Best Boss Worthy Chipotle Chicken Chowder Recipes

CHIPOTLE CHICKEN CHOWDER RECIPE

Steps:

• In a large Dutch-oven or stock pot set over medium heat, melt the butter. Add the onion and red pepper, sauté until tender, then add the garlic. When the garlic is fragrant and translucent, sprinkle in the seasonings (salt, pepper, cumin, oregano and thyme) along with the flour. Cook for 1-2 minutes or until the flour becomes lightly golden in color (but not brown). Whisk in the milk and chicken broth. Add in the chipotle chilies, adobo sauce, hatch chilies and fire roasted tomatoes. Bring to a boil.
• Once the mixture is boiling, add the potatoes and corn, reduce to medium heat again. Simmer until the potatoes are fork-tender, about 15 to 20 minutes. Stir in the chopped chicken and cheese, stirring until the cheese is completely melted. Continue cooking for an additional 15 minutes. Garnish with cilantro, cheese and lime.

INSTANT POT CHICKEN CHOWDER

Steps:

• Turn Instant Pot to sauté setting.
• While the Instant Pot is heating, dice carrots, celery, and onion.
• Add olive oil to the hot pot and add diced vegetables.
• Saute vegetables until onion begins to soften. Season with salt and pepper.
• Add diced garlic and sauté until onion is clear.
• Add broth, frozen peas and carrots, and frozen corn.
• Season to taste with salt and pepper or seasoning of your choice.
• Add chicken breasts (fresh or frozen).
• Put the lid to the Instant Pot on and turn the vent to Sealing.
• Press the Soup button and walk away!
• During the last 10 minutes of cooking time, heat a pot over the stove.
• Melt butter, then add flour and whisk together.
• Allow the butter and flour to cook together for 1-2 minutes, whisking constantly.
• Whisk in the milk slowly to avoid lumps.
• Allow the mixture to come to just boiling to thicken.
• When the Instant Pot is done, do a Quick Release. Be careful not to burn yourself on the steam!
• Remove chicken breasts to a plate and dice or shred.
• Whisk milk mixture into the hot soup.
• Add chicken back into the soup.
• Add Franks Red Hot sauce to taste.
• Season to taste.
• Serve and enjoy!

CHICKEN CHOWDER WITH CHIPOTLE

Steps:

• Remove 1 chili and 1 teaspoon adobo sauce from can; reserving remaining chiles and sauce for another use.
• Finely chop chili and set chile and sauce aside separately.
• Heat oil in large Dutch oven over medium heat.
• Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently.
• Stir in broth and bring to a boil.
• Add chicken; cover, reduce heat to medium-low and simmer 30 minutes or until chicken is tender.
• Remove chicken with a slotted spoon and cool slightly.
• Shred chicken with 2 forks then cover to keep warm.
• Remove pan from heat; let stand 5 minutes.
• Place 1/3 of broth mixture in a blender and process until smooth.
• Pour pureed broth mixture into a large bowl.
• Repeat procedure in 2 more batches with remaining broth mixture.
• Return pureed broth mixture to pan.
• Stir in potatoes and hominy; bring to a simmer over medium heat.
• Cook, uncovered, 20 minutes or until potatoes are tender.
• Stir in chicken and cream; simmer 5 minutes.
• Remove from heat and stir in reserved adobo sauce, tomato, cilantro and salt.
• Serve with lime wedges.

TEX-MEX CHEESY CHICKEN CHOWDER

Steps:

• In a 6-quart Dutch oven, cook and stir onion, celery and garlic in hot oil over medium heat for 5 minutes, or until onion is tender; add chicken and cook, stirring, for 2-3 minutes or till no longer pink; add broth and potatoes; bring to a boil, reduce heat and simmer, covered, for 12-15 minutes or till potatoes are tender, stirring occasionally.
• In a medium bowl, dissolve gravy mix into milk; stir milk mixture into soup mixture; stir in cheese, salsa and green chilies, reduce heat to low; cook and stir till cheese is melted.
• Serve with corn chips.