CHIPOTLE CHICKEN CHOWDER RECIPE
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
Categories Main Dishes
Time 1h
Number Of Ingredients 23
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
SMOKEY CHIPOTLE CHICKEN
Steps:
- In a blender, combine the chipotles in adobo sauce, white onion, jalapeno, cilantro and lime juice. Add a pinch of salt and pulse until combined. Remove to a large non-reactive bowl. Fold in 2 cups of mayonnaise. Taste and adjust seasonings. If it is too hot, add more mayonnaise. Reserve about 1/2 cup marinade for serving.
- Add the chicken pieces to the remaining marinade, cover and marinate in the refrigerator for at least 2 hours and up to overnight, turning occasionally.
- Preheat half of a grill to medium-high heat.
- Remove the chicken from the refrigerator and place the chicken, bone-side down, in the center of the cooking grate. You do not need to turn the chicken pieces as they cook. Grill, with the grill cover down, until the breast meat near the bone registers 165 degrees F and the thigh meat registers 180 degrees F, about 45 minutes. If you don't have a meat thermometer, cook until no longer pink and the juices run clear.
- Remove the chicken from the grill using tongs and a spatula to preserve the crust on top. Let sit 5 to 10 minutes before garnishing with whole cilantro leaves and serving with the reserved marinade and lime wedges alongside.
SMOKY CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring the broth to a simmer and add the chicken tenders, poach them for 6 to 7 minutes with a bay leaf.
- While the chicken poaches, heat the extra-virgin olive oil in a medium soup pot or deep skillet over medium high heat. Add the bacon and cook it until crisp then remove it with a slotted spoon. Drain off the excess fat, leaving 2 to 3 tablespoons in the pan. Add the onions and garlic to the skillet and cook them for 5 minutes then stir in chipotles and tomatoes.
- Remove the chicken from the stock, dice it then add it to the soup. Pass the stock through a strainer then add it to the soup.
- Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover it liberally with smoked cheese then ladle the hot soup down over the top. Serve it with lime, raw onions and cilantro at table to finish the soup.
BOSS-WORTHY CHIPOTLE CHICKEN CHOWDER
Spicy chowder that's different from all the rest - why? It's the chipotle peppers and roasted corn. If you're not crazy about spices, you can start off with just a hint of the chipotle and jalapeño and add more later, if you like. This is one of our favorite recipes; I even served this to my boss and my boss' boss when they came to my home for a departmental cookout (nervy, huh?)! Adapted from a Gourmet recipe.
Provided by Lizzie-Babette
Categories Chowders
Time 1h45m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 15
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!
SMOKED CHICKEN CHOWDER
Steps:
- In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened. Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute. Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil stirring. Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.
CHIPOTLE PULLED CHICKEN
At our house, low-and-slow recipes have to have kid and husband appeal, plus good marks for nutrition. This chipotle chicken wins in both categories. Use leftovers for zippy barbecue pizzas or burritos. -Tamra Parker, Manlius, New York
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a 3-qt. slow cooker, combine the first 14 ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Using tongs, place chicken mixture on bun bottoms and if desired, top with pickle slices. Replace tops. Freeze option: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 298 calories, Fat 5g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 1031mg sodium, Carbohydrate 39g carbohydrate (18g sugars, Fiber 1g fiber), Protein 24g protein.
SMOKY CHIPOTLE MAC AND CHEESE
Adding chipotle chiles to this macaroni and cheese dish really adds a nice spicy, smoky kick.
Provided by blancdeblanc
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Stir soup, evaporated milk, Colby cheese, and chipotle chile into the cooked pasta until well combined. Spoon mixture into the prepared casserole dish.
- Stir together panko bread crumbs and olive oil in a small bowl. Sprinkle bread crumb mixture over the top of casserole.
- Bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.
Nutrition Facts : Calories 757.9 calories, Carbohydrate 74.1 g, Cholesterol 100.3 mg, Fat 36.5 g, Fiber 2.9 g, Protein 34.7 g, SaturatedFat 21.2 g, Sodium 964.6 mg, Sugar 8.6 g
SMOKY CHIPOTLE-CHICKEN CORN CHOWDER WITH SALSA SALAD
Steps:
- Preheat a soup pot over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, garlic, chipotle, celery, coriander, cumin, and a little salt and pepper. Cook for about 3 minutes or until the onions are slightly tender, stirring frequently.
