You know those days when you need something warm, comforting, and packed with flavor? That’s exactly why I fell in love with this smoky chipotle chicken chowder. It started as a happy accident, I was craving soup but wanted something with more kick than your average chicken noodle. The first time I stirred in those chipotle peppers in adobo sauce, I knew I’d stumbled onto something special. The smoky heat balances perfectly with the creamy broth, and the chicken stays so tender it practically melts in your mouth. Plus, between the garlic, peppers, and all those veggies, it’s like a hug for your immune system. Trust me, once you try this chowder, it’ll become your go-to for chilly nights or whenever you need a little pick-me-up.
Why You’ll Love This Smoky Chipotle Chicken Chowder
This isn’t just any chicken soup, it’s a flavor explosion that’ll make your taste buds dance! Here’s why I’m obsessed with this recipe (and why you will be too):
- That smoky-spicy-sweet magic: The chipotle peppers give it this incredible depth you just don’t get from regular chicken soup. It’s got just enough heat to wake you up without burning your tongue off.
- Cold-fighting superpowers: Between the garlic, onions, and all those antioxidants from the peppers, this chowder is basically liquid armor for your immune system. My grandma would approve!
- Weeknight lifesaver: From chopping to serving, you’re looking at about 40 minutes tops. I’ve made this after work more times than I can count when I’m too tired to cook but still want something homemade.
- Endlessly adaptable: Out of corn? Use zucchini. Want it creamier? Add extra heavy cream. This recipe forgives mistakes and welcomes creativity.
Smoky Chipotle Chicken Chowder: A 40-Minute Soul-Warming Marvel
A rich and smoky chipotle chicken chowder packed with flavor and nutrients. Perfect for cold days or when you need an immune boost.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup corn kernels
- 1 can black beans, drained
- 2 chipotle peppers in adobo sauce, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic. Cook until softened.
- Add diced chicken breasts and cook until browned.
- Stir in red bell pepper, corn, black beans, and chipotle peppers.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add heavy cream, cumin, and smoked paprika. Stir well.
- Simmer for another 10 minutes.
- Season with salt and pepper.
- Garnish with fresh cilantro before serving.
Notes
- For a keto version, replace corn with diced zucchini.
- Use coconut milk instead of heavy cream for a dairy-free option.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg
Ingredients for Smoky Chipotle Chicken Chowder
Here’s everything you’ll need to make my favorite smoky chipotle chicken chowder, I promise it’s worth every ingredient! The secret’s in the balance between fresh veggies and those punchy pantry staples.
- 2 boneless, skinless chicken breasts, I like to cut them into bite-sized pieces before cooking
- 1 tbsp olive oil, Just enough to get things sizzling
- 1 onion, diced, Yellow onions work best here
- 2 garlic cloves, minced, Fresh is key! None of that jarred stuff
- 1 red bell pepper, diced, Adds sweetness and color
- 1 cup corn kernels, Frozen works great if fresh isn’t available
- 1 can black beans, drained, Rinse them well to remove that starchy liquid
- 2 chipotle peppers in adobo sauce, minced, This is where the magic happens! Start with 2 and add more if you like it spicy
- 4 cups chicken broth, Low-sodium lets you control the salt
- 1 cup heavy cream, For dairy-free, coconut milk works beautifully
- 1 tsp cumin, Smoky earthy goodness
- 1 tsp smoked paprika, Doubles down on that smoky flavor
- Salt and pepper to taste, Always season as you go!
- Fresh cilantro for garnish, Optional but highly recommended
How to Make Smoky Chipotle Chicken Chowder
Okay, let’s get cooking! This smoky chipotle chicken chowder comes together in just a few simple steps, but I’ll walk you through each one so you get that perfect balance of flavors and textures every time.
Step 1: Sauté Aromatics
First, grab your favorite soup pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. Toss in your diced onions and minced garlic, you’ll know it’s ready when the kitchen smells amazing and the onions turn translucent, about 3 minutes. Don’t rush this step! Those softened aromatics are the flavor foundation for your whole chowder.
Step 2: Brown the Chicken
Now add your chicken pieces to the pot. Here’s my trick: spread them out in a single layer and resist the urge to stir too much. You want that golden-brown crust to develop, it adds SO much flavor! Cook until there’s no pink left, usually 5-7 minutes. If your pieces stick together at first, don’t worry, they’ll loosen up as they cook.
Step 3: Simmer with Broth and Veggies
Time for the fun part! Dump in your bell pepper, corn, black beans, and those magical minced chipotle peppers. Pour in the chicken broth and give everything a good stir. Bring it to a gentle boil, then reduce heat to a simmer. Let it bubble away for 15 minutes, this is when all those flavors really get to know each other. You’ll see the broth darken slightly as it absorbs all that smoky goodness.
