Chipotle Chicken and Corn Chowder Soup (Homemade)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp Butter, unsalted 1 serving Pepper, Poblano 1 Pepper (by AGGIEKBEAR03) 74 gram(s) bell pepper, red, sweet, raw 1 tsp Cumin (ground) (by IVORYGRL1) .5 tsp Dried Oregano (by ARCTIC.ORCA) .5 tsp Dried Thyme (by ARCTIC.ORCA) 6 serving Clove of Garlic (by BCOH1478) 0.125 cup Flour - Gold medal all purpose flour 3 cup Great Value - Vitamin D Whole Milk 2 cup Chicken stock, home-prepared 6 small (1-3/4" to 2-1/2" dia.) Potato, raw 2 serving Borden Colby & Monterey Jack Cheese 2 oz 4 serving Cheddar Cheese, Tillamook All Natural Sharp Cheddar (1 oz) 16 ounces Chicken Breast (cooked), no skin, roasted 1 can (12 oz) yields Yellow Sweet Corn, Canned 2 cup Corn, sweet yellow, canned, cream style 2 tbsp Lime Juice, juice of 1 lime 2 tbsp Cilantro, raw 20 tbsp Chile Chipotle in Adobo sauce (by MLEMLE)
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.
Serving Size: 6-8 servings
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.
Serving Size: 6-8 servings
Nutritional Info Amount Per Serving
- Calories: 484.4
- Total Fat: 19.0 g
- Cholesterol: 83.4 mg
- Sodium: 931.5 mg
- Total Carbs: 48.8 g
- Dietary Fiber: 5.9 g
- Protein: 29.3 g
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