Chipotle Chicken Chowder Low Carb Recipes

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!

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.

CHIPOTLE CHICKEN CHOWDER, LOW CARB

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.