- While the onions are cooking, in a food processor grind the tortilla chips until they are pretty fine. If you don't have a food processor, put the chips in a resealable plastic bag and smash them up using a rolling pin until you don't feel like doing it anymore. They might not be ground as fine as they would be in the machine, but it won't matter in the end. You need about 1 cup of ground chips; since different brands of chips come in different sizes, adjust the amount you grind accordingly. Add the ground chips to the onions, stir to combine, then add the chicken stock, bring it up to a bubble, and simmer for 8 to 10 minutes. Add the chicken and frozen corn and continue to cook it for 5 minutes, or until the chicken is cooked through.
- While the soup is cooking, prepare the salsa salad. To make the dressing, in a small mixing bowl combine the juice of 1 lime, the mustard, and a little salt and pepper. In a slow steady stream whisk in the remaining 3 tablespoons of EVOO. Reserve the dressing.
- Cut all around the circumference of the avocados, lengthwise and down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh out in one piece from both halves, chop it into bite-size pieces, and transfer it to a salad bowl. Cut the grape tomatoes in half and add them to the avocados along with the cilantro, chopped romaine lettuce, and chopped red onion. Pour the dressing over the salad and toss it to coat and combine.
- If the soup becomes too thick, adjust it by adding a little more stock, and if it is too thin, let it continue to cook and reduce until it is to your liking. Taste and check for seasoning, adjust with a little salt and pepper, and if you want more heat, you have that hot sauce on hand, so use it. Add the parsley and serve the soup with the salsa salad alongside. Garnish each bowl of soup with a chip or two.
SMOKY MOUNTAIN CHIPOTLE CHICKEN
You will love this recipe if like your meals packed with intense flavor! This chicken has a smoky, spicy, sweet taste that my family raves about. We hope you and yours enjoy it also!
Provided by Janine
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h55m
Yield 4
Number Of Ingredients 17
Steps:
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic and onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Pour in the bourbon, and simmer for 10 minutes. Have a lid ready to cover the skillet in case the bourbon catches fire.
- Pour in the cider vinegar, ketchup, Worcestershire sauce, liquid smoke, minced chipotle pepper, adobo sauce, and brown sugar. Bring to a boil, then reduce heat to medium-low, and simmer 15 minutes. Pour sauce into a bowl, and refrigerate until no longer hot, about 30 minutes.
- Season chicken breasts with grill seasoning, and place into a shallow glass dish. Pour all but 1 cup of the cooled sauce over the chicken breasts, and turn to coat. Refrigerate remaining sauce. Cover the chicken and refrigerate 2 hours. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crispy. Drain on a paper towel-lined plate, and set aside.
- Preheat an outdoor grill for medium-high heat.
- Drain marinade from the chicken and discard. Cook chicken on preheated grill, basting with reserved sauce, until the chicken is no longer pink in the center, and the juices run clear, about 10 minutes per side. Meanwhile, brush onion slices with 1 teaspoon olive oil. Secure the rings with toothpicks to keep them from falling apart. Grill over indirect heat until soft, about 15 minutes.
- To serve, place chicken onto serving plates and top with a slice grilled onion, 2 slices of bacon and then a slice of provolone cheese. Remove toothpicks before serving.
Nutrition Facts : Calories 697.3 calories, Carbohydrate 59.1 g, Cholesterol 126.8 mg, Fat 21.9 g, Fiber 2.3 g, Protein 49.5 g, SaturatedFat 8.2 g, Sodium 3456.8 mg, Sugar 46.4 g
HEARTY CHIPOTLE CHICKEN SOUP
Sweet corn and cool sour cream help tame the smoky hot flavors of chipotle pepper in this well-balanced soup that's perfect for chilly nights. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.
Nutrition Facts : Calories 287 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 790mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 7g fiber), Protein 21g protein. Diabetic Exchanges
CHICKEN CHOWDER WITH CHIPOTLE
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
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.
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