Chicken Chipotle Chowder
This smoky, spicy chowder is hearty and filling. Perfect comfort food for cold nights!
Ingredients
- 1 large onion minced
- 6-7 cloves garlic minced
- 2 colored bell peppers chopped
- 1 chipotle chili chopped (seeded if you’re worried about heat; I seed mine)
- 4 tablespoons butter
- 1/2 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 black beans drained
- 2 cups chopped cooked chicken (I used leftover chicken from this recipe)
- Adobo sauce from chipotle chilies to taste we used 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. Serves 8-10.
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