Chipotle Chicken Chowder Low Carb Recipes

CHIPOTLE CHICKEN CHOWDER RECIPE

Chipotle Chicken Chowder Recipe image

Chipotle Chicken Chowder is thick, creamy and loaded with chicken, potatoes, corn and just the right amount of peppers!

Provided by Life Made Simple Team

Time 1h

Number Of Ingredients 23

Ingredients

2 Tbsp butter
1/2 of a yellow onion (diced)
1/2 of a red pepper (diced)
4 cloves garlic (minced)
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
1/4 tsp dried oregano
1/4 tsp dried thyme
2 Tbsp all-purpose flour
1 1/2 cups whole milk or half & half
4 cups (1) 32 oz box chicken broth
1 chipotle chile in adobo (seeded and minced)
2 tsp adobo sauce (from chipotle chilles)
1/2 (4 oz) can Hatch chilies
1/2 (14.5 oz) can fire roasted diced tomatoes
5 medium sized red potatoes (rinsed, peeled (optional) and cubed into 1" chunks)
2 cups fresh or frozen corn
2 cups cooked, diced chicken
1 cup medium-sharp cheddar cheese (grated)
chopped cilantro
grated cheddar cheese
lime wedges

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.

Nutrition Facts : Calories 308 kcal, Carbohydrate 39 g, Protein 13 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 37 mg, Sodium 1168 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 5 g, ServingSize 1 serving

CHICKEN CHOWDER WITH CHIPOTLE

Chicken Chowder With Chipotle image

A spicy, cream, very satisfying soup that is very easy to make (despite the long list of ingredients!). It is from Cooking Light. Just as a precaution--remember to use only 1 chile from the can (however if you like it spicier, feel free to use another one!).

Provided by SharleneW

Categories Chowders

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 chipotle chile, from a 7 oz. can of chipotle chiles in adobo sauce (reserve remaining chiles for another use)
1 tablespoon extra virgin olive oil
2 cups chopped onions
1 cup chopped carrot
1/2 cup chopped celery
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 cloves garlic, crushed
6 cups reduced-sodium fat-free chicken broth
1 1/2 lbs boneless skinless chicken breasts
2 medium red potatoes, cut into 1/2 inch pieces (about 12 ounces)
1 (15 1/2 ounce) can white hominy or 1 (15 1/2 ounce) can yellow hominy, rinsed and drained
1/4 cup whipping cream
1 cup chopped seeded plum tomato
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
8 lime wedges

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.

CHIPOTLE CHICKEN CHOWDER, LOW CARB

Chipotle Chicken Chowder, Low Carb image

Rich spicy chowder for when you want something savory & different. As this is a lower carbohydrate recipe I tried potato substitutes but decided that it was better with just the onion, peppers & celery.

Provided by marypatlaver

Categories Chowders

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 slices bacon, chopped
1 medium onion, chopped
1 cup celery, chopped
1 cup green pepper, chopped
2 garlic cloves, minced
1 cup diced tomato
2 cups low sodium chicken broth
6 skinless chicken thighs
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups heavy cream
1 chipotle chile in adobo, minced

Steps:

In a large stock pot over medium heat, cook bacon until browned & crisp. Remove with slotted spoon to paper towel lined plate.
Add next three ingredients and sauté until onions are translucent, 5-7 minutes.
Add garlic & sauté an additional minute.
Add tomatoes, chicken stock & chicken thighs. Over high heat bring to a boil & then reduce heat to simmer until the thighs are cooked through, 15-20 minutes.
With tongs or slotted spoon remove thighs to a cutting board. Remove bones. Roughly chop chicken & add back to stock pot.
Add salt, pepper, chipotle & cream to pot. Simmer for five minutes, taste & adjust seasonings if necessary,.
Serve hot in bowls & garnish with cilantro, cheese & sour cream if desired.

Nutrition Facts : Calories 325.9, Fat 27.9, SaturatedFat 15.5, Cholesterol 121, Sodium 552.7, Carbohydrate 7.7, Fiber 1.4, Sugar 2.6, Protein 12.7

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