If you’re craving a bowl of hearty, spicy, and ultra-creamy comfort, Chipotle Chicken Chowder is here to sweep you off your feet! Each spoonful is packed with juicy chicken, smoky chipotle peppers, tender potatoes, sweet corn, and a swirl of heavy cream and cheddar — a bowl that delivers soul-warming Mexican-inspired magic. Whether you want something spectacular for a cozy dinner, a satisfying meal prep option, or a showstopping party starter, this chowder will win hearts and taste buds alike. Let’s dive into the irresistible world of Chipotle Chicken Chowder!
Ingredients You’ll Need
This dish shines because of its simply brilliant ingredient lineup — each one chosen to bring color, warmth, and bold flavor to every bite. Don’t skimp on any of the essentials; together they create a chowder you’ll want to make again and again!
- Chicken: Boneless, skinless breasts or thighs are diced for juicy, bite-sized pieces that soak up all the spices.
- Olive Oil: Use a good quality olive oil to give your chicken a gorgeous golden sear and bring everything together.
- Onion: Diced onion lays down a sweet, savory base for the chowder.
- Garlic: Minced garlic deepens the flavor profile and adds a fragrant bite.
- Red Bell Pepper: Brings color and a subtle sweetness that balances the chowder’s smoky kick.
- Jalapeño: Optional, but absolutely fantastic for those who love an extra touch of heat!
- Potatoes: Peeled and diced, they add bulk and a hearty, creamy texture once tender.
- Ground Cumin: Earthy cumin enriches the chowder with a warm, spice-forward note.
- Smoked Paprika: Deepens the smokiness and keeps the flavor sophisticated, not overpowering.
- Chipotle Peppers in Adobo: The star — minced for maximum smoky heat and authentic Mexican flavor!
- Chicken Broth: Forms the soup’s savory backbone and helps marry all the flavors.
- Frozen Corn Kernels: Sweet golden pops of corn balance the spice with natural brightness.
- Heavy Cream: Adds an irresistibly rich, velvety finish to the chowder.
- Shredded Cheddar Cheese: For a final creamy, tangy touch that brings it all together.
- Salt and Black Pepper: Classic seasoning to taste—don’t forget this final flourish.
- Fresh Cilantro: Chopped for garnish and a fresh herbal pop.
- Lime Wedges: A squeeze of citrus is the secret for that zippy finishing touch!
How to Make Chipotle Chicken Chowder
Step 1: Sear the Chicken
Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Add your diced chicken and cook for about 5 to 6 minutes, stirring occasionally, until the pieces turn golden and are cooked through. This step helps lock in flavor and gives the chicken delicious caramelized edges. Once done, transfer the chicken to a plate and set aside.
Step 2: Sauté the Aromatics
In the same pot, toss in the diced onion and sauté for 3 to 4 minutes until soft and translucent. Next, stir in the minced garlic, red bell pepper, and jalapeño (if using). The kitchen will smell fantastic! Cook for another 2 minutes, just until everything is fragrant and vibrant.
Step 3: Add Potatoes and Seasonings
Now add the diced potatoes, ground cumin, smoked paprika, and minced chipotle peppers in adobo. Stir well to coat the veggies with all those deep, smoky spices. Let this cook for about a minute so the flavors can mingle nicely.
Step 4: Pour in the Broth and Simmer
Pour in the chicken broth, making sure to scrape up any tasty bits stuck to the bottom of the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 15 to 20 minutes. You’ll know it’s ready when the potatoes are fork-tender and have absorbed those incredible flavors.
Step 5: Finish with Chicken, Corn, and Cream
Return the cooked chicken to the pot and stir in the frozen corn kernels and heavy cream. Continue simmering for another 5 minutes, giving everything time to come together and get perfectly creamy.
Step 6: Stir in Cheese and Season
Remove the pot from the heat and stir in the shredded cheddar cheese until melted and glossy. Season with salt and black pepper to taste. Your Chipotle Chicken Chowder is now beautifully rich and ready to serve!
