Chipotle Chicken Chowder

Chipotle Chicken Chowder
Chipotle Chicken Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    chipotle chile canned in adobo sauce, minced, plus 1 tsp of the adobo sauce

  • 1

    tablespoon extra virgin olive oil

  • 2

    cups chopped onion

  • 1

    cup chopped carrot

  • 1/2

    cup chopped celery

  • 1

    teaspoon ground cumin

  • 1

    teaspoon herbs de Provence

  • 6

    garlic cloves, crushed

  • 6

    cups chicken broth

  • 3

    cups shredded cooked chicken

  • 2

    medium red potatoes (about 12 ounces), cut into 1/2-inch pieces

  • 1/4

    cup heavy cream

  • 1/4

    cup chopped fresh cilantro

  • 1/2

    teaspoon salt

  • 8

    lime wedges

Directions

Heat oil in a large Dutch oven over medium heat. Add chopped chile, adobo sauce, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Simmer for 20 to 30 minutes or until vegetables are tender. Remove pan from heat; let stand 5 minutes. Place one-third of broth mixture in a blender; process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and chicken; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in cream and cilantro; simmer 5 minutes. Serve with lime wedges.

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