Name: Chipotle Chicken Corn Chowder
Prep time: PT15MIN
Cook time: PT30MIN
Yield: 6 servings
Cuisine: Soup
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 chipotle pepper in adobo sauce, minced (plus 1 teaspoon adobo sauce); 4 cups low-sodium chicken broth; 3 cups cooked, shredded chicken (rotisserie or leftover); 3 cups corn kernels (fresh, frozen, or canned—drained); 1 cup half-and-half or heavy cream; Kosher salt and black pepper, to taste; 2 tablespoons chopped fresh cilantro, plus more for garnish; Optional: diced avocado, sliced green onions, crispy tortilla strips, lime wedges for serving

Instructions

1
Heat olive oil in a large pot over medium heat. Sauté onion and bell pepper for 4 minutes until softened, then add garlic for 30 seconds.
2
Add potatoes, cumin, oregano, minced chipotle, and adobo sauce. Stir well and cook for 1 minute.
3
Pour in chicken broth and bring to a boil. Reduce to a gentle simmer and cook, uncovered, for 10–12 minutes, until potatoes are fork-tender.
4
Stir in shredded chicken and corn. Simmer for 5 minutes to warm through.
5
Reduce heat to low. Add half-and-half and cilantro, stirring gently. Cook just until heated, 2–3 minutes (do not boil). Season with salt and pepper.
6
Ladle into bowls, garnish as desired, and enjoy hot!

Chipotle Chicken Corn Chowder

Chipotle Chicken Corn Chowder

Ingredients

Instructions

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