How to Serve Chipotle Chicken Chowder
Garnishes
Give each bowl a professional touch with fresh cilantro and a generous squeeze of lime juice. These garnishes bring freshness and a bright zip of acidity that lifts every bite.
Side Dishes
I love serving this chowder with crusty bread for dipping or crispy tortilla chips for scooping. The contrast of textures makes every bite even more satisfying, and these sides happily soak up every drop of that creamy, spicy broth.
Creative Ways to Present
Think outside the bowl! Try ladling your chowder into hollowed out bread bowls for a rustic feel, or serve smaller portions in mugs or shot glasses as an eye-catching appetizer for parties. However you dish it up, Chipotle Chicken Chowder always impresses.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Chipotle Chicken Chowder in an airtight container in the refrigerator for up to 3 days. This chowder actually develops even more flavor after sitting overnight, making leftovers a true treat.
Freezing
To freeze, ladle the cooled chowder into freezer-safe containers, leaving about an inch of room at the top for expansion. It will keep well for up to 2 months. For best results, thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the chowder gently in a pot over medium-low heat, stirring occasionally. If it’s too thick, thin it with a little broth or milk. Stir well to reincorporate the creamy base and keep the texture lush.
FAQs
Can I make Chipotle Chicken Chowder with rotisserie chicken?
Absolutely! Shred or dice the rotisserie chicken and add it after the potatoes are tender, just before the corn and cream, to warm it through. It’s a wonderful time-saver and just as tasty.
How spicy is this chowder?
The heat can be adjusted to your taste. One chipotle pepper offers mild smokiness, while adding a second (or a bit of extra adobo sauce) cranks it up. Leave out the jalapeño for a milder version, or add more for extra punch.
Can I make this dish dairy-free?
Yes, you can swap the heavy cream with canned coconut milk and use a dairy-free shredded cheese alternative. It will change the flavor slightly, but your Chipotle Chicken Chowder will still be creamy and delicious!
Is this recipe gluten-free?
It sure is — as long as you confirm that your chicken broth and adobo sauce are certified gluten-free. This recipe contains no wheat-based thickeners, so it’s a safe and hearty choice.
What’s the best way to meal prep this chowder?
Make a big batch and portion it into individual containers for quick lunches or dinners. It reheats like a dream and, if anything, tastes even better the next day. Just keep garnishes separate until serving.
Final Thoughts
There’s something wonderfully comforting and exciting about making a pot of Chipotle Chicken Chowder — it delivers on so many levels. Whether you’re a fan of bold flavors or just crave a creamy, filling meal, give this recipe a try and see why it’s a favorite in so many kitchens. Your future self will thank you for making extra!
Print
Chipotle Chicken Chowder Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Chipotle Chicken Chowder is a hearty and flavorful soup that combines tender chicken, smoky chipotle peppers, and creamy cheddar cheese for a comforting meal.
Ingredients
For the Chipotle Chicken Chowder:
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and diced (optional)
- 2 medium potatoes, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1–2 chipotle peppers in adobo sauce, minced
- 4 cups chicken broth
- 1 cup frozen corn kernels
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Cook the Chicken: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the diced chicken and cook for 5-6 minutes until browned and cooked through. Transfer the chicken to a plate and set aside.
- Sauté Vegetables: In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic, bell pepper, and jalapeño, and cook for another 2 minutes.
- Add Potatoes and Spices: Add the potatoes, cumin, smoked paprika, and minced chipotle peppers, stirring to coat the vegetables with the spices. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Finish the Chowder: Return the cooked chicken to the pot and stir in the corn and heavy cream. Simmer for another 5 minutes. Remove from heat and stir in the shredded cheddar cheese until melted. Season with salt and black pepper to taste.
- Serve: Ladle into bowls and garnish with fresh cilantro and a squeeze of lime juice.
Notes
- Adjust the heat level by adding more or fewer chipotle peppers.
- For extra smokiness, add a dash of the adobo sauce.
- Serve with crusty bread or tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 105mg
