Chipotle Chicken Chowder Recipes

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.

BOSS-WORTHY CHIPOTLE CHICKEN CHOWDER

Steps:

• In a 6-quart heavy pot, cook onions in oil over moderate heat, stirring until softened.
• Add diced potato, garlic, and jalapeño and cook stirring, 1 minute.
• Stir in flour, and cook over moderately low heat, stirring about 2 minutes.
• Whisk in 2 cups broth and half and half and bring to a boil while stirring.
• Add tomatoes, corn, parsley, chipotle, and chicken and simmer, stirring occasionally, about 20 minutes, or until vegetables are tender.
• Add remaining broth, if needed, to get the liquid consistency you want.
• Add salt and pepper, to taste.
• NOTE: The original recipe called for Monterey Jack cheese, and although I love cheese, I just didn't like it with this recipe, but if you want to try it with cheese, enjoy!

COPYCAT CHIPOTLE® CHICKEN

Steps:

• Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
• Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
• Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
• Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

CHIPOTLE'S CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, season the chicken all over with salt and pepper.
• Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the chicken and cook until golden brown, 4 minutes per side.
• Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
• Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
• Enjoy!

CHIPOTLE CHICKEN

Steps:

• Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
• Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
• Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.