Step 4: Finish with Cream and Spices
Here’s where you need to pay attention, turn the heat down to low before adding the heavy cream! If it boils after this point, the cream might separate (trust me, I learned this the hard way). Stir in your cumin and smoked paprika, then let it simmer gently for another 10 minutes. Taste and adjust the salt and pepper, I usually add another pinch of each at this stage. The chowder should be thick enough to coat the back of a spoon but still soupy.
That’s it! Ladle it into bowls while it’s piping hot and top with fresh cilantro if you’re feeling fancy. The hardest part now is waiting for it to cool enough to eat without burning your tongue!
Tips for Perfect Smoky Chipotle Chicken Chowder
After making this chowder more times than I can count, here are my can’t-live-without tips:
- Don’t skip the browning: Those golden bits on the chicken add SO much flavor, it’s worth the extra few minutes!
- Taste as you go with chipotles: Those little peppers pack heat differently in every can. Start with two, then add more after simmering if you want more kick.
- Keep the cream happy: Always stir it in off the heat to prevent curdling. Full-fat gives the creamiest texture, but coconut milk works great too.
- Let it rest: Like most soups, this tastes even better the next day as flavors meld. Just reheat gently!
Variations of Smoky Chipotle Chicken Chowder
One of my favorite things about this recipe is how easily it adapts to different diets and preferences! Here are the variations I’ve tested and loved:
- Keto version: Swap the corn for diced zucchini, you’ll still get that satisfying bite without the carbs. I sometimes add extra chicken too!
- Dairy-free: Coconut milk works beautifully instead of heavy cream, it adds a subtle sweetness that plays nicely with the smoky flavors.
- Veggie overload: Toss in whatever’s in your fridge! I’ve added spinach, kale, even diced sweet potatoes when I’m feeling adventurous.
- Extra protein: Stir in cooked quinoa or lentils during the last 5 minutes of simmering for a heartier meal.
The best part? Every version keeps that signature smoky-spicy flavor that makes this chowder so special. Don’t be afraid to make it your own!
Serving Suggestions for Smoky Chipotle Chicken Chowder
Oh, the fun part, dressing up this already amazing chowder! Here’s how I love to serve it:
- Crusty bread: A must for dipping into that creamy broth, I’m partial to a warm baguette or cornbread
- Avocado slices: Their cool creaminess balances the heat perfectly
- Lime wedges: A squeeze of fresh lime brightens all those smoky flavors
- Extra garnishes: Pile on fresh cilantro, diced red onion, or even tortilla strips for crunch
Pro tip: Set up a little topping bar and let everyone customize their bowl, it makes dinner feel extra special! For more ideas on hearty, comforting meals, check out Family Tastes.
Storage and Reheating Instructions
This smoky chipotle chicken chowder actually gets better after sitting overnight, the flavors really come together! Store leftovers in airtight containers in the fridge for up to 3 days. When reheating, go low and slow, medium heat on the stove with frequent stirring prevents the cream from separating. If it looks a little thick, just stir in a splash of broth or water to loosen it up. I don’t recommend freezing because the dairy can get grainy, but if you must, thaw overnight in the fridge before reheating gently.
Nutritional Information for Smoky Chipotle Chicken Chowder
Here’s the nutritional breakdown per serving (about 1½ cups), but remember, these numbers can change depending on your exact ingredients! My calculations are based on the original recipe with heavy cream:
- Calories: 320
- Fat: 18g (8g saturated)
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
For a lighter version, swapping coconut milk cuts about 50 calories per serving, and using zucchini instead of corn reduces carbs significantly. But honestly? Sometimes those extra calories are worth it for that creamy, comforting texture!
FAQs About Smoky Chipotle Chicken Chowder
I get asked about this recipe all the time! Here are answers to the most common questions:
Can I freeze smoky chipotle chicken chowder?
Technically yes, but I don’t recommend it. The dairy tends to separate and get grainy when thawed. If you must freeze, use coconut milk instead of cream and thaw overnight in the fridge before gently reheating.
How spicy is this chowder?
That’s totally up to you! Start with just 2 chipotle peppers, they pack heat differently in every can. You can always add more after simmering if you want more kick. For kids or sensitive palates, remove the seeds from the peppers first.
Can I make this in my slow cooker?
Absolutely! Sauté the aromatics and brown the chicken first for best flavor, then dump everything except the cream into your crockpot. Cook on low 4-6 hours, stir in the cream at the end, and you’re done! If you prefer a slow cooker creamy chicken chowder, check out that recipe!
What’s the best way to reheat leftovers?
Low and slow is key! Heat gently on the stovetop over medium-low, stirring frequently. If it thickens too much, just add a splash of broth or water to loosen it up.
Final Thoughts
There you have it, my foolproof smoky chipotle chicken chowder that never fails to warm my soul. Now it’s your turn! Whip up a pot, curl up with a bowl, and let me know how it turns out. Tag me with your chowder creations, I love seeing your kitchen adventures! If you’re looking for another cozy option, perhaps try a creamy bean soup for easy dinners.