%
Fiber 11g46%
Sugar 22g24%
Protein 34g68%
Vitamin A 2615IU52%
Vitamin C 73.3mg89%
Calcium 492mg49%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.